This no‑bake cheesecake slab is loved because it’s:
No baking required: Skip the oven and let the fridge do the work.
Creamy and rich: Classic cheesecake flavor with a silky texture.
Easy to slice: Firm enough to cut into even bars or squares for serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Graham cracker crumbs or digestive biscuit crumbs • Melted butter • Cream cheese, softened • Sugar (granulated or powdered) • Vanilla extract • Lemon juice or zest (optional) • Heavy cream or whipped topping • Optional toppings like fruit, chocolate shavings, caramel, or berry compote
Directions
Prepare the crust: In a bowl, mix graham cracker or digestive biscuit crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom of a lined or greased baking pan to form an even layer.
Chill the crust: Place the pan in the refrigerator for about 10–15 minutes to help the crust set.
Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar, vanilla extract, and lemon juice or zest if using, and continue to mix until fully combined.
Whip the cream: In a separate bowl, whip the heavy cream (or use whipped topping) until stiff peaks form.
Fold together: Gently fold the whipped cream into the cream cheese mixture until smooth and uniform in texture.
Spread in pan: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
Chill to set: Cover the pan and refrigerate for at least 4 hours, or preferably overnight, until firm.
Add toppings: Once set, top the cheesecake slab with your chosen toppings before slicing.
Servings and timing
Serves 8–12 squares (depending on how large you cut them).
Prep time: About 20–30 minutes
Chill time: At least 4 hours (best if overnight)
Total time: Approximately 4½–5 hours
Variations
• Berry swirl: Gently swirl raspberry or strawberry compote into the top layer before chilling. • Chocolate layer: Add a layer of melted chocolate ganache over the cheesecake before chilling. • Citrus twist: Stir in lemon or lime zest for extra brightness in the filling. • Oreo crust: Swap graham crackers for crushed Oreos for a chocolate base.
Storage/Reheating
• Refrigerator: Store cheesecake slab in an airtight container for up to 4–5 days. • Freezing: Wrap tightly and freeze for up to 2 months; thaw in the refrigerator before serving. • Reheating: This dessert is served cold; no reheating is needed.
FAQs
Can I make this without heavy cream?
Yes, you can use whipped topping or stabilize cream with a bit of powdered sugar if you prefer.
Why isn’t my cheesecake firm?
It needs enough chill time — at least 4 hours, ideally overnight, so the filling fully sets.
Can I make it gluten‑free?
Yes, use gluten‑free crackers or cookies for the crust.
How do I prevent cracks?
No baking means cracking isn’t usually an issue — just avoid overmixing the filling so it stays smooth.
Can I add fruit inside the cheesecake?
You can fold in small berry pieces or zest into the filling before spreading it.
What pan should I use?
An 8×8‑inch or 9×13‑inch pan works well depending on how thick you want the cheesecake.
Can I cut this into shapes?
Yes, use a sharp knife and slice into bars, squares, or other shapes once fully chilled.
How long does it last?
Keeps well in the fridge for up to 4–5 days in an airtight container.
Can I double the recipe?
Yes, just use a larger pan and more crust and filling ingredients.
What toppings work best?
Fresh berries, chocolate shavings, caramel sauce, fruit compote, or whipped cream all pair nicely.
Conclusion
No‑bake Cheesecake Slab is a delicious, easy dessert that delivers creamy cheesecake flavor with minimal kitchen effort. With a buttery crust and silky filling that sets in the fridge, it’s a perfect treat for gatherings or whenever you’re craving something sweet.
No-bake Cheesecake Slab is a creamy, smooth dessert made without an oven, featuring a buttery crust and a rich cheesecake filling that’s set in the refrigerator. It’s easy to make in a large pan and slice into squares or bars — perfect for potlucks, parties, or simple weeknight treats.
Ingredients
2 cups graham cracker or digestive biscuit crumbs
1/2 cup melted butter
16 oz (450g) cream cheese, softened
2/3 cup granulated or powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice or zest (optional)
1 cup heavy cream or whipped topping
Optional toppings: fresh fruit, chocolate shavings, caramel, or berry compote
Instructions
In a bowl, mix graham cracker or digestive biscuit crumbs with melted butter until evenly combined.
Press the mixture firmly into the bottom of a lined or greased 8×8-inch or 9×13-inch baking pan to form a crust.
Refrigerate the crust for 10–15 minutes to set.
In a large bowl, beat softened cream cheese until smooth.
Add sugar, vanilla extract, and lemon juice or zest (if using), and mix until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
Spread the filling evenly over the chilled crust and smooth the top.
Cover and refrigerate for at least 4 hours or overnight until firm.
Add your preferred toppings before slicing into squares or bars and serving.
Notes
Use whipped topping as a substitute for whipped cream if needed.For a gluten-free version, use gluten-free crackers or cookies for the crust.Don’t skip the chill time — it’s essential for the cheesecake to set properly.Customize with swirls of compote or ganache for flavor and flair.This cheesecake is best served cold and firm for easy slicing.
