12 Glorious No-Bake Cheesecake Recipes

No-Bake Cherry Cheesecake


Image: heatherhomemade.com


1 lb. sweet cherries

1 c. sour cream

0.33 c. sugar

1.67 c. vanilla wafer or shortbread cookies

0.67 c. sugar

4 oz. Mascarpone cheese

2 tsp. Balsamic vinegar

2 tbsp. unsalted butter

4 oz. cream cheese

2 tbsp. sugar

2 oz. fresh, soft goat cheese

1 tbsp. cornstarch

1.25 tsp. ground cinnamon

0.25 tsp. lemon zest

1 c. heavy cream

Vegetable oil cooking spray

0.50 cinnamon stick

1 tbsp. water


1 vanilla bean


Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.

Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.

Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.

Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.

No-Bake Dulce de Leche Cheesecake with Caramelized Peaches


Image: thefoodcharlatan.com


For the crust:

46 vanilla wafers, about 6 ounces

3 tablespoons sugar

1/4 teaspoon salt

5 tablespoons butter, melted

For the cheesecake:

2 packages (8 ounces each) cream cheese, room temperature

1 13-ounce can Dulce de Leche (I used Nestle La Lechera)

1 cup cold heavy cream

2 tablespoons powdered sugar

1-2 tablespoons butter

3-4 large peaches (not too overripe)

3-4 tablespoons brown sugar, or more


Make the crust first. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until it looks like wet sand. Scrape the sides if necessary.

Use the bottom of a glass or measuring cup to firmly press crumb mixture into the bottom and halfway up the sides of a 9 (or 9-1/2) inch springform pan.

Bake until crust is dry and set, about 10 minutes. Let cool completely. Stick it in the freezer or the fridge to speed this up if you want.

In a large bowl or stand mixer, beat cream cheese on high until fluffy, about 3-4 minutes. Add the can of Dulce de Leche; beat until smooth, scraping down sides.

In a separate medium bowl, beat cream and powdered sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third of the whipped cream into cream cheese mixture, then fold in remainder. It should be fully incorporated, but try hard not to overwork it.

Transfer to crust and smooth the top with a spatula. Cover tightly and refrigerate until firm, 3 hours (or up to 2 days).

Peel* and slice the peaches. In a large skillet, melt 1 tablespoon of butter over medium heat. When the butter is hot, add as many peach slices (cut side down) that will fit. Work in batches if you need to–the peaches should not touch each other. Leave plenty of space or they will steam and not caramelize. Cook the peaches for about 1 minute without stirring.

Sprinkle the peaches with 1-2 tablespoons brown sugar, enough to cover the peaches in the pan. Flip each peach so that the sugar is on the bottom. Cook for 3-4 minutes without stirring. Sprinkle with more brown sugar and flip to brown the other side.

The brown sugar should bubble up around the peach. If there is too much peach liquid around the peach, then it will not caramelize or bubble. Move it to a drier spot on the pan and add more sugar.

Remove the caramelized peaches to a wax-paper lined sheet pan. Let cool complete. I put mine in the freezer for about 10-15 minutes.

Arrange the caramelized peaches on the cheesecake just before serving. If they don’t all fit on top, serve the remainder on the side.


Blanching is the easiest way to peel peaches. Boil a large pot of water. Add the peaches and boil for one minute. Remove the peaches with a slotted spoon and immediately douse them in a bowl of very cold water or an ice bath (so they stop cooking.) The skins should come right off.

Strawberry Ice Cream Cheesecake


Image: thefoodieteen.com


1 can sweetened condensed milk

0.50 c. cream cheese

1.50 tsp. pure vanilla extract

2 c. heavy cream

1 lb. strawberries

2 tsp. sugar


Line an 8 1/2- by 4 1/2-inch loaf pan with 2 pieces of parchment paper, leaving a 3-inch overhang on all 4 sides. Using an electric mixer, beat the condensed milk, cream cheese, and vanilla in a large bowl until combined. Add the heavy cream and beat on high speed until thick, stiff peaks form, 3 to 5 minutes.

Meanwhile, using a food processor or blender, purée half the strawberries.

Spoon half the vanilla cream mixture into the prepared pan, spreading it evenly. Tap the pan to get rid of air bubbles. Fold 1/3 of the strawberry purée into the remaining cream mixture until combined. Spoon remaining strawberry purée over the pink cream mixture and fold in, leaving streaks of the purée to create a swirled cream. Spoon over the vanilla cream in the pan. Gently tap the pan to distribute the mixture and get rid of any air bubbles (spreading will destroy the swirls). Cover and freeze for at least 8 hours and up to 2 weeks.

Thirty minutes before serving, cut the remaining strawberries into pieces and toss with the sugar. Let sit, tossing occasionally, for 25 minutes. When ready to serve, invert the cake onto a platter and remove the pan and parchment. Spoon the berries (and any juices) over the top.

White Chocolate Cheesecake


Image: shortandsweetened.com



Cheesecake Base

100g (4 oz) digestive biscuits or graham crackers (crushed)

50g (2 oz) butter (melted)

Cheesecake Filling

200g (7 oz) high quality white chocolate (chopped or broken into even-sized pieces)

250ml (9 oz) whipping cream

250g (9 oz) cream cheese, low- or full- fat

½ teaspoon vanilla extract

50g (2 oz) dark chocolate


Line the base of a 20cm (8in) round, deep springform tin with parchment paper.

Sweet Tip: To make individual cheesecake portions (as pictured in the photos above), use a square or circular muffin tray instead of a round springform tin. 

Combine the crushed biscuits with melted butter and press firmly into the base of the tin to form a nice even layer.

Cheesecake Filling

Slowly heat the chopped white chocolate in a bowl over a saucepan of warm water. Leave to melt, stirring often. Once the mixture is smooth, set the bowl aside to cool a little. Sweet Tip: Be sure to choose a bowl that sits snugly over your saucepan. The bowl should not come into contact with the water in the saucepan, as this can cause the chocolate to overheat and seize. 

Pour the cream into a large bowl and then add the cream cheese and vanilla. Beat, using an electric hand mixer or whisk, until smooth.Add in the slightly cooled, white chocolate and beat the mixture again until smooth and thick.


Spoon the mixture into your prepared tin, smoothing the top with the back of a spoon or a knife. Chill for at least 2 hours. Melt dark chocolate as instructed before, pour into a pastry bag with a small, plain tip (or a small Ziploc bag, cutting a small opening in one corner) and drizzle over the top. Place back into the fridge until the chocolate topping has hardened.Turn out and cut into wedges to serve.


*This cheesecake can be made up to two days ahead when kept covered in the fridge. Alternatively, once set, you may freeze the cheesecake for up to 6 months.

No Bake Nutella Cheesecake


Image: delishhh.com


9 oz (250g) graham cracker
7 tbsp (100g) salted butter, melted
1 tsp vanilla extract
18 oz (500g) of cream cheese, room temp
3.5 oz (100g) powdered sugar
½ cup heavy cream
1 – 13 oz (371g) jar of Nutella
Optional 6 pieces of Ferro Rocher Chocolates


In a food processor pulsate the crackers until nice and crumbly, add the melted butter and give a few pulses until mixed thoroughly.

Put the crust mix into a springform cake tin (I used 8”) and press firmly to create an even layer. Chill in the fridge while preparing the cheesecake mixture.

Beat the cream cheese, with the powdered sugar and vanilla extract in a bowl until it forms a smooth mixture with no lumps.

Beat in the jar of Nutella until mixture is combined.

Beat in the ½ cup cream until mixture looks shiny and mousse-like.

Dollop mixture onto graham crust and smooth the surface.

Just before refrigerating the cheesecake add some topping if you wish, I crumbled some Ferro Rocher Chocolates and sprinkled on top for some décor.

Chill in the fridge for a 4 hours or, preferably, overnight.

No-Bake Lemon Cheesecake


Image: cookiesorbiscuits.com


Cookie Base

8oz gingernut cookies, crushed

4oz butter, melted


16 oz cream cheese

28 oz sweetened condensed milk (2 tins)

1 cup lemon juice


Place the cookies in a Ziplock bag, and use a rolling pin to crush the cookies. Do not crush the cookies finely, as too much crushing will make the base too hard.

