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Best Ever No-Bake Cheesecake

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This is the Best Ever No-Bake Cheesecake made without Cool Whip and no gelatin, this homemade no-bake cheesecake is so easy, just a few simple ingredients plus the addition of white chocolate, this creamy no-bake cheesecake isn’t too sweet and pairs perfectly with any fruit topping.

a slice of no-bake cheesecake on a plate with fruit

For years I’ve been making different variations of no-bake cheesecakes . After lots and variations of a simple no-bake cheesecake, I am fully claiming this to be the best.

I am just going to get straight to the point. My secret weapon for a perfect no-bake cheesecake is melted white chocolate. It balances out the tangy flavor of the cheesecake without being overly sweet. A touch of vanilla and a little bit of sugar help balance out the no-bake cheesecake filling. For those of you who have been asking, I also have a chocolate version.

a cheesecake on a white cake plate with fresh fruit

The filling is really quite simple, even if there are a couple of steps. First you will combine the white chocolate with heavy whipping cream. It needs to be melted in the microwave at 50% power. This will help prevent the white chocolate from burning. Microwave in 20 second increments and stir each time to prevent any hot spots in the chocolate. Once the chocolate starts to melt, stir it until the chocolate is completely cooled. Then you’ll need to put it aside and let it cool before you add it to the cheesecake filling.

You can use white chocolate chips, but I find this is usually oilier. I recommend using baking bars of high quality white chocolate such a Ghirardelli chocolate baking bars. You can find them in the baking aisle.

a slice of no bake cheesecake with a strawberry on top and a fork on the plate

Next you’ll prepare the cream cheese. It’s best if you can allow some time for the cream cheese to be close to room temperature, even if you only have 30 minutes. If you happen to forget or run out of time, then just beat the cream cheese for a longer period until it’s completely smooth and free of lumps. A touch of granulated sugar helps cut down on the tangy cream cheese and some high quality vanilla extract (such as Rodelle) are the only other ingredients you need.

You want to know what else? This is a no-bake cheesecake without Cool Whip! This filling is made using a homemade whipped cream. Don’t skip this step, a homemade whipped cream is so much easier than you think. I use powdered sugar to help thicken the whipped cream. When you add the whipped cream to the cheesecake, fold it slowly turning it from the bottom to the top until it’s incorporated. If you want to, you can totally use Cool Whip, there’s no judgements over here.

You’ll also notice there is no gelatin in the cheesecake filling. It’s not needed here because the white chocolate helps to stabilize the filling while adding texture and structure to the filling. The texture of this cheesecake is just perfect. It’s a little more dense like a baked cheesecake, but light enough that it doesn’t like you’re over indulging, even if you are. Oops!

A slice of cheesecake on a plate with fresh fruit

Finally, the no-bake crust is made with Golden Oreos. I know graham crackers are a more common ingredient for the crust, but the Oreo cookie crust is thicker, and butterier than a graham cracker filling. Since the Oreo has a creme filling, it also helps add structure to the crust. I do recommend throwing the crust in the freezer or the refrigerator while you are preparing your filling. This helps to prevent the crust from breaking apart when you are spreading the filling.

a picture of a slice of cheesecake with words that say best ever no-bake cheesecake

I always get lots of questions when it comes to make no-bake desserts and also cheesecake, so you might find these helpful.

What types of cookies can I use for the no-bake crust?

You can really use whatever you want. This cheesecake would be tasty with a regular Oreo crust, a graham cracker crust or even Nilla Wafer. If you’re looking to add a little flavor to your crust, consider using a flavored Oreo or cookie such as lemon.

I always use a 9-inch springform pan for my no-bake cheesecake. In this way, I can remove the sides of the pan easily. I have lots of tips for how to make a crust in a springform pan, so be sure to read through all my tips if you have question. However, what happens if I don’t have a springform pan? What can be used in place of a springform pan?

The best substitute for a springform pan in a 9-inch square pan that is at least 3 inches deep. Most store-bought pans are only 2 inches deep, so you’ll find that your filling might go all the way to the top. If you are using a 9-inch square pan, then you can slide these as cheesecake bars.

Can I mix fruit into my cheesecake?

Fruit tends to add moisture to the cheesecake, so I don’t recommend directly adding it to the cheesecake filling, as that would require some alterations to the recipe. Inside I recommend serving this with fresh fruit on top. However you can certainly flavor your cheesecake with a little bit of lemon zest.

Can I make this cheesecake ahead of time and freeze it?

