This is the best no-bake cheesecake recipe! A whipped, easy-to-make incredible cheesecake that doesn’t require baking! We call it our birthday cheesecake because it’s filled with sprinkles and perfect for those who love cheesecake. Truly the best no-bake birthday cheesecake that is perfect for any birthday party.
Unlike other recipes, there is no condensed milk or gelatin in this recipe, just whole ingredients that are whipped together for a silky smooth dessert.
Also try our classic birthday cake and funfetti cake recipe too. They’re both made with sprinkles and great for a birthday party!
The best part about this no-bake cheesecake is that it’s rich in flavor and very creamy. It has a buttery graham cracker crust that adds a crunchy texture and it’s pretty simple to make.
We also love that you don’t have to bake this cheesecake in the oven. The crust needs about 15 minutes to bake, but the actual cheesecake sets in the refrigerator.
What is a No-Bake Cheesecake?
A no-bake cheesecake is a great option for a classic cheesecake but made without baking. This recipe is easy to make, silky-smooth, and made with sprinkles for an instant party! For anyone who LOVES cheesecake and wants to celebrate a special occasion with dessert, this will be their absolute favorite!
This cake is made with a buttery graham cracker crust and sprinkles. It’s our go-to no-bake birthday cheesecake recipe that is perfect for so many occasions!
How to Make a No-Bake Cheesecake
Supplies
You’ll need a few items to make this no-bake birthday cheesecake recipe:
- Springform Pan – This allows for an easy removal of the cheesecake.
- Electric Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Spatula
Ingredients
Cream Cheese – Philadelphia Cream Cheese is what we use in this recipe. Make sure it’s completely softened before using it to make a cheesecake.
Sour Cream – A dairy product obtained by fermenting regular cream with lactic acid bacteria. This creamy, yogurt-like texture gives the cheesecake a slightly sour flavor which compliments the heavy cream and cream cheese.
Heavy Cream – The thick part of the milk that rises to the top due to its high-fat content. It has one of the highest fat contents out of all dairy products. It’s used to help set this cheesecake and keep it nice and fluffy.
Granulated Sugar – A sweetener made from either beet sugar or cane sugar, which has undergone a refining process.
Powdered Sugar – Also known as confectioners sugar has a powder texture to it. It’s a finely ground sugar that is super sweet and used for icing. We use it in the recipe to thicken the cake, add extra sweetness, and add a soft texture to the cheesecake.
Vanilla Extract – This helps enhance all of the flavors in the recipe.
Lemon Juice – Freshly squeezed lemon juice adds acidity to the cheesecake and creates a really delicious, fresh flavor.
Sprinkles – If you’re making a birthday cheesecake sprinkles are a must! They add insant color and fun to this recipe. You can use dye free sprinkles to make this too!
Graham Cracker Crust
We always turn to our trusty graham cracker crust for cheesecakes and pies. It’s so easy to make and truly has the best flavor. It’s sturdy and doesn’t get soggy when the cheesecake filling is set.
The recipe also has just three ingredients: Graham crackers, sugar, and melted butter. It’s easiest if made in a food processor to create graham cracker crumbs. However, Honey Maid now makes Graham Cracker Crumbs too! So you can skip creating your own.
When making a no-bake cheese cake, we recommend pushing the graham cracker crust all the way up the sides of the springform pan.
We also recommend baking this crust so it doesn’t crumble when you’re slicing the cake. Just pop it in the oven for 15 minutes while you whip the cake together.
Tips for Making a No-Bake Cheesecake
Room Temperature Ingredients – This is crucial when making a cheesecake. The ingredients must be at room temperature before they are whipped together. This allows for a silky smooth texture. If the cream cheese is cold it will result in it a lumpy cheesecake.
Bake the Crust – Even though this is a “no-bake” cheesecake, the crust does have to be baked. It takes about 15 minutes in the oven but it’s the only way it will hold its shape. If you don’t bake the crust before, it will crumble when serving the cake.
Room Temperature Ingredients – This is crucial when making a cheesecake. The ingredients must be at room temperature before they are whipped together. This allows for a silky smooth texture. If the cream cheese is cold it will result in it a lumpy cheesecake.
Good Quality Ingredients – Use good quality ingredients when making this cheesecake. Pure vanilla extract, organic heavy cream and sour cream, and fresh lemon juice. It all makes a difference in the outcome of the cake.
How to Store a No-Bake Cheesecake
Your homemade cheesecake should always be stored in the fridge to stop it from going bad. It’s best to let your homemade cheesecake cool before putting it in the fridge and wrap it first. Try to get it as airtight as possible by following these steps:
- Place the cheesecake on a cake board or plate.
- Wrap the cake in plastic wrap.
- Ensure all of the edges are held down securely.
Can you Freeze a No-Bake Cheesecake?
You can freeze this cheesecake to enjoy later by wrapping it tightly and placing it in an airtight sealed container. Bring to room temperature when you’re ready to serve.
However, we do not recommend freezing to set this cheesecake. It will ruin the texture of the cake and it should be refrigerated to have a slow set time. You want a creamy texture and freezing it to set will create an icy one.
