Philadelphia No Bake Cheesecake
Updated 10th June 2024
This no-bake cheesecake is decadently smooth and creamy, with a classic graham cracker crust. It’s rich and tangy like a traditional cheesecake, yet airy and almost mousse-like at the same time. The simple vanilla base makes it the ideal canvas for any flavor topping. It takes less than 30 minutes to prepare, and you’ll have guaranteed success. No need to tuen the oven on or make a water bath. Plus, there are so many simple ways to customize it for a real tasty dessert.
Growing up in a very traditional Greek home meant enjoying traditional Greek desserts - cheesecake not being one of them. My aunt - who was not Greek (married my dads bro) - first introduced my mom to this no-bake cheesecake and to this day it’s my dads favourite. I could spend hours making a traditional style one and he would much prefer this one. I don’t blame him - this is a lighter tasting version that you won’t be able to get enough of. A little disclaimer though: No-bake cheesecakes and traditional baked cheesecakes definitely taste different. I just wanted to let you know that they are not the same. But I love them both, and if I’m being honest I probably like the no bake a little better - it’s easier to make, quite fool proof and no special tricks or tips needed. It all depends on if you like a rich denser cheesecake or a lighter airy one.
What is Philadelphia no bake cheesecake?
Philadelphia No-Bake Cheesecake is a pretty common take on the delicious dessert that requires zero baking. The name is a reference to the cheesecake version marketed by the Philadelphia cream cheese brand and nothing to do with the city. It is simply a cheesecake that requires NO baking. It has NO eggs and NO gelatin, yet it still has plenty of cream cheese to keep that tangy flavor. It’s much lighter than a traditional cheesecake – more mousse-like in texture than cake-like. Cream cheese is blended into a sweet filling that simply needs to set in the fridge before being served. It is much lighter than a baked New York style cheesecake, but every bit as delicious.
No Bake Cheesecake Recipe Ingredients:
- GRAHAM CRACKERS: A must for a classic cheesecake crust. Feel free to use whole crackers and process them yourself or buy them in crumbs. You can substitute them out for the cookie crumb of your choice, like Oreo for a cookies-and-cream version.
- SUGAR: You can use either brown sugar or granulated for the crust. It helps make the crust nice and sweet. For the filling I use powdered sugar as it blends well with the cream cheese and helps with the texture of the cheesecake - helping it to set up
- BUTTER: Unsalted Melted butter helps bind graham cracker crumbs to form the crust.
- HEAVY WHIPPING CREAM: It gives your cheesecake that thick but fluffy texture. It cannot be substituted with regular milk or a non dairy one. It’s critical that you use heavy cream that is 35% fat or more as less than that and the cheesecake will not set as well.
- CREAM CHEESE: Classic Philadelphia cream cheese works best but any brand will work. I never use the low fat ones because I can tell the difference - don’t tell me how but it just tastes different. It’s IMPORTANT to leave it out a few hours before you start making the cheesecake to let it get to room temperature so that it is soft and easy to mix.
- SOUR CREAM: Sour Cream is another ingredient that really helps give this cake the perfect texture that is creamy but not runny. It also adds a very nice and subtle tartness to the recipe. Full fat Greek yogurt is a good substitute.
- VANILLA EXTRACT: A splash gives this filling a wonderful flavour with that hint of vanilla. I usually use and recommend pure vanilla extract.
- LEMON JUICE: Freshly squeezed is a must. The lemon juice helps firm up the filling and also adds a nice subtle tangy flavor.
- TOPPING OPTIONS: Pie filling is the perfect way to top this cheesecake. I used my homemade cherry pie filling which is so easy to make with fresh or frozen cherries and delicious, but blueberry, strawberry or peach pie filling or compote and also lemon are also great topping options. If you would like to keep it simple whipped cream and fresh berries works really well too!
How do you make a no bake cheesecake?
- MAKE THE CRUST: In a medium bowl (Or sometimes I will do this straight in the pie plate or spring form pan) combine the crumbs with the sugar, then stir in the melted butter. Press the crust mixture firmly into the bottom of a 9 inch greased pie plate or springform pan, using a flat measuring cup or bottom of a glass. This will make sure the crust holds together. Chill in the freezer while you make the filling
- WHIP THE CREAM: Beat the cold heavy whipping cream until stiff peaks. This will ensure the right texture for the filling. You’ll know the peaks are stiff when you pull the beater or beaters out of the whipped cream and the peak holds its shape with a slight curl at the tip. Don’t go much past this or it will quickly become over-whipped and no longer as smooth.
- BEAT THE CREAM CHEESE: In a separate bowl beat the softened room temperature cream cheese with the sour cream until smooth. Then beat in the powdered sugar, vanilla and lemon juice until incorporated
- FOLD THE MIXTURES TOGETHER: Fold the whipped cream into the cream cheese with a rubber spatula until just incorporated. DO NOT use your mixer for this or the cream will deflate.
- SPREAD THE FILLING ON THE CRUST: Pour filing into crust and spread evenly. Cover and refrigerate for at least 6 hours or overnight. I usually do overnight - this allows the flavors and texture to develop nicely.
Tips & tricks for the best no bake cheesecake
- Start with very soft cream cheese and cold whipping cream. Can’t stress this enough. It must be soft for a smooth and silky filling.
