Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes No-Bake Cheesecake 4.0 (1,511) 100 Reviews It's an easy, crowd-pleasing dessert for any occasion. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 22, 2024 Rate PRINT Share Prep Time: 25 mins Total Time: 3 hrs 30 mins Servings: 8 Yield: 1 9-inch cake Jump to recipe Cheesecake is a fan favorite for good reason—it's a rich, creamy, and irresistible dessert. And with this no-bake cheesecake recipe, making it is as easy as enjoying it. A simple press-in graham-cracker crust is filled with a rich cream cheese and condensed milk filling, flavored with vanilla and lemon. After preparing, the cheesecake is refrigerated until it sets—no cooking necessary. The hardest part is waiting for it to chill! Our no-bake cheesecake is a go-to dessert for summer when you don't want to heat up the kitchen. The recipe includes different variations for a no-bake chocolate cheesecake and individual cheesecake parfaits. 30 Easy No-Bake Dessert Recipes Guaranteed to Delight Andrea Araiza The Crust The graham cracker crust for this no-bake cheesecake is made with three ingredients: graham crackers, a small amount of sugar, and melted butter. The nutty and complex flavor of graham crackers provides a nice foil to the creamy cheesecake filling. To finely crush the graham crackers, place them in a resealable bag and crush them with a rolling pin or food processor. You don’t want any chunks of graham cracker getting in the way of slicing a perfect triangular portion of cheesecake. The Filling The simple filling is made with four ingredients: Cream cheese: The base of the filling for our no-bake cheesecake is cream cheese. Do not use cream cheese spread for this recipe. We recommend full-fat cream cheese, such as the Philadelphia brand, for the best results. Other cream cheese may not have the same fat content or stabilizers. Sweetened condensed milk: For additional creaminess and sweetness, we use sweetened condensed milk in the filling for the cheesecake. It also helps with the setting process. Lemon juice and vanilla extract: These two flavorings add dimension and balance the richness of the creamy ingredients. Fill and Chill Ahead of Time No-bake cheesecake is easy to make, but it does take time due to the extended period it needs to chill. Be patient and allow enough time for the cheesecake filling to set in the refrigerator. If you rush it, you risk cutting into a cheesecake that is soggy and still liquid in the center. How long does it take? The recipe calls for two and a half to three hours of chill time, but longer is even better. Let it sit overnight in the refrigerator for easier slicing, or make it up to two days ahead if you’re orchestrating a big party. Cook Mode (Keep screen awake) Ingredients 2 packages (20 sheets) graham crackers 11 tablespoons (1 ⅜ sticks) unsalted butter, melted 2 tablespoons sugar 2 8-ounce packages cream cheese, room temperature 1 14-ounce can (1 ¼ cups) sweetened condensed milk ¼ cup fresh lemon juice 1 teaspoon vanilla extract Directions Andrea Araiza Crush graham crackers: Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Andrea Araiza Mix graham-cracker crumbs with sugar and butter: Pour crumbs into a medium bowl; stir in sugar. Add butter and stir until well combined. Andrea Araiza Press crumb mixture into springform pan: Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes. Andrea Araiza Bring the cream cheese to room temperature to make it easier to incorporate. To do this, remove the cream cheese from the refrigerator about an hour ahead. Make filling: Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Andrea Araiza Add filling to crust, cover, and refrigerate: Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. Andrea Araiza Remove cheesecake from pan and serve: Unclasp sides of pan, and remove cheesecake. No-Bake Cheesecake Toppings Our cheesecake tastes delicious as is but you can take it to the next level with one of these toppings: Fresh berries (strawberries, blackberries, or blueberries) Segmented orange slices Strawberry compote Lemon curd Roasted rhubarb and sour compote No-Bake Cheesecake Variations Try a few delicious variations to our no-bake cheesecake recipe. Cheesecake Parfait Skip the crust and use the cheesecake filling in a parfait: Mix the filling, then put some into each serving glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes and serve. Chocolate Cheesecake Make the crust with chocolate wafer cookies (10 ounces, or about 50 cookies) instead of graham crackers. Once you've mixed the filling, gently stir in 1 cup mini-chocolate chips, and then fill the crust. Sprinkle more chips on top once the cheesecake has chilled. How to Cut Clean Slices A clean slice of cheesecake is as satisfying as it is beautiful—here's how to cut one every time. What you need: Use a sharp chef's knife that's large enough to support each slice of cheesecake en route to its plate. Have a large glass or plastic quart container of very hot water and a clean dish towel nearby. Before cutting each slice, including the first one, dip your knife into the hot water and allow the blade to heat up for a few seconds.Dry it quickly (and well!) with your towel, and make a confident slice. Practice makes perfect, so use the goal of mastering your slicing technique as an excuse to keep making no-bake cheesecakes all year round. Frequently Asked Questions Can you freeze no-bake cheesecake? No, we do not recommend freezing no-bake cheesecake. Freezing the cheesecake will not speed up the chilling and setting process of the cheesecake. And, freezing will impact the texture of both the filling and the crust so the dessert will not taste as good. Does no-bake cheesecake need to be refrigerated? Yes, no-bake cheesecake needs to be refrigerated. When it is first made, it needs to be refrigerated to allow it to set properly. It also needs to be refrigerated for storage and should not sit out of the refrigerator for longer than two hours. Why is my no-bake cheesecake filling lumpy? A no-bake cheesecake filling can be lumpy if you start with cold-from-the-refrigerator cream cheese. Cold cream cheese will be harder to incorporate and leads to lumps. To avoid this problem, remove the cream cheese from the fridge about an hour before you will use it. You can also remove it from its packaging for the time it sits out before use. Can I bake a no-bake cheesecake? No, you can’t bake a no-bake cheesecake. If you bake a no-bake cheesecake the filling will ooze into the crust and make it soggy. This is because there are no eggs included in a no-bake cheesecake recipe. More No-Bake Cheesecake Recipes to Try No-Bake Cherry Cheesecake No-Cook Red, White, and Blue Cheesecake No-Bake Chocolate Crust Cheesecake No-Bake Blueberry Cheesecake for a Crowd No-Bake Spiderweb Cheesecake No-Bake Key Lime Cheesecake No-Bake Cheesecake With Gingersnap Crust Originally appeared: Martha Stewart Kids, July/August 2004 Rate It PRINT Updated by Laura Manzano Laura Manzano Laura Manzano is a writer, food stylist, and recipe developer based in Brooklyn, N.Y. Her favorite food? All sandwiches.