18 Decadent No-Bake Cheesecake Recipes Perfect for Summer

Summer cravings just got easier—and way more indulgent! Skip the oven and dive into these 18 no-bake cheesecake recipes that are as effortless as they are dreamy. From fruity swirls to chocolate-drenched delights, each slice is a cool, creamy escape from the heat. Ready to treat yourself? Let’s whip up some magic (no sweat required).

Classic No-Bake New York Cheesecake

This creamy, dreamy cheesecake skips the oven but delivers all the rich flavor you crave—perfect for stress-free entertaining.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup heavy cream
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Whip the cream: In a large bowl, beat heavy cream and powdered sugar until stiff peaks form. Set aside.
3. Prepare filling: In another bowl, beat cream cheese until smooth. Add vanilla extract and lemon juice, mixing until fully incorporated.
4. Fold together: Gently fold whipped cream into cream cheese mixture until no streaks remain. Spread evenly over the chilled crust.
5. Chill: Refrigerate for at least 4 hours (or overnight) until set.

The magic here? The lemon juice brightens the richness just enough, while the no-bake method keeps the texture luxuriously light.

Tip: Run a knife under hot water before slicing for clean, smooth edges.

Strawberry No-Bake Cheesecake

This dreamy dessert is a summer stunner—creamy, fruity, and totally fuss-free (no oven required!).

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• 1 1/2 cups fresh strawberries, hulled and sliced (plus extra for garnish)

Instructions:

1. Make the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press firmly into a 9-inch pie dish. Chill for 15 minutes.
2. Whip the filling: Beat cream cheese, 1/2 cup powdered sugar, and vanilla extract until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
3. Layer & chill: Spread half the filling over the crust. Top with 1 1/2 cups sliced strawberries, then remaining filling. Garnish with extra berries. Refrigerate at least 4 hours (or overnight) until set.

The magic here? The strawberries nestle into the filling like little jewels, adding fresh bursts of flavor to every slice.

Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Chocolate Peanut Butter No-Bake Cheesecake

This dreamy dessert combines rich chocolate and creamy peanut butter in a fuss-free, no-bake cheesecake that’s ready to chill and devour.

Ingredients:

• 1 1/2 cups chocolate graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 1/2 cups creamy peanut butter
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream
• 1/4 cup chocolate chips, melted (for drizzle)

Instructions:

1. Make the crust: In a bowl, mix 1 1/2 cups chocolate graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan and chill for 10 minutes.
2. Prepare the filling: Beat 1 1/2 cups peanut butter and softened cream cheese until smooth. Add 1 cup powdered sugar and 1 tsp vanilla extract, mixing until creamy.
3. Whip the cream: In a separate bowl, beat 1 1/2 cups heavy whipping cream to stiff peaks. Gently fold into the peanut butter mixture until no streaks remain.
4. Assemble: Spread filling over the chilled crust. Drizzle with 1/4 cup melted chocolate chips. Refrigerate for at least 4 hours (or overnight) until set.

The magic here? The fluffy peanut butter mousse-like filling contrasts perfectly with the crunchy chocolate crust—no oven required!

Tip: For cleaner slices, dip your knife in hot water before cutting.

Lemon Blueberry No-Bake Cheesecake

This dreamy dessert is bursting with bright citrus and juicy berries—no oven required, just pure creamy indulgence!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup heavy whipping cream
• 3/4 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries, plus extra for topping

Instructions

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until combined. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Whip the filling: Beat cream cheese until smooth. Add heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla extract. Whip on high until fluffy (about 3 minutes). Gently fold in 1 cup blueberries.
3. Assemble: Spread filling over the crust, smoothing the top. Refrigerate for at least 4 hours (or overnight) until set.
4. Serve: Garnish with extra blueberries and lemon zest before slicing.

The magic here? The tangy lemon cuts through the richness, while those plump blueberries add little bursts of sweetness in every bite.

Tip: For cleaner slices, dip your knife in hot water and wipe it between cuts.

Oreo No-Bake Cheesecake

This creamy, dreamy Oreo cheesecake is a breeze to whip up—no oven required, just pure cookie-packed bliss.

