If you’re in the mood for a delicious dessert but don’t want to spend hours in the kitchen, then this 5 ingredient no bake cheesecake recipe is ideal!
When it comes to classic desserts, nothing beats a decadent cheesecake. Making a baked cheesecake can be intimidating with its water baths and precise baking times. Enter the 5-ingredient no-bake cheesecake! This simple recipe delivers the same creamy texture and flavour you find in a classic cheesecake without even turning on the oven.
Why You’ll Love This Recipe
- Simple Ingredients: You only need five basic ingredients—most of which you should have
- No Baking Required: No more water baths or cracked tops!
- Perfect for Special Occasions: From birthdays to dinner parties, this dessert shines with minimal effort.
- Customizable Toppings: Fresh berries, chocolate shavings, or a drizzle of strawberry sauce—it’s up to you!
Ingredients
- Digestive biscuit/Graham cracker crumbs (or crushed biscoff cookies, oreo cookies, or your favorite alternative)
- Softened cream cheese at room temperature
- Icing Sugar
- Unsalted Butter
- Vanilla extract
Equipment
- Food processor or a ziplock bag and rolling pin (to make fine crumbs for the crust)
- Large mixing bowl
- Rubber spatula for scraping the bowl
- A springform pan, store-bought crust, or homemade graham cracker crust lined with plastic wrap for easy removal
How To Make 5 Ingredient No Bake Cheesecake
- Make The Crust
I like to start off this process by using a food processor to make my crumbs. Also I weigh out the biscuits then pulse them around 6-8 times to get a uniform set of crumbs. Once this is done, add the melted butter to the crumbs in a large mixing bowl and stir well to combine. Once it looks like wet sand you are there. Press the mixture into the bottom of your springform pan. Once this is done, set aside in the fridge to set up whilst you make the filling, around 20 minutes and the base should be good to go
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- Make The Cream Cheese Mixture
In a large bowl, beat the softened cream cheese until smooth. You can use a hand mixer or stand mixer on low speed. You can use the whisk attachment but go at slow speed, as the cream cheese can turn watery if over-whisked. Don’t forget to sieve your icing sugar to remove any clumps that could result in a lumpy cheesecake batter.
- Assemble the Cheesecake
Spread the creamy filling evenly over the chilled crust. Smooth the top with a small offset spatula for a nice neat finish. Cover the cheesecake with aluminium foil or plastic wrap, and let it chill for at least 4–6 hours. For best results, let it chill overnight
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- Make It Your Own
The best part of making this dessert is decorating it and making it your own! Top with your favourite:
Fresh berries or fresh fruit
Dollops of whipped cream
Drizzles of lemon curd or chocolate sauce
A sprinkle of crushed graham crackers/digestive biscuits
Helpful Tips
- Room Temperature Ingredients: Starting with softened cream cheese ensures a smooth batter.
- Chill Time: Allow the cheesecake to fully set in the fridge for the perfect slice
- Mixing Speed: Keep the mixer on low speed when combining ingredients to avoid over-mixing.
Storing Your Cheesecake
Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, freeze it and thaw in the fridge before serving.
Freezing Speeds Up The Setting Process
- Speeding Up the Setting Process: If you’re short on time, freezing is a good idea as it can firm up the cheesecake faster than chilling in the refrigerator.
- Fixing a Soft Cheesecake: If the cheesecake hasn’t set properly after refrigerating, freezing can help it hold its shape.
- Serving Preference: Some people enjoy a firmer texture, especially on hot days.
Potential Freezing Issues
- Changes in Texture: Freezing can change the texture, making it more dense and not as creamy. Ice crystals can form in the mixture, especially if the cheesecake is too long in the freezer.
- Topping Issues: If the cheesecake has a delicate topping (e.g., fresh fruit, whipped cream, or chocolate shavings), freezing might damage or discolour it.
- Crust Problems: The crust may become soggy or crumbly when the cheesecake thaws, especially if made with graham crackers or cookies.
How to Properly Freeze a No-Bake Cheesecake
Follow these steps to ensure the best results:
1. Chill Before Freezing
- Always chill the cheesecake for at least 4–6 hours before freezing. This allows the initial setting to occur and minimizes changes in texture.
2. Use Proper Containers
- If freezing the whole cheesecake, keep it in the springform pan. Wrap the pan tightly with plastic wrap and a layer of aluminum foil to stop freezer burn.
- For individual slices, wrap each piece tightly in plastic wrap and place it in an airtight container or freezer bag.
3. Limit Freezing Time
- Only freeze the cheesecake for 1–2 hours to help it set quickly. Avoid leaving it in the freezer too long, as it can harden and develop ice crystals.
4. Handle Toppings Separately
- If your cheesecake has fresh fruit, whipped cream, or other delicate toppings, freeze the cheesecake without them. Add toppings after thawing or just before serving.
Thawing the Cheesecake
- Move the cheesecake from the freezer to the fridge to thaw gradually. This helps prevent condensation and sogginess.
