Best Philadelphia Cream Cheese No
Traditional cheesecake can be tricky for even experienced bakers. To make a beautiful cake without browning or cracks, you may find yourself perpetually experimenting with different tips and tricks from leaving it in the oven to creating a water bath. It can be complicated and frustrating to find that foolproof technique. This no-bake cheesecake made with cream cheese is so delicious with none of the hassles. Its much lighter than a traditional cheesecake more mousse-like in texture than cake-like. It takes less than 30 minutes to prepare, and youll have a guaranteed success. Plus, there are so many simple ways to customize it for a real top-tier dessert.
Ingredients & substitutes For This Cool Whip Cheesecake
- Graham Crackers: This ingredient makes the most classic cheesecake crust. You can substitute them out for the cookie crumb of your choice, like Oreo for a cookies-and-cream version.
- Brown Sugar: Brown sugar helps make the crust nice and sweet. You can replace it with more graham cracker crumbs and make the crust out of just crumbs and butter, but it wont have that extra caramel-y sweetness.
- Unsalted Butter: Melted butter helps bind graham cracker crumbs to form the crust.
- Heavy Cream: It gives your cheesecake that thick but fluffy texture. Substitute it with condensed milk for a real decadent cake, but do not use thinner milk like 2%.
- Cream Cheese:Philadelphia cream cheese works the best. Make sure to leave it out a few hours before you start baking to let it get to room temperature.
- Sour Cream: Sour Cream is another ingredient that really helps give this cake the perfect texture that is creamy but not runny. It also adds a very subtle tartness to the recipe.
- Sugar: Granulated white sugars is the best option for your No-Bake Cheesecake filling.
- Vanilla Extract: As always, a dash of vanilla goes into this cake. You can use artificial extract or pure vanilla.
- Optional Pie Filling for Topping: Pie filling is such a great way to easily add flare to your cheesecake. I used the cherry pie filling, but blueberry, strawberry and lemon are all such classic topping variations.
Philadelphia No Bake Cheesecake Recipe:
Philadelphia Cheesecake Recipe No Bake comes together with only 6 ingredients. It is creamy, delicious and comes together easily. The cheesecake creamy filling fills a graham cracker crust and then topped with your favorite topping.
Philadelphia No Bake Cheesecake Filling is a no fuss cheesecake. Traditionally cheesecake takes a lot of steps and tons of ingredients. There is always concern of the cheesecake cracking or cooking to long.
We love No Bake desserts and this cheesecake is one of our favorites to make. It is fool-proof and even my kids can help make it.
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Topping Ideas For A No
Theres a wide variety of options you can use to top a no-bake cheesecake. Its just a matter of personal preference, really, because whether youre a fan of sweet sauces, tart berries, or crunchy toppings, your cheesecake will still be impeccable. Here are some ideas:
- You cant go wrong with the classics chocolate and caramel.
- Any berry-based sauce is also perfect because it offers a nice tart contrast to the sweet cheesecake. Whether its blueberry, strawberry, raspberry, or cherry, its guaranteed to taste amazing.
- If you want something with a nice crunch, how about some chocolate chips and Reeses peanut butter cups? Those toppings will attract the kids and kids-at-heart in an instant.
How To Make Lemon Curd Cheesecake
To make the base use a food processor to whizz up the biscuits into crumbs. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set.
For the cheesecake filling use an electric hand whisk to mix together the cream cheese, lemon zest, lemon extract, lemon curd and icing sugar. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds its shape.
Smooth the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set, or for 4 hours. Remove it from the tin and smooth the sides. To decorate, pipe swirls of whipped cream around the edges, then fill the centre with lemon curd and add lemon zest on top of the cream.
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Why Is No Bake Lemon Cheesecake So Good
No bake cheesecake recipes have always been a firm favourite of mine but they can quite often be heavy and stodgy. Not this bad boy! I kid you not, every single person that had a slice exclaimed that this lemon cheesecake was ultra light, zingy yet creamy, cloud like and moreish! Thats not a bad review for a seriously easy dessert recipe is it?!
What Lemon Curd Should You Use
If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It’s easy and quick to make with only a few ingredients, it’s also creamy and silky smooth, and the flavour is incredible!
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Can This Cheesecake Be Made Gluten Free
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you’re using in the recipe in case of cross contamination, and especially if you are serving this cheesecake to someone with an allergy or intolerance.
How To Thaw Your Frozen Cheesecake
If you froze your whole cheesecake or individual cheesecake slices, you need to know how to properly thaw it.
