This easy no bake cheesecake uses just five simple ingredients and comes together in minutes. It has a creamy, fluffy texture that’s always a crowd-pleaser. Top it with canned pie filling, fresh fruit, or any topping you like for a quick, satisfying dessert.
I love no bake desserts because they’re fast, forgiving, and usually call for pantry-friendly ingredients. This version is adapted from a favorite no bake chocolate chip cheesecake and traces back to a long-standing family recipe with a few modern tweaks. It’s reliable, easy to scale, and perfect for potlucks, holidays, or a simple weeknight treat.
Reasons to Love It
- Few ingredients: Only five are required—no sour cream, heavy cream, or gelatin.
- Great for gatherings: Simple but satisfying for parties, picnics, and family dinners.
- Beginner friendly: The hardest step is waiting for the cheesecake to chill.
- Customizable: Swap pie fillings or use fresh fruit and flavor extracts to make it your own.
Ingredients
- Cream cheese: 2 packages (8 oz each) brick-style cream cheese, softened to room temperature. Do not use the tub-style spread.
- Powdered sugar: 1 cup. Powdered sugar blends smoothly; granulated sugar can be substituted if needed.
- Frozen whipped topping (Cool Whip): 1 (12 oz) container, thawed. Stabilized whipped topping helps the cheesecake hold up for several days.
- Graham cracker crust: 1 pre-made graham cracker pie crust, or make a homemade crust if you prefer.
- Pie filling: 1 (21 oz) can cherry pie filling, or another flavor of your choice; fresh fruit also works well.
Check the ingredient list below for exact quantities used in the recipe.
Equipment
- Hand mixer (or stand mixer with whisk attachment). You can also mix by hand with a sturdy whisk or spatula.
- Large mixing bowl
- Rubber spatula
How to Make an Easy No Bake Cheesecake
Step 1: Place the softened cream cheese and powdered sugar in a large bowl.
Step 2: Beat on medium speed until smooth, scraping the bowl as needed.
Step 3: Fold in the thawed whipped topping until fully combined.
Step 4: Stir gently (or mix on low) until the filling is smooth and uniform.
Step 5: Spread the filling into the prepared graham cracker crust. Do not overfill; the filling should be slightly mounded but level with the crust.
Cover and chill in the refrigerator for 1–4 hours, until set.
Step 6: Spoon the pie filling over the chilled cheesecake. You may not need the entire can; reserve any leftover for serving or another use.
Tip: If your crust is shallow, you may have extra filling—use the remainder to make individual cheesecake cups or a small trifle.
Slicing and Serving
Step 7: Slice into 6–8 pieces and serve. Add a dollop of fresh whipped cream if desired.
Storing and Make-Ahead Tips
- Store leftovers in an airtight container or very well wrapped in the refrigerator for 3–4 days.
- To freeze: omit the pie filling, wrap the cheesecake tightly, and freeze up to 2 months. Thaw completely before adding topping.
- To prepare ahead: assemble the crust and filling up to 2 days in advance. Add the pie filling a few hours before serving and chill until ready.
How to Make Whipped Cream (Optional)
Whipped cream is optional but makes a lovely garnish. For a quick homemade whipped cream:
- Combine 3/4 cup cold heavy cream, 1 1/2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract in a chilled bowl.
- Beat on medium-high speed until moderate peaks form, about 3–4 minutes.
- Pipe or dollop over slices just before serving.
Variations
- No bake cheesecake cups: Layer crumbs and filling in small jars and top with pie filling for individual servings.
- Crustless: Skip the crust and chill the filling in a dish or trifle bowl, topping with fruit.
- Flavorings: Add a splash of vanilla extract, lemon zest, or other extracts to the filling.
- Homemade crust: Crush about 9 graham cracker sheets with 1 tablespoon sugar, mix with 1/2 cup melted butter, press into a pan, and chill or bake for 10 minutes at 350°F before filling.
Substitutions
Gluten-free: Use a gluten-free crust and verify fillings and toppings are gluten-free.
Lower calories: Try low-fat cream cheese, sugar-free whipped topping, and reduced-sugar pie filling.
Different flavors: Swap cherry for blueberry, strawberry, raspberry, apple, or fresh fruit to vary the flavor profile.
5 Ingredient No Bake Cheesecake
5 Ingredient No Bake Cheesecake
This simple no bake cheesecake is creamy, fluffy, and ready with minimal effort—perfect for gatherings or an easy homemade dessert.
Prep Time: 10 minutes • Chill: 1–4 hours • Total: 1 hour 10 minutes
Servings: 8 • Calories: 166 kcal per serving
Author: Dorothy Bigelow
Ingredients
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 container (12 oz) frozen whipped topping, thawed
- 1 pre-made graham cracker pie crust (9-inch) or homemade crust
- 1 can (21 oz) cherry pie filling or pie filling of choice
Instructions
- Add the softened cream cheese and powdered sugar to a large bowl.
- Beat until smooth and creamy, scraping the sides of the bowl as needed.
- Fold in the thawed whipped topping and mix until fully combined.
- Spread the filling into the prepared graham cracker crust. If there is extra filling, save it for small cups or a trifle.
- Cover and chill in the refrigerator for 1–4 hours, until set.
- Spoon pie filling on top of the chilled cheesecake (you may not need the whole can).
- Slice into 6–8 pieces and serve. Add whipped cream if desired.
Notes
- Store leftovers tightly covered in the refrigerator for 3–4 days.
- To freeze: omit the pie filling and freeze up to 2 months; thaw completely before adding topping.
- Homemade graham cracker crust: crush ~9 graham crackers with 1 tablespoon sugar and mix with 1/2 cup melted butter; press into a pan and chill or bake 10 minutes at 350°F, then cool before filling.
If you try this recipe, enjoy sharing it with friends and family—its simplicity makes it ideal for many occasions.