No-Bake Cheesecake

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This Philadelphia no-bake cheesecake is so creamy, delicious, and surprisingly easy to make. The recipe consists of a classic graham cracker crust and a velvety cheesecake filling. Top it with whipped cream and fruit sauce; it will be a huge hit with everyone!

Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
Unclasp sides of pan, and remove 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.

Philadelphia no bake cheesecake.

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 (never!) why not try making my no bake mini cheesecakes. Same great taste, but a miniature version!

Slice of no bake vanilla cheesecake.

This No Bake Cheesecake is a 10-minute prep (plus chilling time), no-bake, foolproof way to make cheesecake, the easy way. And, it’s utterly delicious. Utterly simple. And one you’ll make often!

With its melt-in-your-mouth sweet and velvety filling, it will become a favorite!

Perfect for the warm months when you want to keep the oven off — and still have a decadent treat.

While traditional cheesecakes are incredibly yummy, they can be challenging even for the pros. In this no-bake cheesecake recipe, there is no water bath method to employ, no risk of the surface cracking, and the oven, as mentioned, remains off.

It’s a win you’ll love this summer!

What to Love About No Bake Cheesecake

10 minutes (or less) to prep, plus chilling time
Make ahead perfect
So, so simple!

What is No-Bake Cheesecake?

It’s a cheesecake, made in about 10 minutes, that requires no oven, no baking, and very little time. Much like my No Bake 3 Ingredient Chocolate Pie, this dessert is made with simple ingredients, a few turns of a spatula, and chilling time.

It’s simple, it’s beautiful, and perfect for those days when you crave homemade cheesecake but want it quick and easy.

What You Need to Make this Simple No Bake Cheesecake

These simple ingredients will transform into a decadent, creamy cheesecake you’ll love. Here are the ingredients needed. The exact measurements are in the recipe card at the bottom of this post:

Cream cheese, softened to room temperature
Ready-made graham cracker crust
Sour cream
Powdered sugar
Vanilla extract
Lemon juice
Whipped topping (like Cool Whip)
Toppings, optional

Tips for Making a Perfect No Bake Cheesecake

This classic No Bake Cheesecake is incredibly easy to make. Here are some tips to make it foolproof:

Cream Cheese

Be sure to use pure cream cheese and not cream cheese spread.
Bring the cream cheese to room temperature (see methods for doing this below). This will help provide a smooth and velvety texture.
Using chilled cream cheese will result in a lumpy cheesecake.

Sugar

There are several ways to serve this cheesecake. Be sure to add the topping before serving.

In the summer months, I love blueberry topping, which is what I’ve used here. You can make your own or buy a ready-made blueberry pie filling (strawberry and cherry work deliciously too).

Or, you can serve with fresh berries, like strawberries, blueberries, blackberries, or raspberries– which reminds me of another super easy summer dessert I love that also features fresh berries– Simple Berry Trifle Recipe!

Can I Substitute Whipped Cream for Whipped Topping?

Absolutely. However, be sure to use cold heavy whipping cream and beat until stiff peaks form. This step is essential as it gives structure and thickness to the cheesecake. If the cream isn’t whipped until stiff peaks form, it will not set as it should.

How to Bring Cream Cheese to Room Temperature

There are a couple of ways to bring cream cheese to room temperature.

Here are a few methods that work:

Can You Freeze a No-Bake Cheesecake?

A no-bake cheesecake freezes really well whether you freeze the entire cheesecake or even in slices.

Here are a few tips:

Freeze the cheesecake without topping.
Use an airtight container for a firm foundation for the cheesecake.
If not using an airtight container, freeze on a cake board, double wrap in plastic wrap, and foil.
It will keep for up to 2 months in the freezer.

To thaw a frozen no bake cheesecake, and refrigerate overnight.

Ingredients

2 (8-oz) packages cream cheese (room temperature)
1/2 cup sour cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 (8-oz) container whipped topping (Cool Whip)
9 or 10-inch ready made graham cracker crust

Instructions

With a spoon or using a hand mixer, beat together the cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth and combined.
Gently fold in the whipped topping.
Transfer the cheesecake filling into a ready-made graham cracker crust and smooth the top.
Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set.
Before serving, add toppings.

Notes

Pie filling (I’ve used blueberry here)
Piping of whipped cream
Fresh berries

Amount Per Serving:

9g 4g 0g 3g

SAVE THIS AND PIN IT FOR LATER!

