Decadent Double Crust Cheesecake : Deliciousle No-Bake Recipe

If you’re a cheesecake lover craving something extra indulgent, this Double Crust Cheesecake is your dream come true. With layers of sweet graham cracker crust on the bottom and top, this no-bake treat is the perfect combination of creamy and crunchy in every single bite. Designed to be served in a 9×13 dish, it’s ideal for potlucks, holiday gatherings, or weeknight cravings. And best of all? No oven is required.

Whether you’re already a fan of thick crust cheesecake or are simply looking to explore different cheesecake crusts, this recipe is easy to prepare and sure to impress. Plus, with simple ingredients and no fancy techniques, it’s perfect for beginner bakers.

Looking for even more irresistible desserts? Try this fun twist on cheesecake: Pumpkin Cheesecake Truffles, or go fruity with Apple Fritter Donuts.

Save

Why You’ll Love This Double Crust Cheesecake Recipe

This recipe is special for so many reasons:

Double the crust means double the flavor and texture. The graham cracker crust adds a buttery crunch to complement the soft cheesecake center.

It’s entirely no-bake, so you won’t need to heat up your kitchen. Perfect for warm weather or when your oven is busy with other dishes.

This 9×13 cheesecake feeds a crowd. Whether you’re hosting brunch or a holiday dinner, it’s perfect for serving 12 to 16 people.

It’s also a great base to get creative. Want to go seasonal? Add pumpkin spice to the crust or layer in fruit toppings.

And if you’re in the mood for even more cozy dessert ideas, don’t miss the Crockpot Caramel Apple Dump Cake or Pumpkin Bread with Cream Cheese Frosting.

Ingredients for Double Crust Cheesecake (9×13 Pan Size)

This recipe sticks with classic ingredients for a simple yet rich cheesecake base and crust:

Crust

• 3 cups graham cracker crumbs (about 20 full crackers)
• 12 tablespoons unsalted butter, melted
• 6 tablespoons granulated sugar
• 1/2 teaspoon kosher salt

Filling

• 16 oz cream cheese (softened)
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 cups heavy whipping cream (cold)
• 1 tablespoon lemon juice (optional for a bit of tang)

Want to try a seasonal variation? Consider swapping the lemon for pumpkin spice and adding it to the crust for a fall vibe—just like these Pumpkin Cheesecake Cookies.

Kitchen Equipment You’ll Need

You don’t need any fancy tools for this double crust cheesecake recipe. Here’s what you’ll need:

• 9×13 baking dish (glass or metal)
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Offset spatula (optional for smoothing)
• Food processor or rolling pin + bag (to crush graham crackers)

Step-by-Step Preparation: How to Make Double Crusted Cheesecake

Step 1: Prepare the Bottom Crust

Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Stir until fully coated and crumbly like wet sand. Press half of this mixture into the bottom of your 9×13 pan using the back of a measuring cup. Chill in the fridge while you make the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and beat again until creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture. Add the lemon juice if you want a subtle tang.

Step 3: Assemble the Cheesecake

Spread the filling evenly over the chilled crust. Smooth the top with an offset spatula. Then, sprinkle the remaining crust mixture on top, gently pressing it into the surface so it sticks.

Step 4: Chill and Serve

Cover the dish and refrigerate for at least 6 hours, or overnight for best results. Slice into squares and serve cold.

Need a no-bake dessert for warmer days? You might also love No-Bake Pumpkin Pie Balls or No-Bake Summer Berry Lasagna.

Save

Tips for the Best Thick Crust Cheesecake

• Always use room temperature cream cheese to avoid lumps.
• Don’t skimp on the chill time. Overnight chilling helps the cheesecake set firmly.
• Use fresh graham crackers for the crust. Stale ones won’t have the same crunch.
• Want a crisper top layer? Toast it slightly in a dry skillet before adding.

Craving more crunchy desserts? Check out Strawberry Crunch Cheesecake Tacos for a playful twist.

Common Mistakes to Avoid

Skipping the chill: The cheesecake will be too soft to cut.

Overmixing the whipped cream: This can deflate it and make the filling dense.

Not pressing the crust down enough: A loosely packed crust will crumble when sliced.

For a clean slice, use a hot knife dipped in warm water, then wipe it clean between cuts.

Different Cheesecake Crusts You Can Try

Want to switch up your base? Here are some fun alternatives:

• Oreo crust for a chocolatey bite
• Gingersnap crust for fall flavors
• Biscoff cookies for caramel notes
• Shortbread cookies for extra buttery richness
• Almond or pecan crust for a nutty twist

Try combining this base with the flavor of Peach Cobbler Cheesecake Bars for a fruity variation.

Fun Variations for This Double Crust Cheesecake Recipe

Make this recipe your own by adding layers or mix-ins:

• Add strawberry or raspberry jam beneath the top crust
• Stir in chocolate chips or mini marshmallows
• Swirl in peanut butter for a salty-sweet kick
• Drizzle with caramel and crushed pecans for a turtle-inspired cheesecake

Looking for more topping inspiration? The Whipped Parmesan and Honey Pecan Cheese Dip brings out a wonderful sweet-savory combination you might love as a drizzle over dessert.

Serving and Presentation Ideas

Presentation is key when serving dessert to guests. Here are a few ideas:

• Dust the top with powdered sugar or cocoa
• Top each slice with whipped cream and a mint leaf
• Add a side of Apple Pie Dip with Cinnamon Sugar Chips
• Serve with a hot drink or herbal tea for a balanced finish

How to Store Leftovers

Store leftover cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw overnight in the refrigerator before serving.

Need more make-ahead ideas? Freezer Breakfast Sandwiches are perfect for prepping meals just like this dessert.

Food Pairings That Go Well With Cheesecake

For a well-rounded treat, pair this dessert with:

• A side of Roasted Garlic and Herb Whipped Feta and crackers
• A fruit platter with berries, melon, or grapes
• A warm drink like chai, cinnamon tea, or decaf espresso

Light, bright sides balance the richness of this decadent dish.

Save

Frequently Asked Questions

Can I use premade graham cracker crusts?
You can, but for a 9×13 pan, it’s best to crush and layer them yourself for full coverage.

Can I add fresh fruit?
Absolutely! Add it just before serving to keep the top crust crisp.

Is this freezer-friendly?
Yes. Slice before freezing for easy grab-and-go desserts.

What’s the best way to cut this cheesecake?
Use a warm, sharp knife and clean it between each slice.

If you’re looking for other layered treats, try Pumpkin Magic Custard Cake for a creamy, spiced bite.

Final Thoughts

This Double Crust Cheesecake is a decadent, crowd-pleasing dessert that checks all the boxes. Creamy filling, crunchy layers, no baking required—and it comes together quickly using simple ingredients. If you’re hosting, celebrating, or just in the mood for something sweet and indulgent, this cheesecake has you covered.

Enjoyed This Recipe? Share It & Subscribe!

If you loved this recipe, don’t forget to share it with your friends and family. And for more delicious homemade desserts, cozy dinners, and seasonal bites, be sure to subscribe to the blog. You won’t want to miss what’s next!

Print