Learn how to make fool proof no bake cheesecake without condensed milk or gelatin that is fluffy and rich! This can be served with any topping - fresh fruit, cherry pie filling, or chocolate ganache!
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Prep Time 30minutes
Additional Time 6hours
Total Time 6hours30minutes
1 ½cupsgraham cracker crumbsabout 9 graham crackers
¼cuppacked brown sugar
6tbspunsalted butter, melted3/4 stick
No Bake Cheesecake Filling
2packagesfull fat cream cheese8 oz each, room temperature
2cupsheavy whipping creamequal to 1 pint
1 ½cupspowdered sugardivided into 1 cup and 1/2 cup
1tbspfresh lemon juice
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.
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.
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.
Add the cream cheese to the whipped cream and mix them together on low speed for 30 seconds 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!
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.
Can I substitute cool whip in place of homemade whipped cream?
Yes, you can. Although I love the taste that the homemade whipped creams gives to the recipe and it really helps to thicken the cheesecake, you can use two 8 oz containers of cool whip.
Can I use a store bought crust?
Yes! Any store bought graham cracker crust will work!
Can you freeze a no bake cheesecake?
Let’s tease this question apart. I do not recommend freezing the cheesecake in order to speed up the chilling process that happens in the fridge. Freezing the cheesecake will change the texture.However, you can freeze the entire cheesecake to use at a later point in time. Make sure the cheesecake is wrapped well in plastic wrap and placed in a ziploc bag or wrap the plastic wrap with aluminum foil. To thaw the cheesecake, remove it from the freezer and remove all the wrapping. Place the cheesecake inside a cake keeper and keep it in the fridge overnight to thaw.
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!