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.
did you make this recipe?tag @olivesnthyme on Instagram