YES! You can. I suggest freezing this cheesecake in the springform pan, covered with aluminum foil and wrapped with saran wrap. I froze mine for one week. It should be thawed in the refrigerator overnight.  If you’re planning on freezing this cheesecake, do not add the whipped cream topping until you’re ready to serve.

You can also prepare this a day or two ahead of time and keep covered in the refrigerator. I still suggest to add the toppings before serving.

This no-bake cheesecake is the BEST EVER because it most closely resembles a baked cheesecake.

a slice of no-bake cheesecake on a plate with fruit

Easy No-Bake Cheesecake

  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 slices


This is the Best Ever No-Bake Cheesecake made without Cool Whip and no gelatin, this homemade no-bake cheesecake is so easy, just a few simple ingredients plus the addition of white chocolate, this creamy no-bake cheesecake isn’t too sweet and pairs perfectly with any fruit topping.


For the crust:

  • 1 package (14.3 oz) Golden Oreos
  • ½ cup (8 tablespoons) unsalted butter, melted

For the cheesecake filling:

  • 8 ounces white chocolate
  • 1 ½ cups + 4 tablespoons heavy whipping cream, divided
  • ½ cup powdered sugar
  • 16 ounces (2 pkgs) cream cheese (must be full fat)
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract

For the topping:

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • fresh fruit as desired


  1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  5. For the filling: In a microwave-safe bowl, combine the white chocolate chips and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
  6. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  7. Prepare the whipped cream. Pour 1 ½ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  8. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth.
  9. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  10. Finally, slowly fold in the whipped cream in two batches until it’s completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
  11. For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  12. Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with fresh fruit. This cheesecake must stay refrigerated.


  • This no-bake cheesecake can be prepared ahead of time and refrigerated for up to two days prior to serving. Otherwise freeze and defrost in the refrigerator the night before serving. The topping should be added before serving.
  • You can use Cool Whip instead of homemade whipped cream for the filling or topping
  • The Golden Oreo crust can also be made with regular Oreos, graham cracker (2 1/4 cup crumbs) or Nilla Wafers
  • If you don’t have a spring form pan, this can be made in a 9-inch square pan that is at least 3-inches high
  • You cannot use a pie plate because the filling and crust will be too much
  • Category: Cheesecake
  • Method: Refrigerator
  • Cuisine: American

Keywords: no-bake cheesecake, cheesecake,

Leave a Comment

Recipe rating

29 Responses
  1. Francesca

    Thank you SO much for a no bake cheesecake without CoolWhip. It’s not that I have never used it, or won’t in the future, however we have tried eating better lately. Living in Az, our summers are brutal and any dessert that doesn’t have to be baked is a huge plus. Every recipe I have tried in your ‘library’ are delicious and simple. Your Cookies and Cream cupcakes are a family and baseball team favorite. Thank you for sharing your creativity, it is so appreciated.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Francesca, this means the world to me! Thank you so much! This cheesecake is one of my favorite no-bake recipes and it is super versatile!

  2. Mikael

    Hello from Sweden.

    First I would like to say thank you for all those amazing recipes that you post 😊

    Also, I wonder if it’s possible to get this cheesecake recipe, and also future recipes in grams and ml?

    This would make life so much easier.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Mikael- Yes, about 30% or more of the recipes on my site have grams and ml, we are adding them daily but it a one by once process and it takes time! I will work on this one for you


    I am working on my Easter menu right now. I am planning to make a cheesecake. Then I saw your no bake recipe . You must have read my mind. Your recipe couldn’t have come at a better time for me. I am so excited, one less dish to bake. Truly, happy Easter Eating

  4. Brian

    This looks delicious. I love your idea about using the lemon cookies for the base. Can’t wait to make this one. Thanks so much!

  5. Dawn Farrell

    So good!! Made it for cake club last night and it was a HIT! Can’t wait to make it for my mom who is Italian and makes a NY Style Cheesecake. She’ll love this and it’s so much easier. Love the texture. And the crust is to die for!

  6. Jackie

    I tried this for our Fourth of July barbeque and it was a bust. The cheesecake didn’t hold it’s shape and was not stable at all, despite being in the fridge for well over 24 hours and not being taken out until just before serving. It just kind of fell over.

    I have a go to no bake cheesecake recipe, but wanted to try this one because of the yummy white chocolate. Any idea on what I did wrong? It’s hot as hades here right now (upper 90s all week), so perhaps the humidity was a problem for the cream cheese? Could my springform pan have been too small? I have no clue, but would love any input you have. Thanks!

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