- Make sure to grease your pie plate well or line it with parchment so that it’s easier to remove after slicing. Using a springform make make slicing and removal easier.
- Make sure to really press the crust down firmly with a glass or the bottom of a measuring cup.
- Serve this cheesecake cold. Because it doesn’t have gelatin, it will soften quite a bit the longer it sits outside the refrigerator. I don’t recommend letting it sit out longer than 30min to 1 hour. I usually serve it then wrap it up again and put it right back in the fridge.
- For this recipe in particular the amount of powdered sugar, and whipped cream are non negotiable. None of those ingredients should be substituted or reduced to ensure that your cheesecake sets properly.
- You can use store-bought graham cracker crumbs, or use a food processor to pulverize. A zip lock plastic bag and a rolling pin will do the job too.
- Can I bake the crust? YES you definitely can bake the crust. Although this is a no bake recipe for a more crisp cookie crust it’s’ always recommended to bake the crust for 8-10 min at 350°F then allow to cool completely. This of course is not necessary but it will give you a more crisp crust and will help it stay together more firmly.
- For the smoothest filling (no lumps), let the cream cheese come to room temperature for 60-90 minutes before mixing. But if you’re strapped for time, remove any packaging (especially foil!) and place the block of cream cheese on a microwave-safe plate. Microwave on high at 10 second intervals checking in between to test it by poking the center of the cream cheese block to test the texture. It should be soft but not melted or hot
- To make sure this cheesecake has enough time to set up for clean slices, I typically make it the day before I plan to serve it which makes this the perfect make ahead dessert.
- For clean slices, run a sharp knife under hot water and dry between each slice.
Some no bake cheesecake variations:
- Philadelphia No-Bake Lemon Cheesecake: You can add zest of a lemon into your final filling mixture for a tasty citrus flavor! Top it off with lemon or lime curd for even more citrus flavours.
- Philadelphia No Bake Oreo Cheesecake: Use Oreo cookie crumbs instead of graham crackers to make the crust for a Cookies N’ Cream No-Bake Cheesecake. Decorate cookies, or an extra sprinkling of crumbs.
- Philly Style No-Bake Cheesecake with Condensed Milk: You can swap out the heavy cream for condensed milk for a real decant version of this cheesecake. The thicker milk will give your cheesecake a really rich texture - just omit the powdered sugar so that it is not overly sweet.
More cheesecake recipes you will love:
Recipe
Servings: one 9 inch pie
Prep Time: 10 mins
Non Active Time: 6 hours - overnight for chilling
Ingredients
For the crust
- 9-inch graham cracker crust, (or oreo) Or to make your own:
- 2 cups finely crushed graham cracker crumbs (about 15 whole crackers)
- 2 tablespoons brown sugar
- Pinch of cinnamon
- Pinch of salt
- ½ cup usalted butter, melted
For the Filling
- 1 cup heavy cream (35 % or higher)
- 2 (8-oz.) blocks cream cheese, softened/room temperatur
- 2 tablespoons sour cream, room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon juice
For Serving
- 20 oz cherry pie filling my homemade one, or store bought is fabulous (or blueberry, raspberry, peach or strawberry pie filling work well too)
Directions
For the crust
- Combine all the crust ingredients in a bowl and then empty out into 9-inch or 9.5 inch greased or lined pie plate or 8-inch spring form pan.
- Press it down and up the sides of the pie plate with your fingers. Chill in the fridge or freezer while preparing the filling.
For the cheesecake filling
- In a medium size bowl using a hand mixer (or in the bowl of a stand mixer) using whisk attachment, beat heavy cream until stiff peaks form, 3-5 minutes.
- In another large bowl beat the cream cheese and sour cream until smooth.
- Then mix in the powdered sugar, vanilla, and lemon juice and beat until well combined.
- Spoon the whipped cream into the cream cheese mixture and fold in gently just until combined.
- Pour mixture over crust and spread into an even layer and smooth top with an offset spatula.
- Cover with plastic wrap and refrigerate for at least 6 hours but better if it’s left overnight.
- Add Cherry topping. Once the cheesecake has set, spread it with cherry pie filling if desired. If you do this step, chill the cheesecake once more for 30 minutes for the topping to firm up slightly.
- Loosen edges by running knife around pan if using a spring form. Slice and enjoy.
Recipe Notes
Can I make it ahead of time?
- You absolutely should make this cake ahead of time. It will need a minimum of 6 hours to cool in the fridge, although overnight is even better. It can last in the fridge for up to 5 days.
Can I freeze no bake Philadelphia cheesecake?
- Yes, it freezes very well once the cake has set. You can freeze it either in slices or as a whole, but double wrap in plastic wrap before covering with tinfoil. It is best to eat your cake within a month, though it should last up to two. To defrost it, just leave it overnight in the refrigerator.
- If using a spring form pan: TO SERVE: Run a knife around the perimeter of the pan then unclasp and remove outer ring.
Why is my Philly style no bake cheesecake not firm?
- It’s possible your cheesecake just needs more time in the fridge. However, it is crucial that you mix your heavy cream to stiff peaks before mixing with the rest of the filling ingredients. Otherwise, your cheesecake can be too runny. And make sure to fold whip cream into cream cheese gently so you don’t lose all the air incorporated into the whipped cream which will help it from deflating.
