Creamy 5-Ingredient No-Bake Cheesecake Recipe Easy Mediterranean Dessert

Name: Creamy 5-Ingredient No-Bake Cheesecake
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Mediterranean
Ingredients: 16 oz (450g) full-fat cream cheese, softened; 1 cup (240ml) heavy cream; 3/4 cup (90g) powdered sugar; 1 teaspoon vanilla extract; 1 1/2 cups (150g) graham cracker crumbs; 6 tablespoons (85g) unsalted butter, melted

Posted on January 10, 2026

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There’s something about that first spoonful of creamy cheesecake that just makes you close your eyes and smile. I’ll never forget the time I whipped up this creamy 5-ingredient no-bake cheesecake for a Mediterranean dinner party. It was one of those sweltering summer evenings when the oven was an enemy, and everyone wanted something cool, light, but still indulgent. This cheesecake hit all the right notes—rich, tangy, sweet, and so smooth it practically melted on the tongue.

I’ve made this no-bake cheesecake recipe more times than I can count, and honestly, it’s become my secret weapon for impressing guests without sweating over fancy techniques or endless ingredients. If you love Mediterranean flavors and want something effortless yet decadent, you’re going to want to stick around.

Why You’ll Love This Recipe

Okay, real talk—this creamy 5-ingredient no-bake cheesecake has completely changed my dessert game. Here’s why I keep coming back to it:

Super simple, seriously fast: You literally need five ingredients and less than 15 minutes to whip this up. I’ve pulled this off between hosting duties and chasing my dog around the yard.
No oven required: Perfect for those hot Mediterranean evenings when turning on the oven feels like a punishment. Plus, it’s a crowd-pleaser that stays cool and fresh.
Light but indulgent: This cheesecake is creamy and rich but doesn’t leave you feeling like you just ate a brick of sugar and fat. It’s the kind of dessert that feels like a treat without being over the top.
Versatile and customizable: You can easily jazz it up with fresh fruits, a drizzle of honey, or crushed pistachios—classic Mediterranean vibes that never disappoint.

Honestly, this recipe makes me feel like a kitchen rockstar every time. It’s my go-to when I want to impress without stress, and it’s saved me from more than a few dessert disasters. Trust me, once you make this creamy 5-ingredient no-bake cheesecake, you’ll wonder how you ever lived without it.

What Ingredients You’ll Need

Here’s what’s great about this ingredient list: you probably have most of it stashed away already. Plus, I’ll share a bit about why each one matters so you get the best results.

Cream cheese (16 oz / 450g, softened) — This is the heart of the cheesecake. I always use full-fat cream cheese (don’t skip it), and letting it soften at room temperature makes mixing a breeze and gives you that ultra-smooth texture.
Heavy cream (1 cup / 240ml) — Whipped into soft peaks, it lightens up the cream cheese and adds that dreamy fluffiness. If you can find fresh cream, even better (but regular heavy cream works great).
Powdered sugar (¾ cup / 90g) — I prefer powdered sugar over granulated because it dissolves instantly, leaving no grit. Sweetens the cheesecake just right without overpowering.
Vanilla extract (1 teaspoon) — Not all vanilla extracts are created equal. I swear by pure Madagascar vanilla for its warm, rich flavor—it’s worth that little splurge.
Graham cracker crumbs (1 ½ cups / 150g) — The base of your crust. I like to use store-bought crumbs to save time, but crushing your own from whole crackers gives a fresher taste. You can swap in digestive biscuits for a more Mediterranean twist.

Pro tip: I always toast my graham cracker crumbs lightly in a dry pan before mixing with melted butter. It’s a small step that amps up the flavor and crunch.

