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This easy no-bake cheesecake is light, dreamy and so easy to make, you don’t even need an oven. A little slice of heaven!
Easy No-Bake Cheesecake Recipe
Now and then I get a craving for sweets, and when I do, I love making this easy no-bake cheesecake! I rarely eat sugar, so I use monk fruit sweetener and sugar-free whipped topping for the filling, although the crust still has some sugar in it from the graham crackers. If you prefer, you can use granulated sugar instead—I made it that way for years and I can attest to the fact that it works well!
Why You’ll Love This No-Bake Cheesecake
- Low sugar. Setting aside the crust, everything else in this recipe can be sugar-free, making this no-bake cheesecake recipe perfect if you’re trying to cut down on sugar or reduce your carb intake.
- Simple no-bake recipe. Like my peanut butter pie, pumpkin cheesecake, and chocolate peanut butter cookies, this is a recipe where you can leave the oven off. That’s always welcome during the hot summer months!
- Customizable. Consider this easy no-bake cheesecake recipe the perfect base for creating a show-stopping dessert. There are so many options for toppings and garnishes!
What You’ll Need
You only need a handful of ingredients to make this no-bake cheesecake recipe. Scroll down to the recipe card below for exact measurements.
- Whipped topping – To keep the filling low carb, I use Tru-Whip Keto, but any whipped topping you like will be fine here.
- Less fat Philadelphia cream cheese – Fat-free cream cheese doesn’t have the right texture for this no-bake cheesecake, but the less fat version trims the fat without sacrificing flavor or texture.
- Reduced fat graham cracker crust – Or make your own graham cracker crust.
- Monk fruit sweetener blend or sugar – Monk fruit sweeteners are usually a blend of monk fruit and erythritol.
- Lemon juice – Adding a teaspoon of lemon juice is essential to enhance the flavors, so don’t skip this!
How to Make No-Bake Cheesecake
Here’s a quick overview of the steps involved in making no-bake cheesecake. See the recipe card below for more detailed instructions.
- Whip the cream cheese. Use an electric mixer to whip the cream cheese, lemon, and sweetener until light and fluffy.
- Add the whipped topping. Whip it in until it’s fully incorporated and the mixture is smooth.
- Chill. Transfer the filling to the prepared crust and chill until firm.
Tips and Variations
- Use whipped topping, not whipped cream. Whipped cream doesn’t have the stabilizers that whipped topping has, so it will deflate over time. Whipped topping—the kind that comes frozen in a plastic tub—will make this no-bake cheesecake last longer in the fridge.
- Don’t forget to soften the cream cheese. This is key to getting a smooth, creamy texture. If you try to mix in cold cream cheese, the filling will be lumpy and difficult to mix.
- Make mini cheesecakes. Instead of making one large cheesecake, you can use individual ramekins or cupcake tins to make mini no-bake cheesecakes, similar to these chocolate cheesecake cups and lemon cheesecake yogurt cups.
- Skip the crust. For a truly low carb, keto-friendly dessert, you can skip the crust altogether. The cheesecake will still be sliceable when set.
Topping and Garnish Ideas
- Fresh berries. Keep it simple and add sliced berries to the top of the cheesecake for decoration (like this strawberry no-bake cheesecake), or simply serve berries alongside each slice.
- Fruit compote. Strawberry rhubarb compote or blueberry compote are fantastic spooned over the top of this no-bake cheesecake.
- Chocolate shavings. Use a vegetable peeler to create chocolate curls from a bar of dark chocolate, then sprinkle them over the top.
Proper Storage
- Refrigerate. Store no-bake cheesecake wrapped tightly in the pie plate or in an airtight container in the refrigerator for up to 5 days.
- Freeze. You can also freeze this cheesecake tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before serving.
More Recipes for Cheesecake Lovers
No-Bake Cheesecake
This easy no-bake cheesecake is light, dreamy and so easy to make, you don’t even need an oven. A little slice of heaven!
Yield: servings
Serving Size: 1 /10th
Ingredients
- 8 oz sugar free whipped topping, I like Tru-Whip Keto
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 9 inch reduced fat Graham Cracker Crust
- 1/4 cup monk fruit sweetener blend , or sugar
- 1 tsp lemon juice
Instructions
- In a large bowl, whip cream cheese, lemon and monk fruit/sugar for a few minutes until fluffy.
- Add whipped topping and whip until smooth.
- Spoon mixture into pie crust and chill for a few hours, until firm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 /10th, Calories: 181 kcal, Carbohydrates: 23 g, Protein: 3 g, Fat: 12 g, Saturated Fat: 9 g, Cholesterol: 14.5 mg, Sodium: 168 mg, Fiber: 1 g, Sugar: 6.5 g
