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I make this no-bake cheesecake for birthdays and celebrations, and it’s always a favorite. It’s whipped, creamy, and filled with sprinkles, made with simple ingredients like cream cheese and heavy cream. No condensed milk or gelatin.
If you love cheesecake try my strawberry cheesecake recipe, my classic creamy cheesecake and ricotta cheesecake recipe!
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Pin ItWhy You’ll Love This No-Bake Cheesecake
- A buttery graham cracker crust adds the perfect crunch to every creamy bite.
- No oven required! Just like my deviled strawberries with whipped cream cheese, this recipe also sets beautifully in the fridge (only the crust is baked for extra flavor).
- It’s ultra-smooth and whipped to perfection—no gelatin, no condensed milk, just pure goodness.
- Packed with sprinkles for a fun birthday cake twist that makes it party-ready, just like my funfetti cake recipe and confetti cupcakes!
Ingredients for No-Bake Cheesecake
Cream Cheese: Make sure the cream cheese is fully softened before mixing—cold cream cheese will leave you with a lumpy mess, and nobody wants that!
Sour Cream – This adds the perfect little tang to balance all the sweetness. It gives the cheesecake that classic flavor and helps smooth everything out. You can swap in Greek yogurt if that’s what you have on hand—it works beautifully too!
Heavy Cream – This is what gives the cheesecake its fluffy, cloud-like texture. Whip it until soft peaks form—it helps the cake hold together without needing gelatin.
Granulated Sugar – Just your regular white sugar to sweeten the base. I don’t use too much, since the powdered sugar adds a bit more sweetness later on.
Powdered Sugar – This helps create a silky, almost mousse-like finish. It also adds structure to the cheesecake without making it dense. Tip: always sift it if yours looks clumpy!
Vanilla Extract – Just a splash brings everything together. I use pure vanilla (never imitation!) for the best flavor. Bonus points if you use vanilla bean paste for a little extra luxe touch.
Lemon Juice – A squeeze of fresh lemon juice brightens up the whole cheesecake and makes the flavor pop. It’s subtle but makes a big difference. Don’t skip it!
Sprinkles – This is where the party really starts! I mix some into the cheesecake filling and scatter more on top for fun. Use any color combo you want—rainbow for birthdays, pastels for baby showers, or dye-free if that’s your vibe.
Step-by-Step Instructions
Start by making my graham cracker crust and baking it for 15 minutes so it holds together—then let it cool completely.
In a mixing bowl, beat softened cream cheese until smooth. Add in granulated sugar and powdered sugar and mix until light and fluffy. Scrape down the sides, then add vanilla and fresh lemon juice.
Mix in sour cream, then slowly pour in the heavy cream while beating on low. Scrape the bowl again and fold in sprinkles if you’re making it birthday-style!
Pour the filling over the cooled crust, smooth the top, cover, and refrigerate for at least 8 hours or overnight. Before serving, top with whipped cream, extra sprinkles, or berries—whatever you’re feeling!
Expert Tips for the Best 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 No-Bake Cheesecake
Always keep your no-bake cheesecake in the fridge, wrapped tightly in plastic wrap or in an airtight container. It stays fresh for up to 5 days and tastes even better the next day!
Freezing: You can freeze it—just wrap it well and place it in a sealed container. Let it thaw overnight in the fridge or at room temp for 2 hours. Just don’t freeze it to set—the texture will turn icy instead of creamy. Let it chill slowly in the fridge for the best results!
No-Bake Cheesecake FAQs
Yes, you can freeze it once it’s fully set. Wrap it tightly in plastic wrap and foil, then store in an airtight container. Thaw in the fridge overnight before serving. However, do not freeze to set the cheesecake—it needs to chill slowly in the refrigerator to keep its creamy texture.
Yes! This recipe has the same classic cheesecake flavor, just a slightly lighter and fluffier texture. If you love rich, creamy cheesecake, this no-bake version will absolutely satisfy that craving.
Nope! This version doesn’t use any gelatin or condensed milk. It sets naturally from the whipped cream, cream cheese, and time in the fridge.
You can use crushed Oreos, shortbread cookies, or digestive biscuits. Just be sure to follow the same ratios and bake the crust so it holds together when sliced.
Absolutely! This cheesecake is perfect for making the day before a party or event. It needs time to chill anyway, and it’s even better the next day.
It will stay fresh for 4–5 days when wrapped well or stored in an airtight container in the fridge.
The cream cheese wasn’t fully softened. Room temperature ingredients are key to a smooth, lump-free batter. You can also scrape the bowl down multiple times during mixing to help with this.
A no-bake cheesecake takes about 8 hours to fully set in the refrigerator. For best results, let it chill overnight.
More Cheesecake Recipes
Cakes & Cupcakes
Strawberry Cheesecake Recipe
Holidays
Pumpkin Cheesecake Truffles
Recipes
Ricotta Cheesecake Recipe
Holidays
Pumpkin Cheesecake Recipe
If you make this no-bake birthday cheesecake, I’d love to hear what you think! Leave a comment or tag me on Instagram so I can see your beautiful creations.
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No-Bake Cheesecake Recipe
Equipment
- 1 Springform Pan
- Electric Mixer
- mixing bowls
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup sugar
- 1 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds delish! Can’t wait to try it for our next birthday gathering as my husband is more of a cheesecake fan than regular cake. Could I possibly substitute cake batter flavoring for the vanilla extract? I’m just thinking I could make it more cake flavor-y to satisfy everyone!
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!