How to Thaw Your Frozen Cheesecake
Frozen cheesecakes are best if they’re able to thaw in the refrigerator overnight. Leave it in the plastic wrap so it doesn’t absorb odors and can stay fresh. If you need it to thaw quickly, leave it on the counter at room temperature for at least 2 hours.
Classic Birthday Cheesecake Toppings
This is a classic cheesecake recipe, so you can decide how you want to serve it and what toppings to use. We suggest seasonal toppings like fresh berries. You can also use any of these ideas below:
- Chocolate Sauce
- Whipped Cream
- Cherry Pie Filling
- Lemon Curd
- Caramel Sauce
- Peanut Butter
Frequently Asked Questions
The main difference between no-bake cheese and baked cheesecake is that a baked one has a better texture. In particular, baked cheesecake has a soft and creamier texture which is hard to achieve with a no-bake cheesecake recipe. However, our no-bake cheesecake has the same flavor as a baked cheesecake and it’s very fluffy. It’s a lot easier to make and when served at room temperature it rivals our baked cheesecake.
There are two reasons your cheesecake didn’t set. First, a no-bake cheesecake filling needs to firm up completely in the refrigerator for a minimum of 6 to 8 hours. You can also leave it overnight to firm, which we recommend. Secondly, the heavy cream needs to be whipped with the other ingredients. This is an important part when making a no-bake cheesecake. If you don’t whip it all together enough, it can result in how the cheesecake sets.
It will take about 8 hours for a cheesecake to set. We recommend leaving it in the refrigerator overnight to allow it to be fully set. Then bring it out and let it sit at room temperature for an hour before serving.
Yes, you can! You will need to make mini crusts and then you can divide this recipe into each individual cheesecake crust.
When to Serve a No-Bake Cheesecake
Cheesecake is a rich and creamy dessert that is perfect for every occasion. It can be altered to use seasonal berries and different toppings. Here are some ideas when to serve a cheesecake:
More Cheesecake Recipes You’ll Love
Blood Orange Cheesecake Recipe
Ricotta Cheesecake with Sour Cream Topping
More Birthday Party Recipes
Butterless Chocolate Chip Cookies
Let us now if you make this no-bake birthday cheesecake! We would love to know your thoughts.
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No-Bake Cheesecake – A Birthday Cheesecake
Ingredients
Graham Cracker Crust
- 6 cups graham cracker crumbs
- 12 tbsp unsalted butter, melted
- 1/2 cup sugar
- 2 tsp salt
No-Bake Cheesecake Filling
- 24 ounces cream cheese, soft, room temperature
- 1/4 cup sour cream
- 1 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/8 cup powdered sugar
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 1/2 cup sprinkles, optional
Instructions
Graham Cracker Crust
- In a bowl, combine garham cracker crumbs, melted butter, sugar and salt.
- Using a spatula, mix untilt the crumbs come together.
- Press the crumbs into a buttered spring form pan, up the sides and the bottom.
- Bake for 15 minutes in a preheated 400 degree oven. Let it cool completley before adding in the cheesecake mixture.
No-Bake Cheesecake
- Place the soft cream cheese in a large bowl and, using an electric mixer, with the paddle attachment, beat until smooth and creamy.
- Add granulated sugar and powdered sugar and continue to whip.
- Scrape down the sides and bottom of the bowl. This is super imporantant.
- Pour in the vanilla extract and lemon juice.
- With the mixer on low, add in the sour cream and continue to beat.
- Slowly add in the heavy cream and continue to beat until the mixture is smooth.
- Scrape the sides and bottom of the bowl again to ensure all of the ingredients are mixed together.
- Add in the sprinkles.
- Spread cheesecake mixture evenly over prepared graham cracker crust.
- Cover and refrigerate at least 8 hours or overnight. Top with additional whipped cream before cutting and serving, if desired.
Notes
Tips for Making this No-Bake Cheesecake
Room Temperature Ingredients – This is crucial when making a cheesecake. The ingredients must be at room temperature before they are whipped together. This allows for a silky smooth texture. If the cream cheese is cold it will result in it a lumpy cheesecake. Bake the Crust – Even though this is a “no-bake” cheesecake, the crust does have to be baked. It takes about 15 minutes in the oven but it’s the only way it will hold its shape. If you don’t bake the crust before, it will crumble when serving the cake. Let it Set – This cake has to set in the refrigerator for at least 6-8 hours. You can also make this the day before and have it set overnight. Don’t freeze it to set. Good Quality Ingredients – Use good quality ingredients when making this cheesecake. Pure vanilla extract, organic heavy cream and sour cream, and fresh lemon juice. It all makes a difference in the outcome of the cake.Nutrition
I questioned the crust from the start. 6 cups of graham crumbs made the crust so thick you couldn’t eat it. The sprinkles bled through the cake and the cake itself was just ok.
What brand of sprinkles do you use that do not bleed into the cake?
This cheesecake was both delicious and festive. We will be making it again and again.
This is the YUMMIEST cheesecake ever! Seriously came out so perfect.
This no bake cheesecake is very easy to make and tasted really delicious! Very helpful and highly recommended!