Philadelphia No Bake Cheesecake has a rich, creamy, smooth and velvety cheesecake filling inside a classic buttery graham cracker crust. This Philly cheesecake is everything you love about a classic cheesecake, no oven required. It’s easy to prepare and makes the perfect make ahead dessert for holidays, family gatherings or whenever you need simple, but decadent and delicious homemade dessert.
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Why Make This Recipe
I love a great no bake cheesecake recipe. They’re super easy to make, have the same smooth and creamy texture as a classic cheesecake and are perfect for the baker who wants to make a special dessert, but doesn't want to turn on the oven. My Biscoff Cheesecake, Tiramisu Cheesecake, Peanut Butter Cheesecake, Strawberry Pretzel Cheesecake, No Bake Citrus Cheesecake and Cookie Dough Cheesecake are all incredibly delicious no bake cheesecake recipes. I know you’ll love this classic Philadelphia No Bake Cheesecake recipe just as much.
- Super simple to make. From start to finish, you can make this wonderfully easy Philadelphia no-bake cheesecake recipe in about 15 - 20 minutes. Then, just let the cheesecake chill for about 6 hours, top with your favorite topping and enjoy.
- Classic cheesecake flavor, no oven required. The holidays mean the oven is always going. This no bake Philly cheesecake has all the classic flavors and textures of the traditional cheesecake, all without the oven.
- Made with simple ingredients. This no bake cheesecake is made with simple ingredients like cream cheese, homemade whipped cream, sour cream, sugar, lemon juice and vanilla extract. The luxuriously creamy Philadelphia cheesecake filling sits inside a classic graham cracker crust. Top with fresh fruit or cherry filling.
Ingredients and Substitutions
This no bake Philly cheesecake requires only a handful of ingredients to make and you probably already have them in your pantry and fridge. If you are missing anything, make sure to check out the recommended substitutions as well.
- Cream Cheese: This no bake cheesecake recipe is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this cheesecake. I personally love using Philadelphia for all my cheesecakes, but feel free to use any brand you like.
- Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to amount twice the amount. If needed, use 2 cups cool whip as a substitute for the whipped heavy cream.
- Powdered Sugar: Substitute the same amount (in weight) of granulated sugar. For this no bake cheesecake recipe, you would need to use slightly less than 1 cup sugar, about ¾ cup and 2 tablespoons, divided between the heavy cream and cream cheese mixtures.
- Sour Cream: I love using this for a more classic cheesecake taste. Try to use sour cream only.
- Vanilla Extract: This provides a lovely background flavor for the no bake cheesecake filling. I love using vanilla bean paste for even more of a bakery appearance.
- Lemon Juice: This ingredient is optional, but really rounds out the flavors of this no bake Philadelphia cheesecake to mimic the flavors of a classic cheesecake.
- Graham Cracker Crust: For an even more homemade feel, I like to make a graham cracker crust and press it into a spring form pan. If needed, use a store bought crust. For other crust variations, see the section below.
Variations
- Oreo Crust: Combine 2 cups crushed Oreo cookies (about 30 oreos) with 6-8 tablespoons (85 - 113 g) melted butter until the mixture easily sticks together. Press into a lightly grease 9” pie plate or springform pan. Chill in the fridge for 30 minutes before filling with the no bake cheesecake filling.
- Pretzel Crust: Combine 2 cups crushed pretzels (about 4 cups whole pretzels) with ½ cup (100 g) light brown sugar and 8 tablespoons melted butter until the mixture easily sticks together. Press into a lightly grease 9” pie plate or springform pan.. Chill in the fridge for 30 minutes before filling with the no bake cheesecake filling.
- Graham Cracker Pecan Crust: Combine 1 cup (125g) graham cracker crumbs with ¾ cup ground pecans, 3 tablespoon (35g) light brown sugar and 6 tablespoons (85 g) unsalted butter. Mix until the the mixture easily sticks together. Press into a lightly grease 9” pie plate or springform pan. Chill in the fridge for 30 minutes before filling with the no bake cheesecake filling.
How To Make
Learn how to make Philadelphia no bake cheesecake in a few easy steps.
- Lightly grease and line the bottom of a 9 inch(23 cm) springform pan. Make the graham cracker crust by processing graham crackers, light brown sugar and salt in a food processor to mostly fine crumbs. Add the melted butter and pulse the mixture until it clumps together or mix everything together in a large mixing bowl after processing the crumbs into fine crumbs. Press the crust along the bottom and up the sides of a 9” springform pan. Chill in the fridge while making the cheesecake filling.
