No Bake Cheesecake

By Patricia Walker

Published: December 30, 2025

Updated: December 30, 2025

This is a No Bake Cheesecake that tastes incredibly close to a classic baked cheesecake, without the fuss of the oven! It boasts a light-yet-creamy filling and a buttery, crumbly crust that everyone goes crazy for.

I’m fiercely loyal to my classic baked cheesecake, but the no-bake version is perfect for hot summer days, when the oven is out of the question, or when I’m short on time and want something elegant without the stress.

That said, a no-bake cheesecake should never compromise on quality for convenience. The filling must be rich yet light, silky smooth, and set firmly enough to slice neatly. And here’s the secret weapon: gelatin powder. Skip it, and your cheesecake either won’t set or will require far more cream cheese, making it dense and heavy. Trust me, I’ve tried it both ways!

Baked vs. No-Bake Cheesecake

This no-bake cheesecake is intentionally very similar to my classic baked cheesecake. The main difference? No eggs in the filling, making it slightly lighter. Baked cheesecakes rely on eggs for structure, while this version uses gelatin to set the filling.

Other than that, texture and sweetness are almost identical – most people wouldn’t be able to tell the difference. My goal was to achieve the same luxurious creaminess and smoothness as the baked version.

What Makes This Cheesecake Special

Cheesecakes come in many forms, from Japanese Cotton Cheesecake, light and souffle-like, to New York Cheesecake, dense, rich, and very sweet. My no-bake cheesecake sits comfortably in between:

Filling: Mousse-like, velvety smooth, not overly delicate
Cream Cheese: 500g (16 oz)
Sugar: 150–200g (5.3–7 oz) depending on your taste
Texture: Rich yet light, perfect for slicing

This balance ensures it’s creamy, elegant, and indulgent, but not overwhelmingly sweet.

Ingredients for No Bake Cheesecake

Planning ahead is essential. This cheesecake needs at least 6 hours to set, preferably overnight. Here’s what you’ll need:

Cream Cheese – Always use blocks, not tubs. Soften at room temperature for at least 1 hour to make it smooth and fluffy.

Gelatin Powder – Affordable, widely available, and consistent worldwide. Bloom in minimal water before adding to the filling.

Whipping Cream – Must be fridge-cold to whip properly. Whip to stiff peaks to keep the filling light and airy.

Sugar – Use caster sugar for a smooth, lump-free filling.

Vanilla Extract – Real extract only. Avoid imitation essence.

Lemon Juice – Optional, just a touch for subtle tang.

Salt – Enhances flavors, balances sweetness.

Biscuits & Butter – For a buttery, crumbly crust. I also recommend a biscuit wall for extra stability.

Making the Cheesecake

1. Prepare the Pan & Inverted Base

Flip the base of a 20cm/8″ springform pan upside down. Lightly grease and line with parchment, leaving excess hanging over the sides for easy removal. Clip in place.

This step ensures the cheesecake slides off the base effortlessly without cracks or damage.

2. Cheesecake Crust

I love a crumbly, buttery biscuit crust with optional walls. Here’s how to do it:

Break biscuits roughly and blitz in a food processor.
Add melted butter, sugar, cinnamon, and salt. Blitz until it resembles wet sand.
Press crumbs into the pan base and up the walls using a flat tool.
Smooth and neaten edges for a clean finish.

Tip: Wet sand should stick together when pinched. Add a little extra butter if necessary.

3. Bloom the Gelatin

Sprinkle gelatin over 2 tablespoons of water and let it sit for 5 minutes to bloom.
Microwave 15 seconds to melt, mix until lump-free, then let cool slightly.
Important: Don’t pour hot gelatin directly into the cream; it can melt and deflate it.

4. Make the Filling

Whip cream to stiff peaks.
Beat cream cheese with sugar until smooth.
Add vanilla, lemon juice, salt, and cooled gelatin. Mix gently.
Fold in whipped cream in 2 batches to preserve airiness.
Pour into the prepared crust, smoothing the top carefully.

Set: Refrigerate for at least 6 hours, preferably 12 hours.

5. Remove & Decorate

Unclip sides and gently slide cheesecake off the base using the parchment overhang.
Optional decoration: whipped cream swirls, berries, passionfruit, chocolate or caramel sauce, nuts, or chocolate shavings.

Tips:

Handle gently, but the cheesecake is sturdier than it looks.
For neat edges, run a knife along the rim or use a flat tool along corners.

Decorating Ideas

Whipped cream with halved strawberries along the edge
Full coverage whipped cream with berries and icing sugar
Fruit compote, passionfruit, or sauces like chocolate or salted caramel
Sprinkle nuts or chocolate shavings for texture

Notes & Tips

Crust may feel loose initially, but it sets firmly once the filling is added and chilled.
Adjust sweetness if you prefer it “American-level sweet.”
Cheesecake keeps well in the fridge and tastes even better slightly chilled.

Enjoy! This no-bake cheesecake is elegant, creamy, and decadent but never too rich. Perfect for hot summer days, last-minute desserts, or impressing guests.