Philadelphia No Bake Cheesecake
This classic Philadelphia No Bake Cheesecake delivers a silky smooth, tangy cream cheese filling with a buttery graham cracker crust, all without turning on the oven. It's an incredibly reliable, foolproof dessert perfect for holidays, cookouts, or any gathering.
Equipment
- 9-inch springform pan - recommended for easy removal; a 9-inch pie dish also works
- Stand mixer or electric hand mixer - stand mixer makes whipping cream and beating cream cheese significantly easier
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula - for folding and scraping
- Measuring cups
- Measuring spoons
- Offset spatula - for smoothing the filling
- Plastic wrap or aluminum foil - for covering during chilling
- Food processor or zip-lock bag with rolling pin - for crushing graham crackers
Ingredients
- 2 cups graham cracker crumbs - 200g, about 14-15 full crackers
- 1/3 cup granulated sugar - 75g
- 1/2 cup unsalted butter - 115g, melted
For the Cheesecake Filling
- 24 oz Philadelphia cream cheese - 680g, full-fat block style, softened to room temperature
- 1 cup powdered sugar - 115g, sifted
- 1/2 cup sour cream - 115g, full-fat, at room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup heavy whipping cream - 240ml, cold
For the Topping (Optional)
- 21 oz cherry pie filling - 595g, 1 can; or use fresh berries, caramel sauce, or chocolate ganache as desired
Instructions
- In a medium bowl, combine 2 cups graham cracker crumbs and 1/3 cup granulated sugar. Pour in 1/2 cup melted unsalted butter and mix until all crumbs are moistened and the mixture holds together when pressed.
- Transfer the crumb mixture to a lightly greased 9-inch springform pan. Press firmly and evenly into the bottom and about 1 inch up the sides using the flat bottom of a measuring cup. Refrigerate for at least 30 minutes.
- In a chilled mixing bowl, beat 1 cup of cold heavy whipping cream on medium-high speed for 2-4 minutes until stiff peaks form. Set aside in the refrigerator.
- In a large mixing bowl, beat 24 oz of softened full-fat cream cheese on medium speed for 2-3 minutes until completely smooth and creamy, scraping down the sides frequently.
- Add 1 cup sifted powdered sugar and beat for 1-2 minutes until fluffy. Mix in 1/2 cup sour cream until fully incorporated. Add 2 teaspoons vanilla extract and 1 tablespoon lemon juice, mixing on low speed until just combined.
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Fold in the remaining whipped cream in two additions using a light, sweeping motion from the bottom to the top until no white streaks remain.
- Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any air bubbles.
- Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4-6 hours, or preferably overnight (8-12 hours), until the filling is completely firm and set.
- Before serving, run a thin knife around the edge of the pan to release the cheesecake from the springform ring. Top with your desired topping such as cherry pie filling, fresh berries, or caramel sauce. Slice with a sharp knife, wiping the blade clean between cuts.
Notes
- Use full-fat block cream cheese: This is non-negotiable for the proper texture. Spreadable tub cream cheese contains stabilizers and extra moisture that will prevent the filling from setting up correctly.
- Properly soften your cream cheese: Leave it out at room temperature for at least 45 minutes to an hour. Do not microwave, as uneven heating can melt it and ruin the filling texture.
- Chill your bowl and cream: For the stiffest peaks, place your mixing bowl and beaters in the freezer for 10 minutes before whipping the heavy cream, especially in a warm kitchen.
- Fold, don't stir: Be gentle when combining the whipped cream into the cream cheese base. Stirring will deflate the air and result in a dense filling, while folding preserves the mousse-like texture.
- Chill overnight for best results: While the cheesecake is technically ready in 4-6 hours, an overnight rest yields a noticeably firmer, cleaner slice with a more developed flavor.
- Add toppings just before serving: Wet toppings like fruit compotes can release liquid over time and make the cheesecake surface soggy. Add them right before you plan to serve.
- Making it gluten-free: This filling is naturally gluten-free. Simply swap the graham cracker crust for a certified gluten-free alternative or crushed gluten-free cookies.
- Storage: Keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the whole cheesecake (without toppings) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
- Flavor variations: This base recipe is incredibly versatile. Try adding lemon zest, melted chocolate, pumpkin puree, or crushed Oreos to the filling for a quick and delicious twist.