Philadelphia No Bake Cheesecake Recipe
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.
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
Store leftover no bake cheesecake: 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.
No Bake Cheesecake 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.
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