Five creamy no-bake cheesecakes, from a simple 6-serving pie to a rainbow party cake, with the catch for each.

A no-bake cheesecake is easier than it looks. There is no water bath, no cracking, and no oven to heat. You mix, spread, and chill.

This guide picks five recipes from popular food blogs. Each one gets a short intro, the key amounts, and a “Watch out” line with the catch. We kept the numbers from the original recipes, so click through for the full steps.

Want more ideas? Browse our guides to no-bake Oreo cake, easy no-bake desserts, and no-bake chocolate desserts.

In this article

Quick Answer: What Is the Easiest No-Bake Cheesecake?

The easiest no-bake cheesecake uses a store-bought crust and six ingredients. The Life in the Lofthouse recipe whips cream, folds it into sweetened cream cheese, and chills at least 3 hours. It makes 6 servings in a 10-inch crust.

Bigger cheesecakes need more steps. The Reese’s cheesecake uses an Oreo crust and a quartered candy mix-in. The s’mores cheesecake adds a ganache. The blueberry bars use a sauce, and the unicorn cheesecake dyes the filling in four colors.

Almost every no-bake cheesecake needs soft cream cheese and a long chill, so plan ahead. Check the Watch out line under each recipe for the catch before you shop.

1. No bake Reese’s peanut butter cheesecake

This cheesecake is for peanut butter fans. An Oreo crust holds a thick peanut butter filling dotted with frozen candy pieces.

The Cincy Shopper recipe crushes 24 Oreos with 5 tablespoons melted butter. The filling beats 24 ounces of cream cheese with 1 cup powdered sugar, 1 1/2 cups peanut butter, and 1 teaspoon vanilla, then folds in 8 ounces of whipped topping. Fold in half of 30 quartered Reese’s Miniatures that have been frozen 30 minutes. Chill at least 4 hours.

Watch out: one reader found the peanut butter flavor very strong and the cream cheese hard to taste. The page does not list a pan size, yield, or prep time. Another reader used a premade crust and heavy cream for a less sweet result.

2. No-Bake Cheesecake from life-in-the-lofthouse

This is the simplest cheesecake here. It uses a ready-made crust, six ingredients, and a whisked filling.

The Life in the Lofthouse recipe beats 10 ounces of softened cream cheese with 1 cup powdered sugar. Slowly mix in 1 cup cold heavy cream whipped to stiff peaks, 1/4 cup sour cream, and 1/2 tablespoon vanilla. Spread into a 10-inch graham cracker or Oreo crust and chill at least 3 hours.

Yield: 6 servings.

Storage: refrigerate covered 4 to 5 days, or freeze 2 to 3 months. Thaw overnight in the fridge.

Watch out: whip the cream to stiff peaks, or the cheesecake may not firm up. Soften the cream cheese fully to avoid lumps. A thawed 8-ounce tub of Cool Whip can replace the cream. Add fruit or whipped cream toppings just before serving.

3. No Bake Cheesecake Bars with Fresh Blueberry Sauce

These bars are a handheld cheesecake. A graham crust holds a fluffy filling, and a warm blueberry sauce goes on top.

The Thirty Handmade Days recipe presses a crust of 2 cups graham crumbs, 1/4 cup sugar, and 1/2 cup melted butter into the pan. The filling beats 16 ounces of cream cheese with 1 cup powdered sugar, then mixes in 2 cups heavy cream, vanilla, and almond extract. Chill at least 2 hours. The sauce simmers 2 cups blueberries with 1/2 cup sugar, butter, cornstarch, and vanilla for about 5 minutes.

Yield: 9 servings.

Watch out: the ingredient list says a 9×13 dish, but the crust step says an 8×8 pan. Check which one you are using. Some readers found the filling soupy, and the author suggested longer mixing. The post gives no storage time. Lemon juice can replace almond extract for a nut allergy.

4. No Bake Unicorn Poop Cheesecake

This is the party cheesecake. The filling is tinted in four colors and topped with candy melts and sprinkles.

The MomDot recipe mixes 3 packages (8 ounces each) cream cheese with 3/4 cup sugar and 3 cups Cool Whip. Divide the filling into four bowls and tint each with gel food dye. Drop dollops over a crust of 1 1/2 cups graham crumbs and 1/4 cup butter in a 6-inch springform pan. Chill at least 2 hours, then drizzle with melted candy melts and add sprinkles.

Watch out: the recipe calls for a 6-inch pan, but the linked pan is a 9-inch springform, so check the size before you buy. Let the candy melts cool slightly before drizzling, and add sprinkles while the coating is wet. The page gives no yield or storage advice.

5. No Bake S’mores Cheesecake recipe

This cheesecake tastes like a campfire dessert. A graham crust holds a marshmallow cream cheese filling under a milk chocolate ganache.

The Gracious Wife recipe presses a crust of 13 to 14 graham crackers, 1/4 cup sugar, and 1/2 cup butter into a 9-inch pan. For the filling, whip 1 cup cream, microwave 2 cups marshmallows until puffed, and beat them with 16 ounces cream cheese, 1/2 cup powdered sugar, and 2 teaspoons vanilla. Fold in the cream. Top with ganache from 8 ounces milk chocolate and 1/2 cup cream, and chill about 2 hours.

Yield: 12 slices.

Storage: refrigerate up to 5 days, or freeze up to 3 months once set.

Watch out: do not use marshmallow creme, since it will not set as well. Do not set the cheesecake in the freezer, which the author says ruins the texture. You need two packages of cream cheese, not one.

Conclusion

No-bake cheesecakes suit any party. Use the Lofthouse recipe for a quick pie, the bars for a crowd, and the unicorn or s’mores cheesecake for a themed table.

Soften the cream cheese, whip the cream to stiff peaks, and chill long enough. Add toppings right before serving. For more ideas, read our guide to no-bake Oreo cake.

FAQ

How long should a no-bake cheesecake chill?

It depends on the recipe. The Lofthouse cheesecake needs at least 3 hours, the Reese’s cheesecake at least 4 hours, and the blueberry bars at least 2 hours.

Why is my no-bake cheesecake runny?

The cream may not have been whipped to stiff peaks, or the filling was under-mixed. Soften the cream cheese fully and chill until firm.

Can I freeze a no-bake cheesecake?

Some can. The Lofthouse cheesecake freezes 2 to 3 months, and the s’mores cheesecake up to 3 months once set. The s’mores author says not to set it in the freezer.