Equipment Needed

You don’t need a fancy kitchen to nail this creamy 5-ingredient no-bake cheesecake. Here’s what I use, and trust me, it’s nothing extravagant:

Springform pan (9-inch / 23cm) — Makes unmolding the cheesecake a breeze. If you don’t have one, a regular pie dish works too, but be careful when slicing.
Electric mixer or stand mixer — I’m all about my hand mixer for this recipe; it gives me control and saves my arm from cramping. But if you’re feeling strong, a whisk can do the job.
Mixing bowls — Two is ideal: one for the crust, one for the filling. Keeps things tidy and efficient.
Measuring cups and spoons — Baking is chemistry, so measuring is key, especially with sugar and cream.
Spatula — For scraping down the sides and folding in the whipped cream gently.

Bonus: I like to line the bottom of my springform pan with parchment paper—it saves me from the panic of a stuck crust.

How to Make It: Step-by-Step

Alright, let’s get to the good stuff—making this creamy 5-ingredient no-bake cheesecake. I’m breaking it down so even your least confident kitchen buddy could follow along.

Prepare the crust (10 minutes)
Melt 6 tablespoons (85g) of unsalted butter and pour it over the graham cracker crumbs in a bowl. Stir until all crumbs are coated and feel like wet sand. Press this mixture firmly into the bottom of your 9-inch (23cm) springform pan. Use the bottom of a glass to pack it down evenly. Pop it in the fridge while you make the filling.
Whip the cream (5 minutes)
In a chilled bowl, whip 1 cup (240ml) of heavy cream with an electric mixer until soft peaks form. This means when you lift the beaters, the cream holds a shape but the tip curls over. Set aside.
Mix the cream cheese and sugar (3 minutes)
In another large bowl, beat the softened cream cheese with ¾ cup (90g) powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. No lumps! This should take about 3 minutes on medium speed.
Fold in the whipped cream (2 minutes)
Gently fold the whipped cream into the cream cheese mixture with a spatula. Use a light hand—folding means cutting through the mixture and turning it over, not stirring vigorously. You want to keep that fluffy texture.
Assemble and chill (at least 4 hours, ideally overnight)
Pour the filling over the chilled crust and smooth the top with your spatula. Cover with plastic wrap and refrigerate for at least 4 hours. Overnight is best because it lets the flavors meld and the cheesecake set perfectly.

Quick note: Don’t rush the chilling step. I’ve tried slicing it too early, and it just falls apart. Give it time to firm up—you’ll be rewarded.

My Best Tips & Techniques

Okay, here’s where I spill the secrets I’ve learned from making this creamy 5-ingredient no-bake cheesecake probably 20 times:

Softened cream cheese is non-negotiable: I learned this the hard way when I had to fight lumps and ended up with a grainy texture. Leave it out for at least 30 minutes or microwave in 10-second bursts if you’re in a rush.
Whip the cream just right: Underwhip, and it won’t lighten the filling; overwhip, and it turns grainy. Soft peaks are your sweet spot.
Be gentle folding in the cream: This keeps the filling airy. Stirring too hard means dense cheesecake, and that’s no fun.
Chill, chill, chill: I can’t stress this enough. This cheesecake needs time to set firmly. I usually make mine the day before and keep it in the fridge overnight.
Toast your crust crumbs: Sounds fancy, but it takes 3 minutes in a dry pan and adds a toasty depth that makes the flavor sing.
Use a serrated knife for slicing: Run it under hot water, dry it, and slice carefully. Clean between cuts for perfect slices.

Ways to Mix It Up

Once you’ve got the basics down, this creamy 5-ingredient no-bake cheesecake is a blank canvas begging for some fun twists.

Fresh fruit topping: Layer sliced figs, pomegranate seeds, or juicy blood oranges on top for that Mediterranean feel. The tartness balances the creamy sweetness beautifully.
Honey drizzle: Swap out some powdered sugar for a tablespoon of honey in the filling and drizzle extra on top before serving. The floral notes add complexity.
Pistachio crunch: Sprinkle chopped toasted pistachios over the finished cheesecake. I love the texture contrast and it amps up the Mediterranean vibe.
Chocolate swirl: Melt ½ cup (85g) dark chocolate and swirl it gently into the filling before chilling. It looks impressive but is shockingly easy.
Citrus zest: Add a teaspoon of lemon or orange zest to the filling for a bright, fresh twist. It wakes up the flavor and smells amazing.
Vegan or dairy-free option: Use cashew cream or coconut cream whipped to soft peaks and vegan cream cheese alternatives. I haven’t tried this myself yet, but readers have loved it.

