This easy no bake cheesecake is my go-to dessert when I don’t want to turn on my oven or mess with a complicated water bath. Made without gelatin, my icebox cheesecake gets its firm yet plush texture from a mixture of Cool Whip, cream cheese, and sour cream mixed with lemon juice. Poured over a refrigerator-set graham cracker crust, this is the ultimate make-ahead dessert for hot summer days and busy holidays.
Icebox Cheesecake Made with Cool Whip
I love cheesecake, but on days when it’s too hot to turn on my oven, I turn to this rich and creamy icebox cheesecake instead. I make my no bake cheesecake with Cool Whip and sour cream for an impossibly airy texture with the perfect amount of tang. Paired with lemon juice and powdered sugar for a thick set, this cheesecake is thicker than a mousse but still so soft and creamy.
Pressing the graham cracker crust firmly with a measuring cup ensures it holds together without baking, but the real secret is the cold. Because this crust and the filling need a long chill to reach that perfect, sliceable consistency, this recipe is a natural make-ahead win that you can prep 24 hours before your guests arrive!
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The Secret to a Firm No Bake Cheesecake
To achieve a firm, sliceable icebox cheesecake without using gelatin, the filling relies on two key principles: denaturation and stabilization. The citric acid in the fresh lemon juice isn’t just for flavor. It also acts as a natural setting agent by reacting with the dairy proteins to tighten the mixture (kind of like how cheese is made!). And powdered sugar contains cornstarch, which absorbs excess moisture to prevent sagging. This combination creates a structural set that is much more reliable than using granulated sugar alone.
Easy No Bake Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer or Stand Mixer
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (from 16 cracker sheets)
- ⅓ cup brown sugar
- 8 tablespoons unsalted butter melted (1 stick)
For the Cheesecake Filling:
- 24 ounces cream cheese room temperature (3 bricks)*
- ½ cup granulated sugar
- ¼ cup powdered sugar
- ⅓ cup sour cream room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 8 ounces frozen whipped topping thawed**
Instructions
For the Crust
- Mix the graham cracker crumbs and brown sugar together with a fork. Add the melted butter and stir until combined.2 cups graham cracker crumbs, ⅓ cup brown sugar, 8 tablespoons unsalted butter
- Tightly pack the crumbs into a 9-inch springform pan. Use a sturdy measuring cup or glass to press them up the sides and into the crease of the pan.
- Place the pan into the freezer for 15-20 minutes.
For the Cheesecake Filling
- Whip the cream cheese and sugars in a large mixing bowl with a hand or stand mixer until it is light and fluffy. Add the sour cream, vanilla, and lemon juice. Mix until it is smooth and creamy with no lumps.24 ounces cream cheese, ½ cup granulated sugar, ¼ cup powdered sugar, ⅓ cup sour cream, 2 teaspoons pure vanilla extract, 2 teaspoons freshly squeezed lemon juice
- Add the whipped topping and gently fold it into the cream cheese mixture until it is completely combined, smooth, and creamy.8 ounces frozen whipped topping
- Pour the filling into the graham cracker crust and spread it evenly. Use an offset spatula or knife to smooth the top.
- Cover the cheesecake tightly with aluminum foil or plastic wrap and refrigerate 12 hours, or overnight. The longer you chill it, the more set up it will be.
- Run a knife between the outside of the graham cracker crust and the pan to loosen the crust. Remove the sides of the springform pan.
Notes
- Take the cream cheese out of the fridge 1 hour ahead to allow it to soften. This prevents lumps.
- If using whole graham crackers, use a food processor, blender, or a zip-top bag and a rolling pin to crush them into crumbs.
- Press the crust down firmly and make it as even as possible so that it supports the cheesecake.
- For an even sturdier crust, you can bake it at 350°F for 8-10 minutes. Just let it cool completely before adding the filling.
- The cream cheese mixture is quite thick, so you’ll need a sturdy spatula and a little elbow grease. Be careful not to overmix or use your mixer for this, or it will result in a less firm filling.
