You won't find an easier cheesecake recipe! This single serving no-bake cheesecake comes complete with a buttery graham cracker crust. It's creamy, it's delicious and so easy to make. Satisfy a sweet craving with this delightful dessert recipe.
Why This Recipe Works
- This creamy cheesecake is a quick and easy dessert recipe. All you need are a few simple ingredients and a short time in the fridge.
- There's no baking involved. The ingredients are whipped together and refrigerated. No-bake cheesecakes are different than traditional cheesecakes, they have more of a light and airy, mousse-like consistency rather than a dense, custard-like filling.
- You can adjust the sweetness level in this dessert. I use 2 tablespoons of sugar but you can add a little more or use a little less sugar if preferred.
- This recipe doubles well. If you want to make two mini cheesecakes, just double the ingredients.
Ingredient Notes
See below for ways to use leftover ingredients.
For the crust
- Graham crackers: Graham crackers are sweet whole wheat cookies made from graham flour. They are commonly found in the US in the cookie aisle of the grocery store. You can also use cream-filled cookies or vanilla wafers. In the UK, you might like to use digestive biscuits instead.
- Butter: Use melted butter. The butter is mixed with the cookie crumbs to create the cheesecake crust.
For the cheesecake
- Cream cheese: Make sure you use cream cheese from a block of real cream cheese, not cream cheese spread. Also, make sure the cream cheese is room temperature.
- Sugar: Use granulated sugar in this recipe. Feel free to adjust the amount you use to suit your tastes. I happen to love the taste of this cheesecake with the amount of sugar listed in the recipe but use a touch more or a little less if you prefer.
- Vanilla extract: For wonderful flavor.
- Heavy cream: Also called double cream, this is the "secret" ingredient to a thick no-bake cheesecake filling. Make sure you beat the cream into stiff peaks. This will take 2-3 minutes of whipping with an electric hand mixer.
How To Make This Recipe
See the recipe box below for ingredient amounts and full recipe instructions.
Step 1: Make the graham cracker crust.
- To make cookie crumbs, I find it easiest to place the graham crackers in a zip top bag, seal it across the top, and use a rolling pin to roll over the cookies until they are finely crushed.
- Pour the crumbs into a bowl and add the melted butter.
- Stir the butter and cookie crumbs together.
- Pour into a dessert dish and press down with the back of a spoon to help set the crust.
Step 2: Make the cheesecake filling.
- Mix together the cream cheese, sugar, and vanilla in a small bowl. Set the bowl aside.
- Pour the heavy cream into another small bowl and whisk until stiff peaks form, about 2-3 minutes.
- Fold the whipped cream into the cream cheese mixture.
- Spoon over the cookie crust and refrigerate for at least 20 minutes.
RELATED: The Best Cookie Recipes For One
Frequently Asked Questions
As mentioned in the ingredient notes, the most important step is to beat cold heavy cream into stiff peaks. Be sure to fold the whipped cream into the cream cheese filling gently so that the cream doesn't deflate. The filling thickens in the refrigerator.
Yes! If you'd like to make two cheesecakes, double the ingredients.
The dishes I most often use in this recipe are mini pie/tart pans, an 8.5-ounce, or a 10-ounce ramekin. These dishes can be found on our Cookware Page and our Bakeware Page.
You could even make a crustless cheesecake by leaving out the crust and spooning the cheesecake mousse into a pretty dessert dish.
Expert Tips
- This cheesecake can be made 1-2 days in advance. It can be refrigerated for up to 2 days before eating.
- You can make the crust 1-2 days ahead of time. To freeze the crust only, cover and place the crust in the freezer for 1 hour, then cover tightly and refrigerate for 1-2 days before adding the filling.
- Bring the cream cheese to room temperature before using. This helps to guarantee a smooth cheesecake filling. The heavy cream MUST be cold in order to whip into stiff peaks.
- You can certainly enjoy this cheesecake right after you make it. However, if you refrigerate the cheesecake for a few hours you'll end up with a firmer, yet still mousse-like consistency.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this "cheesecake for one" recipe, you might like to consider using them in any of these single serving and small batch recipes.
- Graham crackers: Icebox Cake, Peanut Butter Pie, Lemon Pie, Key Lime Pie
- Cream cheese: Pumpkin Bars, Keto Fat Bombs, Mini Carrot Cake, Hummingbird Cake
- Cream: Blue Cheese Dressing, Alfredo Sauce, Crustless Quiche Lorraine, Two Ingredient Chocolate Mousse
Other No Bake Cheesecake Recipes
You might also like to try these single serving cheesecake recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
RELATED: Easy Slow Cooker Recipes For One
If you’ve tried this no-bake cheesecake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
No Bake Cheesecake For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- Mixing bowl
- Electric hand mixer
Ingredients
- ¼ cup graham cracker crumbs (2 large sheets of graham crackers)
- 1 tablespoon salted butter , melted
- 2 ounces cream cheese , softened
- 2 tablespoons sugar
- ½ teaspoon vanilla
- 4 ounces heavy cream
Instructions
- Place the 2 sheets of graham crackers in a ziplock bag and roll with a rolling pin or use a heavy can to crush.
- Pour crumbs into a small bowl and stir in melted butter.
- Spoon crumbs into dessert dish and press down with the back of a spoon. Set aside.
- In a separate bowl, mix together the cream cheese, sugar and vanilla and set aside.
- Pour the heavy cream into the bowl of a stand mixer or mixing bowl and whisk until stiff peaks form, about 2 minutes.
- Fold the whipped cream into the cream cheese mixture.
- Spoon over the graham cracker crust and refrigerate for at least 20 minutes.
Notes
- This cheesecake can be made 1-2 days in advance. It can be refrigerated for up to 2 days before eating.
- You can make the crust 1-2 days ahead of time. To freeze the crust only, cover and place the crust in the freezer for 1 hour, then cover tightly and refrigerate for 1-2 days before adding the filling.
- Bring the cream cheese to room temperature before using. This helps to guarantee a smooth cheesecake filling. The heavy cream MUST be cold in order to whip into stiff peaks.
- You can certainly enjoy this cheesecake right after you make it. However, if you refrigerate the cheesecake for a few hours you'll end up with a firmer, yet still mousse-like consistency.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Libby Cummings says
My creme cheese is already too sweet. Do I need to add more sugar? I'm using Pillsbury brand
Joanie Zisk says
Hi Libby, Are you using Pillsbury cream cheese "frosting"? Cream cheese should not be sweet at all and I wasn't aware that Pillsbury had a cream cheese product.