No Bake Cheesecake Without Cream Cheese

When I was younger, cheesecake always felt out of reach because it meant turning on the oven and using cream cheese, which wasn’t always available at home.

I remember watching my mother try to recreate that silky texture with ingredients she could actually find, and somehow her no-bake cheesecake turned out even better.

It had the same rich body, the same smooth finish, and a flavor that felt light yet satisfying.

Over the years, I’ve carried that memory with me and kept refining the method until it gave me a cheesecake that tastes just like the classic but without cream cheese at all.

The secret lies in using thick yogurt, a touch of mascarpone or ricotta, and the right balance of cream and sweetness.

It sets beautifully in the fridge, holds its shape when sliced, and delivers that melt-in-the-mouth creaminess you expect from a proper cheesecake.

This no-bake cheesecake without cream cheese is proof that you don’t need traditional ingredients to achieve the same results.

It’s smooth, luscious, and stable enough to decorate with whipped cream and fresh fruit.

Every bite feels indulgent, yet the process stays wonderfully straightforward. It’s the kind of dessert you’ll be proud to bring to the table and even prouder to serve.

Table of Contents

No Bake Cheesecake Without Cream Cheese Recipe

Ingredients

For The Crust

2 cups digestive biscuits or graham crackers, finely crushed
½ cup unsalted butter, melted
2 tablespoons sugar

For The Cheesecake Filling

2 cups thick full-fat Greek yogurt (strained overnight for extra thickness)
1 ½ cups heavy whipping cream, chilled
1 cup sweetened condensed milk
½ cup mascarpone cheese or ricotta (drained well)
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 tablespoon unflavored gelatin
4 tablespoons warm water

For Decoration

Whipped cream for topping
Fresh strawberries or fruits of choice, sliced

Instructions

In a medium bowl, mix the crushed biscuits with melted butter and sugar until the crumbs are evenly coated. Press the mixture firmly into the bottom of a springform pan. Use the back of a spoon or a flat-bottomed glass to smooth it out. Place it in the refrigerator while preparing the filling.
In a small bowl, dissolve gelatin in warm water and set aside to bloom for 5 minutes.
In a large mixing bowl, beat the chilled whipping cream until soft peaks form.
In another bowl, whisk together Greek yogurt, mascarpone or ricotta, condensed milk, lemon juice, and vanilla extract until completely smooth.
Gently fold the whipped cream into the yogurt mixture using a spatula, keeping it light and airy.
Warm the bloomed gelatin slightly (just until liquid again) and quickly whisk it into the cheesecake filling. Mix well to ensure it is fully incorporated.
Pour the filling over the prepared crust, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until set and firm.
Once chilled, remove the cheesecake from the pan, decorate with whipped cream swirls and fresh strawberries, and slice to serve.

What Can I Use Instead Of Cream Cheese In A No Bake Cheesecake?

The heart of this recipe lies in its clever substitution that gives the same rich, creamy texture without cream cheese.

Using a mix of thick strained Greek yogurt and mascarpone or ricotta cheese creates the same smooth base and allows the cheesecake to set beautifully in the refrigerator.

Greek yogurt brings tang and body, while mascarpone or ricotta adds a touch of silkiness.

Together, they balance flavor and consistency so well that most people won’t even notice cream cheese is missing.

How Do I Make Sure My No Bake Cheesecake Sets Properly?

For a no bake cheesecake, setting is the most important step. The filling must firm up enough to slice cleanly while still staying soft and creamy.

Use gelatin correctly: Bloom the gelatin in warm water and dissolve it fully before mixing into the filling. This step ensures the cheesecake holds its shape.
Chill long enough: The cake should rest in the refrigerator for at least 6 hours, though overnight gives the best results.
Avoid rushing: Placing it in the freezer for a short time can speed things up, but keeping it in the fridge allows the texture to stay smooth and creamy.

Can I Make A No Bake Cheesecake Without Gelatin?

Gelatin is the most reliable ingredient for firmness, but some readers may prefer an alternative. Yes, you can prepare it without gelatin, but the cheesecake will be slightly softer.

Cornstarch slurry: Cook cornstarch with milk to form a thick paste, let it cool, and add it to the filling.
Agar-agar: A plant-based alternative that works similarly to gelatin. It sets more firmly, so use a smaller amount.
Extra whipped cream: Folding in more whipped cream gives volume and thickness, but the cheesecake will be lighter and may not slice as neatly.

What Is The Right Way To Slice A No Bake Cheesecake?

A soft dessert like this needs a bit of care when slicing so it looks neat on the plate.

Chill before slicing: Always make sure it has fully set.
Warm knife method: Dip a sharp knife in hot water, wipe it dry, then slice. Clean the knife between cuts for smooth edges.
Thin sharp knife: Avoid large or serrated knives, as they can pull at the filling.

How Should I Store No Bake Cheesecake Without Cream Cheese?

Storage is essential for keeping both freshness and texture intact. Since this cheesecake is made with dairy, it must be kept cold.

Refrigerator: Store it covered with plastic wrap or in an airtight container for up to 4 to 5 days.
Freezer: Slice the cheesecake first, then wrap each piece tightly in plastic and place in a freezer-safe box. It will last up to 1 month. Thaw overnight in the fridge before serving.
Avoid room temperature: This cheesecake should never sit out for more than 1 to 2 hours because the filling will soften and spoil quickly.

Can I Add Flavors To My No Bake Cheesecake Without Cream Cheese?

Yes, this recipe is a beautiful base that can be customized with different flavors. You can mix in extracts, fruits, or even chocolate to make it your own.

Fruit purée: Mango, strawberry, or blueberry purée swirled into the filling gives a fresh flavor and a beautiful look.
Chocolate: Melted white or dark chocolate folded into the mixture adds richness.
Citrus zest: Lemon or orange zest cuts through the sweetness and adds brightness.

Can I Use A Different Base Instead Of Biscuit Crust?

Although digestive biscuits or graham crackers are the classic choice, you can definitely change the crust depending on taste.

Oreo biscuits: These give a darker, more chocolatey base.
Shortbread cookies: A buttery, crumbly alternative that makes the cheesecake taste richer.
Ginger cookies: Perfect for those who like a hint of spice in their dessert.