How to Make a Delicious No-Bake Cheesecake with Just 5 Ingredients (Recipe) New

No gelatin, no oven, no runny filling. Get clean slices with 20 minutes of work and a 6 hour chill.

This recipe shows you how to make a delicious no-bake cheesecake with just 5 ingredients.

You need cream cheese, heavy cream, powdered sugar, graham crackers and butter. You skip the oven, the gelatin and the eggs.

Prep takes 20 minutes, the cheesecake chills for at least 6 hours, and one 9-inch pan serves 8 slices.

Can a filling with no gelatin hold a clean slice? It can, when you whip the cream to stiff peaks and give the cheesecake enough time in the fridge.

Quick facts. Prep takes 20 minutes and chilling takes at least 6 hours. The recipe makes 8 slices in one 9-inch springform pan, and it needs no oven. Before you shop, here is what counts as five ingredients.

What Counts as 5 Ingredients

The five ingredients are full-fat block cream cheese, cold heavy cream, powdered sugar, graham crackers and unsalted butter. The crust counts. Vanilla, lemon, toppings and flavor add-ins stay optional and sit outside the count. Parchment lines the pan, so you need no cooking spray.

Other recipes use the phrase loosely. One ingredient card lists eight ingredient lines under a five-ingredient promise, and another counts canned pie filling as ingredient five.

This page counts every item in the crust and the filling, and nothing else. Each of the five changes whether the filling sets, so the next section tells you what to buy.

Ingredient Notes and What Each One Does

• Cream cheese. Buy full-fat cream cheese in foil-wrapped blocks. US rules set the minimum at 33 percent milkfat and the maximum at 55 percent moisture. USDA specifications allow 65 to 70 percent moisture in lower-fat versions, and extra moisture often makes cream cheese too soft.

• Heavy cream. Use cold heavy cream. In the US, “heavy cream” and “heavy whipping cream” name the same product, with at least 36 percent milkfat. Light whipping cream holds 30 to under 36 percent. Outside the US, buy double cream or the highest-fat whipping cream on the shelf, and read the fat percentage on the label.
• Powdered sugar. One recipe reports that powdered sugar gives the best results. The filling gets no heat, so granulated sugar has little chance to dissolve.
• Graham crackers and butter. Use 150 g of graham cracker crumbs and 85 g (6 tablespoons) of melted unsalted butter. Digestive biscuits work at the same weight, and one recipe builds its crust from 150 g of graham crackers or digestive biscuits. Butter binds the crumbs, so the crust holds when you slice.

(Ed. note: A kitchen scale removes guesswork, because a cup of crumbs or sugar weighs more or less depending on how you scoop.)

5 Ingredient No-Bake Cheesecake Recipe

A firm, creamy no-bake cheesecake made with cream cheese, heavy cream, powdered sugar, graham crackers and butter. No gelatin, no eggs, no oven.

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Prep Time 20 minutes mins

Cook Time 0 minutes mins

Chilling Time 6 minutes mins

Total Time 6 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 575 kcal

Equipment

• 1 9-inch springform pan Removable base with side clip
• 1 Stand mixer with whisk attachment A hand mixer works for both steps
• 2 Large mixing bowls One for the whipped cream, one for the filling
• 1 Food processor Optional. Use a zip bag and a rolling pin instead
• 1 Rubber spatula For folding and smoothing
• 1 Offset spatula Optional, for a flat top
• 1 Parchment paper Cut one 9-inch round for the base
• 1 Measuring cups and spoons, or a kitchen scale A scale gives the most consistent results
• 1 Sharp knife and a tall glass of hot water For clean slices
• 1 Plastic wrap or domed lid To cover the cheesecake while it chills

Ingredients

  

For the crust

• 150 g 1 1/2 cups graham cracker crumbs Digestive biscuits work at the same weight
• 85 g 6 tablespoons unsalted butter melted

For the filling

• 450 g 16 oz, two 8 oz blocks full-fat block cream cheese Softened at room temperature for about 1 hour. Do not use tub cream cheese
• 150 g 1 1/4 cups powdered sugar Measure before sifting
• 360 ml 1 1/2 cups cold heavy whipping cream At least 36 percent milkfat. Use it straight from the fridge

Instructions

 

Make the crust

• Cut a 9-inch round of parchment and fit it in the base of the springform pan. Lock the ring in place.
• Pulse the graham crackers in a food processor for about 20 seconds until they form fine crumbs. Pour them into a bowl and add the melted butter. Stir until the crumbs look like wet sand.
• Press the crumbs firmly into the base and 1 cm (1/2 inch) up the sides. Use the bottom of a measuring cup. Freeze for 20 minutes while you make the filling.
  

