Why You’ll Love This Recipe
This cheesecake is the definition of easy indulgence. There’s no oven, no water bath, and no stress. Whether you’re short on time or just want a fuss-free dessert, this recipe delivers all the creamy, tangy richness of traditional cheesecake in a fraction of the time. It’s beginner-friendly, totally customizable, and guaranteed to impress with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- Graham cracker crumbs
- Melted butter
- Granulated sugar (optional)
For the cheesecake filling:
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- Lemon juice (optional, for brightness)
- Whipped topping or whipped cream
Optional toppings:
- Fresh berries
- Fruit compote
- Chocolate sauce
- Crushed cookies or nuts
Directions
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Mix until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of a pie dish, springform pan, or individual cups. Set aside.
- In a separate bowl, beat softened cream cheese until smooth and fluffy.
- Add powdered sugar, vanilla extract, and lemon juice, and beat until fully combined.
- Fold in the whipped topping or whipped cream until the mixture is light and airy.
- Spoon or pour the filling over the crust and smooth the top.
- Refrigerate for at least 1–2 hours (or until set), or freeze for a firmer texture if short on time.
- Top with berries, sauce, or other toppings before serving.
Servings and timing
This recipe serves 6 to 8 people.
Preparation time: 8 minutes
Chilling time: 1–2 hours (or 30 minutes in the freezer for a quick set)
Total time: Approximately 1 hour 8 minutes (or 38 minutes with freezer option)
Variations
- Chocolate cheesecake: Mix melted chocolate or cocoa powder into the filling.
- Mini cheesecakes: Use muffin tins or jars for single-serve portions.
- Fruit swirl: Add a swirl of fruit preserves or jam before chilling.
- Oreo crust: Swap graham crackers for crushed Oreos for a rich twist.
- Low-carb: Use a keto cookie base and a sugar substitute.
Storage/Reheating
Store cheesecake in an airtight container in the refrigerator for up to 5 days.
Freeze for longer storage — up to 1 month. Let it thaw in the fridge for a few hours before serving.
Do not microwave to warm or soften; allow to rest at room temperature if needed.
FAQs
Can I make this cheesecake without whipped topping?
Yes, you can use homemade whipped cream by whipping heavy cream to stiff peaks before folding it into the mixture.
How do I keep the crust from crumbling?
Make sure to pack the crust firmly into the pan using the bottom of a glass or measuring cup.
Is this cheesecake as firm as baked cheesecake?
It’s slightly softer but still holds its shape well after chilling.
Can I make this ahead of time?
Yes, it’s perfect for making a day in advance and storing in the fridge until ready to serve.
What kind of cream cheese should I use?
Full-fat, block-style cream cheese works best for structure and flavor.
Can I use a store-bought crust?
Absolutely — it saves even more time and works just as well.
How long does it need to chill?
At least 1–2 hours for best texture, or 30 minutes in the freezer for a quick set.
Can I flavor the filling?
Yes! Add cocoa, fruit purée, instant espresso, or extracts like almond or lemon for custom flavors.
What size pan should I use?
An 8- or 9-inch pie pan or springform pan works well. You can also use ramekins or jars for individual servings.
Can I make it dairy-free?
Yes, use dairy-free cream cheese and whipped topping for a vegan-friendly version.
Conclusion
8 Minute Cheesecake is your go-to recipe for fast, failproof, and fantastically creamy dessert. Whether you’re preparing for guests or just treating yourself, this no-bake cheesecake delivers rich flavor and texture with barely any effort. Customize it with your favorite toppings and enjoy the easiest cheesecake you’ll ever make — no oven, no stress, all satisfaction.
Print8 Minute Cheesecake
8 Minute Cheesecake is a creamy, no-bake dessert that comes together in minutes with simple ingredients. Featuring a buttery graham cracker crust and a fluffy cream cheese filling, it’s the perfect quick treat for any occasion.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 8 minutes
- Yield: Serves 6 to 8
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp granulated sugar (optional)
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- 1 1/2 cups whipped topping or whipped cream
Optional Toppings:
- Fresh berries
- Fruit compote
- Chocolate sauce
- Crushed cookies or nuts
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar (if using) until combined and crumbly.
- Press the mixture firmly into the bottom of a pie pan, springform pan, or serving cups. Set aside.
- In another bowl, beat softened cream cheese until smooth and creamy.
- Add powdered sugar, vanilla extract, and lemon juice. Beat until fully incorporated.
- Fold in whipped topping or whipped cream until light and fluffy.
- Spoon the filling over the crust and smooth the top.
- Chill in the refrigerator for at least 1–2 hours, or freeze for 30 minutes for a quicker set.
- Top with desired toppings before serving. Slice and enjoy!
Notes
- Use full-fat block cream cheese for best texture and structure.
- Pack crust tightly to avoid crumbling when slicing.
- Freeze briefly for a firmer texture if short on time.
- Customize with flavor additions like cocoa, espresso, or fruit puree.
- Store covered in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