Easy No-Bake Cheesecake Recipe – super easy to make with only a few ingredients and tastes great! SO light and fluffy. I could eat the whole thing myself! Graham cracker crumbs, sugar, butter, cream cheese, milk, pudding mix, and vanilla extract. Can make in advance and refrigerate or freeze for later. Great for cookouts and potlucks. Can easily double or triple for a crowd!

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No-Bake Vanilla Pudding Cheesecake

Stop what you are doing and make this Easy No-Bake Cheesecake! It is so freaking delicious! I made this for a family dinner a few weeks ago and everyone LOVED it! I love how easy this is to make and there is no need to turn on the oven. It is so light and fluffy. I could eat the whole thing myself! Whip this up the next time you get a sweet tooth! You won’t be disappointed.

How to Make No Bake Cheesecake

This dessert is effortless to make with only a few simple ingredients. Line an 8×8-inch cake pan with parchment paper. In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Pour the graham cracker mixture into the prepared pan. Press the graham crackers into the bottom of the pan with a measuring cup or glass. Set aside.

In a large bowl, beat cream cheese with an electric mixer on high speed until light and fluffy. Add ½ cup of milk and mix until smooth. Add the remaining milk, pudding mix, sugar, and vanilla extract to the cream cheese mixture. Mix on medium speed for 2 minutes. Pour cheesecake filling on top of the graham cracker crust. Cover the pan with plastic wrap and chill in the refrigerator until set. Cut into slices and enjoy.

Helpful Tips & Frequently Asked Questions

It is important to use very soft room temperature cream cheese. If the cream cheese is cold it will be lumpy and give the cheesecake a curdled texture.I prefer Philadelphia Cream Cheese brand.
If the cream cheese is cold it will be lumpy and give the cheesecake a curdled texture.
I prefer Philadelphia Cream Cheese brand.
Do not make the pudding. You are only going to use the dry mix.
Use a food processor to crush the graham crackers.If you don’t have a food processor, you can place the crackers in a plastic bag and crush them with a rolling pin.I use a box of Keebler Graham Cracker Crumbs.Can substitute a store-bought premade graham cracker crust.
If you don’t have a food processor, you can place the crackers in a plastic bag and crush them with a rolling pin.
I use a box of Keebler Graham Cracker Crumbs.
Can substitute a store-bought premade graham cracker crust.
You can use any flavor of instant pudding in this recipe. Chocolate or lemon are great!
Can I make the cheesecake in a springform pan? Yes. You can use a 9-inch springform pan for this recipe.
Can I freeze cheesecake? Yes. Make the cheesecake and cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator.
When ready to serve, thaw in the refrigerator.
Store the cheesecake in an airtight container in the fridge for up to a week.

What to Serve with Classic Cheesecake

We like to top our cheesecake slices with whipped cream and raspberries, blueberries, or strawberries. It is also great topped with caramel sauce, chocolate sauce, or cherry pie filling.

To make homemade whipped cream, place 1 cup of heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add ¼ cup powdered sugar and 1 teaspoon of vanilla extract. Whip until stiff peaks form.

This easy dessert is a must for your next get-together and any upcoming holiday dinners!

Ritz Carlton Lemon Pound Cake

Line an 8×8-inch cake pan with parchment paper.
In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Pour the graham cracker mixture into the prepared pan. Press the graham crackers into the bottom of the pan with a measuring cup or glass. Set aside.
In a large bowl, beat cream cheese with an electric mixer on high speed until light and fluffy. Add ½ cup of milk and mix until smooth. Add the remaining milk, pudding mix, sugar, and vanilla extract to the cream cheese mixture. Mix on medium speed for 2 minutes.
Pour cheesecake filling on top of the graham cracker crust. Cover the pan with plastic wrap and chill in the refrigerator until set, 2 hours to overnight.

It is important to use very soft room temperature cream cheese.
If the cream cheese is cold it will be lumpy and give the cheesecake a curdled texture.I prefer Philadelphia Cream Cheese brand.
If the cream cheese is cold it will be lumpy and give the cheesecake a curdled texture.
I prefer Philadelphia Cream Cheese brand.
Use a food processor to crush the graham crackers.
If you don’t have a food processor, you can place the crackers in a plastic bag and crush them with a rolling pin.I use a box of Keebler Graham Cracker Crumbs.
If you don’t have a food processor, you can place the crackers in a plastic bag and crush them with a rolling pin.
I use a box of Keebler Graham Cracker Crumbs.
You can use any flavor of instant pudding in this recipe. Chocolate or lemon are great!
Can I make the cheesecake in a springform pan? Yes. You can use a 9-inch springform pan for this recipe.
Can I freeze cheesecake? Yes. Make the cheesecake and cover it with plastic wrap and aluminum foil. Freeze for up to 3 months.
When ready to serve, thaw in the refrigerator.
When ready to serve, thaw in the refrigerator.
Store the cheesecake in an airtight container in the fridge for up to a week.

