No-Bake Cheesecake

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This easy no-bake cheesecake is light and dreamy and really easy to make, you don’t even need an oven. A little slice of heaven!

No Bake Cheesecake
No-Bake Cheesecake

Now and then I get a craving for sweets, and when I do I love making this easy no-bake cheesecake! Adding a teaspoon of lemon juice is essential to enhance the flavors, so don’t skip this! More no-bake desserts you might like are Peanut Butter Pie, Pumpkin Spice Cheesecake, and these Chocolate Peanut Butter Balls.

No Bake Cheesecake

Need a dessert in a hurry? Grab a pre-made graham cracker crust (or make your own from scratch graham cracker crust), some cream cheese, whipped topping and whip up this easy dessert!

I first shared this in 2009 and it’s funny, I update my website’s Weight Watcher Points every time they change their plan which is about every 2 years. What I have noticed, with each plan they change the points for dessert always goes up. This cheesecake has evolved, along with me and WW. I rarely eat sugar, and since making this I now swap sugar for monk fruit. I also love Tru Whip, and they recently came out with a sugar free whipped topping that is sweetened with monk fruit. All that being said, feel free to use sugar if you wish, and make it to your taste. This is a great base!

No Bake Cheesecake with berries

No Bake Cheesecake
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5 from 5 votes
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No-Bake Cheesecake

9
181 Cals 3 Protein 23 Carbs 12 Fats
Prep Time: 20 mins
Cook Time: 0 mins
Chill Time: 3 hrs
Total Time: 3 hrs 20 mins
Yield: 8 servings
COURSE: Dessert
CUISINE: American
This no bake cheesecake is light and dreamy and really easy to make, you don't even need an oven. A little slice of heaven!

Ingredients

  • 8 oz sugar free whipped topping, I like Tru-Whip Keto
  • 8 oz 1/3 less fat Philadelphia Cream Cheese
  • 9 inch reduced fat Graham Cracker Crust
  • 1/4 cup monk fruit sweetener blend , or sugar
  • 1 tsp lemon juice

Instructions

  • In a large bowl, whip cream cheese, lemon and monk fruit/sugar for a few minutes until fluffy.
    whipped cream cheese and whipped cream
  • Add whipped topping and whip until smooth.
  • Spoon mixture into pie crust and chill for a few hours, until firm.
    No Bake Cheesecake with stor bought crust

Nutrition

Serving: 1/10th, Calories: 181kcal, Carbohydrates: 23g, Protein: 3g, Fat: 12g, Saturated Fat: 9g, Cholesterol: 14.5mg, Sodium: 168mg, Fiber: 1g, Sugar: 6.5g
WW Points Plus: 7
Keywords: healthy no bake cheesecake, no bake cheesecake, no bake cheesecake filling, no bake cheesecake recipe

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156 comments

  1. I made this today. But since im from holland and they dont sell tru whip (like) product here i used a can of topping and 3 jello sheets. Im a cheesecake fanatic haha and this is a very good alternative! Its light,fluffy and doesnt hit you so hard like ny cheesecake for instance. For dutch readers:
    I used 225 gram light philadelphia,a can of 250 gr of topping,50 gr sugar,juice of half a lemon and a crust from "zandgebak" and a bit of butter and 3 sheets of jello.

  2. I use Neufchâtel cheese. It was great!! Also, top with kiwi

  3. This is so good, getting ready to make it again today! When I asked hubby (who isn't even trying to eat healthy) which he wants more often between the no bake peanut butter pie and this, he said "we can alternate!". The kids love it too!!

  4. Gina, love this recipe! I substituted 1 package of sugar-free lime Jello for the sugar and it was delicious. I just dissolved the Jello in about 1/4 cup of boiling water first and then added cream cheese and whipped topping. It would be great with any flavor of Jello. Also helped it to hold it's shape a bit better. Yum yum!!

