Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes No-Bake Cheesecake 3.6 (1,859) 121 Reviews This easy, classic dessert is just right for any occasion. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 2, 2023 Rate PRINT Share Prep Time: 25 mins Total Time: 3 hrs 30 mins Yield: 1 9-inch cake Cheesecake is a fan favorite for good reason—it's a rich, creamy, and irresistible dessert. And with this no-bake cheesecake recipe, making it is as easy as enjoying it. A simple press-in graham-cracker crust is filled with a rich cream cheese and condensed milk filling, which is flavored with vanilla and lemon. After preparing, the cheesecake is refrigerated until set—no cooking necessary. The hardest part is waiting for it to chill! No-bake cheesecake is a great dessert for summer when you don't want to heat up the kitchen, but it's also a classic any time of year. Our recipe includes variations for a no-bake chocolate cheesecake and individual cheesecake parfaits. 27 Cheesecake Recipes for Every Skill Level The Filling The simple filling is made with four ingredients: Cream cheese is the base of the filling for our no-bake cheesecake. Do not use cream cheese spread for this recipe. We recommend full-fat cream cheese, such as Philadelphia brand, for the best results. Other cream cheese may not have the same fat content or stabilizers. Sweetened condensed milk brings additional creaminess and sweetness and helps the setting process. Lemon juice and vanilla extract add flavor and cut the richness of the creamy ingredients. The Crust The graham cracker crust is made with three ingredients; graham crackers, a small amount of sugar, and melted butter. The nutty and complex flavor of graham crackers provides a nice foil to the creamy cheesecake filling. Be sure to crush the graham crackers finely by placing them in a resealable bag and crushing them with a rolling pin or use a food processor. You don’t want any chunks of cookie getting in the way of slicing a perfect triangular portion of cheesecake. Should You Be Using Salted or Unsalted Butter for Baking? Fill and Chill Ahead of Time No-bake cheesecake is easy to make but it does take time. Not for making the crust and the filling, but for chilling. You need to be patient and allow enough time for the cheesecake filling to set in the refrigerator. If you rush it, you risk cutting into a cheesecake that is still liquid in the center. The recipe calls for two and a half to three hours for chilling, but longer is even better. Let it sit overnight in the refrigerator for easier slicing, or make it up to two days ahead if you’re orchestrating a big party. Andrea Araiza Ingredients 2 packages (20 sheets) graham crackers 11 tablespoons (1 ⅜ sticks) unsalted butter, melted 2 tablespoons sugar 2 8-ounce packages cream cheese, room temperature 1 14-ounce can (1 ¼ cups) sweetened condensed milk ¼ cup fresh lemon juice 1 teaspoon vanilla extract Directions Andrea Araiza Crush graham crackers: Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Andrea Araiza Mix graham-cracker crumbs with sugar and butter: Pour crumbs into a medium bowl; stir in sugar. Add butter and stir until well combined. Andrea Araiza Press crumb mixture into springform pan: Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes. Andrea Araiza Bring the cream cheese to room temperature to make it easier to incorporate. To do this, remove the cream cheese from the refrigerator about an hour ahead. Make filling: Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Andrea Araiza Add filling to crust, cover, and refrigerate: Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. Andrea Araiza Remove cheesecake from pan and serve: Unclasp sides of pan, and remove cheesecake. Andrea Araiza Cheesecake Toppings Our no-bake cheesecake tastes delicious as is—or try one of these toppings: Fresh berries, such as blackberries or blueberries (or serve the berries on the side) Segmented orange slices A strawberry or raspberry puree made with little or no sugar, spread on top A tart lemon curd spread on top of the cheesecake Recipe Variations: Cheesecake Parfait Skip the crust and use the cheesecake filling in a parfait: Mix the filling, then put some in into each serving glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes and serve. Chocolate Cheesecake Make the crust with chocolate wafer cookies (10 ounces, or about 50 cookies) instead of graham crackers. Once you've mixed the filling, gently stir in 1 cup mini chocolate chips, and then fill the crust. Sprinkle more chips on top of the chilled cheesecake. How to Cut Clean Slices A clean slice of cheesecake is as satisfying as it is beautiful, here's how to cut one every time. What you need: Use a sharp chef's knife that's large enough to support each slice of cheesecake en route to its plate. Have a large glass or plastic quart container of very hot water and a clean dish towel nearby. Before cutting each slice, including the first one, dip your knife into the hot water and allow the blade to heat up for a few seconds.Dry it quickly (and well!) with your towel, and make a confident slice. Practice makes perfect, so use the goal of mastering your slicing technique as an excuse to keep making no-bake cheesecakes all year round. Frequently Asked Questions Can you freeze no-bake cheesecake? We do not recommend freezing our no-bake cheesecake as a way to speed up the chilling and setting process because freezing will impact the texture of both the filling and the crust. We also do not recommend freezing the cheesecake as a make-ahead strategy. Does no-bake cheesecake need to be refrigerated Yes! No-bake cheesecake must be refrigerated when it is first made to allow it to set properly. It also requires refrigerating for storage and should not sit out longer than two hours for serving. Any leftovers should also be refrigerated. More No-Bake Cheesecake Recipes to Try: No-Bake Cherry Cheesecake No-Cook Red, White, and Blue Cheesecake No-Bake Chocolate Crust Cheesecake No-Bake Ricotta Blueberry Cheesecake No-Bake Spiderweb Cheesecake James Baigrie Originally appeared: Martha Stewart Kids, July/August 2004 Rate It PRINT Updated by Laura Manzano Laura Manzano Laura Manzano is a writer, food stylist, and recipe developer based in Brooklyn, N.Y. Her favorite food? All sandwiches.