Philadelphia No Bake Cheesecake Recipe
User Reviews
5
Philadelphia No Bake Cheesecake Recipe
Description
The Philadelphia No Bake Cheesecake begins with a crust of graham cracker crumbs, brown sugar, and melted unsalted butter, mixed until the consistency of wet sand. This mixture is pressed firmly into a 9-inch springform pan, including the sides, to prevent crumbling when sliced later. After chilling briefly in the freezer, the cheesecake filling is prepared by whipping heavy cream to stiff peaks, providing volume and lightness. Separately, softened cream cheese is beaten with sugar, sour cream, and vanilla until smooth, then folded together gently with the whipped cream to maintain the airy texture.
This process produces a cheesecake that is smooth and creamy without baking, relying on chilling to set the filling. The flavor is mildly sweet and tangy from the cream cheese and sour cream, with a firm but tender crust. It can be served chilled as a dessert for gatherings or casual meals.
For best results, bring the cream cheese to room temperature before mixing to avoid lumps and ensure smoothness. The crust must be packed tightly to maintain its shape during slicing. Beating the heavy cream to stiff peaks is critical to prevent the filling from becoming runny or loose, maintaining a stable texture.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs about 16 whole graham crackers
- 1/4 cup brown sugar
- 1/2 cup butter melted, unsalted
For the Cheesecake:
- 1 ¼ cups heavy cream
- 3 packages cream cheese 8-oz each package, room temperature
- 1/4 cup sour cream room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Optional pie filling (for topping)
Instructions
Make the Graham Cracker Crust
- Pulverize the graham crackers using a food processor or blender until fine.
- Mix together graham cracker crumbs, brown sugar and melted butter. It should have the consistency of wet sand.
- Pour into a 9-inch springfrom pan. Press with a water glass and up the sides with your fingers. Make sure it’s packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.
- Freeze for about 10 minutes while you prepare the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form, about 5 minutes.
- In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.
- Add sour cream and vanilla extract, and use a spatula to fold into the cream cheese mixture until smooth. (Make sure there are no lumps of cream cheese.)
- Add the whipped cream into the cheesecake filling. Gently mix until combined.
Assemble the Cheesecake
- Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.
- Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days. (I recommend letting it chill overnight for the best result.)
- Gently remove the rim. Serve with optional toppings.
Notes
- Allow cream cheese to reach room temperature before mixing for a smooth filling.
- Press the crust firmly to prevent crumbling when serving.
- Beat the heavy cream until stiff peaks form to ensure the filling sets properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 109mg | 5% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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