No-Bake Cheesecake Recipe (VIDEO)
This No-Bake Cheesecake is an elegant, crowd-pleasing summer dessert. From the crust to the velvety whipped cheesecake center, this is 100% a NO-BAKE dessert. The Strawberry Sauce takes this dessert to the next level so don’t skip it.
If you love no-bake desserts like Chocolate Lasagna or our Berry Trifle, you’ll love this No-Bake Cheesecake.
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No-Bake Cheesecake Video
Watch Natasha make this Easy No-Cook Cheesecake Recipe. We love the decadence and texture of a Classic Cheesecake, but this no-bake cheesecake is equally dreamy and truly easy.
Mascarpone cheese elevates the flavor and texture of this easy no-bake cheesecake and it doesn’t get any easier. The double strawberry topping is lip-smacking good and you will want the strawberry sauce on all of your desserts.
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The Best No-Bake Cheesecake
On a trip to Maui, we visited a fancy restaurant named Monkey Pod. The food was awesome but the best thing was the slice of strawberry cream pie we shared at the end of our meal. It was tall, gorgeous, silky as can be, and $10 a slice! I asked the waitress about it (of course I did) and she said they mixed mascarpone with whipped cream so I set out to experiment.
Their original cheesecake pie had a baked pie crust which I tested, but I couldn’t resist using this no-bake crust. It was crazy easy, just as good, and it makes this a true no-bake dessert. Most graham cracker crusts are pre-baked but the amount of butter here holds the crust together so baking is not necessary at all.
Ingredients
We tested these proportions over and over until we got the perfect no-bake cheesecake consistency. It is easy to slice, whipped, airy, rich, and decadent.
- Graham Cracker Crumbs – You can buy these pre-crushed or crush your own crackers
- Butter – moistens the crumbs and keeps them set in the pan
- Cream Cheese – provides a classic cheesecake flavor
- Sugar – we use granulated sugar to add just the right amount of sweetness
- Heavy whipping cream – be sure to use HEAVY cream for the correct fat content or the cheesecake won’t set properly.
- Mascarpone – This is a key ingredient. It stabilizes the whipped cream and makes this cheesecake taste like a $10 slice at a fancy restaurant.
- Lemon Juice – Make sure to use FRESH lemon juice. It cuts the sweetness and balances the cake.
Pro Tip: Be sure to have your ingredients at the proper temperatures. Keep heavy cream and mascarpone chilled in the refrigerator until you are ready to use them. You’ll want to soften the cream cheese for 1 1/2 hours at room temperature so you don’t get lumps in your creamy cheesecake.
Tools you will need
- A 9″ springform pan with 3-inch walls works best for this recipe
- Parchment paper – we found that adding a round of parchment paper to the bottom of the springform makes it easier to slide and transfer the cake out of the springform mold once it’s set.
The Best Cookies for a Crumb Crust
A variety of sweet crunchy cookies can be used for a crumb crust and each will give a different flavor profile. We used graham crackers because we usually have them on hand, but these will all work:
- Graham Crackers
- Biscoff Cookies
- Vanilla Wafers
- Chocolate Oreo Cookies (cream removed)
Pro Tip: To crush the crackers, put them into a zip bag, remove excess air, and crush with a rolling pin. You can also pulse them in a food processor until fine crumbs form then follow the instructions in the print-friendly recipe below.
How to Make No-Bake Cheesecake
We love no-bake cheesecakes especially in summer when we don’t have to heat up the oven, but they are great year-round. The best part is, it can make them ahead and even frozen (see instructions below).
- Combine Crushed Crackers with sugar and melted butter then press into a 9″ springform pan then chill.
- Beat together cream cheese and sugar until fluffy.
- Beat heavy whipping cream in a separate bowl then fold in the mascarpone.
- Fold cream cheese mixture into mascarpone mixture then fold in lemon juice 1 Tbsp at a time.
- Spread the cheesecake filling over the crust. Cover and refrigerate until set.
Make-Ahead Tip: This no-bake cheesecake (the crust, filling, and syrup) can be made for up to 3 days, covered, and stored in the refrigerator. It’s perfect for easy entertaining.
Can I substitute mascarpone?
Just like with a tiramisu, the mascarpone helps the cream set up properly into a thick and sliceable cheesecake. It not only adds flavor but acts as a stabilizer so I don’t recommend substituting it.
Can you Freeze a No-Bake Cheesecake?
This is a make-ahead dessert and freezes well. Just be sure to let it set in the refrigerator before freezing. I prefer to keep it in the springform pan for freezing.
- To Freeze: Wrap with several layers of plastic wrap and freeze it for up to 3 months.
- To Thaw: set in the refrigerator overnight and it will taste just as good as fresh no-bake cheesecake. We also love it partially frozen because it tastes like an ice cream cake.
Cheesecake Toppings
A great topping is a great way to finish off a cheesecake and keep things exciting with new flavors. These are our go-to cheesecake toppings:
- Fresh Cherry Sauce – tastes like cherry pie filling
- Strawberry Sauce – great over pancakes too
- Caramel Sauce – so easy to make with pantry staples
- Fresh Berries – we love adding seasonal berries
- Stone Fruit – slice up nectarines, plums, or apricots
Have you ever tried making a no-bake cheesecake? It’s so easy and good, it might just spoil you forever. Also, I’d love to hear about your favorite summer dessert in the comments below.
