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no bake cheesecake with chocolate and cherries

How to Make No Bake Cheesecake

5 from 3 votes
This no bake cheesecake recipe is a perfect summer dessert. Simple and quick to make, there are endless ways to customize it. We love it with chocolate drizzle or fruit topping. 
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Prep Time: 20 mins
Additional Time: 6 hrs
Total Time: 6 hrs 20 mins
Course: Recipes
Cuisine: American
Servings: 15 servings


For the graham cracker crust

  • 1/2 cup butter melted
  • 1/4 cup granulated sugar
  • 2 cups graham cracker crumbs finely crushed

For the no bake cheesecake filling

  • 3 8 ounce packages full fat cream cheese (I like the Philadephia brand) at room temperature
  • 1 1/2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1/4 cup sour cream optional (gives it a more baked cheesecake flavor)
  • 16 ounces of Cool Whip *OR* heavy whipping cream 2 cups

Topping ideas for serving

  • Chocolate Sauce
  • Cherry Pie Filling
  • Fresh Strawberry compote
  • Caramel Sauce
  • Whipped Cream


  • To make the no bake graham cracker crust, stir together the graham cracker crumbs, sugar and melted butter. Press firmly into a 9 x 13 inch pan and set aside.
  • Add the cream cheese, powdered sugar, vanilla, lemon juice and sour cream to the bowl of a stand mixer. Beat on medium speed for a minute or two until smooth and combined, scrape down the sides with a spatula as needed.
  • If you choose to use cool whip, gently fold in 16 ounces of cool whip into the cream cheese mixture with a spatula.
  • If you choose to use heavy whipping cream, add 2 cups of heavy cream to the cream cheese mixture and beat on high for 2-3 minutes until thickened and air is incorporated. Scrape down the sides of the bowl as needed. Only try this if you have a stand mixer. If not, beat the heavy cream until stiff peaks form and then gently fold into the cheesecake mixture with a rubber spatula.
  • Gently spread the mixture over the graham cracker crust. Cover and chill in the refrigerator for at least 4 hours until set. Chilling overnight is best.
  • Serve with your favorite cheesecake toppings. This will keep in the refrigerator for 5 days.


Serving: 1piece · Calories: 349kcal · Carbohydrates: 32g · Protein: 3g · Fat: 24g · Saturated Fat: 14g · Polyunsaturated Fat: 8g · Trans Fat: 1g · Cholesterol: 67mg · Sodium: 177mg · Fiber: 1g · Sugar: 23g
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