Philadelphia No Bake Cheesecake comes together with easy ingredients. The creamy and decadent custard filling tops a graham cracker crust. The cheesecake is topped with cherry pie filling for an amazing No Bake Cheesecake.

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.

What is Philadelphia No Bake Cheesecake?

Philadelphia cheesecake requires no oven or any other form of heat source to cook this cheesecake. Most Cheesecakes require eggs or condensed milk, and this cheesecake does not. To get the creaming filling, we use cool whip to bind the ingredients together.

If you are not much of a baker, this is a great recipe to start with. The cheesecake comes out beautifully and you really can’t mess it up.

Philadelphia Cream Cheese, softened at room temperature
Sour Cream
Powdered Sugar
Vanilla Extract
Cool Whip
Prepared Graham Cracker Crust
Cherry Pie Filling, (optional for topping)

How to Make Philadelphia No Bake Cheesecake

We recommend storing in the refrigerator for at least 4 hours. But it is best to make it the night before and storing the refrigerator overnight.

Topping Ideas for No Bake Cheesecake

There are many different options when it comes to topping your cheesecake. It is a matter of preference on whether you want sweet sauces, berries, or a crunchy topping.

Syrups – Drizzle the Cheesecake with Chocolate or Carmel Syrup.
Different Pie Fillings – There are many different pie fillings you can top your cheesecake with. Try blueberry, strawberry, raspberry or peach.
Crunching Topping – Cheesecake is amazing with chocolate chips on the top or any type of candy bar pieces.
Whipped Cream – Top with cheesecake with whipped cream or whipped topping.

Can you Freeze a No Bake Cheesecake?

Yes, you can freeze a no bake cheesecake as a whole or in pieces. It is all about preference.

Wrap Cheesecake – Wrap you cheesecake with plastic wrap and foil. If you cut your cheesecake in slices double up the slices. Make sure to double wrap the cheesecake as this makes sure that air doesn’t get into the cheesecake.
Label Cheesecake – To make sure that you know how long your cheesecake has been in the freezer, make sure to label it. Serve your cheesecake within one month of placing in the freezer.
Freeze without topping – Do not put the topping on the cheesecake if you are planning on freezing it. The cheesecake will turn mushy. Once your ready to serve, you can top your cheesecake.

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 doesn’t 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.

Tips and Tricks

Cream Cheese – We recommend only using 100% real cream cheese.
Room Temperature Cream Cheese – Make sure the cream cheese is softened before mixing or it will not mix smoothly and you will get big cream cheese lumps. If you are in a hurry, you can cut the cream cheese into smaller pieces to help it soften quicker.
Vanilla Extract – When preparing your ingredients make sure to use pure vanilla extract.
Cool Cheesecake – Cheesecake is based served cold. Keep refrigerated until ready to serve.

Variation Ideas

Change the Crust – Change the crust. You can do an Oreo Crust or you can even make your own Homemade Graham Cracker Crust. You can crush graham crackers in a food processor and mix with melted butter.
Add Some Flavor – For some additional flavors, stir in lemon juice.

Print Recipe here for Philadelphia No Bake Cheesecake

softened at room temperature
Prepared Graham Cracker Crust (or 9 inch)
Cherry Pie Filling (optional for topping)

In a large mixing bowl, beat together the cream cheese, sour cream, powdered sugar and vanilla extract with a hand held mixer until smooth.
Then gently fold in the cool whip.
Pour mixture into pie crust, spread it out evenly, and chill several hours (at least 3-4 hours, preferably overnight).
After chilling for several hours, top with your favorite cheesecake topping and enjoy!

*Keep refrigerated until ready to serve.

*Make sure the cream cheese is softened before mixing or it will not mix smoothly and you will get big cream cheese lumps. If you are in a hurry, you can cut the cream cheese into smaller pieces to help it soften quicker.

More Cheesecake Recipes

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Why You’ll Love This Recipe

No oven needed – this cheesecake is perfect for when you don’t feel like turning on the oven.
Can be customized with your favorite fruits or chocolate.
Easier to make than traditional cheesecake with the same classic taste.
It is a great recipe to serve at parties or get-togethers.