Frozen cheesecake is best if its allowed to sit in the refrigerator overnight to thaw. Remove the aluminum foil, but be sure to leave it in its plastic wrap so that it doesnt absorb odors and flavors from other foods.
If you need your frozen cheesecake to thaw more quickly, you can allow it to sit on the counter for two to four hours to defrost. When defrosting your cheesecake, be sure to remove the foil, but leave it in the plastic wrap.
Are you in a bind and need your cheesecake thawed ASAP? You can use the microwave to thaw your frozen cheesecake, but you have to be super careful to do this.
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How To Turn A No Bake Lemon Cheesecake Into A Showstopper
I always see cheesecakes on the internet topped with these perfect, silky smooth swirls of whipped cream. But whenever I try it, the cream over whips and becomes grainy. Every time you touch whipped cream it seems to whip it some more even the act of squeezing it through a piping nozzle whips it and can cause it to look really unappetising.
My answer? Mini meringue nests! They have the most beautiful and perfect swirl without any of the potential errors or headaches. Look great too dont they? Im all about making life easier.
Even if youre not a lemon fan, you can still make good use of my meringue nest tip! Check out my no bake chocolate cheesecake recipe for example.
The Cheesecake Original Recipe
Although this recipe comes from South Africa, the origin of cheesecake goes back thousands of years to Ancient Greece. The first confirmed history of cheesecake comes from the island of Samos, in 2000 B.C. Later, the athletes of the first Olympic Games, in 776 B.C., found in this cheesecake the source of energy needed to compete.
The first original recipe dates back to 230 AD and is attributed to the writer Athenaeus. It is recorded as the oldest cheesecake recipe. The elaboration consisted, first, in crushing the cheese until it was smooth and creamy, then mixing the crushed cheese in a brass pan with honey and wheat flour, and, finally, it was heated until it became a dough. Then was set aside to cool and then served.
This cheesecake original recipe reached all the countries of Europe as the Roman Empire expanded throughout the continent. This gave rise to a great variety of cheesecake recipes, each one containing each region´s native ingredients.
And from Europe we took the cheesecake recipe to the United States where cream cheese became the signature American ingredient. In 1872, a New York dairy farmer, William Lawrence, tried to make a product similar to the French Neufchatel cheese. However, he accidentally discovered a process to create cream cheese. In 1880, this cream cheese began to be marketed under the name Philadelphia Cream Cheese.
HELLO FROM SPAIN!
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Philadelphia No Bake Cheesecake
This easy Philadelphia no bake cheesecake is a classic dessert that never goes out of style. Fabulous on its own or pair it with your favorite toppings.
This no bake Philadelphia cheesecake is one of those recipes everyone needs in their repertoire. An easy vanilla cheesecake that’s perfect to make ahead.
Serve it on its own to let the classic flavors shine. Or decorate to your heart’s content with everything from fresh seasonal fruit to a vibrant compote or curd, rich chocolate ganache or sticky caramel sauce. The possibilities are endless!
Of course if a whole cake is just too much cheesecake why not try making my no bake mini cheesecakes. Same great taste, but a miniature version!
Some No Bake Cheesecake Variations:
- Philadelphia No-Bake Lemon Cheesecake: You can add a small amount of lemon or like juice and/or zest into your final filling mixture for a tasty citrus flavor! Top it off with lemon or lime curd for even more citrus flavours.
- Philadelphia No Bake Oreo Cheesecake: Use Oreo cookie crumbs instead of graham crackers to make the crust for a Cookies N Cream No-Bake Cheesecake. Decorate cookies, or an extra sprinkling of crumbs.
- Philly Style No-Bake Cheesecake with Condensed Milk: You can swap out the heavy cream for condensed milk for a real decant version of this cheesecake. The thicker milk will give your cheesecake a really rich texture – just omit the powdered sugar so that it is not overly sweet.
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How Do You Make Sure The Cheesecake Sets
When youre mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If its sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. Its also very important to use full fat cream cheese and double cream , as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, Id suggest a minimum of 4 hours.
How Long Does The Cheesecake Last And Can It Be Frozen
The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake , however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won’t be as nice. Once it’s set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you’d like some cheesecake!
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How Do I Make My No Bake Cheesecake Firmer
To make your cheesecake firmer you can let it set for longer. Overnight or even two nights is usually best. Or next time you can add some gelatine or vegetarian alternative like agar agar to help it set firmer. See my posts on passion fruit cheesecake and no bake mango cheesecake for how to use these options respectively.