More Summer Desserts
- Strawberry Pretzel Salad
- Perfect Vanilla Cupcakes
- Strawberry Shortcake
- Tres Leches Cake
- Classic Tiramisu
- Strawberries Romanoff
No-Bake Cheesecake Recipe
Ingredients
Ingredients for Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs, (from 12 whole crackers)
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter, 1 stick
Ingredients for No Bake Cheesecake:
- 8 oz cream cheese, at room temperature
- 2/3 cup granulated sugar
- 1 1/4 cups heavy whipping cream, chilled
- 12 oz mascarpone cheese, chilled
- 2 Tbsp lemon juice, freshly squeezed
Strawberry Topping:
- 8 oz Strawberries, thinly sliced
- 1 Strawberry Sauce Recipe, strained and chilled
Instructions
Prep:
- Make the Strawberry Sauce Recipe and strain through a sieve, pushing on the solids with a spatula to get as much syrup as possible. Set aside to cool to room temperature or cover and refrigerate if making ahead of time. The strained strawberry sauce will keep 3-4 days.
How to Make No Bake Cheesecake:
- In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
- In a large mixing bowl, using an electric hand mixer, add 8 oz cream cheese and 2/3 cup granulated sugar and beat on medium/high speed for 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
- In a separate mixing bowl, using a clean electric hand mixer, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
- Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended. Fold in 2 Tbsp lemon juice, adding 1 Tbsp at a time and folding until well incorporated.
- Transfer cheesecake filling over the chilled crust and refrigerate for at least 6 hours or overnight until completely chilled. Just before serving, arrange sliced strawberries in rings over the top and brush with the strained strawberry sauce. Serve extra strawberry sauce over each slice.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is my staple cheesecake recipe-LOVE LOVE , always turns out perfect!! Just wondering how I could change it to a Christmas Eggnog No Bake??
Happy to know that this is your staple recipe for cheesecake. I have not tested that to advise, if you do an experiment, we’d love to know how it goes!
Hi Natasha!
Thank you for the amazing recipes – I have made a few already and they all turn out just great!
Would this recipe work for a cheesecake in a jar/ cup/Glas? It should, right?
I would like to make it ahead of a party – we make the Philly Cheesesteak sandwiches – also your recipe – and I want to have an essay to serve dessert, an American type one (I live in Germany) would be the best choice.
Hi Kristine! Yes- I think that would be fine. You’ll have to experiment with the amount. I’m not sure how many jars you’d get.
Hi Natasha,
I love all your recipes. It is strawberry season so I made this no bake cheesecake with strawberry sauce and it is fabulous !!
Thank you for all your great recipes.
The perfect recipe for in season fruit! I’m so happy you enjoyed it, Linda!
I have made alot of your receipts and they were a hit…thank you so much ❤️ from a loyal fan….
That’s great to hear, Edna! Thank you for the feedback.
Thank you so much for this fabulous no bake cheesecake! Made a lot of (baked) cheesecakes over the years but this was exceptional. I especially liked the small amount of sugar!
Hi Judy! You’re very welcome. So glad you enjoyed it.
If there was a 10-star rating, this one would get it! This is, by far, the VERY BEST cheesecake on the entire planet!!! I have made it twice ( and I’m no baker) and it’s spectacular. The first time, I made it according to the exact instructions…YUMMY! This time, I substituted 2T. of Rose Water for the lemon that I forgot to buy….Holy Wildcats, was that good! I’m convinced that you absolutely CANNOT screw up any of Natasha’s recipes. Thank you so nuch, Natasha!
Hi Carol! That sounds amazing. I’m so glad you enjoy this recipe. Thank you for sharing that with us!
Is there any other pan I can use besides a springform? I have never made a cheesecake before so I don’t want to purchase a pan that I won’t use if things go awry.😊😊
Hi Kerry, a pan with 3-inch walls works best for this recipe. We use a springform since you can take it off and serve the cheesecake without the pan. You can use a round pan but will have difficulty trying to cut and remove the slices, just make sure it’s tall enough to fit the full recipe. I hope you love this cheesecake!
Hi, great recipe – thanks! I will admit that I wasn’t sure it would set up enough for slicing cleanly…but it did, perfectly! And the taste was so delicious. Thanks again!
We’re happy to know that you loved it!
I just got through making your no bake cheesecake. I was kind of concerned because I used an off brand cream cheese. And I also tripled the recipe. I am making it for my friends at the Fremont senior center. They love homemade things. I put it in a large pan and put blueberries in the center and strawberries on one end and cherries on the other end. I have made several of your recipes and they are all perfect. And delicious!!I won’t be taking it til in the morning. So I will put the fruit on first thing. I think it would be ok if I did it today but it said to put the fruit on right before you serve it. We did taste the filling absolutely delicious. So silky smooth. Keep on cook in’ love your recipes.
Hi Sharon! Thank you so much. I’m glad you are loving the recipes. 🙂
BEST cheesecake I’ve ever made! I followed the recipe exactly except my package of mascarpone was only 8.8 oz. So I added more cream cheese to make up for the last couple of ounces. It didn’t seem to make a difference. Made the strawberry sauce to go with it. DELICIOUS!
I’m so happy you enjoyed that. Thank you for sharing that with us, Bunny!
I was excited to try this cake. So easy and simple but it took two days to firm up and it was grainy. What do you think I did wrong?
Hi Lucy! I’m sorry to hear that. I would look over the recipe again to see if anything was missed or measured incorrectly. You can watch my video to see where your process may have looked different. It could be that you over-mixed the heavy cream, which would result in a grainy texture. I hope that helps.