- Pour the heavy cream, and powdered sugar into a mixing bowl. Whip the heavy cream and sugar on medium speed to stiff peaks with a whisk attachment (or beaters if using a handheld mixer). The heavy cream should double in size to about 2 cups of whipped cream. Set aside for now or transfer into another bowl if the same mixing bowl is needed to make the cream cheese filling.
- Add the cream cheese and powdered sugar to a clean mixing bowl. Cream the cream cheese and powdered sugar on low using the paddle attachment until smooth and mostly combined. Cream in the sour cream, vanilla extract and lemon juice in low until smooth and well combined. Fold in the whipped cream until smooth and well combined. This is best done by hand with a large spatula. If needed, use the lowest setting on the mixer. Mix until smooth and well combined.
- Evenly spoon the creamy no bake cheesecake filling into the prepared crust. Don’t worry if the cheesecake filling goes over the crust. This is why the sides of the pan are also lined. Chill the cheesecake uncovered for 1 hour. Then cover the top of cheesecake with plastic wrap. Chill in the fridge for 6 hours or overnight.
- When it’s time to serve, remove the no bake cheesecake from the fridge, remove the cheesecake from the pan and to a serving plate if you like. Top with your desired toppings.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Feel free to make this Philly no bake cheesecake 1 - 2 days in advance.
- Store: Keep this Philadelphia cheesecake in the fridge until you’re ready to serve. Return the cheesecake to the fridge in an airtight container for up to 5 days.
- Freeze and Thaw: Wrap the entire no bake cheesecake in plastic wrap and foil. Store the Philadelphia cheesecake in the freezer for up to 2 months. Transfer the cheesecake to the fridge to thaw overnight.
M’s Expert Tips
- Use softened cream cheese. Allow the Philadelphia cream cheese to soften to room temperature before mixing. This makes it easier to blend and helps create a smooth, creamy filling without lumps.
- Press the graham cracker crust firmly into the pan then chill. Use the bottom of a measuring cup or glass to press the crumbs evenly into the bottom of your pan. A firmly packed crust will hold together better when slicing.
- Make sure the heavy cream is whipped to stiff peaks. This is essential setting the cheesecake filling.
- Don't overmix the filling. Once you add the whipped cream to the cream cheese mixture, gently fold it in until combined. This helps maintain the airy texture of the homemade whipped cream.
- Chilling time matters. Make sure to chill the no bake cheesecake for at least 6 hours. Chilling this creamy and decadent cheesecake for less time could result in filling that is runny.
- Add toppings just before serving. Fresh fruit, whipped cream, chocolate shavings, or your favorite dessert sauce make wonderful toppings. Adding them shortly before serving helps keep everything looking fresh.
FAQ's
Why is my no bake cheesecake not firm?
A cheesecake that doesn't set properly may not have chilled long enough, or the homemade whipped cream may not have been whipped to the proper consistency.
How do you keep no bake cheesecake firm?
It is essential to chill the no bake cheesecake for at least 8 hours or overnight. Chilling the cheesecake for less time means the cheesecake filling will be more like mousse. Powdered sugar will also provide more structure to the filling due to the cornstarch.
How do I keep the graham cracker crust from crumbling?
Make sure the graham cracker crumbs are evenly combined with the melted butter and firmly pressed into the pan. Chilling the crust before adding the filling can also help it hold together.
How do I get clean slices when serving no bake cheesecake?
For clean slices, make sure the cheesecake is thoroughly chilled before cutting. Use a sharp knife dipped in warm water and wipe it clean between each slice.
Other Cheesecake Recipes to Try
If you try this Philadelphia No Bake Cheesecake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Philadelphia No Bake Cheesecake Recipe
This Philadelphia No Bake Cheesecake is everything you love about classic cheesecake without ever turning on the oven! Made with smooth, creamy Philadelphia cream cheese, it has a rich, and creamy, velvety texture and decadent cheesecake flavor in every bite. It's easy to prepare and perfect for holidays, family gatherings, or whenever you're craving a delicious homemade dessert.
