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This Easy No-Bake Cheesecake is so easy and delicious. It may become one of your all-time favorites! Perfect for any occasion. Enjoy!
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Easy No-Bake Cheesecake
Do you have a particular recipe that everyone seems to want once they try it? This cheesecake is one of those recipes for me. I can’t count the number of times I have given this particular recipe out – even my own gramma wanted it!
Although I love the traditional recipe, sometimes I love the no-bake version even more. 🙂 I love that it’s quick and easy. Sure, it’s not the same as traditional, but it is good none-the-less! Personally, I like a good crumb to cheesecake ratio – but if you prefer less, feel free to adjust it to your preference. You can also easily halve the “cheesecake” portion of this recipe and use a pre-made graham cracker crust to make the even faster or to feed a smaller crowd. This cheesecake recipe is flexible.
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Easy No-Bake Cheesecake
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Ingredients
For the crust
- 3 cups finely ground graham crackers, about 24 crackers
- ⅔ cup granulated sugar
- ¾ cup butter, melted, 1 1/2 sticks
For the cheesecake
- 2 packages cream cheese, softened, 8 oz. each
- ⅔ cup granulated sugar
- 1 tub frozen whipped topping, thawed, 16 oz.
Topping
- 1 – 2 cans cherry pie filling – or the flavor of your choice (optional), 20-21 oz. each
Instructions
- In a medium bowl, combine the graham crackers, sugar, and melted butter. Press the mixture into a 9×13-inch baking dish. Chill the crust while preparing the cheesecake layer.
- Beat cream cheese and sugar in a large bowl until smooth. Gently stir in the whipped topping. Spread over the prepared crust.
- Refrigerate for 4 hours or until set.
- When ready to serve, spoon the pie filling evenly over the top of the cheesecake or spoon it over individual portions. Store any leftovers in the refrigerator.
Notes
- While it does cost more, it’s also really convenient to buy a box of graham cracker crumbs! Otherwise, smash the crackers in a bag or the food processor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on August 22, 2013. Updated on April 23, 2021.
this is the recipe I used to make back in the 70’s before I learned how to make real cheesecake – used to really enjoy it
Thank you so much for sharing this recipe. I always wanted to know how to make a no bake cheesecake from scratch, instead of using cheesecake flavored pudding.
Just wondering if one can use a different brand of cream cheese, like Philadelphia Cream Cheese?
Hi, Jamie -just popped over here from Buzzfeed. This looks amazing, thanks for the recipe!
So happy to have found you. Was looking for a no bake cheesecake to take for our annual family campout Thanksgiving this coming weekend. I know two little granddaughters who would love the SweetTart Cheesecake Pie, as well. We are definitely thankful to be done harvest, we grow wheat and canola, it was a very rainy last two months here instead of typically dry. And very dry May and June when it's typically wet. Thank you, and hello from Alberta, Canada.
Thank you for stopping by, Debbie! I hope you enjoyed the cheesecake! 🙂
I love everything about this post,The photo is simple but stunning.The recipe is so easy to follow…hope you post more no bake recipes..=)
This looks yummy! And so do the other recipes here. It's nice to have cool treats during the hot summer.
Noreen
Crafty Journal