I used mascarpone cheese in a 16 oz size but tried my best to measure for a 12 oz . Also would under beating make the cake grainy?
O.K……I ALWAYS read the reviews before making anybody’s recipe, except in the case of Natasha. Made this cheesecake BEFORE reading and they were RIGHT! This is the best cheeseake I have EVER put in my mouth…………bar none!
Aaaw, thank you for that amazing feedback and review!
Just made this for our Easter dessert. But as I made the recipe, noticed it calls for 12 ounces of mascarpone, but the container I bought is 8 ounces. (The only brand we can find in my area is BelGioso that comes in 8 ounce tub.) Wiuld you be willing to clarify this in your recipe? If the finished dessert is as good as what I’ve tasted from the beaters 😁, it will be a hit with my family!
Hi Debbie, We used the same brand; you can see the photo of the exact tub we got. I usually purchase two 8oz packs or one 16oz pack and use 12 ounces from that. Sometimes you can find 12-ounce packs, but most are packed in 8-oz or 16-oz packs. I hope this helps and your family loves it!
Made this for my daughter’s birthday. Perfect cheese cake and now my new favorite. Light, smooth and creamy.
Served it with a blue berry sauce. Definite keeper!
Hi Maja! I’m so glad it was enjoyed. Thanks for sharing.
Made this for my husband’s Bday and it was delicious…will definitely make it again!
Hi Sheila! So glad it was a hit. Thank you for trying my recipe.
I love all your recipes…my family has always made this with lady fingers as the crust…we just called it the lady finger cake…it is a favorite of ours…I will try it with graham crackers
That’s just awesome! Thank you for sharing your wonderful review, Denise!
Can I use just a round cake pan ? I don’t have a springform pan.
A springform pan works best so that the side comes off and you are able to slice it. You can use a round pan but will have difficulty trying to cut and remove the slices.
Hi Natasha, what can use instead of heavy cream as we don’t have a supplier where I live
Hi! The heavy cream is an important ingredient because it needs to be whipped into stiff peaks for this recipe. If you have another type of cream that is 36% or greater fat content that may work. If not, I recommend trying our baked cheesecake recipe HERE.
Natasha, I was wondering if I could swap both cream cheese and mascarpone cheese with homemade mascarpone cheese made from non dairy heavy whipping cream? It is solid and can be cut with a knife but still super creamy? Want to make it vegan. Thank you for some a-mazing desserts
Hi Anita, without trying that myself, I’m not able to advise. If you experiment, let me know how you liked the recipe.
My batter turned out to thin and didn’t set. Any idea what could have gone wrong? My first fail with your recipe.
Hi Tej, was anything substituted by chance? It could be due to using regular whipping cream rather than Heavy cream which has a higher fat content. Also, make sure to beat the cream sufficiently. If it is too soft before folding it with the other ingredients, it may not set properly.
Amazing recipe as always !!! It was super delicious. I modified a bit the quantities to satisfy my bigger cheesecake pan.
Thankss Natasha !
Sounds good, I’m glad that worked so well!
Wow Natasha 👏
This is the best cheesecake you have ever made🥰
I love the 🍓 on top of the cheesecake.
Thank you! We love it, I’m so glad you do too. 🙂
Hi Natasha
Can I use another 8 oz of cream cheese instead of the marscapone cheese?
Hi Sharron, yes, that will work.
This was so good. Made this Cheesecake for my hubby’s birthday. He loved it. My first time making a cheesecake and it was a hit. Thank you! 😀
You’re most welcome, Wendy. Happy to hear that it was a huge hit!
So pretty so easy and most of all so delicious.Thank you so much for this recipe it is nice in my recipe box.
You’re welcome! I’m so happy you enjoyed it, Gail!
I made this for my husband’s birthday and it was amazing! The strawberry sauce made it even better! Everybody loved it!
That’s just awesome! Thank you for sharing your wonderful review, Tamra!
I have a 10 and 1/2 inch cheesecake pan, what would be the measurements for the ingredients?
Hi Shawn, I have not experimented that to advise of the measurements.
Made this yesterday for me and my significant other. It was the BEST no-bake cheesecake we’ve ever had!!! Definitely a keeper! The strawberry sauce was exceptional! (Both were easy to make.)
We enjoy your YouTube channel. Thank you for the laughs, thoughtful cooking tips, and easy to understand recipes… Next up on the list is your egg roll recipe. Can’t wait to try! 🙂
That’s so great! It sounds like you have a new favorite, Piper!
EXCELLENT!!! My son, who is 21 and super picky eater, LOVED it!
I highly recommend this dessert.
I also have made your tiramisu and mini cheesecakes.
All the 3 desserts have been a hit!
Thank you for sharing!
That’s just awesome! Thank you for sharing your wonderful review, Martha! That is the best when kids love what we moms make. That’s so great!
I loved this recipe, but when I make it again, I will probably add either vanilla or almond extract.
Your videos are great!
Thanks
Thank you! So glad you enjoy my recipes, Paul.
Thank you so much for sharing that with me, Paul! I’m glad you enjoyed that!
This is by far the creamiest cheesecake I’ve ever had or made. Wow, the whipping cream and marscarpone cheese make the difference. And sooo easy to make. The strawberries really add some extra punch to each bite. Thank you, Natasha. You’ve done it again
That’s so great! It sounds like you have a new favorite, Andrea! Thank you for sharing your wonderful review with me!
Made the no bake cheesecake yesterday for dessert along w your cheesey spinach stuff chicken and the corn avocado salad. Everything was a big hit w our friends. Used gluten free vanilla wafers for the cheesecake base. So so good and came out gorgeous.
