No-Bake Cheesecake

1. Crush graham crackers:

   Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

2. Mix graham-cracker crumbs with sugar and butter:

   Pour crumbs into a medium bowl; stir in sugar. Add butter and stir until well combined.

3. 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.

   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.

4. 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.

5. 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.

6. Remove cheesecake from pan and serve:

   Unclasp sides of pan, and remove cheesecake.

Cheesecake Toppings

Our no-bake cheesecake tastes delicious as is—or try one of these toppings:

• Fresh berries, such as blackberries or blueberries (or serve the berries on the side)
• Segmented orange slices
• A strawberry or raspberry puree made with little or no sugar, spread on top
• A tart lemon curd spread on top of the cheesecake 

Recipe Variations:

Cheesecake Parfait

Skip the crust and use the cheesecake filling in a parfait: Mix the filling, then put some in 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 of the chilled cheesecake.

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?

We do not recommend freezing our no-bake cheesecake as a way to speed up the chilling and setting process because freezing will impact the texture of both the filling and the crust. We also do not recommend freezing the cheesecake as a make-ahead strategy.

Does no-bake cheesecake need to be refrigerated

Yes! No-bake cheesecake must be refrigerated when it is first made to allow it to set properly. It also requires refrigerating for storage and should not sit out longer than two hours for serving. Any leftovers should also be refrigerated. 

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 Ricotta Blueberry Cheesecake
• No-Bake Spiderweb Cheesecake