The beauty of a plain, no-bake cheesecake is that it is simple and delicious as is, or you can level it up with a sweet topping.
While this recipe doesn’t use eggs like a traditional cheesecake, don’t mistake this for a “light” cheesecake, either. It has plenty of cream cheese, butter, and heavy cream, and it doesn’t use a pudding mix. I’ve had desserts that use low- or non-fat cream cheese and pudding mix to add lift, and there’s a time and place for those. But NOW is not the time.
We are going full-on comforting, sweet, rich, and decadent.
This recipe spotlights a thick, buttery crust that isn’t pre-baked. Since this cheesecake sets up in the refrigerator, it’s best to pulverize the crumbs so they stick together and slice up nicely when it’s chilled.
You don’t have to use graham crackers, either. Crush vanilla wafers, shortbread cookies, Oreos, or any other crisp, baked cookie to create another level of flavor in the crust. Even with a plain cheesecake, the outcome and presentation are tastier with high-quality, fresh ingredients. Treat yourself to new packages of Philly cream cheese, a new box of graham crackers that you crush yourself, and fresh butter.
Tips for making this plain, no-bake cheesecake
- Set out your packages of cream cheese an hour or so before you are ready to make this recipe. Make sure it’s thoroughly soft before you start beating.
- An 8- or 9-inch deep-dish pie plate will be the perfect size to hold enough crust and filling. If it’s smaller, you may need to leave out some of the filling so it doesn’t overflow the sides. Don’t use a large casserole dish or your crumb crust will be too thin.
- Don’t pull out the heavy cream until you are ready to whip it. Cold cream whips faster and higher.
- Don’t skimp on whipping the cream before adding it to the cream cheese. This incorporated air helps add loft to the final result, making for a super creamy no-bake cheesecake.
- While many no-bake cheesecakes still use a pre-baked pie crust, this one is using a no-bake graham cracker crust too. (You can bake it if you want, but why? It will set up as the whole thing chills in the fridge.)
- Clean hands work better than a spatula for pressing the crust mixture into the pie plate.
Plain, No-Bake Cheesecake
This plain, no-bake cheesecake is easy to put together and delicious as is or with toppings of your choice.
Ingredients
- 2 ½ c crushed cookie crumbs; graham crackers are the gold standard
- 1 stick of salted butter (if using unsalted butter, add ¼ t of table salt)
- 2 8-oz. packages of fresh softened cream cheese
- 1 c of heavy whipping cream
- 2 T high quality vanilla extract or vanilla bean paste
- 1 c of powdered sugar
Instructions
- Crush the cookies into fine crumbs and add to a mixing bowl.
- Melt the butter fully and add to the cookie crumbs.
- Mix with a wood spoon until all the crumbs are moist with melted butter.
- Transfer the cookie crumb mixture to your pie plate, tart pan, or mini tins, and begin pressing the mixture with your fingers into the bottom and sides.
- Place in the refrigerator while making the filling.
- With a hand mixer, beat the two packages of room temperature cream cheese until fluffy/creamy.
- Add the powdered sugar and continue beating.
- Add the vanilla and continue beating.
- Set cream cheese mixture aside.
- Add the cold heavy cream to a new, clean bowl. Use a whisk, immersion blender, or a hand mixer with clean beaters to whip the heavy cream into soft peaks.
- Fold in the whipped cream to the bowl with the cream cheese mixture. Incorporate gently with a bowl scraper or wooden spoon.
- Remove the prepared pie plate from the refrigerator.
- Using a rubber spatula, transfer the filling to your crust. Spread evenly, keeping the filling toward the center, and not going over the sides of the crust.
- Cover loosely with cellophane without touching the filling, or move to a part of the fridge where it will be undisturbed.
- Refrigerate for at least three hours, but overnight is better. If served immediately, the crust may crumble, and the filling will be loose.
- Add toppings as desired.
For the crust:
For the filling:
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 659Total Fat: 48gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 97mgSodium: 405mgCarbohydrates: 53gFiber: 1gSugar: 33gProtein: 7g
The bottom line
Plain, no-bake cheesecake is not as dense and heavy as a traditional cheesecake baked in a water bath in the oven. Our recipe has an egg-free filling that’s a creamier and fluffier alternative that makes a nice finisher in the summer or when you want an carte blanche dessert for a cheesecake board or toppings bar! It rests and sets in the fridge instead of heating up your house, and you don’t have to worry about the cracked top that plagues most chefs when trying to perfect a cheesecake recipe.
It’s hard to beat berries on top of cheesecake. I’ve used this Strawberry Compote recipe more times than I can count. Looking for toppings like whipped rum, crackled caramel, or homemade Twix? Here’s our big list of fun cheesecake toppings.
Looking for more no-bake dessert recipes? Gotcha covered.