Hello Leslie, that’s really great to hear! Thanks for sharing, good to know that your gluten-free wafers worked so well in this recipe.
Could this same combination of cream cheese and mascarpone cheese mixture be used if berries were added to the mixture itself?
Just wondering – if I could add blueberries to the filling.
i intend on making it as you showed in recipe, but was thinking about other ways to use fruit in recipe.
Thank you, your recipes are wonderful!!!!!
Hi CJ, I haven’t tested that but I suspect it wouldn’t have as long of shelf life if you put fresh berries inside the fruit. Blueberries would probably hold better than other soft berries like raspberries or strawberries though.
DELICIOUS cheesecake!! Love love love this recipe! Totally making it for the Fourth of July this weekend!
So glad you enjoy this recipe! Thank you for the review, Jen.
I am so happy I found this recipe! It’s so easy and perfect for the summer!
I’m so happy you enjoyed that. Thank you for sharing that with us, Paula! I agree, it is perfect for summer!
Hi Natasha.
I wrote you saying I was going to make the cake today and I did ,very easy to do and tasting the batter it was just right sweet enough ,it came out perfect can not take a picture of it but it looks perfect.Thank you so much
You’re welcome! Happy to hear that it turned out great, Leona. Thanks for sharing!
Love this recipe, it’s delicious! I think I might love no-bake cheesecake even more than regular cheesecake 🙂
So glad you enjoy this recipe, Agnes.
Can’t wait to make this for my son’s birthday, Making turtle cake for my grandson too! Coming up for vacation. Thanks for sharing this! Love your videos, and recipes.
I hope you all love it, Dianne! Happy birthday to your son!
I only see the 8 oz mascarpone cheese in the stores. Should i go ahead and buy 2 and estimate the 12 ozs?
Hi Judy! You can click on “metric” in the recipe card and it will convert the ingredient list to grams for you. You need 340g of mascarpone cheese for this recipe. I would recommend weighing it out on a food scale for best results.
Not really necessary, since the additional 4oz is exactly half of one 8oz. container, just divide in exactly half and add to the other, full 8oz. container of marscapone. You should be good to go.
Hi Natasha!
Love all of your recipes & the videos are so cute! Everything I make using your recipes & videos always turns out awesome!
I wanted to ask you … What do you think about a ginger snap crust for this recipe?
Thanks! Sheila
Hi Sheila! Thank you so very much, so glad you enjoy my recipes. I think the ginger snaps are a great idea! Let us know how it goes.
I want to mak a No Bake Cheesecake. I can only find eight oz container of Mascarpone. I no the recipe call for 12 oz. Is it ok to just use the 8 oz?
Hi Eileen, I have not experimented on that yet to advise. If you try that, please update us on how it goes.
Made these in mini size for my nephews graduation party and these were a big hit! I topped them with homemade lemon curd, strawberry sauce and blueberry sauce. Loved the sweet difference the mascarpone made. I’ll be making these again💞
That sounds delicious! Thank you for the review, Mary.
I’ve tried this and it is super yummy. Though it melts easily like an ice cream. If I want to add gelatine powder to make it stable. How many will I add gelatine powder and water?
I have not tested this to advise.
I brought this to a family gathering. It was a huge hit and there were no leftovers, which, given the huge quantity of other food is a bit rare. I had many compliments including one declaring it the best desert I’d ever brought. I also had requests for the recipe, and I directed them to your website.
That’s great, Ken! So glad it was a hit. Thank you for sharing my recipe.
Not sure what I did wrong. As I added the Marscapone to the whipped cream it was lumpy and watery. Should I have whipped the marscapoe a bit before adding to whipped cream?
The Heavy whipping cream and marscapone were cold and straight out of the frig – Help!
Hi Tina, make sure to follow the last part of step 3: Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth. Also, it’s important to beat the heavy cream until it has stiff peaks or is spreadable and lastly, make sure you are using HEAVY whipping cream which has a higher fat content and is more stable for whipping than regular whipping cream. I hope that helps.
Will 8 oz. Of marscapone work in this recipe? Would I need to make any other adjustments?
Thanks for your help!
Hi Jessica, I have not tested that to advise on what the result would be. You’d have to experiment. In the recipe card, you are able to change the number of servings. If you change this recipe to 8 servings, it will give you instructions for using 8 ounces of mascarpone cheese if that is all you have on hand.
ik vind een heerlijk dessert om met vrienden te delen en vooral bij de koffieklets
I agree Rutten! It goes so well with a warm drink like coffee!
OMG(goodness) Natasha, I have been cooking for 60+yrs. and every time I get on you’re site I find something I want to try, today the no-bake cheesecake out of this world good, & also doing slow cook ribs. Thank you for the recipes. When you do a cookbook I want one. Love you’re video presentation, funny and serious, love when the family is involved.
Thank you so much, Ellen! I’m so happy that you enjoy my recipes and work! We put a lot of effort into bringing forth our best, so thank you!
hi! I want to make a mango cheesecake. could I add mango puree to the creamcheese mixture? if yes then how much? I do not want to add gelatin as I am a vegetarian. please help!!
Hi Shivanshi, I honestly haven’t tried using mango to advise. If you do an experiment, please share with us how it goes.
What are the instructions for freezing the cheesecake?
Also, should you run a spatula over the sides of the cake before serving out of the pan?
Hi LizBeth, I have provided some tips in this part of the recipe “Can you Freeze a No-Bake Cheesecake?”
