Easy Philadelphia Cream Cheese No Bake Cheesecake
This Philadelphia no bake cheesecake will make you look like a cheesecake pro, but you don’t actually need to be one to make this recipe! Follow my fool-proof steps to no bake cheesecake perfection.
Servings: 12 servings
Ingredients
Crust
- 1 ½ cups (170g) graham cracker crumbs about 9 graham crackers
- ¼ cup (54g) packed brown sugar
- 6 Tbsp (86g) unsalted butter, melted 3/4 stick
No Bake Cheesecake Filling
- 16 oz (452g) full fat cream cheese 2 8 oz packages, room temperature
- 2 cups (473g) heavy whipping cream equal to 1 pint
- 1 ½ cups (169g) powdered sugar divided into 1 cup and 1/2 cup
- 1 Tbsp fresh lemon juice
- 2 tsp vanilla extract
Instructions
Before you begin
- Place a metal mixing bowl and beaters in the freezer for 15 minutes. This is used for the filling.
GRAHAM CRACKER CRUST
- In a mixing bowl combine the graham cracker crumbs, brown sugar, and melted butter. Stir together until a thick mixture forms.1 1/2 cups (170g) graham cracker crumbs, 1/4 cup (54g) packed brown sugar, 6 Tbsp (86g) unsalted butter, melted
- Press the crust into an un-greased 8 or 9 inch springform pan. You can also use a pie pan. Use your fingers and the bottom of a flat cup (I like to use my 1/2 measuring cup) to evenly distribute the crust on the bottom and the sides of the pan. Make sure the crust mixture is really compacted.
- Place the crust in the freeze for 15 minutes before adding the filling. If you’re preparing the crust days or hours in advance, cover with foil or plastic wrap and place in the refrigerator.
No bake cheesecake filling
- In a mixing bowl, beat the cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy, 1-2 minutes. Set aside.16 oz (452g) full fat cream cheese, 1 1/2 cups (169g) powdered sugar
- Remove the metal mixing bowl from the freezer. Add the heavy whipping cream, 1/2 cup powdered sugar, fresh lemon juice and vanilla extract and beat with an electric mixer until the whipping cream has stiff peaks, about 4-5 minutes.2 cups (473g) heavy whipping cream, 1 Tbsp fresh lemon juice, 2 tsp vanilla extract
- Add the cream cheese to the whipped cream and mix them together on low speed for 1-2 minutes or just until you can’t tell which is the cream cheese and which is the whipped cream. Alternatively, you can fold them together with a spatula.
- Scoop the filling into the crust and smooth with a offset spatula. Cover in a cake keeper or with foil and place in the fridge to set for at least 6 hours - overnight if preferred.
- Before serving, remove the outer ring of the springform pan. Use a sharp knife to cut the cheesecake into slices. In order to cut perfectly crisp slices, be sure to clean your knife after every single cut. It can be annoying, but you will have the most perfect slices!
- Serve with your favorite fruit topping, homemade strawberry sauce, chocolate ganache, or chocolate whipped cream.
Video
Notes
How long does no bake cheesecake keep in the fridge?
You can store no bake cheesecake covered in the fridge for up to 5 days. Putting the cheesecake inside a cake keeper works great or you can cover the top with aluminum foil.
How to cut clean cheesecake slices?
In order to cut perfectly crisp slices, be sure to clean your knife after every single cut. It can be annoying, but you will have the most perfect slices!
Nutrition
Calories: 438kcal | Carbohydrates: 30g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 208mg | Potassium: 111mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1264IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg