No-Bake Cheesecake Pie Recipe


No-Bake Cheesecake

I adore cheesecake. Love, love, love it. But sometimes I want to get all the delicious cheesecake flavor without the extra effort. Or sometimes I want to put cheesecake on something else, like pumpkin pie. Plus also, I admit it: I really love the instant pudding cheesecake that my Mom made when I was a kid (what can I say?), but I don’t like to use processed food if I can help it!

Especially for those occasions, I created this easy, addictive no-bake cheesecake recipe with whole, natural ingredients.


  • 8 oz cream cheese (one package)

  • 8 oz whipping cream (1 cup)

  • 1/4 cup sugar

  • 1 teaspoon lemon juice

Unless you are using the cheesecake as a topping, you will also need a pre-prepared crust, either a pre-baked pie crust or a graham cracker crust.

Homemade No-Bake Cheesecake


1. Whip the cream until stiff. For instructions, see How To Make Whipped Cream. Set aside.

2. Whip the cream cheese, sugar and lemon juice until fluffy. Scrape the bowl often and really whip it up. Don’t skip the lemon juice, even if you’re pairing the cheesecake with another flavor. It’s an essential ingredient. It doesn’t make the cheesecake taste lemony, just gives it a depth of flavor that you need since there’s no eggs or baking involved.

3. Add the whipped cream back in and whip until the whole thing is smooth, smooth, smooth. It might take a few minutes to get all the lumps out.

4. Spoon the cheesecake mixture into a pre-made crust (I recommend graham cracker) or onto another pie (like pumpkin), or just into bowls to eat like pudding.

5. Chill until firm. The cheesecake will firm up and be slice able in a couple of hours, and you’ll need to store the cheesecake in the fridge until it’s all gone. Which shouldn’t be too long!

Enjoy! 🙂




36 responses to “No-Bake Cheesecake Pie Recipe”

  1. Carissa @ mommygossip-gno Avatar
    Carissa @ mommygossip-gno

    for you…. i am still up…shhhh don’t tell anyone else though! Will tweet this in the AM OH MY HECK and yummness! Stumbling RIGHT NOW !!Carissa

  2. You left out one key thing in your instructions? Is it okay to make and eat for breakfast? Because I really want to.

  3. YUMMY, I want to make this as the dessert I serve on Thanksgiving this Thursday, yayy =)

  4. What a great idea to pair it with a pumpkin pie. I’m going to try it! Thanks and Happy Thanksgiving…Laurie

  5. Jess Sanders Avatar
    Jess Sanders

    Wow that looks SO yummy! My mom-in-law is addicted to those Jello insta-cheesecakes, I can’t wait to show her this recipe and add a little quality to that snack 🙂 I love the idea of adding cheesecake to a pumpkin pie, too!

  6. This is an amazing recipe! Can’t wait to try and share this gem! Thank you, Angela!

  7. sadly I am not a big fan of cheesecake but it sure looks yummy!!!

  8. Oh, My, this is far to easy and I love cheese cake!!

  9. Oh my stars, that’s TASTY. I can’t tell you if I did mine right yet. I was short on whipping cream, so I had to use 1/4 cup of half & half, and I used a packet of TrueLemon powder rather than lemon juice. It’s still lemon, but dry.I’m trying to patiently wait for it to firm up and licked the mixing bowl clean. And the spatula. And random drops that got on the counter…I’m going to be the chubbiest, happiest housewife ever.

  10. I have never attempted cheesecake but this looks like something I could handle! Thanks for the recipe!!Your family must be loving this week!Melissa

  11. Laurel Plum Avatar
    Laurel Plum

    This is so much easier than the deserts I had planned. I’ll have to add the pumpkin cheesecake pie to the menu. That just sounds too yummy to resist! I was just wondering if you have ever tried to use the filling as a cream cheese icing? I bet it would be fabulous!

  12. My family loves cheesecake (me, not so much), and they love pumpkin pie (again, me, not so much), I might just have to try this for them.

  13. Wow! I am so glad to see you are back and at it again! This is the first chance I’ve had to stop by and say hi. Happy Thanksgiving to you and your family. I can’t wait to see this shop you’ve got going! Way to go Angela!

  14. ok i don’t need to gain a pound, but for this fine treat it will be well worth it. Thanks for this recipe!!!!

  15. Sounds delicious yet simple. I’m definitely going to try this recipe.

  16. I make a no-bake with lemon jelly(Jello) and sweetened condensed milk which is always a hit.It is very easy,very smooth and very rich.

  17. Bunny got Blog Avatar
    Bunny got Blog

    This looks so delicious.I will have to try it.I love cheesecake.

  18. Yolanda Elizabet Avatar
    Yolanda Elizabet

    Hey, stop this food thingy immerdiately, I’m on a diet and your post is making me hungry. 🙂

  19. I tried this today and used it to top pumpkin pie. It is absolutely fantastic and SO easy!

  20. you should use powdered sugar for this, as it blends better with the rest of the ingredients. I’ve been making this quick dessert for over 13 years and have found that it works best with the powdered sugar. keep up the good work.

  21. Thanks all for the great comments! :-)Jbats: Thanks for the suggestion to use powdered sugar. I personally choose not to use powdered sugar because it contains corn (corn starch). But I find the sugar dissolves into the other ingredients just fine and leaves a very smooth texture.

  22. This looks just lovely! I love the sprinkling of lemon zest!

  23. helloou cant believe how happy i am to hav found this recipe…it seems so easyyybut please can you tell me can i use cottage instead of cream cheese will the resulta b the same???please do replyyyy

  24. ginas ww recipes Avatar
    ginas ww recipes

    I made a low fat version of this and it was great! Loved it!! I’m sure using heavy cream is much better but I have to watch my figure 🙂 Here’s the link

  25. Hi, interesting post. I have been thinking about this issue,so thanks for posting. I’ll definitely be coming back to your blog.

  26. :-0 Wow, that sounds and looks fantastic, will give it a try sometime – thanks for sharing!

  27. joan anderson Avatar
    joan anderson

    I’ve been told you need lemon juice in the unbaked cheesecake to help it set. What do you think? I just made an unbaked one last week, and since it didn’t have lemon juice, I added a bit. It set quite well. It was: 1 pkg cr cheese, 1 cup sour cream, 1 cup cool whip & vanilla. It was delicious, and set well, but as I said before, I did add a bit of lemon juice.

  28. Hello again,Thanks for the speedy reply on my graham cracker crust quandary (wow, say that 5 times fast!).I made the cheesecake and crust for my boyfriend’s birthday last night and it was AWESOME. The only thing I didn’t have was a toddler to crush the graham crackers for me, but I made do.I, too, used salted butter for the crust and it turned out wonderfully.Next question: Can I re-post your recipe or link my friends over to your page? I’ve been blogging about my day of domesticity (yesterday) and have been getting many inquiries from my friends about this fabled no-bake cheesecake. ;)Thanks again!~SarahAlso, I put this sauce on the cheesecake. It’s quite sweet, but contrasted well with the savory cheesecake.1 pound fresh strawberries , washed, hulled, and cut lengthwise into 1/4- to 3/8-inch wedges1/4 cup sugarPinch table salt1/2 cup strawberry jam1 tablespoon fresh lemon juice (from 1 lemon)INSTRUCTIONS1. Toss the berries, sugar, and salt in a medium bowl and let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.2. Process jam in a food processor until smooth, about 8 seconds. Put the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then gently stir the warm jam into the strawberries. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12. To serve, spoon a portion of the topping over individual slices of cheesecake.Borrowed and adapted from Cook’s Illustrated. 😉 I used 1.5 lbs of strawberries and skipped the food processing bit.

  29. Hi Angela,I’m actually referencing a LiveJournal community I’m on called PrettyGoodFood. If you have an LJ you should definitely check it out!I’ll just post a link to your site, then, if you don’t mind, and tell everyone to come visit you. 😉

  30. I just finished making this a second time to bring to our church’s Christmas dinner tomorrow. My nine year old son did most of the work while I supervised. This recipe is great for cooking with kids and soooo tasty. I’m sure it will be a big hit tomorrow. I made a double batch in a 9 by 13 pan and will top it with cherry pie filling after it is firm. Made enough to serve a good sized gathering :o)

  31. Good recipe, I didn’t really like the whip cream in it, I guess it’s a personal choice.I make a recipe my mom always made as I was growing up, it’s a no bake as well.Lemonade concentrate, Jello instant pudding (vanilla), cream cheese and evaporated milk… it doesn’t last long, that’s for sure!Thank you though for your recipes, you are brilliant!

  32. I just loved this recipe! I don’t own an oven, and I hate not being able to bake desserts, so I’m really happy to find this! I’m going to use it very soon!

  33. Looks yummy and so easy, good for emergencies when you forget someone’s coming for dinner….!

  34. Cassandra Avatar

    I’ve been looking for the perfect no bake cheesecake recipe and I finally did! Thank you for posting this easy recipe, but one thing I want to ask, instead of manually whipping the cream, can I use the instant whipped cream?I’m just scared I might just not make it whipping it to a stiff 🙂 Thank you!

  35. Cool Whip works wonders in a pinch 😉

  36. Sue Peter Avatar
    Sue Peter

    Thanks so much for the great recipe I love cheesecake too!

Leave a Reply

Your email address will not be published. Required fields are marked *