Philadelphia No Bake Cheesecake Recipe
I tested this no bake cheesecake for over a week before perfecting it, running into every issue from runny filling to collapsed slices. The secret is all in the technique - whipping cream cheese separately from the whipped cream for the fluffiest, thickest texture. This recipe holds its shape, cuts into clean slices, and proves you don’t need gelatin for a stable no bake cheesecake. Trust me, I’ve tested every wrong way so you can succeed on the first try.
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
No Bake Cheesecake Filling
- 16 oz (452g) full fat cream cheese 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
- 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, whipped cream, or chocolate ganache.
Video
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