Transfer the cookies crumbs to a medium sized mixing bowl and add the melted butter. Mix until well combined. Spread the crumbs over the base of an 9″ spring form pan and press down firmly, using either your hand or the base of a glass cup.

In a separate bowl, beat the cream cheese and 1 tin of condensed milk until smooth.

Add other second tin of condensed milk and lemon juice and continue to beat until mixed.

Pour the cream cheese mixture on top of cookie base.

Place in refrigerator overnight, or until set.


This cheesecake needs about 8 hours to set completely.

 Raw Pistachio Cheesecake


Image: tohercore.com



1 1/2 cups almonds
1/2 cup pistachios
1/4 cup shredded coconut
5 medjool dates
1 Tbsp coconut oil

2 1/2 cups cashews, soaked 3 hours
3/4 cups coconut cream
1/3 cup raw honey
2 Tbsp coconut oil
1/2 tsp turmeric
1 tsp ground cardamom
1/4 cup roughly chopped pistachios


Line a round spring form cake tin with parchment paper.

To make the base, add all ingredients to a food processor and process until combined and resembling bread crumbs. Press into the prepared pan and place in freezer whilst you prepare the filling.

To make the filling, add all the ingredients except the pistachios to a food processor and process until combined and smooth. This mixture will be quite thick – scoop out on top of the base mixture in the prepared tin, and then sprinkle with the pistachios.

Set in the freezer for at least 3 hours. Remove from the freezer 20 minutes before serving.

Raw Fig Cheesecake


Image: ohladycakes.com



1/2 cup raw walnuts
1/2 cup raw pecans
1/2 cup raw almonds
20 dried mission figs

1 1/2 cups raw cashews, soaked overnight
8-10 dried calimyrna figs
6 tbsp raw nut milk (or water)
2 tbsp red beet juice, optional
1-2 tbsp lemon juice
1 vanilla bean, split and scraped

1/4 cup chopped raw nuts
4-6 fresh black figs


Line the bottom of a round 6″ spring form pan with parchment paper; set aside. In a food processor fitted with the S blade, blend the walnuts, pecans and almonds into a coarse meal. Add the mission figs and pulse until combined. Press mixture into the prepared pan then cover with plastic and freeze until ready to use.

Drain the soaking water from the cashews and transfer them to the container of a high speed blender, such as a Vitamix. Add the calimyrna figs, nut milk, beet juice, lemon juice and vanilla bean; blend until smooth, about 1-2 minutes. If you have a Vitamix, you’ll want to use the tamper. If you don’t have a Vitamix, you’ll likely have to give the mixture a good stir every 30 seconds or so. Once blended, pour the cashew mixture over the crust and freeze for at least 4 hours, or until solid.

When ready to serve, allow the cheesecake to thaw for 15 minutes, then top with chopped nuts and fresh figs.

No-Bake Caramel Apple Cheesecake


Image: gimmesomeoven.com




3/4 cup ground pecans

1 Tbsp. sugar

pinch of salt

2 Tbsp. butter, melted

Cheesecake Filling

3/4 cup sugar

1 (8 ounce) package cream cheese, softened

1 tsp. ground cinnamon

pinch of nutmeg

2/3 cup lightly-strained applesauce

2 cups whipped cream


Additional whipped cream (about 2-3 cups)

Caramel sauce (homemade or store-bought)



Stir together all crust ingredients in a bowl until evenly combined. Spoon 2 tablespoons of the mixture into each serving dish, and press in the bottom until even to make the crust.

Cheesecake Filling

Add the sugar, cream cheese, cinnamon and nutmeg together in a food processor and pulse until blended. Add the applesauce and pulse until blended, scraping down the sides with a rubber spatula once in between to be sure that everything is well-mixed. Use the rubber spatula to fold in the whipped cream until combined. Spoon or pipe the filling mixture in even portions into your baking dishes. Top with additional whipped cream, and drizzle with caramel sauce.