- Thawing typically takes 1–2 hours for slices or 4–6 hours for a whole cheesecake.
- Avoid leaving the cheesecake at room temperature, which can compromise its texture and safety.
Tips for Maintaining Quality
- Avoid Repeated Freezing and Thawing: This can lead to a grainy texture due to ice crystal formation.
- Add Stabilizers: Using gelatin or powdered sugar in the cheesecake mixture can help maintain the texture when freezing.
- Portion Before Freezing: If you know you’ll have leftovers, cut the cheesecake into individual slices before freezing. This makes it easier to thaw and serve only what you need.
When Freezing Works Well
Freezing is most effective for no-bake cheesecakes with the following:
- Plain fillings (cream cheese, whipped cream, and sugar base).
- Firm, stable crusts (like those made with melted butter and graham crackers).
- Minimal or removable toppings.
When Freezing Is Less Ideal
- Cheesecakes with delicate or high-moisture toppings (e.g., fruit purees or gelatin layers) may not freeze well.
- Recipes that use low-fat ingredients or substitutes can have a higher risk of textural issues when frozen.
Why Is My 5 Ingredient No Bake Cheesecake Not Setting
Here are some potential issues that could result in your cheesecake not setting properly:
1. Incorrect Ratios of Ingredients
- Cream cheese serves as the structural base. Insufficient amounts may result in a mixture that does not set properly.
- Gelatin (if used): Some no-bake cheesecake recipes require gelatin to help the mixture firm up. Using too little gelatin or improperly preparing it can cause the cheesecake to remain runny.
Solution:
- Follow the recipe’s ingredient quantities carefully. Measure accurately with the proper tools.
- If your recipe doesn’t use gelatin and it’s not setting, consider adding it (1-2 teaspoons dissolved in warm water for most recipes).
2. Insufficient Mixing
- Properly combining the ingredients is crucial for consistency.
- If the cream cheese isn’t fully softened, it may create lumps and fail to mix evenly with the other ingredients.
Solution:
- Allow cream cheese to soften at room temperature before mixing.
- Use an electric mixer on low to medium speed to achieve a smooth consistency. Avoid overmixing, as this can break down the cheese or incorporate too much air.
3. Improper Use of Gelatin (if using)
- Gelatin must be bloomed (soaked in cold water) and then gently heated to dissolve. If it’s not fully dissolved or if added to a cold mixture, it can clump.
- Adding hot gelatin directly to a cold cheesecake mixture can cause it to set unevenly.
Solution:
- Bloom gelatin in cold water for about 5 minutes.
- Heat gently until it’s completely dissolved, then let it cool slightly before adding to the cheesecake mixture. Add it gradually while stirring constantly.
5. Setting Time
- No-bake cheesecakes require several hours to set, typically 4–6 hours or even overnight.
- Cutting into the cheesecake too soon will make it appear unset.
Solution:
- Allow the cheesecake ample time to chill and firm up in the refrigerator. Be patient, and don’t rush!
7. Using the Wrong Pan
- A deep or small pan can result in a thick layer of filling that takes longer to firm up.
- Cheesecakes made in pans without a removable bottom can be difficult to remove and may appear soft during handling.
Solution:
- Use a springform pan for easy release and an even layer.
- For thicker cheesecakes, allow extra chilling time.
8. Ingredient Substitutions
- Substituting low-fat cream cheese, plant-based cream, or sugar substitutes can affect the setting ability, as these alternatives don’t behave the same as the original ingredients.
Solution:
- Stick to full-fat cream cheese for the best results.
- If substitutions are necessary, adjust the recipe or add stabilizers like gelatin.
Try Another Recipe
Simple 5 Ingredient No Bake Cheesecake
Equipment
- 1 small saucepan
- 1 9 inch springform pan
- 1 rubber spatula
- 2 large glass bowls
- 1 set of measuring spoons
- 1 set of digital scales
- 1 food processor/rolling pin
- 1 offset spatula
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter
- 1 kg full fat cream cheese
- 2 tsp vanilla extract
- 100 g icing sugar
Instructions
- Begin by weighing out your ingredients
- Add the 200g of digestive biscuits to a food processor and pulse until uniform crumbs form – around 6 pulses should do it.
- Set the crumbs aside in a large bowl and begin melting the unsalted butter over medium-low heat
- Once the butter is melted, add it to the digestive crumbs and stir well until the mixture resembles wet sand
- Press the mixture into the 9-inch springform pan until nicely compacted and flattened using the back of a spoon or the bottom of a small saucepan.
- Set aside in the fridge to allow the base to set – this shouldnt take too long, around 15 minutes
- To make the cheesecake filling add the cream cheese to a large bowl and sieve in the icing sugar. Add the vanilla extract.
- Beat in the icing sugar using a hand whisk or an electric whisk/stand mixer with beater attachment on slow speed until the mixture is uniform and smooth and just combined.
- Spread the mixture over the set biscuit base and smooth over with an offset spatula to create a level finish
- Leave the cheesecake overnight to fully set before slicing
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.