What is a No-Bake Cheesecake?

No-bake cheesecake is a type of dessert that doesn’t require time in the oven. Instead, you combine cream cheese and other ingredients to create a light and fluffy filling which is poured into a pre-made graham cracker crust. The mixture will set as it chills in the refrigerator.

Do You Have to Use Philadelphia Cream Cheese?

This easy cheesecake recipe calls for Philadelphia cream cheese, but you can use any brand of cream cheese that is similar in texture and flavor. Make sure to soften the cream cheese before using so it will mix properly with the other ingredients.

Cherry Pie Filling
Chocolate Sauce
Strawberry Pie Filling
Caramel Sauce
Fresh Fruit
Strawberry Syrup
Salted Caramel Ganache
Raspberry Syrup
Blueberry Pie Filling
Chocolate Chips

Tips for Getting the Best No Bake Philadelphia Cheesecake

Make sure your cream cheese is softened before using. This helps ensure a smooth and creamy filling.
Be careful not to over-mix the ingredients when making the filling. Over-mixing can cause air pockets in the cheesecake which will affect its texture.
Chill the cheesecake for at least 4 hours before serving, this will help set the filling and make it easier to slice.
If using a pre-made graham cracker crust, press down firmly into the pan before pouring in your filling. This will help create an even layer of cheesecake without any air pockets or gaps.
Feel free to get creative with your favorite toppings!

Philadelphia No-Bake Cheesecake Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

Graham Cracker Crust

Graham Crackers- To make this recipe easy, I used 14 graham cracker sheets to make about 1 1/2 cups of graham cracker crumbs.

Butter- Salted or Unsalted butter can be used for the crust.

No Bake Cheesecake Filling

Philadelphia Cream Cheese- I have had the best results using Philadelphia Cream Cheese to make this no bake cheesecake, but any brand of real cream cheese will also work. Make sure it has softened to room temperature.

Powdered Sugar- This recipe uses sugar to help sweeten the cheesecake filling.

Vanilla Extract- Add two teaspoons for extra flavor. I like to use pure vanilla extract, but imitation extract will also work.

Heavy Cream- This will be used to make homemade whipped cream and will be folded into the the no-bake cheesecake batter.

Optional Toppings- Choose one of the topping ideas above, or get creative and choose your own! There are many different options.

No-Bake Cheesecake Filling

Helpful Kitchen Tools

This no bake cheesecake should be stored in the refrigerator for up to 5 days. If you are not serving immediately, cover with plastic wrap or place in an airtight container.

How to Freeze No-Bake Cheesecake

The cheesecake can also be frozen for up to 1 month (without toppings). Make sure to wrap the cheesecake tightly with plastic wrap, then one or two layers of aluminum foil.

How to Thaw Frozen Cheesecake

Thaw the frozen no-bake cheesecake overnight in the refrigerator before serving.

Are no-bake cheesecakes any good?

Yes! No-bake cheesecakes are light, fluffy and packed with delicious flavor. The ease of making one with a pre-made graham cracker crust saves time and the end result is still a very delicious dessert.

Can I use any type of cream cheese?

Yes, you can use any brand of cream cheese that is similar in texture and flavor. Make sure to soften the cream cheese before using so it will mix properly with the other ingredients.

Is there a way to make this recipe healthier?

Yes! You can always swap out the pre-made graham cracker crust for a homemade crust made with healthier options like nuts, oats or dates. You can also try using a low-fat cream cheese or replacing some of the sugar with a natural sweetener like honey or maple syrup. Lastly, you can opt for healthier toppings such as fresh fruit and Greek yogurt instead of syrups and ganache.

What is no-bake cheesecake filling made of?

No-bake cheesecake filling is usually made from softened cream cheese, sugar, vanilla extract and whipped topping. The ingredients are mixed together before being added to the pre-made crust. It’s important not to over mix the filling or else it can create air pockets in the cheesecake.

Can I make no-bake cheesecake without Cool Whip?

Yes, you can make no-bake cheesecake without Cool Whip. You can use a homemade whipped cream or even Greek yogurt instead of the pre-made topping. You may need to adjust the sugar content depending on what type of topping you use on this decadent dessert.

Final Thoughts

No-bake cheesecake is a delicious and easy dessert that can be enjoyed all year round. This easy recipe requires just a few simple ingredients and you can make this decadent cheesecake in no time at all.

