This Philadelphia No Bake Cheesecake is a creamy and decadent cheesecake in a classic graham cracker crust. Make this cherry topped no-bake cheesecake recipe in 10 minutes with simple ingredients that come together quickly and easily.
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Why Should You Make This Recipe
I have a few no bake cheesecake recipes on the blog that I absolutely adore. My Strawberry Pretzel Cheesecake, No Bake Citrus Cheesecake, Cookie Dough Cheesecake and Biscoff Cheesecake are all incredibly delicious no-bake cheesecake recipes. I know you’ll love this Philadelphia No Bake Cheesecake because:
- Super simple to make. From start to finish, you can make this wonderfully easy Philadelphia no-bake cheesecake recipe in about 10 minutes. Then, just let the cheesecake chill for about 6 hours and enjoy!
- A creamy and decadent cheesecake made with simple ingredients. This no bake cheesecake is made with simple ingredients like cream cheese, whipped cream, sour cream, sugar, lemon juice and vanilla extract. The luxuriously creamy no bake cheesecake filling sits inside a classic graham cracker crust. Top with fresh fruit or cherry filling.
Ingredients
This Philadelphia cream cheesecake requires only a handful of ingredients to make and you probably already have them in your pantry and fridge!
Gather all Philadelphia cream cheese, heavy whipping cream, sour cream, granulated sugar, powdered sugar, lemon juice, vanilla extract and graham cracker crust.
Substitutions
This Philadelphia cream cheesecake recipe is meant to be so easy, you can make it as a casual dessert to enjoy anytime. Here are my recommended substitutions if you need them.
- 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 cheesecake, but feel free to use any brand you like. Mascarpone cheese would be the easiest substitute for cream cheese.
- Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to about twice the amount. If needed, use 1 cup (72 g) cool whip as a substitute for the heavy cream.
- Powdered Sugar: Substitute the same amount of granulated sugar.
- Granulated Sugar: Substitute the same amount of powdered sugar.
- Sour Cream: I love using this for a more classic cheesecake taste. Feel free to replace this with full fat greek yogurt.
- Vanilla Extract: This provides a lovely background flavor for the no bake cheesecake filling.
- Lemon Juice: This ingredient is optional, but really rounds out the flavors of this no bake Philadelphia cheesecake.
- Graham cracker crust: I absolutely love using a store bought crust when I’m short on time and I need an easy dessert. Feel free to make a homemade version if you like. See my variations section for some easy and delicious homemade cheesecake crust recipes.
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. 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. 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. Chill in the fridge for 30 minutes before filling with the no bake cheesecake filling.
- Classic Graham Cracker Crust: Combine 2 cups crushed graham crackers with 6 tablespoons (85 g) melted butter until the mixture sticks together. Press into a lightly grease 9” pie plate. Chill in the fridge for 30 minutes before filling with the no bake cheesecake filling.
- Philadelphia No Bake Cheesecake with Condensed Milk: Follow the recipe as written, but swap the heavy whipping cream for sweetened condensed milk.
How To Make
This Philadelphia No Bake Cheesecake recipe is super easy to make. So grab your ingredients and let’s go!
- Pour the heavy cream, granulated sugar and vanilla extract into a mixing bowl. Beat on medium speed to stiff peaks with a whisk attachment (or beaters). The heavy cream should double in size to about 1 cup of whipped cream. Set aside.
- In a separate bowl beat the cream cheese on low until smooth.
- Beat in the powdered sugar, sour cream and lemon juice until smooth and well combined.
- Fold in the whipped cream until smooth and well combined. This is best done by hand with a spatula.
- Evenly spoon the creamy no bake cheesecake filling into the prepared pie crust. Cover the 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 and top with your desired toppings. To keep this Philadelphia no bake cheesecake super quick and easy, I top mine with cherry pie filling.
- Slice and serve. Keep leftover slices in an airtight container in the fridge.
How To Store, Freeze and Thaw
To store leftover no bake cheesecake in the fridge: This no bake cheesecake isn’t made with gelatin which means the no bake cheesecake filling will soften quickly at room temperature. 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 no bake cream cheesecake: Wrap the entire no bake cheesecake in plastic wrap and foil. Store the Philadelphia cheesecake in the freezer for up to 2 months.
Thaw the no bake cheesecake: Transfer the cheesecake to the fridge to thaw overnight.
M’s Expert Tips
- Make sure the heavy cream is whipped to stiff peaks. This is essential setting the cheesecake filling.
- Bring all other cold ingredients to room temperature: This allows the ingredients to mix together more evenly.
- 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.
FAQ's
It is essential to chill the no bake cheesecake for at least 6-8 hours. Chilling the cheesecake for less time means the cheesecake filling will be more like mousse.
Absolutely! Use a 14 oz. can of sweetened condensed milk in place of the heavy cream and sugar.
Other No Bake 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
Equipment
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 9" pie plate or sprinform pan (if making a homemade crust)
Ingredients
- 1 9" graham cracker pie crust
- ½ cup (118 ml) cold heavy cream
- ¼ cup (50 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 12 oz. (339 g) Philadelphia cream cheese, room temperature
- ¼ cup (30 g) powdered sugar
- ¼ cup (60 g) sour cream, room temperature
- ½ tsp lemon juice
Instructions
- If you are making a homemade crust, prepare the crust and chill it in the fridge for 30 minutes before filling with cheesecake filling.
- Pour the heavy cream, granulated sugar and vanilla extract into a mixing bowl. Beat on medium speed to stiff peaks with a whisk attachment (or beaters). The heavy cream should double in size to about 1 cup of whipped cream. Set aside.
- In a separate bowl beat the cream cheese on low until smooth. Beat in the powdered sugar, sour cream and lemon juice until smooth and well combined.
- Fold in the whipped cream until smooth and well combined. This is best done by hand with a spatula.
- Evenly spoon the creamy no bake cheesecake filling into the prepared pie crust. Cover the 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 and top with your desired toppings. Slice, serve and enjoy!
Notes
- 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. 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. 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. Chill in the fridge for 30 minutes before filling with the no bake cheesecake filling.
- Classic Graham Cracker Crust: Combine 2 cups crushed graham crackers with 6 tablespoons (85 g) melted butter until the mixture sticks together. Press into a lightly grease 9” pie plate. Chill in the fridge for 30 minutes before filling with the no bake cheesecake filling.
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