7 No Bake Cheesecake Recipes That Make Dessert Look Effortless

Craving cheesecake without turning your kitchen into a sauna? Same. These no bake cheesecake recipes are creamy, lush, and wildly simple—no oven, no stress, just pure dessert joy. They chill up beautifully, slice like a dream, and make you look like the kind of host who casually “whips up” perfect treats on a Tuesday.

We’re talking buttery crusts, velvety fillings, and toppings that go from classic to downright bold. Whether you’re feeding a crowd or just your late-night sweet tooth, these 7 showstoppers have your back. Let’s set, chill, and thrill.

1. Classic New York–Style No Bake Cheesecake That Never Fails

Start with the icon. This is your velvet-smooth, rich-but-not-heavy cheesecake with a buttery graham base that tastes like nostalgia. It’s decadent enough for a dinner party and simple enough for a weeknight “just because.”

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar (for crust)
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream, cold
• Pinch of fine sea salt

Instructions:

1. Make the crust: Mix graham crumbs, melted butter, and granulated sugar until the texture resembles wet sand. Press firmly into a 9-inch springform pan, going slightly up the sides. Chill 15 minutes.
2. Beat the base: With a mixer, beat cream cheese until smooth, 2 minutes. Add powdered sugar, lemon juice, vanilla, and salt; beat until silky.
3. Whip the cream: In a separate bowl, whip heavy cream to stiff peaks. Fold it gently into the cream cheese mixture in two additions until no streaks remain.
4. Fill and chill: Spoon into the crust and smooth the top. Cover and chill at least 6 hours (overnight is best) until set.
5. Serve: Run a knife around the edge, release the ring, slice, and serve.

Pro tip: Top with fresh berries, warm cherry compote, or a drizzle of salted caramel. Want a sturdier slice? Add 2 tablespoons instant vanilla pudding mix to the cream cheese step for extra stability without changing the flavor.

2. Lemon Curd Cloud Cheesecake That Brightens Any Day

Think sunshine in a slice. This zesty cheesecake layers a creamy lemon filling with glossy lemon curd on top—tart, sweet, and dangerously refreshing. It’s perfect for brunch, baby showers, or when your taste buds need a wake-up call.

Ingredients:

• 1 1/2 cups shortbread cookie crumbs
• 5 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 2 tablespoons fresh lemon zest (about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/4 cups heavy whipping cream, cold
• 1 cup prepared lemon curd (store-bought or homemade)
• Pinch of salt

Instructions:

1. Crust: Combine shortbread crumbs, butter, and sugar. Press into a 9-inch springform pan. Chill 15 minutes.
2. Filling: Beat cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, vanilla, and salt; beat until creamy.
3. Fold: Whip heavy cream to stiff peaks. Fold into the lemon cream cheese mixture.
4. Assemble: Spread filling into the crust. Chill 4 hours, then gently spread lemon curd over the top. Chill 1–2 more hours to set.
5. Finish: Garnish with thin lemon slices or candied peel before serving.

Serve it with: Fresh raspberries and a sprinkle of crushed shortbread. Want extra tart? Add another tablespoon of lemon juice and a pinch more zest. Prefer mini portions? Divide into 8–10 small jars—no slicing required.

3. Oreo Cookies & Cream Cheesecake That Disappears First

This one’s the crowd-pleaser. Crunchy Oreo crust, creamy filling with big cookie chunks, and extra cookies on top because we’re not shy. It’s birthday-party good and Netflix-night dangerous.

Ingredients:

• 24 Oreo cookies, finely crushed (about 2 1/4 cups)
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups heavy whipping cream, cold
• 12 Oreo cookies, roughly chopped
• Pinch of salt
• Optional topping: whipped cream + extra Oreos

Instructions:

1. Crust: Mix Oreo crumbs with melted butter. Press into a 9-inch springform pan. Chill 15 minutes.
2. Base: Beat cream cheese until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy.
3. Whip: Beat cream to stiff peaks. Fold into cream cheese mixture. Gently fold in chopped Oreos.
4. Fill: Spread into crust, smoothing the top. Chill 6 hours or overnight.
5. Top: Pipe whipped cream and crown with halved Oreos just before serving.

Variation: Swap half the Oreos for peanut butter sandwich cookies and drizzle with melted peanut butter and chocolate. For extra crunch, stir in 1/2 cup mini chocolate chips.

4. Strawberry Swirl Cheesecake With Pretzel Crunch

Sweet meets salty in the best way. A pretzel crust brings buttery crunch, while a strawberry puree swirls through the creamy filling like edible art. It’s picnic-perfect and totally photogenic.

Ingredients:

• 2 cups finely crushed pretzels
• 1/2 cup unsalted butter, melted
• 3 tablespoons granulated sugar
• 16 oz cream cheese, softened
• 2/3 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon fresh lemon juice
• 1 1/4 cups heavy whipping cream, cold
• 1 cup strawberries, hulled
• 2 tablespoons granulated sugar (for sauce)
• 1 teaspoon lemon juice (for sauce)
• Pinch of salt

Instructions:

1. Crust: Stir pretzel crumbs, butter, and sugar. Press into a 9-inch springform pan, firmly. Chill 20 minutes.
2. Strawberry sauce: Blend strawberries with 2 tablespoons sugar and 1 teaspoon lemon juice until smooth. If desired, strain seeds.
3. Filling: Beat cream cheese until smooth. Add powdered sugar, vanilla, lemon juice, and salt; beat well. Whip cream to stiff peaks and fold into the filling.
4. Assemble: Pour filling into crust. Dollop 6–8 spoonfuls of strawberry sauce over the top and swirl with a skewer or knife.
5. Chill: Cover and refrigerate 6 hours or overnight. Serve with extra strawberry sauce.

