No Bake Cheesecake

No Bake Cheesecake

A super-versatile no bake cheesecake recipe that you can whip up in half an hour. Add your favorite berries for color and flavor.

I used to have several misconceptions about cheesecake, the biggest one being that they all required baking. While some cheesecake recipes require baking, not all do – and this is a perfect example!

Another misconception I had was that making a cheesecake was somehow difficult and complicated. Also not true! And again – this cheesecake recipe is a perfect example.

So here we have a recipe that doesn’t require baking, is not complicated or difficult, AND it’s delicious! What more could we want?

I’ll tell you what else we could want – something we can make with the kids. From crushing cookies to decorating the finished cheesecake with berries (optional – but delicious!), your kids can help with everything.

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5 from 2 votes

No Bake Cheesecake

A super-versatile no bake cheesecake recipe that you can whip up in half an hour. Add your favorite berries for color and flavor.
Prep Time30 mins
Chilling Time6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: berry cheesecake recipe, no bake cheesecake
Servings: 12 slices
Calories: 270kcal


  • 10 inch (or 26cm) springform pan
  • electric mixer


  • 1 pound cream cheese (approx 500g)
  • 14 oz condensed milk (approx 400g)
  • 8 oz plain biscuits (approx 250g) (graham crackers, marie biscuits, digestives etc)
  • 1 cup cream (whipped)
  • cup lukewarm water
  • oz butter (melted)
  • 1 tablespoon superfine sugar (or caster sugar)
  • teaspoons gelatine (powdered)
  • powdered sugar (or icing sugar) (to garnish)
  • 3 punnets berries (raspberries, strawberries, blueberries, blackberries, or mixed berries) (optional)
  • ½ cup berry jelly (or jam) (optional)


  • In a food processor, chop the crackers until they resemble breadcrumbs. If you don't have a food processor, put the crackers into a ziploc bag and squeeze the air out. Hit the bag with a rolling pin and roll the bag to crush the crackers.
  • Still in the food processor (or in a large bowl), add the butter and sugar.
  • Mix well.
  • Press the mixture into the bottom and up the sides of your springform pan.
  • Refrigerate to cool (approximately 30 minutes).
  • IF YOU ARE MAKING A BERRY CHEESECAKE, when the base has cooled, spread half of the jelly (jam) all over the base.
  • Sprinkle the gelatine into the lukewarm water and stir until the gelatine has dissolved.
  • Using an electric mixer, beat the cream cheese until it's light and fluffy.
  • While continuing to mix, slowly pour in the condensed milk – a little at a time.
  • Stop mixing, and fold through the gelatine mixture.
  • Fold in the whipped cream.
  • IF YOU ARE MAKING A BERRY CHEESECAKE, put a layer of berries (approximately ⅓ of the berries) on the bottom on the cracker base in the springform pan.
  • Pour over the cheesechake mixture.
  • Refrigerate for a minimum of six hours (but it would be better if you could leave it overnight).
  • Remove the springform pan and serve your chilled cheese cake in slices.
  • IF YOU ARE MAKING A BERRY CHEESECAKE, spread the remaining half of the jelly (jam) over the top of the cheesecake, then press the remainder of the berries into the top just prior to serving.dust with powdered sugar. Dust with powdered sugar.


There are several options for personalizing this recipe, so have a look under the ‘options’ heading (below) for some ideas.

And it really is as easy as that! What a productive way to spend half an hour of your time – your guests will thank you. Now, if you want to take things up a notch to the next level, read on…


As I said in the beginning, this is a super-versatile cheesecake recipe – there are so many ways to customise it. I’ll give you a few ideas to get you started, but I’m sure you’ll have your own ideas, too. What tickles your fancy?

  • You can make individual no bake cheesecakes. Divide the crushed cookie base mixture into 12. Press into the bottom of individual glasses – tumblers, champagne flutes, whatever suits you. Then scoop the cream cheese mixture on top, and set in the refrigerator as usual. You could still add in a dollop of jelly (jam) between the base and cheesecake – and add berries on top.
  • Do you like mint? You can substitute choc-mint cookies for the graham crackers! Then crush a few more to sprinkle on top before serving. You can also add curls of grated chocolate, or drizzle melted chocolate over the crushed cookies.
  • Give your no bake cheesecake a ‘pavlova makeover’! Add 1/4 cup passionfruit pulp (fresh is best, but tinned is fine) on top of the cheesecake before serving. In season, also add diced mango and slices of kiwifruit for a magnificent hit of color.

As you can see, this really is such a wonderfully versatile no bake cheesecake recipe. And so quick and easy to make!

I’d love to hear about your experiences with this cheesecake recipe. Did your little ones help? Which option did you go for – regular, berry, or a different option? Did you use a food processor to crush the cookies, or did you use a ziploc bag? Please let me know how you went in the comments below.

Until next time!
Love & berries on top, Bx

3 thoughts on “No Bake Cheesecake”

  • 5 stars
    Awesome!!! Worked so well. Don’t know where you’re based but In Oz we have mint slice biscuits so used them for base and on top too. YUMMO!!!!!! Totally recommend the mint-choc option!!!!! So easy.

  • 5 stars
    Always thought cheesecake had to be baked. The thought of a ‘raw’ cheesecake was weird, but this is the best cheesecake I’ve ever tasted. Thank you.

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