Whether you are looking for a healthier option or an indulgent treat, this recipe will satisfy any craving!

14 Graham Cracker Sheets
6 Tablespoons Butter, melted

Philadelphia No Bake Cheesecake Filling

24 Ounces Cream Cheese, softened
1 Cup Powdered Sugar
2 Teaspoons Vanilla Extract
8 Ounces Heavy Cream

Use a food processor or rolling pin to smash the graham crackers into fine crumbs.
Mix the crumbs and melted butter together in a medium bowl.
Press the crumbs into the bottom and partially up the sides of a 9-inch springform pan.
Refrigerate the crust for 30 minutes, while preparing the filling.

Beat the softened cream cheese in a medium bowl with a mixer until there are no lumps.
Mix in the powdered sugar and vanilla extract, scraping the sides of the bowl as necessary.
In a separate bowl, use a stand mixer or hand mixer to whip the heavy cream until it thickens and stiff peaks begin to form.
Use a spatula to gently fold the whipped cream into the cream cheese mixture.
Add the Philadelphia cheesecake filling to the prepared crust and smooth with the back of a spoon or an angled spatula.
Chill the no-bake cheesecake for at least four hours before cutting into slices and serving with your favorite topping.

1 Slice

Amount Per Serving:

34g 20g 0g 11g

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The best Philadelphia no-bake cheesecake

The flavors and texture in this no-bake cheesecake complement each other beautifully, and each component comes together in a pinch.

Add your favorite fruit topping and pillowy whipped cream on top, and you’ve got yourself dessert perfection!

Plus, you don’t have to worry about a fussy water bath or a lengthy baking process with this recipe. Honestly, the hardest part is mustering the patience to let it set!

How to store

This no bake vanilla cheesecake will store well undecorated in the fridge for up to five days, preferably in a covered container, but will be freshest if eaten within three days.

Undecorated individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.

Variations

Skip the crust: use cheesecake filling in a parfait and invent a whole new “layer cake.” Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.

Looking for more yummy cheesecake recipes?

No bake Philadelphia cheesecake.

Philadelphia cream cheese no-bake cheesecake

It’s a delightful and refreshing dessert that you’ll want to whip up all spring and summer long! It may be easy, but that only adds to the charm.

In fact, there are many things to love about this Philadelphia no-bake cheesecake: the crunchy graham cracker base, the creamy filling, and the ease of making, to name just a few.

Pressed for time? Click the Jump-To-Recipe button at the top of the page or scroll down to the recipe card to get the recipe right away.

A short list of easy-to-find ingredients comes together to make this incredibly Philadelphia cream cheese no-bake cheesecake recipe. Exact measurements of each ingredient can be found in the recipe card below.

Graham cracker crumbs: I like to use premade crumbs. Alternatively, crush graham crackers in a food processor or with a rolling pin over a bag of crackers.
Melted butter is the binding agent that holds the crust together. I always use salted butter. Of course, you can also opt for unsalted butter and add a pinch of salt.
Granulated sugar mixes together with the graham crackers and butter to make the sweet, buttery crust.

Philadelphia no-bake cheesecake filling

Philadelphia cream cheese adds a lovely tangy flavor and rich texture to the filling. Be sure to use full-fat, brick-style cream cheese and bring it to room temperature.
Sugar: You’ll need a little granulated sugar to sweeten the cream cheese and powdered sugar to stabilize the whipped cream.
Sour cream contributes to the flavor and works with lemon juice to thicken the filling.
Heavy whipping cream lends the no-bake cheesecake a light, airy texture. Ensure your cream is nice and cold so it whips up soft and fluffy.
Lemon juice gives a hint of vibrant citrus aroma. Freshly squeezed is best.
Vanilla adds depth to the filling. Be sure to use a good quality, pure vanilla extract.

Reasons to love Philadelphia no-bake cheesecake

No baking: What could be better than a delicious cheesecake that you don’t have to bake?
Make-ahead: This recipe is easy to make in advance, so it’s perfect if you are planning to serve it at a party or big holiday feast.
Easy: This no-bake treat calls for inexpensive ingredients and comes together in just 20 minutes. It doesn’t get much simpler than this!
Delicious: The creamy texture and sweet, slightly tangy taste are unbeatable. The perfect dessert for spring and summer!
Customizable: When it comes to toppings and garnishes, you have so many options to dress up this treat.