Whip the cream

• Pour the cold cream into a large bowl. Whisk on medium-high for 2 to 4 minutes until it forms stiff peaks. A peak should stand straight when you lift the whisk. Stop as soon as it holds. Move the cream to a separate bowl.
  

Make the filling

• Add the softened cream cheese to the mixer bowl. Beat on low for 30 seconds until smooth.
• Add the powdered sugar a third at a time on low speed. Raise to medium and beat for 2 minutes until light and smooth. Scrape the bowl twice. No lumps should remain.
• Stir one third of the whipped cream into the cream cheese to loosen it. Fold in the rest in two additions with a spatula until no streaks remain. Do not stir hard, because stirring knocks out the air.
  

Assemble and chill

• Spoon the filling into the chilled crust.
  
• Smooth the top with an offset spatula. Tap the pan on the counter twice to release air bubbles.
  
• Cover loosely and refrigerate for at least 6 hours. Overnight gives the firmest slices.

Release and slice

• Run a thin knife dipped in hot water around the edge. Unclasp the ring and lift it away.
• Dip a sharp knife in hot water and wipe it dry. Cut 8 slices and wipe the blade between cuts. Keep the cheesecake chilled until serving.

Notes

• Cream cheese | Use full-fat blocks only. Tub cream cheese will not set. Soften the blocks for about 1 hour so the filling beats smooth.
• Cream | Keep it cold and whip it to stiff peaks. Cream that is warm or under-whipped can leave the filling thin.
• Texture | This cheesecake sets softer than a baked cheesecake. Overnight chilling gives the cleanest slices.
• Storage | Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months.
• Swaps | Digestive biscuits work at the same weight as graham crackers. One recipe says granulated sugar works when you have no powdered sugar, though the filling gets no heat to dissolve it.
• Variations | Fold in 4 oz of melted, cooled chocolate, swirl in 1/2 cup of jam, or beat in 1 teaspoon of pure vanilla extract. Each adds an ingredient to the count.
• Toppings | Add wet toppings such as fruit sauce 3 to 4 hours before serving and return the cheesecake to the fridge. Add fresh berries just before serving.
• Safety | The recipe has no raw eggs. Keep it at 40°F (4°C) or colder, and discard it after 2 hours at room temperature, or 1 hour above 90°F.
• Crust | If the crust crumbles, press it harder and freeze it for the full 20 minutes.

Keyword 5 ingredient no-bake cheesecake, cream cheese dessert, easy cheesecake no oven, no gelatin cheesecake, no-bake cheesecake

How Long Does No-Bake Cheesecake Take to Set?

Chill times run from 1 hour to 2 hours, 4 hours, 6 hours and about 24 hours. Why does a filling with no gelatin set at all? Fat does the work. Cream cheese carries at least 33 percent milkfat, heavy cream carries at least 36 percent, and cold fat firms as it chills.

Whipping also traps air, which gives the filling structure. Recipes that use stabilized whipped topping or condensed milk follow their own timelines, so this cream-based recipe needs at least 6 hours in the fridge.

Overnight gives the cleanest slices.

You may ask, “Can I serve it after 3 hours?” You can, but expect a softer slice. Press the center with a fingertip at 6 hours.

A set filling feels firm and does not stay dented. Plan the cheesecake for the day before you serve it. If yours still feels loose, the next section covers the causes.

Why Your No-Bake Cheesecake Is Runny and How to Fix It

What makes a no-bake filling loose? Four causes cover most cases.

