Name: Easy Homemade No-Bake Cheesecake with Graham Cracker Crust
Prep time: 30 min
Total time: 30 min
Ingredients: 8 tbsp butter, melted (113g); 8.5 oz graham crackers (240g — or any plain digestive biscuit); 3/4 cup heavy cream (180g); 16 oz cream cheese, room temperature (450g, full-fat block); 2/3 cup powdered sugar (75g — or granulated sugar, see tips); 3 tbsp sour cream (45g); 2 tsp vanilla extract; orange zest (from about 1/2 orange, optional but recommended)

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No-bake cheesecake is one of those easy desserts that genuinely delivers. Creamy, rich filling on a buttery graham cracker crust — and the only thing that sets it is time in the fridge. No water bath, no cracked tops, no oven at all.

What makes this homemade cheesecake work is the combination of whipped cream cheese, a little sour cream for tang, and heavy cream whipped separately and folded in. The result is light but dense enough to slice cleanly, with a smooth texture that holds its shape without gelatin. A bit of orange zest in the filling adds a brightness that cuts through the richness — subtle, but it makes a difference.

This is also a base recipe, which is part of what makes it such a practical easy cheesecake to have in your repertoire. Make it plain and top it with whatever you like — fresh fruit, berry compote, caramel, chocolate ganache. The no bake recipe itself stays the same every time; the topping is where you can change things up.

The crust and filling come together in about 30 minutes. After that it’s just chilling — at least six hours, ideally overnight. If you’re making it for guests, you can build it the day before and it’ll be in perfect shape by the time you serve it.

Why You’ll Love This Recipe

No oven required. The filling sets in the fridge — no water bath, no temperature monitoring, no risk of cracking.
Clean slices without gelatin. The whipped cream and cream cheese give the filling enough structure to hold its shape when you cut it, no setting agents needed.
Make it your own. This is a base recipe — top it with fresh fruit, berry compote, caramel, or chocolate ganache depending on the occasion.

Ingredients and Substitutes

Crust

Butter. Melted and mixed with the cracker crumbs to bind the crust. The amount matters less than the texture — you’re looking for a wet sand consistency that holds together when squeezed.
Graham crackers. The base for the crust. Any plain digestive biscuit or similar cookie works here — the flavor will shift slightly but the technique is the same.

Filling

Heavy cream. Whipped separately and folded into the cream cheese mixture. This is what gives the filling its light, airy texture while still holding shape.
Cream cheese. The main structure of the filling. Use full-fat block cream cheese at room temperature — it needs to whip smoothly without lumps.
Powdered sugar. Dissolves easily into the cream cheese. You can use granulated sugar, but you’ll need to beat the mixture longer to fully dissolve it.
Sour cream. Adds a mild tang that balances the richness.
Vanilla extract. Rounds out the flavor of the filling.
Orange zest. Adds a subtle brightness that cuts through the richness. Optional, but it lifts the whole filling — about half an orange is all you need.

Step-by-Step: How to Make No-Bake Cheesecake

Crust

Crush. Blend the graham crackers into fine crumbs, then mix with the melted butter. You’re looking for a wet sand consistency — when you squeeze a handful, it should hold together. If it crumbles apart, add a little more butter.
Form the sides. Line the bottom of an 8-inch springform pan with parchment, butter the sides up to the rim, then press strips of parchment against the buttered sides — the butter holds them in place. Add half the crust mixture and press it up the sides using the back of a measuring cup, working it firmly into the edges.
Form the bottom. Add the remaining crust mixture and press it into an even layer across the bottom.
Chill. Refrigerate the crust while you make the filling.

Filling

Whip the cream. Whip the heavy cream until it just starts holding a trail from the beaters — stop before it reaches full stiff peaks. Refrigerate it to keep it firm while you prepare the rest.
Whip the cream cheese. In a separate bowl, beat the cream cheese and sugar together until smooth, soft, and fully combined.
Add the flavoring. Add the vanilla extract, sour cream, and orange zest, and beat for about 30 seconds until everything is incorporated.
Fold in the cream. Add the whipped cream and start the mixer on low to bring it together, then increase to high and whip until the mixture holds a trail from the beaters.

Assemble

Fill. Pour the filling into the chilled crust and smooth the top until you’re happy with how it looks.
Set. Refrigerate for at least six hours, ideally overnight.
Serve. Once set, the cheesecake is ready to slice or add your topping of choice.

No bake cheesecake after assembly and topping — After topping with milk choco ganache

Tips

Scrape down the bowl. Run a silicone spatula around the sides of the bowl while mixing the cream cheese, and again after adding the whipped cream. This keeps the mixture even and prevents unincorporated pockets.
Weigh the graham crackers if you can. If you’re measuring by volume, use about 2.5 cups of crumbs. Either way, trust the texture over the exact amount — wet sand that holds together when squeezed is what you’re after.
Testing for dissolved sugar. If you’re using granulated sugar, beat the cream cheese until the sugar fully dissolves before moving on. To check, stop the mixer, take a small amount from the whisk, and rub it between your fingers — you shouldn’t feel any grit.

Toppings

This cheesecake is a blank canvas — the filling is rich but not overpowering, which means it works with almost anything you put on top. Here are a few directions worth trying:

Fruit compote. The most versatile option. A spoonful of warm or room-temperature compote on each slice adds sweetness, a little acidity, and a pop of colour. Works with whatever fruit is in season.
Caramel sauce. Rich, buttery, and slightly bitter — it balances the sweetness of the filling well. A good choice if you want something indulgent without adding fruit.
Chocolate ganache. Poured over the top before chilling, it sets into a clean layer that slices beautifully. Go dark for contrast, or milk chocolate if you want something sweeter.
Mascarpone whipped cream. Light and silky, it keeps things in the creamy lane without adding much weight. A good fit if you want something that looks elegant without the extra richness of a ganache or caramel.

Storage

Store the cheesecake covered in the fridge for up to 3 to 4 days. Keep it in the springform pan or transfer slices to an airtight container. The texture holds well and it slices cleanly straight from the fridge.