Yes, I read that section. But it doesn’t say if the cheesecake should be frozen in the container it’s made or another one ? Also, are you supposed to run a spatula along the sides when trying to detach it from the pan ? Also, how can you make the crust more thicker ?
Hi, I usually freeze it in the mold because I have some spares, but if you want to use your mold for something else, here is what I would try: you can remove the frozen cheesecake from the mold after it’s frozen then wrap just the cheesecake and store in the freezer. I think it would work fine to make the crust a little thicker and just increase everything in the crust proportionally.
Hello Natasha,
How do you recommend “unthickening” the strawberry sauce as I made it and refrigerated in advance? Also, can the cheesecake be quick cooled (for a short while) in the freezer if made same day?
Hi Alyce, I haven’t tested that myself to advise, if you experiment with that, please let me know how you like that.
We love love love this no bake cheesecake recipe. Thank you Natasha best ever!!
Hi Nancy! I’m so glad you enjoy this recipe. Thank you for the wonderful review.
This is by far my favorite no bake cheesecake recipe!!! Amazing..oh and the strawberry sauce…is on point. Thank you !!
Hi Lori! The sauce is amazing, we love it so much. Thank you for the review. So glad you enjoy this recipe.
I had the same problem with the graham cracker crust. I’m also going to try using less butter and see how that works. I also was wondering what you could use instead of mascarpone? I thought maybe cream cheese with a lil sugar and thin it a bit with cream???
Hi Patricia, I would swap it out proportionally if using cream cheese, but you will still get the best results with mascarpone because it helps to set the whipped cream.
This cheesecake was very delicious. I did use a pre-made pie crst though. I have tried several of your recipes and they are all 100% delicious.
Thank you, Beth. I am happy to hear that!
hello natasha,i will be trying the cheesecake for the 1st time and im very excited.i just wanted to know as to which one u would recommend – this one or the bake in the water bath please?
Hi Maria, they are both so good, we prefer the no-bake one in the summer to avoid turning the oven off, but it depends on your personal preference. I recommend trying both at some point though!
Made this for Valentine’s Day. So easy and so good. Thank you!
You’re welcome! Thanks for the good feedback.
Can this be made in a 9×13 or 8×8 pan instead if springfor
Hi Marjorie! I haven’t tested this cake in those sizes, but I imagine with a couple of adjustments that may work. If you experiment, let me know how you liked the recipe.
Hi Natasha, I followed this recipe to a tea and I left it in the fridge overnight, problem I had was that the Graham cracker crumbs were sticking to the bottom of the spring form pan. Did I do something wrong? Should I of maybe oiled the bottom before putting the crumbs in?
Hi Stephen, Make sure to use the same proportion of butter to crumbs and if your pan is not non-stick you can place a ring of buttered parchment paper on the bottom which will help with removal.
Thank you for the suggestion, I will give that a try next time for sure.
I hope it works well, Stephen!
It is definitely a keeper! Eveyone loves the cake! The texture is really smooth and so fast and easy to make. I have tried digestive biscuits, Graham and biscoff, and Graham is definitely the winner as Natasha suggested in the recipe.
Thank you so much Natasha for so many wonderful recipes as many of them are what I used many times to please my guests.
That’s just awesome! Thank you for sharing your wonderful review, Mabel! I’m so glad it was a hit!
hey natasha, is it possible to use the creamy filling for a cake filling?
Hi Lidia, I haven’t tested that myself. If you experiment, please let me know how you like that. 🙂
For some reasons, cheesecake turned out soft and doesn’t hold its form. I used exact measures so I am not sure what went wrong. The crust also stuck to the pan so I had to chisel it. But the taste is great though! I wish I knew what went wrong so I can give it another try.
Hi, make sure you are using COLD, HEAVY whipping cream (not light cream or regular whipping cream) and beat the cream until stiff peaks form. Also, be sure to let it set in the refrigerator until completely set or it will be too soft to slice. Lastly, make sure you don’t oversoften the cream cheese and use the correct temperatures of ingredients. I hope that helps for next time.
Thanks Natasha for replying. Yes I used Great Value heavy whipping cream bought at Walmart. I guess it would be the technique and/or temperature that caused my failure (I set my fridge mid level coldness).
Do you think adding gelatin would be a fool-proof way for this recipe? I love the taste and just need to make sure the form/edge hold.
Hi KK, with out testing that my self it’s hard to say! If you experiment, let me know how you liked the recipe.
Hi KK,
Some experience to share. The first few times I made, it was perfect! And the last two times, were total disaster due to the texture being too soft and collapsed. At first, I thought it was the cream cheese I used (cos I changed to another brand, philadelphia to gud), expecting mascarpone cheese would not be the change factor (I used a different brand too). Turned out the same!!! So I suspected even the mascarpone cheese makes the difference. Galbani Italian mascarpone was the first few times I used, emborg was the failure. Hope it helps.
I’m having my second failure in the freezer now, hope it sets till I serve and not being too hard 😅
I made this (my first cheesecake ever-62 years) last week. Our now 11 year old grandson requested one for his birthday. 2020 was a tough year for him. We see very few smiles on his sweet little face. His dad was killed in an accident last February. So when he ask me to make a cheesecake, I was all over it. As I served this beautiful creation I had made, he took one bite, then another and the entire slice was gone. He looked at me and with a smile on his face said, “Gigi, may I have another piece. This is the best cheesecake I have ever had. You could sell slices of this for a lot of money.”
