No-Bake Cheesecake with Spiced Whipped Cream

Creamy, dreamy, and easy to make—this no-bake cheesecake is the perfect dessert when you want something luscious without turning on the oven. It features a buttery graham cracker crust, a silky cream cheese filling, and a spiced whipped cream topping that tastes like fall in every bite.

This dessert is ideal for holidays, potlucks, or a simple weeknight treat. The addition of cinnamon and nutmeg in the whipped topping gives it a cozy, seasonal twist—but you can easily customize it for any time of year.

FAQs

Q: Can I use a store-bought crust?
A: Absolutely! You can save time by using a pre-made graham cracker crust.

Q: What kind of cream cheese should I use?
A: Full-fat, brick-style cream cheese works best. Avoid whipped or spreadable kinds.

Q: Can I make this ahead of time?
A: Yes! This is a great make-ahead dessert. It keeps well in the fridge for up to 4 days.

Q: Can I omit the spices in the whipped topping?
A: Yes—just use vanilla and powdered sugar for a classic topping, or flavor it with lemon or maple for a seasonal twist.

Jana Rae

No-Bake Cheesecake with Spiced Whipped Cream

This no-bake cheesecake recipe is creamy, easy to make, and topped with a cozy spiced whipped cream. Perfect for holidays or any time you want a fuss-free dessert!

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Prep Time 25 minutes mins

Chill time 6 hours hrs

Total Time 6 hours hrs 25 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 415

Ingredients Method Notes

Ingredients

  

For the Crust:

• 1½ cups graham cracker crumbs
• 6 Tbsp unsalted butter melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 14 oz cream cheese softened to room temperature
• 7 oz heavy whipping cream
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon optional

For the Spiced Whipped Cream Topping:

• 1 cup heavy whipping cream chilled
• 3 Tbsp powdered sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp vanilla extract

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Method

 

1. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to smooth and compact the crust. Chill in the refrigerator while you prepare the filling.
2. In a large bowl, beat softened cream cheese with sugar and vanilla until light and smooth (about 2–3 minutes). In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Add cinnamon if using. Pour the filling into the chilled crust and smooth the top.
3. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight until fully set.
4. When ready to serve, whip the cream with powdered sugar, cinnamon, nutmeg, and vanilla until soft peaks form. Spread or pipe over the top of the cheesecake.
5. Garnish with a sprinkle of cinnamon or crushed graham crackers, if desired. Slice and enjoy!

Notes

Recipe Notes:

• For clean slices, dip your knife in warm water between each cut.
• Add 1 Tbsp lemon juice to the filling for a slight tang, if desired.
• This cheesecake freezes beautifully—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
• Want individual portions? Press the crust and filling into mason jars or cupcake liners for mini cheesecakes.