Philadelphia No Bake Cheesecake Ingredients

Minute No Bake Cheesecake Recipe

This easy cheesecake recipe goes together quickly, and cant really be messed up.When making this recipe, I recommend buying a brand name cream cheese, I normally use Philadelphia brand, you could use a store brand, but sometimes I find store brand cream cheese makes a runnier cheesecake.

I make this recipe in my KitchenAid stand mixer. If you dont have a stand mixer, you could make it with a handheld mixer. Once we spent Thanksgiving in a job site trailer in Utah, on my husbands job location, and I made this pie with a fork, it was lumpy but still fantastic.

Set two 8 ounce bricks of cream cheese out on the counter to soften. I recommend taking them out of the cardboard container. You want the cream cheese to be at room temp, this will make a smoother cheesecake filling. If you are in a hurry and dont care about lumpy cheesecake filling, Ive been there and done that, you can use cream cheese straight out the frig.

What Ingredients Do You Need For A Philadelphia Cheesecake Recipe No Bake

Here are the ingredients you will need for your no bake cheesecake recipe.

For the Crust

Graham Cracker Crumbs, Butter, and Granulated Sugar. Combine the ingredients and press into a pie pan. Chill in the refrigerator while you make the filling 30-60 minutes to set. If you are in a hurry, place the pie tin in the freezer for 10 minutes to set up. Proceed with the rest of your recipe.

No Bake Cheesecake Filling

Just 4 simple ingredients are needed. In a medium bowl combine Granulated Sugar, Whipped Topping or Whipping Cream , Softened Room Temperature Cream Cheese, and Pure Vanilla Extract. Using a hand-held mixer combine the sugar, vanilla extract, and cream cheese at low speed until creamy and well combined. Fold in the whipped topping.

Transfer to the chilled pie crust. Place in the refrigerator 30-60 minutes to set.

Serve with your favorite topping on individual cheesecake slices.

How To Make These Philadelphia No Bake Mini Cheesecakes

Once youve got both the filling and the crust ready, youve got 2 options:

• make a one cheesecake or
• make 8 mini cheesecakes.

Either way, youll add the crust ingredients first, press them down tightly together until that mixture looks like crust. Add the filling on top and flatten with a silicone spatula or the backside of a spoon can work too.

If you choose to use silicone muffin cups as I did for the mini cheesecakes, I recommend you freeze the cheesecakes for an hour, then take off the liners and store the cheesecakes in the fridge or freeze again.

If you make a bigger cheesecake, use a springform and you might actually find using parchment paper helpful . In that case, leave the cheesecake in the fridge for at least 3-4 hours.

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To make the cheesecake base

• Line the base and sides of a springform tin with baking paper.
• Break up the cookies and blitz briefly in a food processor into crumbs.
• Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
• Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
• Pour into lined springform tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
• Chill in fridge for at least one hour and up to overnight.

To make the cheesecake filling

• NB Make sure your cream cheese is at room temperature.
• Whip the cream until firm peaks form. In a separate bowl add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
• Gently fold the whipped cream into the cream cheese mix until well combined.
• Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.
• To serve remove from the spring form pan, pop onto a plate and enjoy! Decorate to your hearts content or gobble it up as it is. Delicious!

Thick & Sturdy Graham Cracker Crust

This is a no-bake graham cracker crust. Its thick, crunchy, and sets up beautifully even without baking! There are only 3 ingredients required: graham cracker crumbs, melted butter, and brown sugar. I usually use granulated sugar in graham cracker crust, but prefer brown sugar in this recipe. The moisture in brown sugar helps solidify the crust. Pack it into a 9-inch springform pan, then place in the freezer while you prepare the filling.

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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.

What Is Philadelphia No Bake Cheesecake

Philadelphia No-Bake Cheesecake is a pretty common take on the delicious dessert that requires zero baking. The name is a reference to the cheesecake version marketed by the Philadelphia cream cheese brand and nothing to do with the city. It is simply a cheesecake that requires NO baking. It has NO eggs and NO gelatin, yet it still has plenty of cream cheese to keep that tangy flavor. Its much lighter than a traditional cheesecake more mousse-like in texture than cake-like. Cream cheese is blended into a sweet filling that simply needs to set in the fridge before being served. It is much lighter than a baked New York style cheesecake, but every bit as delicious.

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Baking A Graham Cracker Crust

If you choose to bake your crust, it will be less prone to crumbling when the pie is sliced. It only takes a few minutes of time to set in the oven. Once the graham cracker crust ingredients are mixed and pressed into your pie pan, make for 6-9 minutes in a pre-heated oven at 375 degrees Fahrenheit.

When adding this no-bake cheesecake filling, make sure that the crust is completely cook before adding the filling.

How To Make Philadelphia No Bake Cheesecake

Now, the steps required to make this Philadelphia no bake cheesecake recipe are super simple. Even if you’ve never made cheesecake before, you’ll find this to be a breeze and turn out perfect.

Keep in mind that although this recipe only takes about 10 minutes to make, the cheesecake will have to chill in the fridge for a few hours.

So, you’ll want to plan accordingly if you’re serving it that day. But if you don’t need it for a few days, you can totally make it ahead of time – more on that later.

Now, let’s stop wasting time and get into it!

Step 1: Make The Cheesecake Filling

First, you’ll make the smooth and creamy cheesecake filling.

