Chill in the freezer for at least 5-6 hours. Before serving, allow cheesecake to to sit in the fridge for about 45-60 minutes*.
*Because this is a no bake cheesecake, it will be slightly creamier than a baked cheesecake. I found that allowing it to freeze first, then letting it thaw slightly in the fridge yielded the best texture.
However, you can eat it frozen, or you can skip freezing all together and refrigerate over night. The consistency will be slightly softer.