Philadelphia No-Bake Cheesecake Wonder in 12 Easy Steps

This delicious homemade Philadelphia No-Bake Cheesecake recipe uses just a few simple ingredients to make a tasty dessert.

This easy dessert is different from a regular cheesecake because it doesn’t need to be baked, but it still turns out as a perfect no-bake cheesecake.

This yummy no-bake dessert is great for the upcoming Holiday season or Easter weekend. You can enjoy it with whipped cream, fresh fruit or berries, or any of your favorite toppings.

“Don’t miss out on the Maggiano’s Gigi Butter Cake—creamy, dreamy, and effortlessly delicious!”

Recipe Testing

When testing this recipe, I knew I didn’t want a no-bake cheesecake with gelatine or condensed milk. I’ve made cheesecakes with condensed milk before, and while they taste great, they never set firm enough to cut into nice slices.

Whipped heavy cream can set up nicely in the fridge and will help the cheesecake hold its shape.

Other than that, I wanted to use 3 blocks of cream cheese and 1 cup of cream. Many recipes use more than a cup of cream, but I wanted to keep it simple with just one cup.

I also needed to adjust the amount of lemon juice and sugar to get the perfect creamy texture. I wanted it to be creamy without being too sweet and to have a nice tang, similar to a traditional cheesecake. After a few tests, I think I’ve found the best cream cheese filling for this easy cheesecake recipe.

Ingredients

Here are notes on the ingredients used to make Philadelphia No-Bake Cheesecake, please refer to the recipe card for full quantities.

Crust
You can use Graham crackers, digestive biscuits, or plain vanilla biscuits like Marie biscuits or vanilla wine biscuits to make the crust for your cheesecake. For the cheesecake crust shown in the photos, I used plain vanilla biscuits. For a festive twist, you can use Biscoff biscuits for the crust. Melted butter holds the biscuit crumbs together for the crust, but you can substitute it with baking margarine if you prefer.

Philadelphia Cream Cheese
Philadelphia Cream Cheese is my go-to for making cheesecakes, cream cheese frosting, or baking in general. In the USA, the blocks are 8 ounces (226 grams), while in New Zealand and Australia, they are 250 grams (8.8 ounces). Make sure to check the weight of your blocks.

Heavy Cream
Heavy cream or whipping cream is used to lighten the cream cheese filling and give it a nice, creamy texture we love in no-bake cheesecakes. Ensure your cream has at least 35% milk fat.

Lemon Juice
Lemon juice (fresh is preferred, but bottled works too) helps stabilize the cheesecake and adds a delightful tang.

White Sugar
White sugar (granulated or caster sugar) adds sweetness without affecting the flavor of the cream cheese, cream, and lemon juice in the filling.

Icing Sugar
Icing sugar, powdered sugar, or confectioner’s sugar is used to slightly sweeten and stabilize the whipped cream. I initially used half a cup but reduced it to a third to ensure the filling wasn’t too sweet.

Vanilla Extract
Vanilla extract enhances the flavors of the other ingredients in this easy recipe.

Weighing and Measuring Ingredients

Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

However, check out the recipe card for cup measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.

Philadelphia No-Bake Cheesecake Step-By-Step Instructions

Step 1: Let the cream cheese sit out at room temperature to soften. This makes it easier to mix into a smooth base for the dessert. If you’re baking the biscuit base, preheat your oven to 180°C (350°F).

Note: Baking the biscuit base adds flavor and helps the crust release better from the pan.

Step 2: Melt the butter and let it cool.

Step 3: Crush or process the Graham crackers or biscuits until they look like fine sand. Mix these crumbs with sugar (if using Graham crackers) and the melted butter until all crumbs are coated.

Step 4: Press the biscuit crumbs into the bottom of an 8- or 9-inch springform pan or loose-bottomed cake pan. Use the back of a spoon to press the crumbs up the sides of the pan, about an inch high.

Note: I used an 8-inch cake pan and didn’t grease it because it’s non-stick. For a springform pan, lining the bottom with baking paper helps with easy removal. Be patient while pressing the crumbs—they might fall off or stick to your spoon, but a well-pressed base is important.

Step 5: Press the remaining crumbs into the bottom of the pan. Smooth it out with the back of a spoon and use the bottom of a measuring cup to press it down firmly.

Step 6: If you’re baking the base, bake it for 10 minutes, then let it cool while you prepare the filling. If not baking, chill the crust in the fridge for 30 minutes to an hour.

Step 7: In a large bowl or stand mixer, beat the room-temperature cream cheese, vanilla extract, lemon juice, and granulated sugar on medium speed until smooth, about 3-5 minutes. Scrape down the sides of the bowl as needed.

Step 8: In another bowl, whip the heavy cream until soft peaks form. Add the icing sugar and whip until stiff peaks form.

Step 9: Fold the whipped cream into the cream cheese mixture gently using a large spoon or spatula.