Crust: To change up the flavor, try using chocolate graham crackers, gingersnaps, vanilla wafers, chocolate chip cookies, or Oreo cookies.
Filling: Jazz up the filling with 1/4 cup cocoa powder for chocolate cheesecake and/or mini chocolate chips. You can also swirl 1/2 cup of lemon curd or strawberry jam on top of the cheesecake.
Cheesecake cups: Divide the crust evenly between 6 to 8 4-oz mason jars. Top with the cream cheese filling and refrigerate for 3 to 4 hours. Decorate with a swirl of whipped cream and your desired toppings.
Cheesecake bars: Prepare the recipe in a parchment paper-lined 9×9-inch baking dish. After chilling in the fridge, lift the cheesecake out and cut it into small squares for a bite-sized treat.

Recipe tips and frequently asked questions

Philadelphia no bake cheesecake, also known as Philly cheesecake or simply no bake cheesecake is a classic cheesecake that’s made by chilling it in the fridge instead of baking in the oven. It is made with Philadelphia cream cheese, hence the name (although works with other brands too) and has a cookie crust.

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.

How do I make my no bake cheesecake firmer?

Philadelphia cheesecake with strawberry compote.

Why is my no bake cheesecake base soggy?

The main reason no bake cheesecake base is soggy is because the base was not chilled for long enough. Warm melted butter is added to cookie crumbs to make the cheesecake base. If the base is too hot when you add the cheesecake filling on top it can make the filling weep, resulting in a soggy cheesecake base.

Make sure you chill your base for at least an hour before filling. You can also make it ahead as it will keep well in the fridge for a few days.

Can you use vanilla extract in no bake cheesecake?

You sure can. In fact I use vanilla extract in this recipe to give it extra flavor.

What to serve with Philly no bake cheesecake

This classic no bake cheesecake is fabulous on its own but also lends itself to a wealth of delicious flavors. Try it with your favorite fresh fruit or some tasty options include:

See the full recipe card at the end of the post for ingredient amounts and instructions.

To make the base

Break the cookies up and blitz them into crumbs in a food processor. If you don’t have a food processor you can put them into a plastic bag on a chopping board, cover with a tea towel and bash (carefully) with a rolling pin, or even the base of a small pot.

Melt the butter in a microwave or in a pot on the stove. Add the butter to the crumbs and mix well.

Tip into the lined cake tin. Press down with the back of a spoon and chill for at least one hour, and up to twenty-four hours before filling. You want to press down enough for the base to hold together but not too firmly to your base will be too hard.

Hot tip: do not skip chilling the base. If it’s too hot when you add the filling it can make the filling weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge.

To make the Philadelphia cheesecake filling

Slice and juice the lemon. Beat the cream cheese briefly to soften. 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.

Hot tip: Make sure your cream cheese is at room temperature. This can take anywhere from thirty minutes to one hour depending on where you live. If your cream cheese is too cold it won’t mix in properly and is one of the main causes of lumpy or grainy cheesecake.

In a separate bowl whip the cream until firm peaks form. Gently fold the whipped cream into the cream cheese mix until well combined. Pour the cheesecake filling onto the prepared base and smooth down. The filling will be quite thick, so take care to smooth it down right to the edges and try to press out any air bubbles. Chill in the fridge for at least four hours, preferably overnight.

Once set remove from the tin and carefully peel back the baking paper or acetate. Carefully slide a large knife between the base and baking paper to loosen it, then transfer to a serving plate or board. Smooth the edges with a spatula.

Decorate to your heart’s content and you’re done! I have kept things clean and fresh this time with some fabulous fresh berries.

How to make Philadelphia no-bake cheesecake

Clear out a space in your refrigerator that comfortably fits the springform pan. Time to get cracking on this Philly no-bake cheesecake! This restaurant-worthy dessert is so easy to put together from scratch!

Make the crust

Combine ingredients. Pour the graham cracker crumbs, sugar, and melted butter into a medium-sized mixing bowl. Mix until everything is well combined.
Chill crust. Transfer the crumb mixture into the bottom and up the sides of a 9-inch / 23 cm springform pan. Use a dry measuring cup to gently compact the mixture into the pan. Place the crust into the refrigerator to chill while you prepare the filling.

Mix the filling

Mix the cream cheese and sugar. Beat the cream cheese, sugar, and vanilla extract in a large mixing bowl until everything is well combined and smooth.
Incorporate sour cream and lemon juice. Next, mix in the sour cream and lemon juice and mix until well combined. Set the mixture aside.
Whip heavy cream. Add the heavy cream and powdered sugar to a separate mixing bowl. Whip on high speed until stiff peaks form.
Combine cream cheese and whipped cream. Using a rubber spatula, gently fold half of the sweetened whipped cream into the cream cheese mixture. Then fold in the rest of the whipped cream until the filling is well combined. Be careful not to deflate the mixture.