How To Make Philadelphia No Bake Cheesecake:
- Mix together ingredients In a large mixing bowl, beat together the cream cheese, sour cream, powdered sugar and vanilla extract with a hand held mixer until smooth.
- Add Cool Whip Then gently fold in the cool whip.
- Pour mixture into pie crust, spread it out evenly, and chill several hours .
- Cool, Serve and Enjoy After chilling for several hours, top with your favorite cheesecake topping and enjoy.
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How Do You Remove A No
I prefer to use a loose-bottomed tin when I make cheesecake. It makes it much easier to lift the cheesecake out without any sticking or mess.
Even then, I leave it to set completely before taking it out, so that its firmer and easier to move. I also keep it on the base and use that as a plate.
If you want to move it, gently run a spatula under the cheesecake to loosen it up, and if youve got one use a cake lifter to move it.
What Exactly Is A No
Traditional cheesecake is baked in an oven. This type of baked cheesecake dessert, including New York Style Cheesecake, has eggs in it.
This easy cheesecake recipe uses a whipped cream product like Cool Whip to make the batter firm and get that wondrous cheesecake texture that we all know and love.
A no-bake homemade cheesecake is a great dessert option for home cooks who want to make a dessert that everyone will love. Even if you dont have an oven at home, you can make a no-bake cheesecake.
Also, a no-bake cheesecake Philadelphia style is perfect for beginner cooks who need some wins that will help build their kitchen confidence. Its nearly impossible to make mistakes with a no-bake cheesecake.
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How Long To Thaw Cheesecake:
When you are ready to thaw your cheesecake, we recommend thawing in the refrigerator overnight. Keep the plastic on the cheesecake so it doesnt absorb any odors in the fridge.
You can also place cheesecake on the counter and it will thaw in about 2 to 4 hours. It will depend on the size of the cheesecake, but you can always check it. Remove the foil while it is thawing.
Top With Whipped Cream
No bake Philadelphia cheesecake is a classic dessert that is quick and easy to make. It only takes six ingredients and comes together in less than 10 minutes.
The no bake Philadelphia cheesecake is a lighter, mousse-like dessert with a creamy center. It can be topped with your favorite toppings or served alone.
This no bake cheesecake is delicious and perfect for summer days. When you top it with whipped cream, youll be sure to enjoy this dessert.
Philadelphia cheesecake is usually made from cream cheese, sour cream, and lemon juice. If you dont have any of these ingredients on hand, you can substitute them. You can also substitute Greek yogurt for sour cream and use sweetened condensed milk as a sugar substitute.
Philadelphia no bake cheesecake is perfect for those who dont like the traditional cheesecake texture. In addition, you can freeze it in individual slices and serve it chilled or frozen.
One of the best parts about this no bake Philadelphia cheesecake is that its not too sweet. You can add fresh fruit to it for a more flavorful treat. For a delicious summer treat, you can also try adding fresh strawberries to the cheesecake mix.
There are many different recipes for this type of cheesecake. Some of them use a graham cracker crust. Others use a chocolate chip cookie. Other toppings you can choose include melted chocolate, caramel, or fresh fruit.
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Can I Freeze No
Yes, it freezes very well once the cake has set. You can freeze it either in slices or as a whole, but double wrap in plastic wrap before covering with tinfoil. It is best to eat your cake within a month, though it should last up to two. To defrost it, just leave it overnight in the refrigerator. Do not microwave it or it will become runny!
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How To Make Easy No Bake Lemon Cheesecake
You are going to want to start by letting your cream cheese sit out to soften at room temperature. Do not skip this step! It is key to getting a creamy filling.
Next, start adding your cream cheese and other ingredients to the bowl.
The filling is three ingredients: cream cheese, sweetened condensed milk and lemon .
Next, you are going to beat everything together. You have options here. You can use a stand mixer, a hand mixer or even a blender. I am using a hand mixer to help show you as clearly as possible how to make this recipe and what to expect.
When you start beating the filling, start on low to prevent splashing yourself. Then slowly increase your mixer speed to medium-high. After a minute or so, it will still look chunky, like this.
No worries, friends! Just keep that mixer working a few minutes until it gets creamy like this.
After you get your filling looking creamy, you will transfer it to a graham cracker pie crust. I am using a store-bought one, but feel free to use a homemade one if you prefer.
Use a spatula to smooth everything around.
Then I like to reserve some of the lemon zest to sprinkle on top.
Last, you will want to let it set up in the refrigerator until everything is solid. This process should take at least 3 to 4 hours.
Of course, it can sit in the fridge longer, if need be. When it is set, it comes out in perfect slices, just like this.
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