Step 10: Spoon the filling into the cooled crust and smooth it out. Refrigerate for at least 6-8 hours, or preferably overnight.

Step 11: To remove the cheesecake from the pan, gently warm the sides and bottom with a Chef’s torch or a warm cloth. Release the sides of the pan slowly. If you didn’t use baking paper, work carefully to release the bottom and lift it off with two spatulas.

Note: If you didn’t bake the base, it might be harder to remove. You might need to cut the cake directly on the pan.

Step 12: Use a sharp knife to slice the Philadelphia No-Bake Cheesecake. Clean the knife between slices for clean cuts. Serve with fresh fruit, berries, whipped cream, berry compote, or chocolate ganache.

Expert Tips for This Recipe

• Biscuit Crust: I prefer baking the biscuit crust for added flavor and better release, but an unbaked crust works just as well.
• Lining the Pan: To make it easier to release the cheesecake from the pan, line the bottom of the springform pan with parchment paper. Cut a piece of baking paper about 2 inches (5 cm) larger than the pan. Crinkle it into a ball, then press it into the bottom of the pan, fitting it into the corners. Clip the sides of the pan over the paper.
• Room-Temperature Cream Cheese: Use cream cheese that’s at room temperature to ensure a smooth filling.
• Make-Ahead: This cheesecake is perfect for special occasions. Make it the morning or day before the event for the best results.
• Storage: Store the cheesecake in the fridge and slice it straight out of the fridge. It becomes softer if left at room temperature for too long.
• Serving: Top your Philadelphia no-bake cheesecake with your favorite toppings!

Storage and Freezing

• Refrigeration: This Philadelphia No-Bake Cheesecake can be stored in the fridge for up to a week. Keep it in the fridge until you’re ready to slice it, as the filling will soften if left at room temperature for too long.
• Freezing: Leftover slices can be frozen in an airtight container for up to 30 days. Thaw the slices in the fridge overnight before serving.
• Berry Compote: Store berry compote in the fridge for up to a week or freeze it for up to a month.

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Philadelphia No-Bake Cheesecake Wonder in 12 Easy Steps

Author: thekitchenclicks Cooking Method: No-Bake Cuisine: American Recipe Keys: Nut Free Quick Meals Vegetarian Meals

Prep Time 30 mins Cook Time 10 mins Rest Time 390 mins Total Time 7 hrs 10 mins

Cooking Temp: 180  C Servings: 12 Estimated Cost: $ 20 Calories: 493

Best Season: Summer

Description

Indulge in the creamy, dreamy goodness of this Philadelphia No-Bake Cheesecake—a dessert that’s as easy to make as it is delicious. With just a few simple ingredients, this no-bake treat is perfect for any occasion, from holiday celebrations to casual weekend gatherings. Whether topped with fresh berries, whipped cream, or a tangy berry compote, this cheesecake is sure to impress without the need for an oven. Prepare it ahead of time and enjoy a hassle-free dessert that's rich, creamy, and bursting with flavor.

What You'll Need

Scale

1/2x 1x 2x 3x

Crust

• 2 cups Graham cracker crumbs ((or biscuit crumbs *Note 1))

• 6 tablespoons White granulated sugar (caster sugar - Note 2) ((caster sugar - Note 2))
• 8 tablespoons Butter

Cheesecake Filling

• 24 ounces Cream cheese ((*Note 3))
• ¹⁄₂ cup White granulated sugar ((caster sugar))
• ¹⁄₄ cup Lemon juice ((fresh or bottled, *note 4))
• 2 teaspoons Vanilla extract
• 1 cup Cream ((cold, heavy, or whipping cream*Note 5))
• ¹⁄₃ cup Icing sugar ((powdered sugar or confectioner's sugar))

Berry Compote

• 2 cups Berries ((fresh or frozen *Note 6))
• ¹⁄₄ cup White granulated sugar
• 1 tablespoon Lemon juice ((fresh or bottled))

Step-by-Step Instructions

1. Step 1:

   Let the cream cheese sit out at room temperature to soften. This makes it easier to mix into a smooth base for the dessert. If you’re baking the biscuit base, preheat your oven to 180°C (350°F).

   Note: Baking the biscuit base adds flavor and helps the crust release better from the pan.

2. Step 2:

   Melt the butter and let it cool.

3. Step 3:

   Crush or process the Graham crackers or biscuits until they look like fine sand. Mix these crumbs with sugar (if using Graham crackers) and the melted butter until all crumbs are coated.

4. Step 4:

   Press the biscuit crumbs into the bottom of an 8- or 9-inch springform pan or loose-bottomed cake pan. Use the back of a spoon to press the crumbs up the sides of the pan, about an inch high.