Assemble & chill the cheesecake

Assemble cheesecake. Pour the filling into the prepared crust and spread out evenly.
Refrigerate. Return the springform pan to the fridge and chill the cheesecake until firm, which will take 5 to 6 hours.
Serve. Tip a knife in warm water and dry with a tea towel. Run the knife along the edge of the cheesecake, then remove the springform pan ring. Transfer the cheesecake onto a serving plate. Cut into slices and serve with your desired toppings. Enjoy!

How long does it take no-bake cheesecake to set?

To fully firm up, you want to refrigerate your no-bake cheesecake recipe for a minimum of 6 hours. Simply cover the springform pan loosely with plastic wrap and pop it in the fridge.

I prefer to chill it overnight before cutting and serving because I find the consistency best after refrigerating for a longer period.

Philadelphia cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly. If you can’t get Philadelphia you can try using a different brand.

Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.

Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

Lemons: a dash of lemon juice helps balance the sweetness of the cream cheese frosting filling. Fresh is best, I don’t recommend bottled lemon juice.

Graham Crackers or Digestive biscuits: are a type of sweet plain cookies with wholegrain which are the classic cheesecake base. It also works well with most types of sweet cookies, including nila wafers or chocolate flavored cookies such as Oreos. For a gluten free version try replacing the cookies with your favorite gluten free cookie (note I haven’t tested this so can’t say for certain if the base will set properly)

Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.

How to serve

Slicing Philly no bake cheesecake.

To serve this classic no bake cheesecake pop onto a plate, slice and enjoy! To get a smooth slice you can dip a large sharp knife in hot water, dry it quickly then carefully slice the cake. It goes without saying the knife will be Hot. You may need to put a tea towel over the end to avoid burning your fingers on the hot metal.

Fabulous on their own or decorated to your heart’s content. Why not try it drizzled with some fresh fruit or one of my fresh fruit coulis or compotes such as raspberry coulis, passion fruit coulis, mango coulis or a classic strawberry sauce. Or mix things up with some cookie crumbs or a chocolate ganache. Delicious!

Toppings

Philadelphia no bake cheesecake goes great with just about any topping. To finish off your cheesecake when serving, consider these topping ideas:

Pie filling or compote: Try cherry, strawberry, blueberry, apple, peach pie filling, or fruit compote.
Sweet sauces: Hot fudge, caramel, lemon curd, or berries sauces are delicious with this recipe.
Fresh fruits, berries, or jam: Fruit and berries look beautiful.
Whipped cream: You can’t go wrong with sweetened whipped cream.
Chopped cookies or candy pieces: Top your cheesecake slice with your favorite chopped-up cookies or candy bars.

2 cups / 200 g / 7 oz graham cracker crumbs
1/2 cup / 115 g / 4 oz salted butter, melted
1/3 cup / 85 g / 3 oz granulated sugar

24 oz / 680 g Philadelphia cream cheese, softened (= 3 x 8 oz pkg., see note below)
1/2 cup / 100 g / 3.5 oz granulated sugar
3 tsp vanilla extract
1/4 cup / 60 g / 2 oz sour cream
3 tbsp fresh lemon juice
1 1/4 cups / 300 ml / 10 fl oz heavy whipping cream, cold
3/4 cup / 85 g / 3 oz powdered (confectioners’/icing) sugar

Combine ingredients. Pour the graham cracker crumbs, sugar, and melted butter into a medium-sized mixing bowl. Mix until everything is well combined.
Chill crust. Transfer the crumb mixture into the bottom and up the sides of a 9-inch / 23 cm spring formpan. Use a dry measuring cup to gently compact the mixture into the pan. Place the crust into the refrigerator to chill while you prepare the filling.

Mix the cream cheese and sugar. Beat the cream cheese, sugar, and vanilla extract in a large mixing bowl until everything is well combined and smooth.
Incorporate sour cream and lemon juice. Next, mix in the sour cream and lemon juice and mix until well combined. Set the mixture aside.
Whip heavy cream. Add the heavy cream and powdered sugar to a separate mixing bowl. Whip on highspeed until stiff peaks form.
Combine cream cheese and whipped cream. Using a rubber spatula, gently fold half of the sweetened whipped cream into the cream cheese mixture. Then fold in the rest of the whipped cream until the filling is well combined. Be careful not to deflate the mixture.

