Creamy and smooth, this No Bake Cheesecake is the perfect summer dessert. A sweet cheesecake filling is set inside a graham cracker crust for an irresistible classic dessert. Top it with pie filling to take it up another notch!
Looking for more no bake recipes? Check out this No-Bake Nutella Cheesecake, these Haystack Cookies, or these No Bake Cookies.
I think that no-bake cheesecake was the very first kind of cheesecake I ever made. In fact, it was probably one of the first – and only – desserts I made when I moved away from home and was on my own. It’s one of those desserts that pretty much anyone can make without messing it up. Which is one reason this recipe is one that everyone needs!
And before I get into the recipe, I do realize that this recipe isn’t completely no bake, because you bake the graham cracker crust. You can totally use a store bought crust for this – making it 100% no bake. But I usually always have the ingredients on hand to make my own, and a graham cracker crust is really so easy that I prefer to just make my own. But you can do what is easiest for you!
Ingredients
- Graham Crackers: You’ll need about 12 full graham crackers, but measure after they are made into crumbs to make sure you have the right amount.
- Sugar: You need sugar for both the crust and the cheesecake.
- Butter: You can use either salted on unsalted butter.
- Cream Cheese: I have only ever made this using full fat cream cheese.
- Sour Cream: There are many different versions of no bake cheesecake out there. This one is a little bit different because it uses sour cream. The sour cream brings a richness to the cheesecake (my favorite regular cheesecake recipe has a sour cream layer as well!)
- Vanilla: I like to use a pure vanilla extract.
- Frozen Non-dairy Whipped Topping: This is just the generic name for Cool Whip. The Cool Whip gives it some stability, and is one of the reasons this cheesecake is so easy to make.
- Pie Filling: You can use whatever kind of pie filling you like, or none at all. We like cherry pie filling.
How to Make No Bake Cheesecake
- Make the crust by combining the graham cracker crumbs, sugar, and melted butter. Press it into a pie dish and bake until it is golden brown. Let it cool completely.
- Beat together the cream cheese, sour cream, sugar, and vanilla. You want to try to make it as smooth as possible.
- Fold in the whipped topping.
- Pour the mixture into the cooled crust. Smooth the top, then cover and refrigerate until the cheesecake is set up, at least 4 hours.
- Serve topped with pie filling, or let each person top their own slice.
What to top a No Bake Cheesecake With
This recipe is very versatile – meaning it’s just a basic cheesecake recipe, so you can get as creative as you want with the topping!
I choose to keep it super simple with a can of cherry pie filling. But you could serve it with fresh fruit, with lemon curd, or even with chocolate sauce or caramel. This cheesecake recipe is even delicious just on its own!
More Cheesecake Recipes
Reese’s Peanut Butter Cheesecake
Lemon Cheesecake
Red Velvet No Bake Cheesecake
Instant Pot Key Lime Cheesecake
Dulce de Leche Cheesecake
Mini Cheesecakes
Cranberry Orange Cheesecake
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No Bake Cheesecake Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 whole crackers)
- 1/3 cup sugar
- 6 tablespoons unsalted butter melted
- 1 8-oz package cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 8-oz container nondairy whipped topping (Cool Whip)
- Pie filling for topping (optional)
Instructions
- Preheat the oven to 350ºF. Set aside a 9-inch pie dish.
- In a bowl, combine the graham cracker crumbs and sugar. Stir in the butter. Pour the mixture into the pie dish and press firmly into the sides and along the bottom of the dish. Bake in the preheated oven for 7 minutes, or until golden brown. Allow to cool.
- In another bowl, combine the cream cheese, sour cream, sugar and vanilla. Beat until smooth.
- Gently fold in the whipped topping.
- Pour the filling into the graham cracker crust and smooth the top. Cover with plastic wrap and refrigerate until set, at least 4 hours, but preferably overnight.
- If desired, top with pie filing before serving.
Jayne says
I’ve been making this for many years, and I had lost the recipe so I’m very thankful that I found it again! one little change is that I use lemon juice instead of vanilla it just gives it that little extra tang.
becky says
for the cool-whip recipe for cheese cake, this is how i make it. just thought i would share it with you. make a graham cracker crust for a 9 x 13 inch pan, 1 reg. size box of graham crackers mixed with 1 cube of real butter. put that in pan, then i mix 4-8oz. size cream cheese (room temptature) with 2 cups of powered sugar then mix 1 small carton of cool-whip with that. you can add vanilla ( that is up to the person) put that on top of crust. then put 2 lg. cans of any flavor of pie filling on top. Must refrigerate at least 8 hours (over-night) this way the flavor will set in and the texture will be nice and firm also. i will be trying some of yours also. will let you know how i like them. i love trying new ideas and experminting. thank-you
Shari Grizzle says
This is the best and easiest recipe! Thanks so much.
zeee says
thanks love it
Crystal says
I was given this recipe years ago and I love it a lot. Many of my friends who have tasted it, love it too, and have asked for my recipe. I looked it up and found that it is originally yours. Thank you!!
Susan Bradley says
I’ve been making this cheesecake recipe for years. I found it in a woman’s magazine years ago. Its super simple and comes out perfect everytime. I will usually top my cheese cake with strawberry or cherry pie filling. This is also good frozen, or made as individual cheesecakes. Just use the foil cup cake liners. Put a vanilla wafer in each cup cake liner and top with he cheese cake mixture. And chill. Add pie filling if u want. Awesome party favor.
Sarah says
I made this for a party. Used shortbread cookies and little fruit on top. So cute and delish!