Ingredients:

• 24 Oreo cookies (divided)
• 4 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Instructions:

1. Crush 18 Oreos into fine crumbs (reserve 6 whole cookies for garnish). Mix crumbs with 4 tbsp melted butter until combined. Press firmly into a 9-inch pie dish to form the crust. Chill for 15 minutes.
2. Beat 16 oz cream cheese with 1/2 cup granulated sugar and 1 tsp vanilla extract until smooth. In another bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar to stiff peaks. Fold whipped cream into cream cheese mixture until no streaks remain.
3. Spread filling over the chilled crust. Crush the reserved 6 Oreos into chunky pieces and scatter over the top. Refrigerate for at least 4 hours (or overnight) until set.

The magic here? That ultra-thick Oreo crust holds up against the fluffy filling, making every bite a perfect balance of crunch and cream.

Tip: For cleaner slices, dip your knife in hot water before cutting.

Raspberry Swirl No-Bake Cheesecake

This dreamy cheesecake is all about creamy indulgence with a tangy raspberry swirl—no oven required!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, cold
• 1/2 cup raspberry jam (seedless or strained)

Instructions

1. Make the crust: Mix graham cracker crumbs and melted butter until combined. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Whip the filling: Beat cream cheese, sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Swirl it up: Spread filling over the crust. Warm raspberry jam slightly, then dollop over the cheesecake. Use a knife to swirl gently.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set.

The contrast between the velvety filling and bright raspberry swirl makes every bite irresistible. Plus, it’s a lifesaver for hot summer days!

Tip: For extra berry flavor, fold 1/2 cup fresh raspberries into the filling before adding the jam swirl.

Pumpkin Spice No-Bake Cheesecake

This creamy, spiced cheesecake skips the oven but delivers all the cozy flavors of fall—perfect for when you’re craving dessert without the fuss.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 (8 oz) package cream cheese, softened
• 1 (15 oz) can pumpkin puree
• 1/2 cup packed brown sugar
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 (8 oz) tub whipped topping, thawed

Instructions:

1. Make the crust: Stir together graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
2. Prepare the filling: In a large bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt; mix until fully blended.
3. Fold in whipped topping: Gently stir in the whipped topping until no streaks remain. Spread evenly over the chilled crust.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set. Slice and serve cold.

The magic here? The whipped topping keeps it light as a cloud while the pumpkin spice infuses every bite with warmth. No one will guess it only took 15 minutes of active prep!

Tip: For extra flair, drizzle with caramel sauce or sprinkle crushed graham crackers on top before serving.

Matcha Green Tea No-Bake Cheesecake

This dreamy no-bake cheesecake is infused with earthy matcha for a vibrant, lightly sweet treat—no oven required!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 2 tsp high-quality matcha powder
• 1 tsp vanilla extract
• 1 cup heavy cream, chilled

Instructions:

1. Make the crust: Mix 1 1/2 cups graham cracker crumbs, 5 tbsp melted butter, and 2 tbsp granulated sugar until combined. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Whip the filling: Beat softened cream cheese, 1/2 cup powdered sugar, 2 tsp matcha powder, and 1 tsp vanilla extract until smooth. In another bowl, whip 1 cup heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Assemble: Spread filling over the crust, smoothing the top. Refrigerate for at least 4 hours (or overnight) until set.

The matcha adds a subtle bitterness that balances the creamy sweetness, while the no-bake method keeps it effortlessly light. Tip: For clean slices, dip your knife in hot water before cutting!

Salted Caramel No-Bake Cheesecake

This dreamy dessert combines creamy cheesecake with rich salted caramel—no oven required, just pure indulgence in every bite.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, cold
• 1/2 cup salted caramel sauce (plus extra for drizzling)
• 1/2 tsp flaky sea salt (for garnish)

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until combined. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Whip the filling: Beat cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Layer & chill: Spread half the filling over the crust, drizzle with 1/4 cup salted caramel sauce, then top with remaining filling. Swirl in another 1/4 cup caramel. Refrigerate for at least 4 hours (or overnight).
4. Serve: Garnish with extra caramel and a sprinkle of flaky sea salt before slicing.

