Best No-Bake Cheesecake Recipe -
Best No-Bake Cheesecake Recipe
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Best No-Bake Cheesecake
See how to make a quick-and-easy cheesecake. See more
  • READY IN 30 mins

Best No-Bake Cheesecake

Recipe by  

"This is an amazing recipe that I just threw together one day. Everyone loves it so much, it doesn't last long. This is good with any kind of canned or fresh fruit."

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Ingredients Edit and Save

Original recipe makes 1 - 8 or 10 inch round cheese cake Change Servings
  • PREP

    30 mins

    30 mins


  1. In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
  2. In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2003

I thought this recipe was very easy to make. I didn't have any trouble getting it to get thick. I did make a couple of adjustments. I increased the sugar to 2/3 c. and added a little bit of vanilla. I love the graham cracker crust so I made it extra thick. I also make it in a 9" square pan. It was delicious!! For those who had trouble getting it thick, make sure that you have "heavy" whipping cream.

Most Helpful Critical Review
Dec 07, 2003

followed this receipe to a T and after I added the whip cream, the whip cream did not get stiff, beat it for over 1/2 on high speed it remained just thick. I really think something is wrong with this receipe. I think the cream cheese and sugar should be beaten separtely and the whip cream whipped until stiff in a separate bowl, and then after the whipped cream is stiff add it to the cream cheese mixture. would like your comment

Oct 31, 2006

This was the BEST no bake recipe I have ever found. I made this in no time at all ..over Christmas and have not stopped making it! Never any problems with it not thickening, it is a tasty treat every time I have made it.

Jul 08, 2005

I just love this recipe and so does the rest of my family. I have used it so many times I have memorized it. I have a few quick tips for it though. #1 whip the cream first before mixing, #2 use 2 TBL spoons of vanilla and less lemon. #3 double the sugar amount, #4 serve a day later after it has time to sit it gets a really great texture

Mar 01, 2007

I've made this recipe twice now, with great success each time. The only thing I changed in the recipe was that I used a container of frozen whipped topping from the store instead of the whipping cream, and I added extra cinnamon (my favorite spice) and 2 540ml cans of filling as I could hardly taste the 1 can of filling the first time I made it. I always use a 9x13 pan for this, and the crumb mixture is just the perfect amount. This easy and delicious recipe too me 28 minutes to make, and I plan to use this as a base for a recipe I've been concocting in my mind.

May 02, 2007

OK so this was pretty good. I took it to work and got a few greats and a few its ok but a bit too fluffy/soft. I thought that this would be good for hot weather so that the oven doesn't have to be turned on. However, this is not something that can sit out for even a 1/2 hour, IMO. I would think that gelatin, jello or maybe even instant pudding would add to the stability or maybe the dreamwhip solution some have mentioned. Bottom line is the flavor was good only change I made was a little vanilla and a bit more sugar. ****** UPDATE I had some leftover so I stuck it in the freezer then pulled it out 2 days later. Once it completely thawed in the fridge the texture was better and the flavor too - now I' m not sure if it was the freezing or if ageing - maybe try making this more like 2 days in advance and perhaps storing in the freezer a bit. I’ll give this one another whirl. PS - I served the cherries on the side did not top with them, thought it would be too soft to hold them originally.

Aug 24, 2006

The taste is very good, there's no doubt about that. BUT no amount of chilling got the cake to form - I resorted to freezing it and thawing for a bit before serving. Any ideas on how to make this good recipe great?

Nov 16, 2009

I am an accomplished chef with my own catering business as well as a nurse at the local hospital. Although most of the cakes I make take 2-3 days to finish, I was asked to make something last minute for a collegue's birthday who loves Blueberry Cheesecake. The basis for this recipe was very good, but I did change some things as suggested by other reviewers. I doubled the cream cheese and increased the white sugar to 3/4 cup. I also whipped the cream cheese with all the ingredients EXCEPT the heavy cream which I whipped separately until stiff and folded it into the cream cheese mixture. I also used Tyler Florence's recipe for Blueberry Topping. Since this cake was a surprise, it sat in the pan in my car from 6:30 am until 2 pm (cold temperatures here in NY). Not only did this cake unmold perfectly, it kept its form beautifully. It was the rave and everyone requested the recipe. Good Job, Thank you!


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  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 33.9 g
  • 52%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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