I feel confident it was that good because if there is one thing he knows and that is his way around a cheesecake (he and Betty White would have been great cheesecake pals). The rest of our family also said it was the best they had ever had, but all I really needed was to see the smile on my grandson’s face.
Thank you for sharing your recipe with us. I intended to make your other cheesecakes for him throughout 2022.
So sorry to hear about his father. He deserves that cake and I’m glad he loved it! Thank you for sharing that with us, Jan. It helps inspire me to create more recipes and videos.
Would baking paper or cardboard cake bottom work in the spring form pan? I am making this to take to a gathering and do not want to take my springform pan bottom.
Hi Jan, I haven’t tested that to advise, but you try placing a ring of buttered parchment paper on the bottom which will help with removal.
Jan, you sound like such a special Grandma! Thank you for sharing with us. God bless you and your grandson ♥️
One of the best cheesecake recipe. Thank you so much for this easy yet mouthwatering recipe. I made this recipe more than 2 times. Just a quick question.
Can I add mango purée or chopped mangos in the cream cheese and mascarpone mixture before letting it set? Will there be any problem with setting the mixture? And top it with fresh mangoes on the top after it is set.
Hi Nimmi, without testing it, I can’t say for sure if it would hinder the cheesecake from setting up properly without adding more gelatin.
Can I incorporate the cream from Oreo cookies into the cheesecake or would that not mix well?
Hi Stacy, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
My crust keeps getting stuck to the pan. I have made this a dozen times. I spray the bottom good but still sticks😩
Hi! I’m curious if the type of pan used is causing that? I havne’t had that experience myself, to be honest.
Awesome and super easy! We loved it! Thank you Natasha! Happy Thanksgiving to you and your family!
I’m so glad you enjoyed it, Olesia! Happy Thanksgiving to you and your family!
Hello Natasha: Thank you for this recipe. I made it yesterday exactly as written. Ran into probs big time with the graham wafer crust when serving it this evening. I had to practically chisel it off. My pan was not a non-stick pan so I did what you suggested, buttered a cutout piece of parchment paper. I used honey graham pre-made crumbs (1 1/2 cups) and a stick of real melted butter as stated. The prep instructions for a graham crust on the pkg of graham crumbs that I used, stated one should mix 1 1/2 cups (375 ml) of honey graham crumbs with 1/4 cup (50 ml) butter (melted) for a 9″ (23 cm) pan bottom. The recipe you wrote states 8 tbsp (113 g) or 1 stick of butter which did not work out at all for me. I think it is far too much butter that hardened the crust. The filling and the sauce were tasty and perfect. I will be making the crust with 1/4 cup (or 4 tbsps butter) next time and not the 8 tbsps of butter in the recipe instructions.
Hi Paula, I haven’t had that issue with this crust, especially since it’s not pre-baked so the butter should never harden so much that you would have to chisel at it, unless maybe it was served frozen? I’m glad you enjoyed the filling though.
I used parchment paper on the bottom and it solved the sticking issue.
This recipe is such a winner, the cake is super delicious! I’ve made it about 3 times now and it has made everyone happy.
Instead of making a strawberry sauce, I just used strawberry jam as it was quick and easy when there’s little time. Worked like a charm!
I’m so glad this was a hit, Alika! Thank you so much for sharing that with me.
I think I accidentally gave 3 stars instead of 5, however this recipe definitely deserves more than 5! 🙂
Looked so silly so I just wanted you to know!
It’s like a pillowy cloud from heaven! You would think it would have lemon taste but no. I couldn’t believe how little sugar was In it!
Hi Natasha,
I made this twice already and my husband and I absolutely love it. We add the strawberries and I also make the sauce. Thank you so much for this recipe. I love to watch you cook and you always make it as easy as possible. Kudos Natasha!
Yum! That’s so great, Vicky! Thank you so much for sharing that with me!
I made this yesterday and my kids couldn’t wait to try it. They were not disappointed. It is light, creamy and absolutely delicious. I have tried so many of your recipes Natasha and every single one is perfect! When I need a recipe, I just go straight to your site! Thanks so much for all your wonderful recipes. ❤️
You are so welcome, Linda. It is my pleasure! Thank you for sharing your experience making this recipe, so glad you enjoyed it!
I made this no bake cheesecake and it is absolutely the best cheesecake I have ever had! I sliced and wrapped individual slices and keep in freezer. Freezes great. Thank you for this awesome recipe!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Susan!!
Hi natasha what if I don’t have mascarpone can I substitute it with sour cream? Thank you
Hi Naida, I would swap it out proportionally with cream cheese, but you will still get the best results with mascarpone because it helps set the whipped cream.
Looks delicious, I was wondering, my son in law has an allergy to lemons. Could I substitute something else? Maybe vanilla?
Thank you
Val
Hi Val, the acidity in the lemon cuts the sweetness and balances the cake. If you try it without the lemon, I would love to know how you like that, but I haven’t tried that myself to advise. Vanilla may work also.
Amazing cheesecake. I made it for my bday today. Everyone loved it.
That’s so great, Joanna! I’m so happy to hear that!
I made this recipe for my dads birthday and he absolutely loved it. He gave some to his coworkers and they loved it also. Thank you for sharing this recipe
You’re welcome, Cilla! I’m so happy you enjoyed this cheesecake!
Can you use all cream cheese in place of marscapone?
Hi Diana, I would swap it out proportionally, but you will still get the best results with mascarpone because it helps to set the whipped cream.
