No-Bake Cheesecake

Total Time Prep: 20 min. + chilling
Yield 12 servings (3-1/3 cups topping)
Test Kitchen Approved
Learn how to make this super easy no-bake cheesecake. We have got you covered—every step of the way!

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons lemon juice
  • 2 cups heavy whipping cream
  • TOPPING:
  • 2 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tablespoons sugar

Directions

  1. In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up side of an ungreased 9-in. springform pan. Refrigerate 30 minutes.
  2. In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight.
  3. In a bowl, gently toss berries with sugar. Let stand until juices are released from berries,15-30 minutes.
  4. With a knife, loosen side of cheesecake from pan; remove rim. Serve cheesecake with topping.

Nutrition Facts

1 piece with about 1/4 cup topping: 432 calories, 34g fat (21g saturated fat), 109mg cholesterol, 229mg sodium, 29g carbohydrate (20g sugars, 2g fiber), 5g protein.

I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! —Joyce Mummau, Baltimore, Maryland
Recipe Creator

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