  5. There is great yogurt cream out there. Do you think this will work as well?

  6. try swapping the cool whip for low fat vanilla yog (i use onken) hang the yog in muslim (or sim) and drain out the juice. this makes the yog almost like a soft cheese and, when added to the mix, tastes de-lish!

  7. This cheesecake is sooo good. I'm making it again tomorrow for dessert. My son loves cheesecake and he ate over 1/2 of it. Awesome!

  8. I make this and instead of putting it in a pie crust I frost an angel food cake with it and then drizzle with strawberry pie filling, yummy and pretty.

  9. I added almond extract instead of the lemon and it made a nice amaretto cheesecake.

    Though, even with the 1/3 less fat cream cheese I'm getting 273 calories per slice. That's with regular cool whip, but the reduced fat cool whip has more sugar in it resulting in hardly any less calories. It would still be 250 with that.

  10. I know it has been several years since this recipe came out, but I hope people are starting to understand that eating lots of good fat is very important for the brain, for assimilating vitamins and minerals. In no way should a child be put on a low fat diet! The trick is to eat whole fat, but lower the sugar and grain content – those are what raises blood sugar, causing a lot of inflammation in the body. And eating fake foods like cool whip (doesn't it have hydrogenated oils in them!!) is troubling. No one should be eating such processed foods. Perhaps adding a little stevia and using a smaller amount of sugar (like coconut sugar) and using a nut based crust, but definitely use full fat dairy products. You will be satiated and need less.

    • Ok, Food Police…..we all know most desserts are not “healthy”.  But something like this cheesecake is a better choice than NY style cheesecake. And it’s not like people eat this at every meal, every day.  So “lighten up” and stop preaching about it.  I, for one, am tired of other people telling me (or anyone else) what they should and shouldn’t eat.  I already KNOW what’s good and bad but guess what? I’m going to eat it anyway! 

  11. I ran this through the point checker using 1/3 less fat cream cheese, Lite Cool Whip, and the reduced fat graham crust – no sugar – and it came out as 8 points per serving – 8 servings. It's delicious but it is 8 pp.

  12. Hi, is the cool whip regular or fat free? The recipe i thought i used said cool whip free. Curious. Your site is my favorite! -Karen

  13. This recipe has been in our family for generations. ..however we add drained crushed pineapple and a pkg of lemon jello instead of the the juice. The jello firms it up. Enjoy!

  14. Just found this pic on pinterest, this cake looks amazing, so fresh and light and yummie, just perfect for summer days!

  15. Quick question, does the cream cheese need to be room temperature? I noticed differences either in the cream cheese I used or if it was different temperatures. I just don't like when it comes out to be like whipped topping consistency. Love the recipe though! Made it three times and it turned out perfect, just this time having troubles

  16. Awesome and easy! Don't know why I waited to make this one. I just licked the bowl. LOL! Thanks Gina!

  17. I must comment because I have been making this for a few weeks now. I LOVE THIS NO BAKE CHEESECAKE! I can not say it enough. The boyfriend loved it and he is a not a fan of anything with a cream or pudding texture. I have even brought this to work!!

    I have been using the Keebler Chocolate Graham crust and I have tried it with an Oreo crust as well. And I have made this with 1/3 less fat Philadelphia Strawberry Cream Cheese! A must try!! Especially with the chocolate graham crust. Strawberries & chocolate!!!

    Love your site! I will be commenting more often!

  18. Awesome recipe, fast easy and cheap dessert, I like freezing my cheesecake and serve slightly frozen, I like to add fresh strawberrys or cherry pie filling on top with a little whip cream. Yum Yum!

  19. Can you make this the night before instead of storing it for a couple of hours?

  20. can you substitute splenda instead of sugar?

    • You surely can use Splenda but sugar is a better option because all the recent health problems attributed with artificial additives. If you must use artificial use Stevia brand. You can get it at Walmart.

      • Bullshit. Stop spreading lies. There is no evidence of Splenda causing “health problems”