Buy 900 g full-fat Philadelphia cream cheese.
Place the cream cheese into the center of a clean cheesecloth or kitchen towel, and squeeze out the liquid until you have 680 g of cream cheese left.
You’ll notice that the texture is much firmer now and you can go ahead with the recipe.

Yield

1Amount Per Serving: 39g 23g 1g 12g

More no-bake dessert recipes

No-bake desserts are always a huge hit, especially during the summer months and at family gatherings. Here are a few more of our favorite no-bake desserts. I’m sure you’ll find a few more that you love!

Condensed Milk No-Bake Cheesecake
No Bake Peanut Butter Pie
Lemon Curd Parfait
Strawberry Shortcake Parfait
Pistachio Parfait

📋 Recipe

Spring form cake tin, 7″ x 2.5″ (18cm x 6.5cm) *also works well in a traditional 9 inch, or 8 inch spring form tin.
Parchment paper or food safe acetate
Electric hand beaters or stand mixer
Stick/immersion blender with chopping bowl attachment or food processor

For the cheesecake base

Graham crackers (approx 16 long rectangular crackers) or Digestive biscuits
stick (½ cup/ 115gms)

For the cheesecake filling

x 8 ounce tubs (450gms total) full fat cream cheese
granulated white sugar

Optional decorations

Line the base and sides of a springform tin with parchment paper or food safe acetate.
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!

I used a 7″ x 2.5″ (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. It also works perfectly well in a traditional 9-inch springform tin, or 8-inch tin. Your cheesecake will be flatter but it will still be delicious!

In a covered container in the fridge for up to three days.

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

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Slice of Philadelphia cheesecake.

Chocolate cheesecake: make the crust with chocolate wafer cookies (10 ounces, or about 50 cookies) instead of graham crackers. Once you’ve mixed the filling, gently stir in 1 cup mini chocolate chips, and then fill the crust. Sprinkle more chips on top of the chilled cake.

Storage instructions

Once you’re finished with your cheesecake, keep any leftovers in an airtight container in the refrigerator to enjoy later. Consume it within 3 to 4 days for the best results.

Make no-bake cheesecake ahead of time

This Philadelphia cream cheese no-bake cheesecake recipe is an excellent dessert for making 1 to 2 days in advance. Simply cover and store in the fridge for up to 2 days before serving. I wouldn’t go much longer than that, or the crust might become soggy.

Can you freeze Philadelphia no-bake cheesecake?

It will keep in the freezer for 2 to 3 months. Defrost in the refrigerator overnight before adding the toppings.

FAQ

The longer the no-bake cheesecake chills in the fridge, the more time it’ll have to set. If the cheesecake isn’t firm enough for your liking after 5 to 6 hours, just let it chill longer. Overnight is ideal if you have the time.

What’s the difference between baked and no-bake cheesecake

This Philadelphia no-bake cheesecake is lighter and softer compared to baked cheesecake. Since there is whipped cream and no eggs in this recipe, the texture is less dense overall.

How do you cut clean slices?

First, let your cheesecake cool before cutting. Then dip a sharp knife in warm water and dry it off with a kitchen towel before each cut. Warming the blade will help to create a smooth cut.

Tips for the best Philadelphia no-bake cheesecake

Here are a few simple ways to make sure your Kraft no-bake cheesecake recipe turns out perfectly! I know your family will love this treat just as much as mine does!

Press the crust into the pan: The simplest way to press the crust in an even layer into the pan is to utilize the bottom of a dry measuring cup.
Room temperature cream cheese: For the best results, let all ingredients come to room temperature before you begin. This prevents the texture from being lumpy and gives you a perfectly smooth, creamy filling.
Fresh lemon juice: Be sure to use freshly squeezed lemon juice. It interacts with the sour cream to thicken the filling and provides a hint of tanginess.
Beat the cream cheese well: Mix the cream cheese and sugar well at the beginning to ensure that the mixture is smooth. Press any lumps against the side of the mixing bowl to dissolve them.
Use cold cream: In order to whip properly, your heavy cream must be very cold. I recommend popping the mixing bowl and beaters in the fridge as well, so everything is nice and cold and your cream whips like a dream.
Gently fold the cream cheese and whipped cream together: If you mix them too roughly, the filling can deflate, and you won’t get the desired fluffiness.