Equipment
- 1 stand mixer with whisk and paddle attachments or hand mixer with beaters
- 1 9 inch (23 cm) springform pan (if making a homemade crust)
- 1 large sheet parchment paper
- 1 whisk and flexible spatula or spoon
Ingredients
Graham Cracker Crust
- 2 cups crushed graham crackers
- ½ cup (100 g) light brown sugar
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, melted
Phiadelphia Cheesecake Filling
- 1 cup (240 ml) cold heavy cream
- 1 cup (120 g) powdered sugar, divided
- 24 oz. (678 g) Philadelphia cream cheese, room temperature (3) 8 oz. blocks
- ¼ cup (60 g) sour cream, room temperature
- 2 teaspoons lemon juice
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Lightly grease and line the bottom of a 9 inch (23 cm) springform pan. Make the graham cracker crust by processing graham crackers, light brown sugar and salt in a food processor to mostly fine crumbs. Add the melted butter and pulse the mixture until it clumps together or mix everything together in a large mixing bowl after processing the crumbs into fine crumbs. Press the crust along the bottom and up the sides of a 9” springform pan. Chill in the fridge while making the cheesecake filling.2 cups crushed graham crackers, ½ cup (100 g) light brown sugar, ½ teaspoon salt , ½ cup (113 g) unsalted butter, melted
- Pour the heavy cream, and ½ cup (60 g)powdered sugar into a mixing bowl. Whip the heavy cream and sugar on medium speed to stiff peaks with a whisk attachment (or beaters if using a handheld mixer). The heavy cream should double in size to about 2 cups of whipped cream. Set aside for now or transfer into another bowl if the same mixing bowl is needed to make the cream cheese filling.1 cup (240 ml) cold heavy cream , 1 cup (120 g) powdered sugar, divided
- Add the cream cheese and remaining ½ cup (60 g)powdered sugar to a clean mixing bowl. Cream the cream cheese and powdered sugar on low using the paddle attachment until smooth and mostly combined. Cream in the sour cream, vanilla extract and lemon juice in low until smooth and well combined. Fold in the whipped cream until smooth and well combined. This is best done by hand with a large spatula. If needed, use the lowest setting on the mixer. Mix until smooth and well combined.24 oz. (678 g) Philadelphia cream cheese, room temperature, ¼ cup (60 g) sour cream, room temperature, 2 teaspoons lemon juice , 2 teaspoons (10 ml) vanilla extract
- Evenly spoon the creamy no bake cheesecake filling into the prepared crust. Don’t worry if the cheesecake filling goes slightly over the crust.
- Chill the cheesecake uncovered for 1 hour. Then cover the top of cheesecake with plastic wrap. Chill in the fridge for 6 hours or overnight.
- When it’s time to serve, remove the no bake cheesecake from the fridge, remove the cheesecake from the pan and to a serving plate if you like. Top with your desired toppings.
Notes
Store: Keep this Philadelphia cheesecake in the fridge until you’re ready to serve. Return the cheesecake to the fridge in an airtight container for up to 5 days.
Toppings: I like to top mine with fresh berries or cherry pie filling. If you prefer, a homemade compote, check out my Blackberry Compote, Cherry Compote, Blueberry Compote or Strawberry Glaze.
Philadelphia No Bake Cheesecake Troubleshooting Guide
- The cheesecake isn't firm enough. The cheesecake may need more time to chill. Make sure it has refrigerated for the full amount of time recommended in the recipe. Also, ensure your homemade whipped cream is whipped to the proper consistency before folding it into the filling.
- The filling is lumpy. Cold cream cheese can be difficult to blend smoothly. Allow the Philadelphia cream cheese to soften to room temperature before mixing. Cream it until smooth before adding the other filling ingredients.
- The whipped cream isn't holding its shape. Make sure your heavy whipping cream is cold before whipping. Mix it until it reaches medium - stiff peaks.
- The cheesecake filling is too dense. Overmixing or deflating the whipped cream can make the filling heavy. Gently fold the whipped cream into the cream cheese mixture.
- The graham cracker crust is crumbly. The crumbs may not have enough melted butter to hold together, or the crust may not have been pressed firmly enough. Make sure the crumbs are evenly coated and firmly packed into the pan.
- The cheesecake is difficult to slice. Make sure the cheesecake is thoroughly chilled before cutting. Use a sharp knife dipped in warm water, wiping it clean between slices for a neat presentation.
- The cheesecake becomes watery after chilling. Excess moisture can come from improperly whipped cream, watery toppings, or condensation. Make sure the whipped cream is properly whipped, keep the cheesecake covered while refrigerated, and add fresh fruit toppings just before serving.
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