This is one of the richest cheesecake you will ever eat so everybody only needs a really thin slice, this refreshing dessert is perfect when served with some seasonal fresh fruit. The crust of this cake is really simple, made of cookies crumbs, butter, and a pinch of salt, and for this recipe, you can use homemade graham crackers you can use store-bough graham crackers, ginger snaps, gingerbread cookies or Oreo cookies.

The odea are to ground them up into fine crumbs if they are chunky pieces they will not press well into the crust and it will be difficult to slice. Add melted butter tp the cookie crumbs and a pinch of salt them stir together until all the crumbs are moistened then pour the crumbs mixture into a springform pan and press it into the pan with some going sideways into the pan. The idea is to compress it into a truly solid layer because if you don’t the crust will crumble apart when you cut the cake.

Place the crust into the fridge to chill while you are making the filling. Add full-fat cream cheese into a stand mixer bowl and add sugar and a pinch of salt, lemon juice, and vanilla. With the paddle attachment beat the cream cheese until its smooth and completely free of any lumps. Once the cream cheese has completely softened and dissolved the sugar, add some cream then switch from the paddle attachment to the whisk and beat until fluffy light and thick.

Take the crust out of the fridge and dump the cream cheese filling into the crust and then using a spoon level the filling into the crust. Place the cheesecake into the fridge for 6 hours or overnight to really firm up then you can slice and serve. One of the many things you can do with this no-bake cheesecake is making it with freeze-dried fruits ground up with the sugar to flavor the base.

Start with some freeze-dried fruits into a food processor together with sugar then ground them until they form a fine powdery fruit and sugar mixture. Add cream cheese into a stand mixer bowl then the dried fruit powder mixture, a pinch of salt, and lemon juice then beat them until well combined.

Add the cream and beat until well-formed then pour the cheesecake mixture into your prepared crust, spread it, and put in in the fridge. Once your cheesecake has chilled in the fridge and well set, slice it and serve with fruits. This no-bake cheesecake is a fun and an easy alternative to the traditional baked cheesecake, give it a try and enjoy.


For the Crust:

  • 8 3/4 ounces graham cracker or Biscoff crumbs (see note), store-bought or homemade (about 2 cups; 250g)
  • 2 1/2 ounces unsalted butter, melted (about 5 tablespoons; 70g)
  • Kosher salt, to taste

For the Filling:

  • 16 ounces plain, full-fat cream cheese (two 8-ounce packages; 455g)
  • 5 1/4 ounces sugar (about 3/4 cup; 150g)
  • 3/4 ounce fresh juice from 1 lemon (about 4 1/2 teaspoons; 20g)
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 12 ounces heavy cream (about 1 1/2 cups; 340g)


  1. Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste.
  2. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan.
  3. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan then refrigerate the crust while making the filling.

For the Filling:

  1. Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.
  2. Scrape bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in the cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer.
  3. Scrape filling into prepared crust and spread into an even layer, using the back of a spoon to sculpt filling into swoops and swirls. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C).