No-Bake Philadelphia Cheesecake Recipe

Introduction: No-Bake Philadelphia Cheesecake

If you’re looking for a dessert that’s creamy, indulgent, and incredibly easy to make, then a no-bake Philadelphia cheesecake is the perfect treat. This classic dessert requires no oven, making it a fuss-free option for those who want to whip up something impressive without spending hours in the kitchen. With its smooth, velvety filling, buttery graham cracker crust, and the versatility to add your favorite toppings, it’s a cheesecake that everyone will love.

One of the best things about a no-bake cheesecake is how simple it is to prepare. Unlike traditional baked cheesecakes, you don’t have to worry about water baths, cracks, or complicated baking techniques. Instead, you can focus on blending together a few delicious ingredients and letting your fridge do all the hard work. Whether you’re a seasoned baker or a beginner, this recipe will have you making a perfect cheesecake every time.

Philadelphia cream cheese is at the heart of this dessert, providing that signature rich and tangy flavor that makes the cheesecake melt in your mouth. Combine that with a hint of vanilla, a touch of sweetness, and a light, airy texture from the whipped cream, and you’ve got a dessert that’s perfect for any occasion—be it a family gathering, a special celebration, or simply a treat for yourself.

So, let’s dive into how you can create this no-bake delight and impress your friends and family with a dessert that tastes as good as it looks!

Table of Contents

Philadelphia Cheesecake Recipe Without Baking

🍰 Philadelphia Cheesecake Without Baking

Twenty minutes is the prep time.

Four hours is the chill time (or overnight).

Four hours and twenty minutes is the total time.

Servings: eight to ten slices

Substances

For the crust:

One and a half cups (150g) of digestive biscuit crumbs or graham cracker crumbs

1/3 cup (80g) melted unsalted butter

Two teaspoons of optional sugar

For the Filling for the Cheesecake:

Two packets (16 oz or 450g) of softened Philadelphia cream cheese

One cup of heavy whipping cream (240 milliliters)

100g, or half a cup, of powdered sugar

For a deeper flavor, you can optionally add 1/4 cup (60ml) of sour cream.

One teaspoon of vanilla extract

One tablespoon of optional lemon juice (for a little tang)

For the optional topping:

Fresh berries, including raspberries, blueberries, and strawberries

Caramel, chocolate drizzle, or berry sauce

Crushed nuts or shaved chocolate

Guidelines

Get the crust ready: Put the sugar (if using), melted butter, and graham cracker crumbs in a medium bowl. Stir until the butter is equally distributed over the crumbs. Firmly press the mixture into the bottom of a springform pan that is 9 inches (23 cm) in diameter. Smooth it out using a flat-bottomed glass or the back of a spoon. While you make the filling, put the pan in the fridge.
Prepare the filling for the cheesecake: Using an electric mixer, whip the softened cream cheese in a large bowl until it becomes smooth and creamy. Add the lemon juice, sour cream (if using), vanilla extract, and powdered sugar. Beat until thoroughly blended. Whip the heavy cream in a another dish until it forms firm peaks. Be cautious not to deflate the whipped cream as you gently incorporate it into the cream cheese mixture.
Put the cheesecake together: After taking the crust out of the fridge, cover it with the cheesecake filling. Use the back of a spoon or a spatula to smooth the top.
Slow down: To ensure it sets, cover the pan with plastic wrap and refrigerate it for at least 4 hours or overnight.
Serve: After the cheesecake has set, take it out of the springform pan and put it on a platter. Add your preferred toppings, such as chocolate drizzle, berry sauce, or fresh berries, on top. Cut into slices and savor!

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Advice & Hints

Use Room Temperature Ingredients Before beginning, make sure your cream cheese has melted to room temperature. This will provide a smooth, creamy filling and facilitate blending.
Don’t Overbeat the Mixture: Excessive beating of the filling may result in air bubbles, which could alter the cheesecake’s texture. Stir until all ingredients are barely mixed.
Chill Time Is Important: The cheesecake requires adequate time to set. Allow it to chill overnight for optimal effects.

For convenience, this cheesecake can be prepared a day or two ahead of time. Simply store it in the fridge and garnish it just before serving.

1. Can I use a different type of crust?

Yes! You can substitute the graham cracker crumbs with digestive biscuits, Oreos, or even crushed shortbread cookies for a different flavor.

2. Can I make this cheesecake without heavy cream?

You can, but the texture will be slightly different. Heavy cream adds lightness and a fluffy texture. If you skip it, the cheesecake will be denser, more like a traditional baked cheesecake.

3. How do I make the cheesecake filling firmer?

If you prefer a firmer filling, you can add 1 teaspoon of gelatin dissolved in 2 tablespoons of warm water to the cream cheese mixture. Mix it in before folding in the whipped cream.

4. How long does the cheesecake last in the fridge?

It can be stored in the refrigerator for up to 5 days. Make sure it’s covered to keep it fresh.

5. Can I freeze a no-bake cheesecake?

Yes, you can freeze it! Wrap the cheesecake (without toppings) tightly in plastic wrap and then in foil. It will last in the freezer for up to 3 months. Thaw it in the fridge overnight before serving.