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A refreshing no-bake cheesecake, perfect for a summer dessert.

No-Bake Cheesecake (Summer)

Enjoy a refreshing and easy-to-make no-bake cheesecake, perfect for summer gatherings or a simple sweet craving. This dessert requires no oven, making it ideal for warmer weather.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
Filling
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 cups heavy cream, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer

Method
 

Crust
  1. Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Filling
  1. In a large bowl, beat softened cream cheese and sugar until smooth and creamy. In a separate bowl, whip cold heavy cream until stiff peaks form.
  2. Gently fold the whipped cream into the cream cheese mixture until fully combined. Stir in vanilla extract and lemon juice.
Assembly and Chilling
  1. Pour the cream cheese filling over the prepared crust in the springform pan and spread evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until set.

Notes

While the recipe title mentions 7 days, a no-bake cheesecake typically sets within 4-6 hours or overnight for best results. Extended chilling beyond 24 hours is usually not necessary but won't harm the cheesecake.