Can I just ask is it 2 to 3 cups of granulated sugar or 2 thirds of a cup please
Hi Christine, it is two thirds cup of sugar.
so you use heavy cream that is higher than 35% Fat? i cant find that anywhere. I live in Toronto Ontario Canada
Hi Lesley, heavy whipping cream should contain at least 36% fat – it whips easier with a higher fat content. You could probably make it work with 35% since its so close.
Hello,
So I tried this amazing recipe and it turned out really good except that the cheese didn’t hold or wasn’t firm enough after keeping it in the refrigerator overnight, so did the graham crackers (guess I can add more butter for the crust) but do you have any advice for the filling part on how to make it firm or hold ?
It’s an amazing recipe, even though it didn’t hold my family ended up swiping the whole thing in one go!!!
I honestly love your blog.. keep em coming!! And thank you!!
Hi Alzeena, if you like a firmer cheesecake, the easiest way to do that is to use 1 cup of heavy whipping cream instead of 1 1/4. We have tested this and it will make the no-bake cheesecake thicker.
Natasha!! I need help!!! I try to make the cheesecake again this time with less whipped cream like you suggested but the filling is thin and flows easily.. what do I do to help it set ?!
Hi Alzeena, Make sure to use a heavy whipping cream and be sure to beat it sufficiently. Also make sure your mascarpone is chilled and the other ingredients are not over-softened. If you oversoften cream cheese, it will be more loose and liquidy and have trouble setting properly.
Oh! The cream cheese was over soft… will I have chuck the whole thing out or is there a way to fix it ?
You could try to refrigerate for a bit then mix again which might fix it.
Can I make this in mini’s?
Hi Tricia, I haven’t tested this as minis.
ok so cupcake size is ok?
and just one recipe?
I imagine it would work for mini cheesecakes (I would probably line the muffin/ cupcake cups with liners though for easier removal). We have a slightly different recipe here (non no-bake) that we made into mini sizes that you can use for reference. I hope this is helpful.
OK great thanks
I have mini cheesecake pans with loose bottoms.
i will give a try – it’s for a wedding so hope they turn out!
this turned out perfect as mini’s.
best to freeze them 1st before trying to take them out the pans.
Good to know that, Tricia. Thank you for your review and good feedback!
Hi Natasha – I tried this with all organic and grass fed heavy cream for whipping and it worked but as soon as I added the mascarpone cheese to combine – it separated 😳 and was no longer fluffy and smooth. Taste was still good (says kids – I’m allergic to dairy 🤣) but did not have the fluffy factor 😭. Not sure what I did wrong? Beat too long? Thanks for any tips to keep the consistency… I miss cheesecake – kids had this at Monkeypod in Oahu!!!
Hi Kris, beating too long can cause that. Also, make sure to use cold mascarpone and stop mixing just as soon as the mascarpone is incorporated. I hope that helps and I’m glad your kids still loved the recipe! How fun that you also tried it at Monkey Pod.
Can you use all marcepone cheese for this cake?
Hi Joan, I haven’t tested it that way to say for sure.
Just made this for my family and they loved it! It was phenomenal!!! Not too sweet. Just perfect. Followed the recipe as written but found that my crust was sticking to the bottom of the pan, even though I buttered it 🙁 not sure why but I’m not too bothered!
Hi Sara, I’m so glad you loved it. Make sure to use the same proportion of butter to crumbs and if your pan is not non-stick you can place a ring of buttered parchment paper on the bottom which will help with removal. Thank you for sharing!
I recommend this recipe for people who want to make no bake cheesecake because it is easy to make for the beginner and the taste was amazing. I have made this recipe twice and it was my first time to make cheesecake by myself. When I made this recipe for the first time, I did not feel it was hard to follow the recipe because we can see the way of making it not only the sentences, but also video. So, I watched it before I made it. It made me feel easier to make cheesecake. Also, the ingredients that we need are easy to get.
Taste:
I made it for my family and they all said it was really good. The snow-white cheesecake had a rich cheese taste but was smooth. Also, do not forget lemon juice. It made it much better.
The part of the cracker crust was bittersweet for me. But it went well with cheesecake. The strawberry and sauce was like bright red jewelry. They made it look more delicious. The whole taste was sweetish. But, if you really like the sweet taste, you should try. If you do not, I recommend using less sugar to make strawberry sauce.I did it when I made it the second time and it was good.
Time:
I started making it at noon and it finished at 4:00 pm including decoration. I think it was not long and I could make cupcakes by 4:00 pm. So, if you want to make something with cheesecake, it is possible. It took 40 minutes to make cheesecake without including the time for wait until it was completely chilled. I am not used to making desserts so it took longer than the recipe’s one. However if you always make desserts, I think you can make it shorter than me or the recipe’s time.
The recipe:
The sentences are clear and easy to follow. The information of ingredients are divided into graham crackers part, no bake cheesecake one, and strawberry topping one. It also made it easy for me to follow the recipe. In addition, there are nutrition facts so you can see any information of cheesecake even if it is handmade one. The video also helped me when I made it. I recommend watching one before you make it. It shows the process of making and the points.
This strawberry cheesecake is amazing. And it is not hard to make so it might be good to make with your family if you want. Also, it was fun to make it.
Absolutely delicious! The fact that it’s no bake and takes almost no time at all to prepare is even better. I made this for a family gathering and it was devoured. I got so many compliments and people asking for the recipe. I will for sure keep this in my dessert rotation!
Hello Shelby, that’s so nice! I’m glad this recipe was a hit, thank you so much for sharing that with us. I appreciate your wonderful review!
Would the recipe work for mini cheese cakes also?
