Philadelphia No-Bake Cheesecake is the ultimate creamy, dreamy dessert that requires zero oven time. Made with the iconic Philadelphia cream cheese, this cheesecake has a silky texture, sweet tang, and buttery graham cracker crust that comes together in just minutes. It’s the perfect make-ahead dessert for holidays, parties, or whenever you need a simple yet indulgent treat.
Why You’ll Love This Recipe
This no-bake cheesecake is foolproof, fast, and incredibly satisfying. With just a handful of ingredients and no baking required, it’s a go-to dessert for busy days or hot weather when you want something sweet without turning on the oven. The texture is smooth and fluffy, and the flavor is rich with the unmistakable taste of Philadelphia cream cheese.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Philadelphia cream cheese (softened)
- Granulated sugar
- Vanilla extract
- Whipped topping (like Cool Whip) or homemade whipped cream
- Graham cracker crumbs
- Unsalted butter (melted)
- Optional toppings: fresh berries, fruit compote, chocolate sauce, or pie filling
directions
- In a bowl, combine graham cracker crumbs and melted butter. Mix until evenly coated.
- Press the mixture into the bottom of a 9-inch pie dish or springform pan to form the crust. Chill in the fridge while you prepare the filling.
- In a large bowl, beat the softened Philadelphia cream cheese with sugar and vanilla until smooth and creamy.
- Fold in the whipped topping gently until fully combined and fluffy.
- Spoon the filling over the crust and spread evenly with a spatula.
- Refrigerate for at least 4 hours or until fully set (overnight is best).
- Before serving, add your desired toppings such as fruit, sauce, or whipped cream.
Servings and timing
This recipe yields 8 servings.
Prep time: 15 minutes
Chill time: 4 hours
Total time: 4 hours 15 minutes
Variations
- Chocolate version: Add cocoa powder or melted chocolate to the filling for a chocolate cheesecake.
- Citrus twist: Mix in lemon or lime zest and juice for a zesty, refreshing flavor.
- Berry swirl: Fold in fruit preserves or jam before chilling for a marbled effect.
- Mini cheesecakes: Use a muffin tin with liners to create individual no-bake cheesecakes.
- Nut crust: Replace graham crackers with crushed almonds, pecans, or walnuts.
storage/reheating
Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake without toppings for up to 1 month. Thaw in the refrigerator overnight before serving. This dessert does not require reheating.
FAQs
Do I need to bake the crust?
No, this is a fully no-bake recipe—just chill the crust before adding the filling.
Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream works perfectly. Just whip heavy cream with a bit of sugar until stiff peaks form.
Can I make this ahead of time?
Absolutely! It’s best when made at least 4 hours in advance or the day before serving.
How do I keep the filling from being too soft?
Make sure to chill the cheesecake long enough and don’t overmix the whipped topping.
What toppings go well with this cheesecake?
Fresh berries, cherry pie filling, caramel, chocolate drizzle, or lemon curd are all excellent choices.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese provides the best flavor and texture.
Can I use a store-bought crust?
Yes, store-bought graham cracker crusts are a great shortcut if you’re short on time.
How do I make it firmer?
Add a bit of gelatin dissolved in water to the filling for extra firmness if needed.
Can I freeze individual slices?
Yes, wrap them well and freeze for up to 1 month. Thaw in the fridge before eating.
Is this recipe gluten-free?
Use gluten-free graham crackers or another gluten-free crust alternative to make it gluten-free.
Conclusion
Philadelphia No-Bake Cheesecake is an effortlessly elegant dessert that delivers big on flavor with minimal effort. Creamy, cool, and perfectly sweet, it’s a versatile recipe you can customize and serve year-round. Whether topped with fruit or chocolate, this no-bake classic is sure to become a favorite in your dessert rotation.
Philadelphia No-Bake Cheesecake
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This no-bake cheesecake is rich, creamy, and incredibly easy to make. With a buttery graham cracker crust and a silky-smooth cream cheese filling, it’s the perfect dessert for any occasion — no oven required.
Ingredients
For the crust:
-
1 1/2 cups graham cracker crumbs
-
1/3 cup granulated sugar
-
1/2 cup unsalted butter, melted
For the filling:
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16 oz (2 packages) cream cheese, softened
-
1 cup powdered sugar
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1 teaspoon vanilla extract
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1 tablespoon lemon juice
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1 cup heavy whipping cream, cold
Instructions
-
Make the crust:
In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in melted butter and mix until everything is evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while you make the filling. -
Prepare the filling:
In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Mix until well combined and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. -
Assemble and chill:
Spread the filling evenly over the prepared crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
-
Serve:
Once chilled and firm, release the cheesecake from the springform pan. Slice and serve plain or with your favorite toppings like fresh fruit, berry compote, or whipped cream.
Notes
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You can use store-bought graham cracker crust for convenience.
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For extra flavor, try mixing a bit of lemon zest into the filling.
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The cheesecake keeps well in the fridge for up to 5 days.
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