   Note: I used an 8-inch cake pan and didn't grease it because it’s non-stick. For a springform pan, lining the bottom with baking paper helps with easy removal. Be patient while pressing the crumbs—they might fall off or stick to your spoon, but a well-pressed base is important.

5. Step 5:

   Step 6: If you’re baking the base, bake it for 10 minutes, then let it cool while you prepare the filling. If not baking, chill the crust in the fridge for 30 minutes to an hour.

6. Step 6:

   If you’re baking the base, bake it for 10 minutes, then let it cool while you prepare the filling. If not baking, chill the crust in the fridge for 30 minutes to an hour.

7. Step 7:

   In a large bowl or stand mixer, beat the room-temperature cream cheese, vanilla extract, lemon juice, and granulated sugar on medium speed until smooth, about 3-5 minutes. Scrape down the sides of the bowl as needed.

8. Step 8:

   In another bowl, whip the heavy cream until soft peaks form. Add the icing sugar and whip until stiff peaks form.

9. Step 9:

   Fold the whipped cream into the cream cheese mixture gently using a large spoon or spatula.

10. Step 10:

    Spoon the filling into the cooled crust and smooth it out. Refrigerate for at least 6-8 hours, or preferably overnight.

11. Step 11:

    To remove the cheesecake from the pan, gently warm the sides and bottom with a Chef’s torch or a warm cloth. Release the sides of the pan slowly. If you didn’t use baking paper, work carefully to release the bottom and lift it off with two spatulas.

    Note: If you didn’t bake the base, it might be harder to remove. You might need to cut the cake directly on the pan.

12. Step 12:

    Use a sharp knife to slice the Philadelphia No-Bake Cheesecake. Clean the knife between slices for clean cuts. Serve with fresh fruit, berries, whipped cream, berry compote, or chocolate ganache.

Berry Compote (Optional)

1. Step 1:

   Combine all ingredients in a medium-sized pot and simmer over medium heat, until the mixture begins to bubble a bit. Reduce the heat slightly and cook for a further 15 minutes, stirring occasionally with a wooden spoon, mashing some of the berries in the cooking process.

2. Step 2:

   The compote is finished when a spoon is dragged across the bottom of the pot and leaves a trail for a few seconds before rejoining.

3. Step 3:

   Allow the berry compote to cool before placing it into a glass jar, or another fridge-suitable container.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 493kcal

% Daily Value *

Total Fat 36g56%

Saturated Fat 22g111%

Trans Fat 1g

Cholesterol 127mg43%

Sodium 337mg15%

Potassium 210mg6%

Total Carbohydrate 40g14%

Dietary Fiber 1g4%

Sugars 29g

Protein 5g10%

---

Vitamin A 868 IU

Vitamin C 2 mg

Calcium 100 mg

Iron 1 mg

Vitamin E 0.6 IU

Vitamin K 5 mcg

Thiamin 0.1 mg

Riboflavin 0.3 mg

Niacin 1.5 mg

Vitamin B6 0.2 mg

Folate 15 mcg

Vitamin B12 1 mcg

Biotin 3 mcg

Pantothenic Acid 0.6 mg

Phosphorus 150 mg

Iodine 10 mcg

Magnesium 15 mg

Zinc 0.8 mg

Selenium 2 mcg

Copper 0.1 mg

Manganese 0.1 mg

Chromium 2 mcg

Molybdenum 2 mcg

Chloride 60 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Note 1: You can use Graham crackers or a plain biscuit like digestive, Marie biscuits, or vanilla wine biscuits.

Note 2: The 3 tablespoons of sugar are only required if using Graham crackers.

Note 3: I always use Philadelphia cream cheese in the block version. In the US, these blocks come in 226 grams/8 ounces. However, in New Zealand, the blocks are 250 grams or 8.8 ounces. This recipe has been developed according to the US size of the block. This recipe requires a total of 24 ounces or 680 grams of cream cheese.

Note 4: I like to use a full quarter cup of lemon juice, but you can start at 2 tablespoons and work your way up to 4 tablespoons (quarter cup) for your own preferred taste.

Note 5: Heavy cream or whipping cream, make sure it has a fat content of at least 35%.

Note 6: Berries - use your favorite berry for this optional berry compote, or even a mix of berries.

Note 7: I recommend baking the biscuit base as it adds a nice flavor, and I personally find the crust releases better from the pan when baked.

Note 8: I used an 8-inch cake pan for the cheesecake in the photographs.

Note 9: Take your time to work the crumbs up the side of the pan. They may fall off a few times, or even stick to your spoon. Just be patient. A good, well-pressed biscuit base is crucial for a no-bake cheesecake.

Note 10: If you haven't baked the biscuit base, it may be a bit more tricky to remove, and it may be best to cut the cake directly on the pan base, especially if not lined with parchment paper.

 

Keywords: Philadelphia no-bake cheesecake, easy cheesecake recipe, no-bake dessert, holiday cheesecake, creamy cheesecake