The magic here? The caramel seeps into the creamy layers as it chills, creating pockets of gooey sweetness in every slice.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Banana Pudding No-Bake Cheesecake

This dreamy dessert combines the creamy richness of cheesecake with the nostalgic flavor of banana pudding—no oven required!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• 3 ripe bananas, sliced
• 1/2 cup vanilla wafer cookies, crushed (plus extra for topping)

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Prepare the filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
3. Layer it up: Spread half the filling over the crust. Top with banana slices and crushed vanilla wafers. Repeat with remaining filling, then garnish with extra wafers.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set.

The magic here? The vanilla wafers soften just enough to mimic classic banana pudding texture while keeping their crunch on top.

Tip: For cleaner slices, dip your knife in hot water before cutting!

Key Lime No-Bake Cheesecake

This creamy, tangy dessert is a breeze to whip up—no oven required, just a fridge and a little patience while it chills!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp melted unsalted butter
• 16 oz cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup key lime juice (fresh or bottled)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Thin lime slices or zest, for garnish (optional)

Instructions:

1. Make the crust: Mix graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl until combined. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Beat the filling: In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, key lime juice, and vanilla extract, mixing until fully incorporated.
3. Whip the cream: In a separate bowl, beat heavy whipping cream to stiff peaks. Gently fold into the cream cheese mixture until no streaks remain.
4. Assemble: Pour filling over the chilled crust, smoothing the top. Refrigerate for at least 4 hours (or overnight) until set.
5. Serve: Garnish with lime slices or zest if desired, then slice and enjoy!

The magic here? The filling is impossibly light yet rich, with the perfect punch of citrus to balance the sweetness. No baking means no cracks—just silky-smooth perfection every time.

Tip: For extra tang, add 1 tbsp lime zest to the filling along with the juice.

Mango Coconut No-Bake Cheesecake

This tropical-inspired cheesecake is creamy, dreamy, and requires zero oven time—just blend, chill, and enjoy!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted coconut oil
• 2 tbsp honey
• 16 oz cream cheese, softened
• 1/2 cup coconut cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup diced ripe mango (plus extra for topping)
• 1/4 cup toasted coconut flakes (for garnish)

Instructions:

1. Make the crust: Stir together graham cracker crumbs, melted coconut oil, and honey until moistened. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Blend the filling: Beat cream cheese, coconut cream, powdered sugar, and vanilla extract with a mixer until smooth. Fold in diced mango.
3. Assemble: Spread filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours (or overnight) until set.
4. Serve: Top with extra mango pieces and toasted coconut flakes before slicing.

The coconut cream adds a lush silkiness to the filling, while the juicy mango keeps every bite refreshing—perfect for summer potlucks or when you’re craving sunshine on a spoon.

Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Tiramisu No-Bake Cheesecake

This dreamy mashup combines the creamy richness of cheesecake with the coffee-kissed magic of tiramisu—no oven required!

Ingredients:

• 1 ½ cups finely crushed ladyfinger cookies (about 24 cookies)
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 16 oz cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• ½ cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 2 tbsp cocoa powder, for dusting

Instructions:

1. Make the crust: Stir together crushed ladyfingers, melted butter, and granulated sugar. Press firmly into a 9-inch springform pan. Chill 15 minutes.
2. Beat the filling: In a large bowl, whip cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, beat heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture.
3. Layer & soak: Spread half the filling over the crust. Brush cooled coffee and coffee liqueur (if using) over the surface. Top with remaining filling.
4. Chill & serve: Refrigerate 4+ hours (or overnight). Dust with cocoa powder before slicing.

The espresso soak seeps into the crust, mimicking tiramisu’s signature layers without the fuss of assembling individual servings.

Tip: For a kid-friendly version, swap the coffee for chocolate milk and omit the liqueur.

Peach Melba No-Bake Cheesecake

This dreamy no-bake cheesecake combines juicy peaches and raspberry swirls for a dessert that’s as stunning as it is simple.

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 16 oz cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, cold
• 1 cup diced fresh peaches (about 2 medium)
• ¼ cup raspberry jam, warmed

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Whip the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
3. Layer and swirl: Spread half the filling over the crust. Scatter diced peaches evenly, then top with remaining filling. Drizzle warmed raspberry jam over the top and swirl gently with a knife.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set.

The magic here? The jam seeps into the creamy layers just enough to create pockets of tart-sweet raspberry—no baking required!

