WEB Classic Cheesecake Photo-4

Classic No Bake Cheesecake You Need In Your Life

Classic No Bake Cheesecake

This classic no bake cheesecake was SOOO good- and it never even went in the oven!

Smooth, creamy, tangy, refreshing- this cheesecake is all the best adjectives. And thanks to the combo of cream cheese and whipped cream, there is no baking involved. The cheesecake is light, airy, and practically melts in your mouth. And the graham cracker crust provides the perfect compliment, adding both an earthiness and some texture to the dessert.

no bake cheesecake flatlay image
slice of classic white cheesecake

Now, the dessert owes it’s tanginess to both the cream cheese and the lemon juice in the cheesecake batter. And between the two, I just can’t get enough of it! Of course, if you want to garnish it with some fresh fruit or a spoonful of jelly then, by all means, go for it. Or you can even add flavors directly into the batter to give the whole cheesecake a brand new taste.

But as a basic, no bake building block, a classic no bake cheesecake doesn’t get any better than this.

Do you want to see how I did it?

It all starts with the graham cracker crust. Mix graham crackers, melted butter, and brown sugar together in a bowl. Then press the mixture into a 9 inch springform pan.

The more tightly you can press the crust to the pan, the less likely your crust will turn into crumbs when you go to serve it. Which is a good thing. Trust me. So try using the bottom of a measuring cup or a drinking glass to really press the crust into the pan.

Once your crust is prepared, throw it in the freezer until the cheesecake filling is made.

Cheesecake crust inside of a springform pan

Now, the cheesecake filling all starts with beating the cream cheese and good ol’ granular sugar together until it’s so smooth you can see your reflection in it. Well, not really- it’s not a mirror. But you don’t want to see any lumps of unsmooth cream cheese- which is why having it room temperature is helpful.

Cream cheese- actually, almost everything- is a lot more flexible when it’s warm then when it’s cold. So room temperature cream cheese is more likely to blend smoothly than cold cream cheese. In fact, cold cream cheese would likely just break into smaller and smaller chunks.

Using full fat helps, too, because the extra fat also makes the cream cheese more malleable.

Then add the confectioners’ sugar, sour cream, lemon juice, and vanilla and beat until smooth. (Having a smooth cheesecake batter is the really ultimate goal here. Could you tell?)

smooth cheesecake batter

In a separate bowl, beat the heavy whipping cream until it forms stiff peaks. Then fold it into the cream cheese mixture.

You don’t want to stir too aggressively here.

If you do, you’ll knock some of the airy, fluffiness out of the whipped cream. Which, in turn, will make your cheesecake less airy and fluffy. And I don’t know about you, but I’d love some fluffy cheesecake. So just be mindful while you’re folding in your whipped cream.

whipped cheesecake batter

At this stage, your cheesecake filling is complete.

Now all that’s left is to pour it into your graham cracker crust- the one you made forever ago. Smooth the surface with an offset spatula and cover your cheesecake with aluminum foil.

I’m biased here, because I tried covering mine with plastic wrap and the plastic wrap betrayed me.

I had the whole dessert assembled and I had the top absolutely smooth. Then, when I went to cover it with the plastic wrap, the plastic dropped too low and touched the top of my cheesecake. And, as you can guess, it left a plastic wrap sized smudge on my otherwise perfect dessert. So I’m advocating for aluminum foil for this job.

Because I’m not ready to forgive and forget just yet.

Especially since I was trying to cover it all alone, I think (in hindsight) that plastic wrap was the trickier choice. I think the added rigidity of aluminum foil would have given me better control over the material. So I could have folded and bended the wrapping instead of fighting limp plastic- and gravity- in an attempt to cover my cheesecake.

However you manage to cover your cheesecake, you then plop it in the refrigerator for overnight. Or a least for 6 hours, so it can firm up and set.

smooth cheesecake top
slice of a classic no bake cheesecake
no bake cheesecake sitting on a plate
classic no bake cheesecake on a cake server
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Classic No Bake Cheesecake You Need In Your Life


Units Scale

Graham Cracker Crust:

  • 2 c Graham Crackers, crushed (about 12 full crackers)
  • 1/3 c Brown Sugar, packed
  • 1/2 c Unsalted butter, melted


  • 1 1/4 c Heavy Whipping Cream
  • three 8 oz bricks of Cream Cheese, full fat and room temperature
  • 1/2 c sugar
  • 2 tbsp confectioners’ sugar
  • 1/4 c sour cream, room temperature
  • 2 tsp lemon juice
  • 1 tsp vanilla


Graham Cracker Crust:

  1. Combine all the ingredients together in a bowl and mix well.
  2. Pour into a 9 or 10 inch springform pan. Press into the bottom of the pan and up the sides. Pack it as tightly as you can, then pop it into the freezer.


  1. In a large bowl, beat the cream cheese and the regular (granular) sugar together until smooth. Then add the confectioners’ sugar, sour cream, lemon juice, and vanilla. Beat until there are no lumps and the mixture is super smooth.
  2. In a separate bowl, whip the heavy cream until it forms stiff peaks, about 4 minutes.
  3. Gently fold the whipped cream into the cream cheese mixture until they’re well combined.
  4. Pour the cheesecake into the prepared crust and spread the top smooth.
  5. Cover with plastic wrap or aluminum foil and refrigerate for at least 6 hours, though ideally overnight, before serving.

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Thanks to Sally’s Baking Addiction for the recipe!

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