1. Warm or under-whipped cream. One recipe names cream that was not cold, or not whipped long enough, as the cause of a thin filling. Chill the bowl and whisk for 15 minutes before you whip, and stop at stiff peaks.
2. Tub or low-fat cream cheese. Tub cream cheese does not set, and lower-fat versions carry more moisture. Switch to full-fat blocks.
3. A short chill. Give the cheesecake at least 6 hours, and overnight if you can.
4. Over-folding. Stirring the cream in hard knocks out the air. Fold in two additions and stop when no streaks remain.

If the cheesecake stays loose after the fridge chill, move it to the freezer and check it every 30 minutes. Freezing firms the filling, and one recipe sets the whole cheesecake in the freezer for at least 6 hours.

Serve it cold. If it still will not hold a slice, spoon it into glasses as a parfait with crushed graham crackers. A firm cheesecake still needs a clean cut.

How to Remove the Cheesecake from the Pan and Slice It

1. Run a thin knife dipped in hot water around the edge of the pan.
2. Unclasp the ring and lift it away. The parchment under the crust lets you slide a spatula beneath the base if you want to move the cheesecake to a plate.

1. Dip a sharp knife in hot water, wipe it dry and cut. Wipe the blade between slices. One recipe uses the same hot-knife method.
2. Run the knife under hot water before the first cut, not after the first torn slice.
3. Cut 8 slices and keep the rest chilled until serving. Leftovers need the right storage.

Make-Ahead Tips, Storage and Freezing

Refrigerate leftovers in an airtight container. Published windows run 3 days, 3 to 4 days and up to 5 days. Use 3 days, the shortest.

Freeze the cheesecake for up to 2 months. Slice it first and freeze the slices in separate containers, so you thaw only what you plan to eat. Thaw the slices in the refrigerator.

You can make the crust and filling up to 2 days ahead.

Add wet toppings such as fruit sauce 3 to 4 hours before serving, then return the cheesecake to the fridge.

Is No-Bake Cheesecake Safe to Serve?

This cheesecake contains no raw eggs. US standards require pasteurized dairy in cream cheese and heavy cream. Keep the cheesecake at 40°F (4°C) or colder. Never leave it between 40 and 140°F for more than two hours, or more than one hour above 90°F.

Bacteria can double in as little as 20 minutes in that range. At a party, serve slices from the fridge in batches. Some readers need to change an ingredient.

Substitutions and Dietary Swaps

• Gluten-free. Use a gluten-free crust.
• Cookie crust. A store-bought Oreo crust also works in one recipe.
• Lower-fat cream cheese. Expect a softer set, because lower-fat versions carry more moisture.
• Frozen whipped topping. You may ask, “Can I use it instead of cream?” One recipe does, because its stabilizers help the cheesecake stand up to unmolding and slicing. The swap changes the flavor and the set time.
• Greek yogurt. It makes the ingredient count six and changes the set.
• Honey or maple syrup. One recipe sweetens with these, skips the cream and chills for about 1 hour. A swap like that changes the filling, so test your own set time.
• Dairy-free. No dairy-free version of this recipe exists yet, so this page offers no swap. Once the base works, flavor changes are simple.

Flavor Variations

Each variation adds one ingredient.

• Chocolate. Fold 4 oz of melted, cooled chocolate into the filling before you fill the pan.
• Strawberry. Swirl 1/2 cup of strawberry jam into the filling.
• Vanilla. Beat 1 teaspoon of pure vanilla extract into the cream cheese.
• Lemon. Fold in the zest of one lemon, taste, and add juice a teaspoon at a time.
• Mini cups. Spoon the filling into muffin liners or small cups and skip the springform pan. Toppings need no cooking.

Toppings That Need No Cooking

Fresh berries, whipped cream, jam, crushed graham crackers and chocolate shavings all work.

Use about 2 cups of berries for a 9-inch cheesecake, and add them just before serving so the juice stays off the surface. Nutrition comes next.

FAQ

You now know how to make a delicious no-bake cheesecake with just 5 ingredients, and how to fix a loose filling. Use block cream cheese, whip the cream to stiff peaks and give the cheesecake 6 hours. Rate the recipe below and share a photo of your slice.