Hi Tracy, I imagine it would work for mini cheesecakes (I would probably line the muffin cups with liners though for easier removal)
I am making yor cheesecake fir m Y grandchildren today. Their favorite dessert. Thanks for sharing. Love your blog.
Aww, that’s the best! I hope they love this recipe, Debbie!
Is a hand held mixer necessary? Can I use my stand alone kitchen aid mixer for both parts? I would use paddle or whisk attachment? Thanks!
Hi Deb, a stand mixer should work! I hope you love this recipe.
Haven’t tried the recipe yet. Can’t wait!! I wanted to ask if I doubled the recipe could I make it in a 10-12 inch pan for a bit more height?
Hi Emily, doubling the recipe should work if your pan is large enough. It also may take longer to set.
Made a plain one with a thick layer of chocolate ganache on top. WOW WOW WOW!! Thank you for this amazing recipe!!!
You’re welcome, Lee! I’m so glad you enjoyed that!
The best cheesecake I have ever made ! There was a lot of pastries but the cheesecake was gone first. So easy to make. Love it ! My 6 year old daughter loves watching you cook 🙂
Very nice, thank you for your wonderful comments and review. We appreciate it!
Easy to make and very yummy:) thank you:)
Glad you loved it!
Hi Natasha Greetings to you im from Singapore i just want to ask if i can use whipping cream instead of heavy whipping cream? In my country it’s very hard to find it.
Hi Anabella, I highly recommend using cold heavy whipping cream (not regular whipping cream but HEAVY), and beat it sufficiently – if it is too loose after whipping, it won’t form properly.
Do you think double cream will work? Thanks for your reply by the way.
Hi, double cream should work and will be safer than regular whipping cream. Double cream is slightly thicker than heavy whipping cream as it has a higher fat content so it’s easier to over-whip – be careful there!
Thank you Natasha 😊
Hi Natasha, I want to make this ahead of time & freeze it. When do you suggest to put the strawberries on top, before freezing or on the day you plan to serve it. Also, do you discard the solid parts of the strawberries when making the sauce?
Hi Gerri, I wouldn’t top it with fruit/ strawberries until you’re serving.
Thank you so much for the strawberry sauce recipe, it worked out perfectly for the cheesecake I made.
*your tip for keeping asparagus fresh with stems submerged in water was awesome. Mine is still looking fresh after five days in the fridge. 🙂
You’re welcome! I’m so happy you enjoyed it, Jay! & Wow! That’s just awesome! I’m happy that was helpful!
hi natasha i like this recipe which i have made several times so i thought i would like to make a mango cheesecake instead of strawberries could i do this with the same amount of mango pulp instead of strawberry please
Hello Ruth, I honestly haven’t tried using mango to advise. If you do an experiment, please share with us how it goes.
Hey Natasha I love making your no bake cheesecake I’m wondering could I also make that recipe with either cupcake pan or a mini muffin pan if so how would you do it with paper liners or just in the pan?
Hi Janet, I haven’t tried converting this to cupcakes yet, but I have a recipe for Mini Cheesecake that you can try.
I made the the no bake cheesecake.. loved it !
I did have a problem with the crust … stuck to the pan, was hard to serve . I have the same pan that you used . Any suggestions?
Thank You
Hi Rosanna, it could be due to compacting too tightly, but you can line the bottom with a ring of parchment paper to help scoot the cheesecake off the pan and onto a cake stand for easier serving.
Just made this for the first time and it was delicious! Definitely a repeat for my family.
Perfect! I’m glad it was a hit, thanks for sharing that with us.
Hi there! Love this recipe. Made it twice already. My husband would like me to put this top of cooled down cooked brownies instead of a graham cracker crust. Do you think it would taste good with brownies?
Hi Krissy, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
I still have the strawberry sauce and the filling left. How many days can they hold in the fridge as I would like to make this into cupcakes soon. Previously I followed instructions from thecookingfoodie
Hi Emmett, we always eat the topping right now but I would say no more than 3 days for the topping.
Hi Natasha,
Thank you for sharing such a delicious recipe! I was wondering if this recipe would work for individual dessert cups? How many you think it might make? And whether they can be prepared the day before? Thanks in advance.
Hi Reine, you’re welcome. I have not tried making this in individual dessert cups but I’m sure it will work. If you do an experiment, please share with us how it goes!
I love your recipe. Unfortunately, I can’t read the instructions because the ads are covering them, even after I’ve closed the ads.
Hi Rachel, which part of the recipe cannot be seen? It sometimes happens when the page is still loading so try to give it some time and you should be able to remove the ads.
hi natasha… i want to ask if we dont have mascaporne cheese.. can we substitute with other?
thank you
Hi TJ, you are more than welcome to use more cream cheese instead.
Hi Natasha,
I want to try this recipe with biscoff cookies for the crust. Would I still add sugar to the crust mixture along with the butter? Or since its not graham crackers, then I wouldn’t need the sugar? Thank you!
Also, would 1 pack of the cookies be enough?
Hi Mary, Biscoff cookies will work great. You’ll need about 1 1/2 cups.
Can you make this in a foil pie Tim just as well? Thinking of making this for a valentines gift…
Hi Jordan, I haven’t tested this in a foil tin to advise. If you experiment, I would love to know how it turns out.
Delicious. Served 6 in our house!
Thank you for your great review!
You have made me love cooking again! I made this cheesecake and it is gorgeous! Wish I could post a pic!
I’m so inspired reading your review. Thank you! You can post a photo on social media and tag # natashaskitchen for us to see it!