Tip: For cleaner slices, dip your knife in hot water before cutting.

Cherry Almond No-Bake Cheesecake

This dreamy dessert combines tart cherries and nutty almond in a creamy, no-fuss cheesecake that sets perfectly in the fridge—no oven required!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup melted butter
• 1/2 tsp almond extract
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, chilled
• 1 cup cherry pie filling
• 1/4 cup sliced almonds, toasted

Instructions:

1. Make the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, melted butter, and 1/2 tsp almond extract until combined. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Whip the filling: Beat softened cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold gently into the cream cheese mixture.
3. Assemble: Spread filling over the chilled crust. Dollop cherry pie filling on top and swirl lightly with a knife. Sprinkle with toasted sliced almonds.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set.

The almond extract in the crust adds a subtle nuttiness that pairs perfectly with the bright cherries—plus, the no-bake method keeps it refreshingly light!

Tip: For extra crunch, toast the almonds in a dry skillet over medium heat for 2–3 minutes, stirring often, until golden.

Pistachio No-Bake Cheesecake

This creamy, nutty cheesecake skips the oven but still delivers big flavor—perfect for when you want a fuss-free dessert that feels fancy.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 1/4 tsp salt
• 1 1/2 cups shelled pistachios, finely chopped (divided)
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, chilled
• 1/4 cup honey

Instructions

1. Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp melted butter, 1/4 tsp salt, and 1/2 cup chopped pistachios until combined. Press firmly into a 9-inch springform pan and chill for 30 minutes.
2. Whip the filling: Beat 16 oz cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth. In another bowl, whip 1 cup heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Assemble: Spread filling over the chilled crust. Drizzle with 1/4 cup honey and sprinkle with remaining 1 cup chopped pistachios, pressing lightly to adhere. Chill for at least 4 hours (or overnight) until set.

The honey’s floral sweetness balances the pistachios’ earthy richness, while the no-bake method keeps the texture luxuriously light. Tip: For extra crunch, toast the pistachios before chopping!

White Chocolate Raspberry No-Bake Cheesecake

This dreamy no-bake cheesecake combines creamy white chocolate with tart raspberries for a dessert that’s as stunning as it is simple.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup white chocolate chips, melted and slightly cooled
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• 1 cup fresh raspberries (plus extra for garnish)

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Prepare filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in melted white chocolate.
3. Whip cream: In a separate bowl, beat heavy cream to stiff peaks. Fold half into the cream cheese mixture, then gently fold in the rest.
4. Layer & chill: Spread half the filling over the crust. Scatter raspberries evenly on top, then cover with remaining filling. Refrigerate for at least 4 hours (or overnight) until set.
5. Serve: Garnish with extra raspberries and white chocolate shavings if desired.

The silky white chocolate filling lets the raspberries pop with brightness, while the no-bake crust keeps it fuss-free. Tip: For cleaner slices, dip your knife in hot water before cutting each piece.

Cookies and Cream No-Bake Cheesecake

This dreamy no-bake cheesecake is packed with crushed Oreos for a creamy, crunchy treat that comes together in minutes—no oven required!

Ingredients:

• 24 Oreo cookies, divided (16 for crust, 8 for filling)
• 4 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream, cold
• 1/4 cup powdered sugar

Instructions:

1. Make the crust: Crush 16 Oreos into fine crumbs (filling included). Mix with 4 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Prepare filling: Beat 16 oz cream cheese, 1/2 cup granulated sugar, and 1 tsp vanilla extract until smooth. In a separate bowl, whip 1 1/2 cups heavy cream with 1/4 cup powdered sugar to stiff peaks. Fold whipped cream into cream cheese mixture.
3. Assemble: Crush remaining 8 Oreos into coarse chunks and gently fold into filling. Spread over chilled crust, smoothing the top. Refrigerate for at least 4 hours (or overnight) until set.

The magic here? The contrast between the velvety filling and those crispy cookie bits—every bite is pure nostalgia.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Conclusion

With these 18 luscious no-bake cheesecake recipes, summer desserts just got easier—and more delicious! Whether you’re craving classic flavors or bold twists, there’s a slice here for everyone. Give one (or a few!) a try, and let us know which one stole your heart. Don’t forget to share the love by pinning your favorites. Happy baking—well, no baking required!