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The sharp nuttiness paired with a heavy dose of whipped cream makes this No-Bake Almond Cheesecake devilishly good. A go-to dessert for any occasion, No-Bake Almond Cheesecake is the perfect solution for late summer evenings and backyard bonfires. With a delicately smooth texture and an impressive table appeal, who could dare say no to seconds… or thirds.

The sharp nuttiness of this dish paired with a heavy dose of whipped cream makes this no-bake almond cheesecake devilishly good

The smooth velvety texture you taste after taking that first bite is the most refreshing feeling to experience after a long day of work.

It's as if once that mix of warm butter and chewy crust hits your tastebuds, you're transported to another realm.

And if you're like every other overworked adult, you take any chance to unwind and feel like you're someplace else- even just for the moment.

This is why on my hardest days, I choose a no-bake dessert item.

Case and point, there's minimal effort needed- no oven temperature ratios to diddle with nor a need to hang around the kitchen to make sure you don't overbake it.

Not this recipe.

Once you mix all 7 of the main ingredients and later top with your favorite toppings, the work is done.

The versatility in this recipe is a highlight for me as well.

With almond flavoring being the base, I can easily whip up a complimentary topping ranging from strawberry to peach without clashing with the other ingredients.

So, if you're looking to make a no-bake almond cheesecake, then give this recipe a try! And should you enjoy this treat, then take a peek at our No-Bake Cherry Almond Mousse Pie. Your tastebuds will thank you later.


  • Almonds!
  • Rich and creamy cheesecake texture
  • Makes a perfect summer BBQ dessert
  • Only 8 ingredients total!
  • No baking required...aka no need to heat up the kitchen!
  • Less than 30 minutes of hands-on time!
  • No water bath necessary!
  • The flavor of the toppings is customizable without a loss in overall taste.


This simple no-bake cheesecake requires only a handful of ingredients. I've split them up below, according to whether you use them for the filling or the crust!

Without only eight ingredients, you can have this cheesecake prepared in no time.

For the Cheesecake Filling:

  • Cream cheese
  • Sugar
  • Almond extract
  • Heavy cream, whipped

For the Graham Cracker Crust:

  • Crushed graham crackers
  • Ground almonds
  • Sugar
  • Unsalted Butter
  • Various optional toppings- sliced almonds, fruit, berries, chocolate, etc.


When I say this is an easy cheesecake recipe, I mean it! There are just 5 simple steps to this cold dessert.

  1. Cream the cream cheese and sugar.
  2. Using a stand mixer, whip the heavy cream until thick, adding in almond extract and heavy cream until smooth.
  3. In a 9 or 10-inch springform pan, mix the ingredients for the crust and then freeze for 15 minutes.
  4. Once frozen, remove and spread the cheesecake filling over the crust and refrigerate for 12 hours or overnight.
  5. Freeze the cheesecake for an additional 10-15 minutes before removing it from the pan and serving.


  • Allow cream cheese to become soft before mixing by sitting out on the counter, but make sure that it is not sitting out longer than 2 hours.
  • Freeze the cheesecake for 10-15 minutes prior to removing from the springform pan. It will make your life so much easier!
  • The heavy whipping cream should come to stiff peaks before being added to the cheesecake filling.
  • Ensure you do not overuse the almond extract as the extract is potent and will overpower the dish if too much is added.
  • Any brand of real cream cheese (NOT spread) will do but I'm partial to Philadelphia cream cheese no bake cheesecake.

Easy Variations

The recipe I provided above gives you your basic, creamy no-bake cheesecake. The possibilities are endless and it's super easy to turn this into a cherry no-bake cheesecake, chocolate no-bake cheesecake, or any other flavor you desire! Here are a few ideas:

  • Sprinkle sliced almonds on top
  • Top with cherry pie filling
  • Add fresh fruits or berries
  • Swap out the graham cracker crust for an Oreo crust
  • Drizzle chocolate syrup over the top



Can you freeze cheesecake?

Yes! Once the cheesecake has been properly set in the fridge, you can wrap it in plastic wrap and aluminum foil. It will leave in the freezer for up to 3 months.

How long does no-bake cheesecake last?

Cheesecake will last in your fridge for up to 5 days. Just be sure to keep it covered tightly.

Can I use low-fat cream cheese?

It's best to stick with regular, full-fat cream cheese. Otherwise, the cheesecake filling will not be set as well and may end up too soft or runny.

Can I use this recipe to make no-bake cheesecake bites?

Absolutely! To make no-bake cheesecake bites, use a muffin pan lined with cupcake wrappers. Press the graham cracker crust into the bottom of each wrapper and top with the cheesecake filling. Follow all instructions as normal.

Yield: 12 servings


no bake almond cheesecake

A go-to dessert for any occasion, No-Bake Almond Cheesecake is the perfect solution for late summer evenings and backyard bonfires.

Prep Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 30 minutes


Supplies used to make the best No-Bake Almond Cheesecake

Ingredients for a Delicious Filling

Ingredients for an easy Crust

Toppings you can use for the best No-Bake Cheesecake

  • Various optional toppings- sliced almonds, fruit, berries, chocolate, etc.


  1. In a microwave-safe plate, combine the cream cheese and sugar, and cream until smooth.
  2. Next, grab your stand mixer, whisk attachment and heavy cream, and whip cream until thick.
  3. Once the cream has thickened, add in the almond extract and whipped heavy cream and mix until well blended. Make sure there are no lumps or air bubbles. Set aside.
  4. In a medium-sized bowl, mix together crushed graham crackers, ground almonds, sugar, and melted unsalted butter until it becomes thick.
  5. Now take your graham cracker mixture and pour it into a 9 or 10-inch springform pan, making sure to gently pat downmix unto the bottom of the pan. Transfer mix to the freezer and allow to freeze for approximately 15 minutes.
  6. After 15 minutes, remove crust from freezer and spread filling out over the crust. Make sure to smooth the top of the filling to avoid lumps.
  7. Transfer cheesecake to refrigerator and allow cheesecake to stiffen for at least 12 hours.
  8. Once 12 hours have passed, remove the cheesecake and transfer it to the freezer for 10-15 before removing it from the pan.
  9. Serve and enjoy!

Nutrition Information



Serving Size


Amount Per Serving Calories 162Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 28mgSodium 24mgCarbohydrates 9gFiber 2gSugar 4gProtein 3g

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  • Jessica McCoy

    Jessica McCoy is a seasoned food blogger with 14+ years of experience in the industry. As a self-taught home cook, she enjoys creating and finetuning easy recipes that are fool proof and simple for anyone to make. Her expertise is in all things kitchen: cooking tips, air fryer recipes, Instant Pot and other pressure cooking recipes, and slow cooker recipes. Jessica was the previous owner of AllSheCooks, where she focused on easy every day recipes including budget friendly dinner recipes and desserts.

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