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Single slice of 5 ingredient no-bake cheesecake on a white plate showing the crust and creamy filling

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
Cook Time 0 minutes
Chilling Time 6 minutes
Total Time 6 hours 20 minutes
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.
    Graham cracker crust pressed into a 9-inch springform pan with a measuring cup beside it

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.
    Whisk lifted from a bowl of heavy cream whipped to stiff peaks that stand straight up

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.
    Rubber spatula folding whipped cream into smooth cream cheese filling in a white bowl

Assemble and chill

  • Spoon the filling into the chilled crust.
    Smooth no-bake cheesecake filling spread over a graham cracker crust in a springform pan
  • Smooth the top with an offset spatula. Tap the pan on the counter twice to release air bubbles.
    Smooth no-bake cheesecake filling spread over a graham cracker crust in a springform pan
  • 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