To do that, add the Philadelphia cream cheese, sour cream, granulated sugar, and pure vanilla extract to a large mixing bowl.

Then, using an electric mixer, mix all of these ingredients together until they’re soft and creamy and peaks just begin to form.

Step 2: Fold in The Cool Whip

After the cheesecake mixture is combined, you can complete the filling.

So, add the cool whip to the bowl and gently fold it into the cream cheese mixture with a rubber spatula until it just combines. Just keep in mind you don’t want to overmix the filling.

Step 3: Assemble The No Bake Cheesecake

To finish up, pour the cheesecake filling on top of the graham cracker crust.

Finally, take the chilled cheesecake out of the fridge, slice it, and enjoy!

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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.

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.

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How To Make Philadelphia Cheesecake Step By Step

• Crush the shortbread biscuits in a food processor, or put them in a plastic sandwich bag and use a rolling pin to break them up .
• Stir the biscuit crumbs in a bowl with the melted butter.
• Scoop the crumbs into the tin and push down gently with the back of a spoon to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.

• In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved.
• Stir in 1 teaspoon of vanilla extract or vanilla bean paste if you want to go extra fancy.

• In a bowl whip the double cream / heavy cream until thick and has soft peaks.
• Sieve the icing sugar into the cream cheese.

• Combine the cream cheese and double cream until combined. Dont over mix.
• Spoon the mixture into the cake tin and level off. Place it in the fridge for at least an hour.

No Bake Cheesecake Recipe

Creamy and smooth, this No Bake Cheesecake is the perfect summer dessert. A sweet cheesecake filling is set inside a graham cracker crust for an irresistible classic dessert. Top it with pie filling to take it up another notch!

Looking for more no bake recipes? Check out this No-Bake Nutella Cheesecake, these No Bake Haystacks, or this Red Velvet No Bake Cheesecake.

I think that no-bake cheesecake was the very first kind of cheesecake I ever made. In fact, it was probably one of the first and only desserts I made when I moved away from home and was on my own. Its one of those desserts that pretty much anyone can make without messing it up. Which is one reason this recipe is one that everyone needs!

And before I get into the recipe, I do realize that this recipe isnt completely no bake. You can totally use a store bought crust for this making it 100% no bake. But I usually always have the ingredients on hand to make my own, and a graham cracker crust is really so easy that I prefer to just make my own. But you can do what is easiest for you!

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Add The Double Cream And Whisk Until Thick

Philadelphia no bake cheesecake recipe uk. Combine the biscuit crumbs and melted butter and press into the base of an 18 cm loose bottomed cake tin and chill whilst preparing the filling. Let it cool completely before you pour in the filling. Tip the marscapone cheese, cream and sugar into a bowl and mix it together until well mixed and smooth.

To serve, take the cheesecake out of the tin and place onto a plate. A base of sorts, a filling of sorts, and something to decorate. A little slice of heaven!

Baking it in the oven at 350°f for about 10 minutes, or until golden, gives the crust more flavor and stability. In a separate bowl, beat heavy cream with sugar, vanilla extract and almond extract to soft peaks. Then pour in some lemon juice and continue to stir until it is smooth.

If you want you could also bake the crust. Set your cream cheese aside first to allow it to. To one half, add the melted dark chocolate and mix together.

Split the mixtures into two bowls. The icing sugar also helps keep it firm, as well as, surprisingly, the lemon juice. Next add 2 tbs of salted caramel sauce to a small saucepan and melt over a low heat on the hob.

Baking the keto cheesecake crust. Add a lotus biscoff biscuit to your cheesecakes then drizzle the warm, melty dripping salted. Cut one of the flakes into bite size chunks and roughly crumble the other.

The double cream needs to be whisked until its really thick, as this is crucial for the stability of the cheesecake.

Why Did My No Bake Cheesecake Not Set

A couple of reasons. The first is it hasn’t been left in the fridge for long enough. The absolute minimum time needed to set a no bake cheesecake is four hours. However it’s much safer to make it the night beforehand and let it set overnight for at least 12 hours. Second, the cream may not have been whipped to stiff peaks – this can lead to runny cheesecake.

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How Do You Make A No Bake Cheesecake

Best No Bake Cheesecake

• 500gramsPhiladelphia cream cheese
• 300gramswhipping cream

Filling

• Squeeze 100 ml of lemon juice.
• Pour the condensed milk and the lemon juice into a bowl. Stir until well combined. Set aside.
• In a separate bowl, add Philadelphia cream and a teaspoon of vanilla extract. Whisk all together with a hand held mixer. Set aside.
• In another bowl, whip heavy whipping cream with the hand held mixer until stiff.
• Add the condensed milk mixture into the Philadelphia cheese mixture, then beat on low speed until combined.
• Add in the whipped cream little by little and mix with a spatula with folding movements until well integrated.

Biscuit Base

• Crush 14 digestive biscuits previously mixed with 2 teaspoons of softened butter.
• Line 10 inch cake pan with parchment paper, so later the cake won´t stick to the pan.

Assembly

• Place the crushed biscuit in the cake pan and press it down firmly with the back of a spoon.
• Pour the mixture and spread it evenly with the spatula.
• Put the assembled cake in the refrigerator for 3 hours to give it consistency. Take it out of the refrigerator 1/2 hour before serving, so you will be delighted by its incredible creaminess. Et voilà! This delicious cheesecake is ready to conquer your palates!

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