Creamy, dreamy, and impossibly smooth—this No-Bake Cheesecake is the kind of dessert that wins hearts with every bite. With a buttery graham cracker crust, a lusciously light cream cheese filling, and a vibrant crown of fresh raspberries, it’s a show-stopping treat that feels indulgent without requiring an oven. Whether you’re planning a summer brunch, a cozy dinner party, or just craving a sweet reward at the end of the day, this cheesecake is a guaranteed crowd-pleaser.

One of the best parts? You don’t need any baking skills or fancy equipment to pull this off. The crust comes together with just two ingredients, while the filling whips into a rich, mousse-like texture that sets perfectly in the fridge. Top it off with seasonal berries and a few mint leaves for that fresh, photogenic finish. It’s simplicity and elegance, all in one heavenly bite.

Ingredients for this No-Bake Cheesecake

For the crust:

1 ½ cups graham cracker crumbs
⅓ cup melted unsalted butter

For the filling:

16 oz (450g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
1 ¼ cups heavy whipping cream, cold

For the topping:

Fresh raspberries (or mixed berries of your choice)
Whipped cream (optional, for decoration)
Mint leaves (optional, for garnish)

Step-by-Step Instructions for No-Bake Cheesecake

Step 1: Make the Crust

Start by preparing the buttery graham cracker base. In a medium bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this into the bottom of a 9-inch springform pan, using the back of a spoon or the bottom of a glass to firmly compact it. Pop the crust into the fridge for at least 20 minutes while you prepare the filling. This helps it firm up nicely and hold its shape.

Step 2: Whip the Cream

In a separate mixing bowl, pour in the cold heavy cream and whip it using an electric hand mixer or stand mixer with a whisk attachment. Beat on medium-high speed until stiff peaks form. Set it aside—you’ll be folding this into the cheesecake mixture later to add volume and a silky, airy texture.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and lump-free. Add the powdered sugar, vanilla extract, and lemon juice. Continue mixing until the filling is creamy and well combined. Make sure there are no lumps, as these will affect the texture of the final cheesecake.

Step 4: Combine Cream and Filling

Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this gradually and carefully to keep the airy texture. Mix just until everything is fully incorporated and the filling is smooth and light.

Step 5: Assemble and Chill

Spoon the cheesecake filling over the chilled crust, smoothing the top with a spatula or offset knife. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This allows the cheesecake to fully set and hold its shape when sliced.

Step 6: Decorate and Serve

Once set, release the cheesecake from the springform pan. Top with a generous layer of fresh raspberries (or any preferred berries), pipe on swirls of whipped cream if desired, and add a few mint leaves for a refreshing visual finish. Slice and serve chilled—no baking, no fuss, just pure bliss.

Storage Instructions

To keep your No-Bake Cheesecake fresh and delicious, cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, this cheesecake freezes beautifully—just skip the fresh berry topping until after thawing. To freeze, wrap the cheesecake (whole or in slices) in plastic wrap followed by aluminum foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving.

Estimated Nutrition (Per Slice, based on 10 servings)

Calories: ~380 kcal
Total Fat: 28g
Saturated Fat: 17g
Carbohydrates: 26g
Sugars: 20g
Protein: 4g
Fiber: 1g
Sodium: 220mg

Please note these are general estimates and may vary depending on the specific brands or substitutions used.

Frequently Asked Questions

What type of cream cheese is best for this recipe?

Full-fat brick-style cream cheese works best. Avoid whipped or spreadable varieties as they can affect the texture.

Can I use a different type of crust?

Absolutely! You can try crushed Oreos, digestive biscuits, or even a nut-based crust if you’re avoiding grains.

How long does it take for the cheesecake to set?

A minimum of 6 hours in the fridge, but overnight is ideal for the perfect sliceable texture.

Can I make this cheesecake ahead of time?

Yes! In fact, it’s best made a day in advance. It holds up well and allows the flavors to fully develop.

Is it possible to make this cheesecake gluten-free?

Yes, just substitute gluten-free graham crackers or cookies for the crust.

What fruit toppings work best besides raspberries?

Strawberries, blueberries, blackberries, or even a mix of tropical fruits like mango and kiwi all pair wonderfully.

Can I use whipped topping instead of whipped cream?

You can, though homemade whipped cream adds a richer flavor and better texture.

What if I don’t have a springform pan?

You can use a regular pie dish or a square pan, but serving might be trickier. Line it with parchment for easier removal.