Here’s a delicious and easy No-Bake Creamy Cheesecake recipe no oven, no gelatin, and all the creamy goodness you’d expect from a classic cheesecake. It’s perfect for beginners or when you want a quick dessert that still feels indulgent.
🍰 No-Bake Creamy Cheesecake
🧾 Ingredients:
For the crust:
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1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits)
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1/3 cup (75g) unsalted butter, melted
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2 tablespoons sugar (optional)
For the creamy filling:
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2 cups (450g) cream cheese, room temperature
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1 cup (240ml) heavy cream (cold)
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2/3 cup (80g) powdered sugar
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1 teaspoon vanilla extract
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1 tablespoon lemon juice (optional but brightens flavor)
👩🍳 Instructions:
1. Make the crust:
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In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
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Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan or pie dish.
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Chill in the fridge for at least 30 minutes while you make the filling.
2. Make the cheesecake filling:
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In a large bowl, beat the cream cheese with powdered sugar until smooth and creamy.
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Add vanilla extract and lemon juice (if using), and mix until fully incorporated.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this slowly to keep it fluffy and airy.
3. Assemble and chill:
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Spoon the filling over the chilled crust and spread evenly with a spatula.
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Smooth the top and refrigerate for at least 6 hours, preferably overnight, until set.
4. Serve:
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Once set, remove from the pan, slice, and serve as-is or with toppings.
🍓 Optional Toppings:
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Fresh berries or fruit compote
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Chocolate ganache or drizzle
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Caramel sauce
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Crushed cookies or nuts
✅ Tips:
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Use full-fat cream cheese for the best texture.
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Chill long enough — it needs time to set properly.
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Want a flavored version? Add 1–2 tablespoons of peanut butter, melted chocolate, or fruit puree into the filling before folding in the cream.