No Bake Cheesecake Without Cream Cheese

Cheesecake has always been that dessert everyone gathers around, but I remember the first time I made one without cream cheese—it surprised even me.

The texture was just as smooth, the taste was rich yet light, and no one at the table could tell the difference.

What I loved most was how it kept that classic creamy bite while bringing its own unique charm.

The crust gives a gentle crunch, the filling sets beautifully, and each slice holds together like a dream.

The slight tang from yogurt blends with the richness of whipped cream, balanced with a hint of lemon and vanilla.

It’s the kind of dessert that doesn’t sit heavy but still feels special enough for birthdays, family dinners, or those evenings when dessert feels like the reward for the whole day.

When chilled and topped with fresh strawberries and soft swirls of cream, it looks every bit as inviting as a bakery creation, yet it feels homemade in the truest sense.

This no bake cheesecake without cream cheese is proof that you don’t need traditional rules to create a dessert that feels timeless.

No Bake Cheesecake Without Cream Cheese Recipe

Ingredients

For The Crust

200 g digestive biscuits or graham crackers
100 g unsalted butter, melted
2 tablespoons sugar (optional, depending on sweetness of biscuits)

For The Cheesecake Filling

500 g full-fat Greek yogurt (thick and strained)
250 ml heavy whipping cream (cold)
150 g powdered sugar
3 tablespoons lemon juice
2 teaspoons vanilla extract
2 tablespoons unflavored gelatin powder
60 ml hot water

For Topping (Optional)

Fresh strawberries, sliced
Whipped cream for decoration

Instructions

Crush the biscuits or graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.

Mix the crumbs with melted butter and sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to set while preparing the filling.
In a small bowl, dissolve the gelatin powder in hot water. Stir well until completely dissolved and allow it to cool slightly.
In a large mixing bowl, whisk together the Greek yogurt, powdered sugar, lemon juice, and vanilla extract until smooth.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the yogurt mixture using a spatula, being careful not to deflate the air.
Slowly pour the dissolved gelatin into the mixture while stirring continuously to ensure even distribution.

Pour the filling over the chilled crust, spreading it evenly with a spatula.
Cover the pan and refrigerate for at least 6 hours, or overnight, until the cheesecake is firm and set.
Once set, carefully remove from the pan. Decorate with whipped cream and fresh strawberries before serving.

Can I Make No Bake Cheesecake Without Cream Cheese?

Yes, you can, and it tastes just as creamy and rich as the traditional one. Instead of cream cheese, thick Greek yogurt and whipped cream are combined with lemon, vanilla, and gelatin to create a smooth filling that sets beautifully.

The yogurt gives a natural tang that mimics the flavor of cream cheese, while the whipped cream makes the texture light and airy. This balance ensures you still get a firm, sliceable cheesecake that feels indulgent.

What Can I Use Instead Of Cream Cheese In Cheesecake?

There are several substitutes that give you the same creamy effect in a cheesecake. Each one has a slightly different flavor, but they all work well depending on your taste preference.

Greek Yogurt: Thick, strained yogurt is the closest replacement for cream cheese, offering a smooth texture with a mild tang.
Mascarpone Cheese: A softer option with a sweeter, milder flavor compared to cream cheese.
Ricotta Cheese: Works well if blended until completely smooth, giving a lighter texture.

Silken Tofu: A plant-based alternative that turns creamy when blended, perfect for those avoiding dairy.
Cottage Cheese: When pureed properly, it can mimic creaminess and add extra protein to the dessert.

How Do I Make The Cheesecake Filling Creamy Without Cream Cheese?

To achieve the perfect creamy filling, it’s all about balance and technique. Start with a base of Greek yogurt for thickness, then gently fold in whipped cream to introduce air and softness.

Adding gelatin ensures the mixture sets without baking, while lemon juice sharpens the flavor and enhances freshness. Whisking each part separately before combining keeps the mixture smooth and prevents lumps.

Can I Make No Bake Cheesecake Ahead Of Time?

Yes, this recipe is great for making ahead, and in fact, it tastes better when given enough time to chill.

Prepare the crust and filling the night before, then let it set in the refrigerator overnight.

The flavors blend together beautifully, and the filling becomes firm enough to cut into neat slices.

If you are planning to serve for an event or family gathering, making it a day early saves you time and stress on the actual day.

How Long Does No Bake Cheesecake Last In The Fridge?

A no bake cheesecake without cream cheese can stay fresh in the refrigerator for up to 4 to 5 days if stored properly.

Keep it in a sealed container or cover the pan tightly with plastic wrap to prevent it from drying out or absorbing other odors.

For best texture and taste, eat it within the first three days when the filling is at its creamiest.

Can I Freeze No Bake Cheesecake Without Cream Cheese?

Yes, freezing is an option if you want to store it for longer. Slice the cheesecake into portions, wrap each slice tightly in plastic wrap, and place them in an airtight container.

Frozen slices can last up to 2 months. When you’re ready to serve, transfer a slice to the fridge and let it thaw slowly overnight.

Avoid thawing at room temperature because it can cause the filling to release water and lose its firm texture.

How Do I Keep The Crust Firm And Not Crumbly?

A good crust holds the cheesecake together, and there are a few tricks to make sure it sets perfectly.

Use Enough Butter: The crumbs need enough melted butter to bind together.
Press Firmly: Pack the crumb mixture tightly into the pan using the back of a spoon or the bottom of a glass.
Chill Before Filling: Refrigerate the crust for at least 30 minutes before pouring in the filling.

Choose The Right Biscuits: Digestive biscuits or graham crackers absorb butter well and create a sturdier base.

What Fruits Can I Serve With No Bake Cheesecake?

Fruit toppings make the cheesecake even more inviting. You can keep it simple with one fruit or mix different types for extra flavor and color.

Strawberries: Freshly sliced or glazed with a light syrup.
Blueberries: Add a burst of natural sweetness and pair well with lemon in the filling.