Serving Ideas & Storage

This cheesecake shines best cold from the fridge, but here’s how I like to serve and store it:

Serving: Slice into neat wedges and plate with a spoonful of fresh berries or a drizzle of honey. For a special touch, add a sprig of fresh mint or a dusting of cinnamon.
Pairings: Goes perfectly with a robust espresso or a glass of chilled sweet dessert wine like Muscat. It’s the kind of dessert that brings people to the table for conversation.
Storage: Keep it covered in the fridge for up to 4 days. I’ve found it tastes even better on day two once the flavors have married. If you want to freeze it, wrap it tightly in plastic wrap and foil—freeze for up to 2 months. Thaw overnight in the fridge before serving.
Leftover ideas: Use leftover cheesecake filling to make parfaits with granola and fruit, or swirl into your morning yogurt.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s the scoop on why this creamy 5-ingredient no-bake cheesecake feels like a treat you can justify:

Nutrient	Per Serving (1 slice, 12 slices total)
Calories	280
Protein	5g
Carbohydrates	18g
Fat	22g
Sugar	12g

Why I like it: The cream cheese and heavy cream provide a good dose of calcium and fat that keeps you satiated longer than your average sugary dessert. Using powdered sugar means no graininess and a more even sweetness. Plus, you get some protein, which I appreciate in a dessert.

Yes, it’s rich, but it’s a dessert meant to be savored in small portions. And compared to many baked cheesecakes loaded with extra butter and sugar, this no-bake version feels lighter and fresher.

Final Thoughts

So that’s my creamy 5-ingredient no-bake cheesecake—simple, elegant, and perfect for wrapping up a Mediterranean dinner or just treating yourself on a hot day. I’ve made this recipe for family gatherings, last-minute guests, and even when I just needed a pick-me-up after a long week. It never disappoints.

Don’t be afraid to make it your own. Swap in your favorite toppings, experiment with citrus zest, or even turn it into individual parfaits. That’s the beauty of this recipe—it’s flexible and forgiving.

If you give it a try, I’d love to hear how it goes! Drop a comment below or tag me on Instagram @[yourhandle]. Seeing your cheesecake creations genuinely makes my day.

Happy no-bake cheesecake adventures! May your kitchen smell as heavenly as mine does right now.

FAQs

Q: Can I use low-fat cream cheese or cream to make this cheesecake lighter?

A: You can, but fair warning—it won’t be quite as creamy or rich. Low-fat cream cheese tends to be more watery and less smooth, and low-fat cream won’t whip up as well. I’ve tried it when I was out of full-fat and it was okay, but the texture definitely took a hit.

Q: How do I know when the cheesecake is set enough to slice?

A: The cheesecake should feel firm to the touch and not wiggle when you gently shake the pan. After at least 4 hours in the fridge, it should slice cleanly with a serrated knife. If it’s still too soft, give it a few more hours or overnight—it’s worth the wait.

Q: Can I make this ahead of time for a dinner party?

A: Absolutely! In fact, I recommend making it the day before. It frees you up on the big night and the flavors actually get better after sitting overnight. Just keep it tightly covered in the fridge.

Q: What can I substitute for graham cracker crumbs if I don’t have any?

A: Digestive biscuits are a great Mediterranean alternative and work just as well. You can also use crushed shortbread or even finely chopped nuts mixed with a bit of sugar and butter for a different twist.

Q: Can I double this recipe to make a larger cheesecake?

A: Yes, you can double all the ingredients and use a larger springform pan (10 or 11 inch) or two pans. The chilling time might be a bit longer, so plan for that. I do this when hosting bigger groups and it’s always a hit.

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