- To get your cheesecake firm, it really needs to set in the refrigerator for at least 12 hours. The longer it has to set, the better. If you skip the chill, the texture of the cheesecake will be more like a mousse.
- To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
- I like to serve mine with whipped cream and fresh strawberries, but you could also add cherry pie filling, lemon curd, or blueberry compote.
How to Make No Bake Cheesecake Step-by-Step
Prep: Gather up all of the ingredients needed to make this cheesecake recipe. If the whipped topping is frozen, thaw it in your refrigerator for at least 4 hours (I usually put mine in the fridge the night before). Bring the cream cheese and sour cream to room temperature for 1 hour before beginning so that they are soft enough to mix without lumps. Melt the butter in the microwave in 10-second increments until liquid.
Mix the Crust: Mix 2 cups of graham cracker crumbs and ⅓ cup of brown sugar together with a fork to break up the brown sugar. Add 8 tablespoons of melted unsalted butter and stir until combined. I did this in a food processor, but you can do it by hand if you have pre-crushed crumbs.
Press the Crust: Tightly pack the crumbs into a 9-inch springform pan. I recommend using a sturdy measuring cup or glass to press them up the sides and into the crease of the pan. Place the pan into the freezer for 15-20 minutes to set while you prepare the filling.
Beat the Cream Cheese: While the crust chills, whip 24 ounces (3 bricks) of room-temperature cream cheese, ½ cup of granulated sugar, and ¼ cup of powdered sugar in a large mixing bowl with a hand or stand mixer until it is light and fluffy. The powdered sugar contains cornstarch, which adds an extra level of stability to the filling, so don’t skip it! Add ⅓ cup of room-temperature sour cream, 2 teaspoons of vanilla extract, and 2 teaspoons of fresh lemon juice. The lemon juice helps stabilize the mixture and adds that signature tangy “cheesecake” flavor. Mix until it is perfectly smooth and creamy with no lumps.
Fold the Whipped Topping: Add 8 ounces of thawed whipped topping, and fold it into the cream cheese mixture until completely combined, smooth, and creamy. The cream cheese mixture is quite thick, so you’ll need a sturdy spatula and a little elbow grease. Be careful not to overmix or use your mixer for this, or it will result in a less firm filling.
Set the Cheesecake: Pour the filling into the chilled graham cracker crust and spread it out evenly. I like to use an offset spatula or knife to smooth the top. Cover the cheesecake tightly with aluminum foil or plastic wrap and refrigerate 12 hours, or overnight. The longer you chill it, the more set up it will be. Run a knife between the outside of the graham cracker crust and the pan to loosen the crust, then remove the sides of the springform pan before serving.
How to Store and Freeze
Store leftover icebox cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Enjoy straight from the freezer for a firmer texture, or let thaw in the refrigerator overnight for a classic cheesecake texture.
The most common reason an icebox cheesecake doesn’t set is using spreadable cream cheese from a tub rather than full-fat bricks. Additionally, ensure you aren’t skipping the lemon juice, the powdered sugar, or the 12-hour chill time, as these all ensure a well-set filling.
While the cheesecake may look firm after 4 hours, it takes a full 12 hours (or overnight) in the refrigerator to reach its maximum structural stability. This long chill allows the fats to solidify and the citric acid from the lemon juice to tighten the dairy proteins for clean, sharp slices.
A crumbling crust is usually caused by not pressing the mixture firmly enough into the pan. Use the flat bottom of a measuring cup to pack the crumbs tightly into the corners and up the sides. Freezing the crust for 20 minutes before adding the filling helps the butter glue the crumbs together.
No, you cannot bake this refrigerator cheesecake. The filling is designed to set without the aid of an oven, and baking it will cause it to turn out soupy. You can, however, bake the crust at 350°F for 8-10 minutes, then let it cool completely before filling it with the no bake filling for a sturdier base.
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