Pro tip: Toasted pretzel crumbs add bonus flavor—spread them on a sheet pan and toast at low heat for a few minutes if you don’t mind a tiny bit of oven use. No oven? Still great. Want a gluten-free version? Use gluten-free pretzels.

5. Salted Caramel Pecan Cheesecake That Tastes Like Pure Luxury

Silky cheesecake meets glossy salted caramel and buttery pecans. It’s a little extra in the best possible way—holiday-worthy without the bake-time drama. Every bite is sweet, salty, nutty, and ridiculously good.

Ingredients:

• 1 1/2 cups graham cracker crumbs (or digestive biscuits)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon bourbon (optional but fabulous)
• 1 1/4 cups heavy whipping cream, cold
• 1 cup thick salted caramel sauce (divided)
• 1 cup toasted pecans, roughly chopped
• Pinch of flaky sea salt

Instructions:

1. Crust: Mix crumbs, butter, and sugar. Press firmly into a 9-inch springform pan and chill 15 minutes.
2. Filling: Beat cream cheese until smooth. Add powdered sugar, vanilla, and bourbon; beat until creamy.
3. Whip: Beat cream to stiff peaks. Fold into the cream cheese mixture.
4. Layer: Spoon half the filling into the crust. Drizzle 1/3 cup salted caramel, sprinkle half the pecans, and gently swirl. Add remaining filling and smooth the top.
5. Chill: Refrigerate 6 hours or overnight. Before serving, warm the remaining caramel slightly and drizzle over the top. Finish with pecans and a pinch of flaky salt.

Make-ahead magic: Assemble up to 2 days ahead; add caramel and nuts just before serving for the best texture. No pecans? Walnuts or hazelnuts work too. Want extra structure? Mix 2 teaspoons powdered gelatin bloomed in 2 tablespoons cold water into the filling.

6. Mango Coconut Cheesecake That Feels Like a Tropical Vacation

Close your eyes and you’re on a beach. This cheesecake blends creamy coconut with fresh mango puree and a buttery coconut cookie crust. It’s light, bright, and wildly refreshing—perfect for warm weather or when you need a mood boost.

Ingredients:

• 1 1/2 cups coconut cookie crumbs (or vanilla wafers + 1/4 cup shredded coconut)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup full-fat coconut cream (from a chilled can)
• 1 teaspoon vanilla extract
• 1 tablespoon lime juice
• 1 1/4 cups heavy whipping cream, cold
• 1 1/2 cups ripe mango cubes (plus extra for topping)
• 2 tablespoons honey or simple syrup
• Pinch of salt

Instructions:

1. Crust: Combine crumbs, butter, and sugar; press into a 9-inch springform pan. Chill 15 minutes.
2. Mango puree: Blend mango with honey until smooth.
3. Filling: Beat cream cheese until smooth. Add powdered sugar, coconut cream, vanilla, lime juice, and salt; beat until velvety.
4. Whip: Beat heavy cream to stiff peaks. Fold into the filling.
5. Assemble: Spread half the filling into the crust, spoon on half the mango puree and swirl. Add remaining filling and swirl in the rest of the puree.
6. Chill: Refrigerate 6 hours or overnight. Top with fresh mango and toasted coconut flakes to serve.

Tip: If mangoes aren’t sweet enough, add another tablespoon of honey to the puree. No coconut cream? Use 1/3 cup thick Greek yogurt and 1/4 teaspoon coconut extract for a similar vibe.

7. Chocolate Hazelnut Cheesecake That’s Basically Fancy Ferrero

For the chocoholics. This rich, silky cheesecake stars chocolate hazelnut spread, a chocolate cookie crust, and a nutty crunch on top. It tastes like a grown-up candy bar—intense, creamy, and completely irresistible.

Ingredients:

• 1 3/4 cups chocolate wafer cookie crumbs (or Oreo crumbs without the filling)
• 6 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup chocolate hazelnut spread (like Nutella)
• 1 teaspoon vanilla extract
• 1/4 teaspoon espresso powder (optional, deepens chocolate)
• 1 cup heavy whipping cream, cold
• 1/2 cup toasted hazelnuts, chopped
• 3 oz dark chocolate, finely chopped (for topping)
• Pinch of salt

Instructions:

1. Crust: Mix cookie crumbs, butter, and sugar. Press into a 9-inch springform pan and chill 15 minutes.
2. Filling: Beat cream cheese until smooth. Add powdered sugar, chocolate hazelnut spread, vanilla, espresso powder, and salt; beat until fully combined and glossy.
3. Whip: Beat cream to stiff peaks. Fold into the chocolate mixture until uniform.
4. Fill and chill: Spread into crust, smooth the top, and chill 6 hours or overnight.
5. Finish: Sprinkle with hazelnuts and shaved dark chocolate before serving.

Upgrade: Add a hidden layer: spread 1/3 cup chocolate hazelnut spread over the crust and freeze 10 minutes before adding the filling. Feeling extra? Drizzle with warm ganache and say you “felt inspired,” because you did.

Your No Bake Cheesecake Game Plan

Want clean slices? Chill overnight and use a hot, dry knife between cuts. Pan sticking? Line the bottom with parchment for easy release. Short on time? Turn any of these into individual jar cheesecakes—1 hour chill is usually plenty.

Texture is all about balance: softened cream cheese for smoothness, whipped cream for lift, and a solid chill to set. Taste as you go, adjust sugar or acid, and make it yours. Seriously, dessert shouldn’t be stressful.

Now pick your flavor mood—classic, fruity, salty-sweet, or chocolatey—and go make something that’ll wow your people. Trust me, these are the kind of desserts that turn “Do you have the recipe?” into your favorite question.