This 5 ingredient No Bake Cheesecake is the perfect dessert for the no cook cook in the kitchen. Chocolate, caramel or a tart cherry pie filling are the perfect topping for this easy dessert.
No bake desserts are quick and easy to make particularly if you don't like baking or cooking. This 5 ingredient no bake cheesecake is no exception. It takes 15 minutes to put together and 6 to 8 hours to fully set.
The best part about this dessert is that it's an egg free cheesecake!
What's better baked or no bake cheesecake?
Neither is better than the other when it comes to the flavor because you can add the same flavors to both types of cheesecakes.
The texture and consistency of the cheesecake will be slightly different. Baked cheesecake usually contain egg to bind the ingredients and the cake tends to be more denser and firm straight out of the oven.
On the other hand, no bake cheesecakes are fluffy and lighter and are more mouse like in consistency and generally are egg free cheesecake.
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Cheesecakes always seem to be popular around the holidays and this cheesecake will take no exception. Easy to put together for an after dinner dessert or to bring to a friends party.
This recipe for an easy almost 5 ingredient no bake cheesecake was inspired by my other recipes for baked cheesecakes:
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How long does it take a no bake cheesecake to set?
A 5 ingredient cheesecake will chill after 1 hour in the refrigerator. However, it will have the consistency of a soft mouse.
It takes 6 to 8 hours to chill a no bake cheesecake and 12 hours if you want slices that when cut are neat and sharp. This makes a perfect make ahead dessert for a party.
No bake cheesecakes are not labor intensive, waiting is the hard part!
What is no bake cheesecake filling made from?
This 5 ingredient No bake cheesecake is made with very few ingredients and include:
- Heavy cream
- Cream cheese
- Sugar
- Graham Crumbs
- Butter
- Vanilla Extract (optional)
This cheesecake is 100% egg free. See recipe card for details.
Instructions
Melt butter and mix with graham cracker crumbs and sugar.
Place the graham cracker mixture in a springform pan and using a wide bottom glass press it against the bottom.
Freeze for 10 minutes while you make the filling
Beat cream cheese and sugar until softened
Add only 1 cup of the whipping cream a little at a time and mix. Scrape bowl between additions.
Using another bowl whip the remaining ¾ cup of whipping cream until stiff but not overwhipped.
Fold the whipped cream in the cream cheese mixture.
Use a spatula to transfer the cream cheese to the springform pan. Spread it carefully so not to disturb the graham cracker crust.
Decorate as you wish.
Refrigerate for 6 to 12 hours.
The longer the cheesecake cools in the refrigerator to longer it will have to set so that when you cut slices, they will slice with crisp edges.
Hint: use a wide glass bottom to press the graham cracker crumb mixture against the bottom of the spring form pan so that it creates a crust that won't fall apart.
Substitutions and Variations
Here are a few ideas on how you can make this dish different or fit a certain diet:
- Chocolate - add melted chocolate or cocoa to make a chocolate cheesecake
- Lemon - add lemon juice to make a lemon cheesecake
- Berries - use fresh washed and towel dried berries to decorate your cheesecake
- Toppings - use cherry pie filling, chocolate ganache, caramel or make your own salted caramel topping
If you know how to make this recipe unique or suit your diet - go for it! Let me know what you did and how it turned out by leaving me a comment. I'd love to hear from you.
Equipment
You'll need an 8 or 9 inch springform pan and a hand mixer or stand mixer. Plastic spatulas, measuring cups and measuring spoons will come in handy too.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
Store leftovers in the fridge for 3 to 4 days covered.
I haven't tried freezing this 5 ingredient no bake cheesecake so I can't say whether it will stand up well to freezing.
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
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Recipe Details
No Bake Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs
- ⅓ cups granulated sugar
- ½ cups butter melted
Cheesecake
- 500 grams Cream Cheese
- ½ cup granulated sugar
- 1 ¾ cup whipping cream
- 1 tbsp vanilla extract
Instructions
Crust
- Melt butter and mix with graham cracker crumbs and sugar.
- Place the graham cracker mixture in a springform pan and using a wide bottom glass press it against the bottom.
- Freeze for 10 minutes while you make the filling
Cream Cheese Filling
- Beat cream cheese and sugar until softened
- Add only 1 cup of the whipping cream a little at a time and mix. Scrape bowl between additions.
- Using another bowl whip the remaining ¾ cup of whipping cream until stiff but not overwhipped.
- Fold the whipped cream in the cream cheese mixture.
- Use a spatula to transfer the cream cheese to the springform pan. Spread it carefully so not to disturb the graham cracker crust.
- Refrigerate for 6 to 12 hours.
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