Ultimate New York Cheesecake Recipe
*This page may contain affiliate links
New York Cheesecake Recipe: No-Bake Version
Easy, Rich, and Perfect for Parties
Why You’ll Love This No-Bake New York Cheesecake Recipe
If you’re a cheesecake lover like me, this no-bake New York cheesecake recipe is a must-try. Cheesecakes are some of my most popular recipes on social media, with my cheesecake creations gaining over a billion views. Known for its rich and creamy texture, this cheesecake is perfect for any gathering or as a delicious family dessert after dinner.
Ingredients for No-Bake New York Cheesecake
This recipe is super simple, using just a few ingredients that make all the difference in flavor and texture.
For the Base:
- 300 g digestive biscuits (2 ½ cups graham cracker crumbs)
- 150 g butter, melted (10 ½ tbsp or 1 ¼ sticks), salted or unsalted
For the Cheesecake Filling:
- 560 g full-fat cream cheese, room temperature (20 oz or 2 ½ packages)
- 120 g icing sugar (1 cup powdered sugar)
- 2 tsp vanilla extract
- 600 ml double cream, cold (2 ½ cups heavy cream)
Optional Flavors: Add 100-200g of melted chocolate, Nutella, Biscoff spread, 1-2 tbsp lemon zest, or a handful of fresh raspberries for a unique twist.
For the Topping:
- 100-150 ml double cream, cold (¾-1 cup heavy cream)
How to Make a No-Bake New York Cheesecake
Step 1: Make the Cheesecake Base
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and using a rolling pin. Mix with the melted butter and press the mixture firmly into the base of an 8-inch springform pan. Place it in the fridge to chill while you prepare the filling.
Step 2: Prepare the Filling
In a large mixing bowl, beat the room-temperature cream cheese until smooth. Add the icing sugar and vanilla extract, mixing until well combined—be careful not to overmix, as this can cause the filling to become runny and prevent it from setting properly. If you’re adding chocolate or spread, whisk it in at this stage.
In another bowl, whip the cold double cream to stiff peaks, then gently fold it into the cream cheese mixture until fully combined.
Step 3: Assemble the Cheesecake
Pour the cheesecake filling over the chilled biscuit base, spreading it out evenly. Cover and refrigerate overnight or for at least 6 hours to allow the cheesecake to set properly.
Step 4: Topping and Serving
Before serving, whip the extra double cream and spread or pipe it on top of your cheesecake. Garnish with fresh berries, chocolate shavings, or a drizzle of your favorite sauce for an extra touch.
Tips for the Perfect No-Bake Cheesecake
- Chill Time: For the best consistency, chill the cheesecake overnight. Six hours is the minimum, but a full 12 hours creates the ultimate texture.
- Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature for a smooth filling.
- Optional Toppings: Personalize your cheesecake by adding your favorite toppings, like fruit, a drizzle of chocolate, or even a layer of Biscoff spread.
Why This No-Bake New York Cheesecake is Perfect for Any Occasion
This no-bake cheesecake is an ideal make-ahead dessert—it’s perfect for parties, gatherings, or a cozy weekend with the family. It’s a classic dessert that everyone will love, and it’s easy to customize with all your favorite flavors.
Watch My Step-by-Step Video on YouTube
For a visual guide, check out my step-by-step video on the Fitwaffle Kitchen YouTube channel. You can also find this recipe and more on my Instagram @fitwafflekitchen.
Looking for a Different Cheesecake?
Why not try my Mini Nutella and Oreo Cheesecakes or my No-Bake Twix Cheesecake
No-Bake New York Cheesecake
Equipment
- 1 8" springform pan minimum 2" deep
Ingredients
For the base:
- 300 g digestive biscuits 2 ½ cups graham cracker crumbs
- 150 g salted or unsalted butter melted (10 ½ tablespoons, about 1 ¼ sticks)
For the filling:
- 560 g full-fat cream cheese room temp (20 oz, about 2 ½ packages of cream cheese)
- 600 ml double cream cold (2 ½ cups heavy cream)
- 120 g icing sugar 1 cup powdered sugar
- 2 tsp vanilla extract
- Optional: 100-200g of melted & cooled chocolate, Nutella, Biscoff spread, fresh raspberries, lemon zest, etc.
For the topping:
- 100 ml double cream or Elmlea cold (¾ cup heavy cream)
Instructions
Step 1: Make the Cheesecake Base
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and using a rolling pin.
- Mix with the melted butter and press the mixture firmly into the base of an 8-inch springform pan.
- Place it in the fridge to chill while you prepare the filling.
Step 2: Prepare the Filling
- In a large mixing bowl, beat the room-temperature cream cheese until smooth.
- Add the icing sugar and vanilla extract, mixing until well combined—be careful not to overmix, as this can cause the filling to become runny and prevent it from setting properly.
- If you’re adding chocolate or spread, whisk it in at this stage.
- In another bowl, whip the cold double cream to stiff peaks, then gently fold it into the cream cheese mixture until fully combined.
Step 3: Assemble the Cheesecake
- Pour the cheesecake filling over the chilled biscuit base, spreading it out evenly.
- Cover and refrigerate overnight or for at least 6 hours to allow the cheesecake to set properly.
Step 4: Topping and Serving
- Before serving, whip the extra double cream and spread or pipe it on top of your cheesecake.
- Garnish with fresh berries, chocolate shavings, or a drizzle of your favorite sauce for an extra touch.
I made this the weekend you shared it to Instagram. It didn’t last long at all, everyone loved it, it was absolutely delicious!
Will you do a traditional baked version of New York cheesecake anytime soon?
Do you like no bake cheesecake or baked cheesecake?*
What if my springform pan is a 9in do I haft to add extra ingredients