Mint Chocolate No-Bake Cheesecake


Image: myhoneysplace


For crust

3/4 cup graham cracker crumbs

3 tablespoons melted butter

2 tablespoons granulated sugar

For filling

1 package unflavored gelatin

2 tablespoons water

3 packages (8 oz. each) reduced fat cream cheese, softened

½ cup sugar

1 container (8 oz.) reduced-fat whipped topping, thawed

1 ½ cups chopped 3 MUSKETEERS® Brand Mint Minis

9-inch spring form pan

Wax paper


Prepare crust

Combine graham cracker crumbs, butter and sugar. Press mixture into bottom of wax paper-lined spring form pan. Set aside.

Prepare filling

Sprinkle the gelatin over the water in a small bowl; let stand for 2 minutes. Melt gelatin mixture in microwave for 10 to 15 seconds. Set aside to cool.

Beat cream cheese and sugar until light and fluffy, about 3 minutes. Fold in whipped topping and 3 MUSKETEERS® Brand Mint Minis into cream cheese mixture. Fold in the cooled gelatin mixture until well blended.

Spoon mixture evenly over crust in pan. Refrigerate until set (4 hours).

Unmold cake by running a thin knife around the outer edge and open the spring form pan. Cut cake into slices using a knife dipped in hot water.

No-Bake Cheesecake with Berries


Image: veggiesbycandlelight.com




2/3 c pecans, unsalted

1 cup natural almond butter

1 cup shredded coconut, unsweetened

1/4 cup coconut butter, softened

2 Tbsp honey (** or liquid sweetener of your choice)

pinch fine-grain sea salt


2 cups raw cashews, soaked in water for 3-4 hours and drained

1/2 cup coconut oil, melted though not hot

1/2 cup honey (** or liquid sweetener of your choice)

1/4 cup full-fat coconut milk

3 Tbsp lemon juice

11/2 tsp vanilla paste (** or vanilla extract)


2 cups blueberries + ¼ cup for garnish

1/3 cup maple syrup



Place the pecans in a food processor and mix until they begin to form pecan butter.

Add the rest of the crust ingredients and pulse until well combined

Place the crust mixture into a 8-9″ springform pan

Press down and smooth out the crust, so that the surface is even all around the pan. Put in the pan into the freezer and allow the crust to harden at least 2 to 3 hours


When the crust is hard, make the filling

In the bowl of a food processor, add the soaked and drained cashews and process until they are are beginning to form a chunky paste.

Add the rest of the filling ingredients to the food processor and process until smooth (** the filling will be the consistency of a thin nut butter)

Pour the filling onto spring form pan(s) on top of the the hardened crust and smooth out the filing’s top. Place in springform back into the freezer for at least another 2-3 hours


When the filling has firmed up, make the topping

In a small saucepan over medium heat, add 2 cups blueberries and the maple syrup

Cook for 15 minutes, stirring frequently, until most of the blueberries have burst. Reduce the heat to low and let the topping simmer until it has thickened, (~ 5-10 minutes)


Remove the cheesecake(s) from their springform pans.

Pour the warm blueberry topping on the top of each and garnish with fresh blueberries.

Serve immediately.

Store leftovers in an airtight container in the freezer for up to 2 weeks.

No-Bake Banana Cream Cheesecake


Image: eat-drink-love.com


3/4 cup graham cracker crumbs (divided; you can also use crushed Nilla Wafers)

3 tbs. unsalted butter, melted

1 (8-ounce) package reduced fat cream cheese, softened

1 (3.4-ounce) package JELL-O fat free sugar free banana cream instant pudding

1 1/3 cup skim milk

1 (8-ounce) tub Lite Cool Whip

Optional Toppings: Cool Whip, nuts, graham cracker crumbs, sliced banana


Divide the graham cracker crumbs evenly amongst your individual serving bowls (I used 6). Carefully drizzle the melted butter over the crumbs in each bowl. This will help the crumbs set. Stick the bowls into the freezer.

In a medium bowl, whisk together the instant pudding mix and milk. Let set for about 5 minutes.

In a large mixing bowl, beat together the cream cheese and pudding. Fold in the Cool Whip until well-combined.

Remove the bowls from the freezer. Spoon or pipe the filling evenly into each serving bowl. Place the bowls into an airtight container and refrigerate for at least 2 hours (I like to do mine overnight).

Garnish with extra Cool Whip and any other desired garnishes.


About the Author: Juan Alba