Cool, creamy, and tall—this cheesecake sets firm without ever turning on the oven. The filling gets structure from whipped heavy cream folded into a silky cream cheese base. The crust stays crisp thanks to brown sugar’s extra binding power. For consistency you can trust, chill until the center reads 40°F/4°C; overnight gives razor‑sharp slices.

Quick Summary

For the perfect set without gelatin, beat full-fat brick cream cheese with powdered sugar, sour cream, and lemon juice. Fold in heavy cream whipped to stiff peaks. Spread over a chilled graham cracker crust and refrigerate for at least 6 hours (or until the center reaches 40°F/4°C).

Whole no-bake cheesecake on a white cake stand, topped with whipped cream swirls and fresh strawberries, with a graham cracker crust

Why This Recipe Works

This is a no‑gelatin, no‑condensed‑milk cheesecake that still slices clean. The trick is fat and aeration: full‑fat brick cream cheese gives body, while heavy cream whipped to firm peaks adds lift and stability.

Powdered sugar blends smoothly into the cream cheese, avoiding grit, and a little sour cream plus lemon brightens the rich dairy so every bite tastes balanced, not heavy.

The classic graham crust is tightened with brown sugar, whose molasses pulls in a bit of moisture and helps the melted butter grab the crumbs. That extra “glue” keeps the base from turning sandy and helps it cut cleanly.

Finally, chilling is non‑negotiable. Time sets the structure; temperature confirms it. When the center hits about 40°F/4°C, you’ll get neat wedges instead of slumps.

Ingredients & Substitutions (Ingredient Notes)

Cream cheese (full‑fat bricks): Firm set and smooth texture; avoid tubs and low‑fat.
Powdered sugar: Dissolves cleanly; a small starch content helps the set.
Sour cream: Adds tang and a custard‑like softness; full‑fat Greek yogurt works.
Lemon juice: Brightens and balances sweetness; fresh is best.
Vanilla + a pinch of salt: Rounds and sharpens flavor.
Heavy cream (cold): Whip to firm peaks for structure—this replaces gelatin.
Graham cracker crumbs: Classic base with toasty flavor; other cookies do work, but this recipe focuses on the graham version.
Unsalted butter + light brown sugar + salt (for the crust): Butter binds; brown sugar improves cohesion; salt keeps the crust lively.

Essential Equipment

9‑inch springform pan (light‑colored base helps prevent over‑softening)
Instant‑read thermometer (for the 40°F/4°C set cue)
Stand mixer or hand mixer (silky filling and properly whipped cream)
Offset spatula (for smoothing the top)
Flat‑bottom measuring cup (to pack the crust firmly and evenly)

How To Make No‑Bake Cheesecake

Make the Crust

Stir graham crumbs with light brown sugar and a pinch of salt until the mixture looks uniform.
Pour in melted butter and mix until every crumb is glossy and the texture resembles wet sand.
Tip the mixture into a 9‑inch springform pan.
Use a flat‑bottom measuring cup to press the crumbs into a compact, even layer, reaching just slightly up the sides.
Really press; compression is what keeps the crust from crumbling when you slice.
Slide the pan into the freezer for 15–20 minutes while you make the filling.
That quick chill locks the butter and tightens the structure.

Make the Filling

Beat softened cream cheese with powdered sugar until the mixture is completely smooth and glossy.
Scrape the bowl and beat again—lumps now won’t disappear later.
Mix in sour cream, lemon juice, vanilla, and a pinch of salt until the filling turns silky and pourable.
In a clean, cold bowl, whip heavy cream to firm, bendable peaks that hold their shape on the whisk.
You want a strong structure, not soft peaks. Fold the whipped cream into the cream cheese base in three additions, using broad, gentle strokes to keep the batter airy and uniform. Stop as soon as no streaks remain.

Fill, Chill, Slice

Spoon the filling into the chilled crust and smooth the top with an offset spatula. Tap the pan lightly on the counter to release any large air pockets.
Cover the pan and refrigerate for at least 6 hours. For precision, check with an instant‑read thermometer: when the center reads about 40°F/4°C, it’s set.
For the sharpest edges, chill overnight. To serve, run a thin knife around the sides, unclasp the ring, and cut with a hot, dry knife, wiping between slices.

Pro Tip

No springform on hand? A deep 9‑inch pie dish works. Line the bottom with parchment for easier serving, press the crust firmly, and plan on an overnight chill for the cleanest cuts. Don’t use the freezer to “set” the filling—fast freezing can cause weeping as it thaws.

Close-up of a slice of creamy no-bake cheesecake being lifted by a cake server, showing the smooth texture and thick graham cracker crust.

Expert Tips (Troubleshooting)

Lumpy filling: The cream cheese was too cold. Beat cream cheese and powdered sugar until velvety before adding sour cream or lemon.
Runny set: The cream was under‑whipped. Aim for firm peaks; fold gently to avoid deflating.
Crumbly crust: Add 1–2 teaspoons more melted butter and press harder. The packed layer should feel compact, not loose.
Over‑whipped cream: If it turns grainy, whisk in a splash of unwhipped cream by hand to smooth it out.
Clean slices: Heat the knife under hot water, dry, slice, wipe, and repeat.

Storage & Freezing

Keep the cheesecake covered in the refrigerator for 4–5 days. Hold fresh fruit or sauces until just before serving so the top stays neat.

For longer storage, chill the cheesecake until fully set, then freeze whole or as individual slices. Freeze the slices on a sheet pan until firm, wrap tightly in plastic and foil, and store for up to 3 months.

Thaw overnight in the refrigerator for the same creamy texture you had on day one. Avoid freezing as a shortcut to set the filling—it may release moisture as it thaws.

FAQ

How do you thicken no‑bake cheesecake without gelatin?
Whipped heavy cream does the work. When folded into a smooth cream cheese base, the fat network stabilizes as it chills, creating a sliceable texture.

How long does it take to set?
Plan on 6–8 hours in the refrigerator. For repeatable results, use a thermometer—when the center hits about 40°F/4°C, it’s ready. Overnight is best for picture‑perfect wedges.

Can I use tub or low‑fat cream cheese?
Skip both. Tubs are aerated and low‑fat options hold more water, which softens the set. Full‑fat bricks give the best structure.

Can I make this in a pie dish?
Yes. Use a deep 9‑inch dish, pack the crust well, and chill overnight before slicing for clean edges.

Can I freeze no‑bake cheesecake?
Yes—after it’s fully set. Freeze slices, wrap tightly, and thaw in the fridge to preserve texture.