This No-Bake Cheesecake is ultra-creamy, smooth, and packed with rich cheesecake flavor—all without needing an oven! With a buttery graham cracker crust and a luscious, fluffy filling, this easy recipe is perfect for any occasion.
Why You’ll Love This Recipe
- No baking required – No oven, no water bath, no fuss!
- Smooth and creamy – A perfectly rich, melt-in-your-mouth texture.
- Quick and easy – Only a few ingredients and minimal effort.
- Perfect for any occasion – Great for summer, holidays, or make-ahead desserts.
- Customizable – Add fruit, chocolate, caramel, or your favorite toppings!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Melted butter
For the Cheesecake Filling:
- Cream cheese, softened
- Powdered sugar
- Heavy whipping cream
- Vanilla extract
- Lemon juice (optional, for a slight tang)
Directions
Prepare the Crust:
- Mix ingredients – In a bowl, combine graham cracker crumbs, sugar, and melted butter until well combined.
- Press into pan – Firmly press the mixture into a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
- Beat the cream cheese – In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Whip the cream – In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold together – Gently fold the whipped cream into the cream cheese mixture, adding vanilla extract and lemon juice if using.
- Assemble – Spread the cheesecake filling evenly over the crust.
- Chill – Refrigerate for at least 4 hours (or overnight for best results).
Serve and Enjoy:
- Remove from the pan and slice.
- Top with fresh berries, chocolate sauce, or caramel if desired.
Servings and Timing
- Servings: 8-10 slices
- Prep time: 15 minutes
- Chill time: 4 hours
- Total time: 4 hours 15 minutes
Variations
- Chocolate No-Bake Cheesecake – Add ½ cup melted chocolate to the filling.
- Oreo Crust – Swap graham crackers for crushed Oreos.
- Berry Swirl Cheesecake – Swirl in fruit puree before chilling.
- Salted Caramel Version – Drizzle caramel sauce over the top with sea salt.
- Gluten-Free Option – Use gluten-free graham crackers for the crust.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months; thaw in the fridge before serving.
- Serving Tip: Let sit at room temperature for 10 minutes before slicing.
FAQs
Can I use Cool Whip instead of whipped cream?
Yes! Replace heavy cream with an equal amount of Cool Whip for an easier option.
Why is my cheesecake not firm?
Make sure to whip the cream to stiff peaks and chill for at least 4 hours.
Can I make this in a pie dish instead?
Yes! It works perfectly as a pie in a standard 9-inch pie pan.
Do I need to use lemon juice?
No, but it enhances the tangy cheesecake flavor.
Can I make mini no-bake cheesecakes?
Yes! Use a muffin tin with cupcake liners and chill for 2 hours.
How do I prevent a soggy crust?
Press the crust firmly and chill before adding the filling.
Can I use a pre-made graham cracker crust?
Yes! It saves time and works just as well.
What’s the best way to cut clean slices?
Use a sharp knife dipped in warm water, wiping between cuts.
Can I add mix-ins to the filling?
Yes! Try chocolate chips, crushed Oreos, or fruit puree for extra flavor.
How do I make this dairy-free?
Use dairy-free cream cheese and coconut cream instead of heavy cream.
Conclusion
This No-Bake Cheesecake is the easiest, creamiest, and most delicious cheesecake you’ll ever make—no oven required! Whether you enjoy it plain or with your favorite toppings, this recipe is sure to be a hit. Try it today for a simple yet decadent dessert!
PrintThe BEST No-Bake Cheesecake Recipe
This slow cooker pot roast is fall-apart tender, infused with garlic, herbs, and slow-cooked to perfection in a rich, flavorful gravy. It’s a hearty, comforting meal that practically makes itself!
- Prep Time: 15 minutes
- Cook Time: 8-10 hours (LOW) / 5-6 hours (HIGH)
- Total Time: 10 hours
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
For the Pot Roast:
- 3–4 lb chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 3 carrots, peeled and cut into chunks
- 3 potatoes, cut into chunks
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
For the Gravy:
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
Step 1: Sear the Roast
- Season the chuck roast with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium-high heat.
- Sear the roast on all sides for 3-4 minutes per side, until browned.
Step 2: Assemble in the Crockpot
- Place onions, carrots, and potatoes in the bottom of the slow cooker.
- Add the seared roast on top.
- Pour in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the meat is fork-tender.
Step 3: Make the Gravy
- Remove the roast and veggies from the crockpot and set aside.
- In a small bowl, mix cornstarch and cold water to make a slurry.
- Stir the slurry into the crockpot juices, cover, and cook on HIGH for 5-10 minutes, until thickened.
- Shred the roast, discard bay leaves, and return the meat to the crockpot.
Step 4: Serve & Enjoy
- Serve the pot roast with gravy drizzled on top and extra on the side.
- Garnish with fresh parsley if desired.
Notes
- For extra richness, add ½ cup of red wine to the broth.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Best meat for pot roast: Chuck roast is ideal, but brisket or bottom round work well too!