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Philadelphia No-Bake Cheesecake

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!

Philadelphia no bake cheesecake

Philadelphia cream cheese no-bake cheesecake 

After sharing my baked Philadelphia cheesecake recipe, I also wanted to share a no-bake version. And let me tell you, this luxurious no-bake dessert is seriously hard to stop eating.

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.

♥ 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.
Philadelphia cream cheese no bake cheesecake

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!

For more no-bake cheesecake ideas, try our strawberry banana cheesecake salad, chocolate stuffed strawberries, and this delicious fruit dip.

Philadelphia no bake cheesecake ingredients

Ingredients

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 crust

  • 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.
no bake cheesecake

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!

step 1 make crust

#1: Make the crust

  1. Combine ingredients. Pour the graham cracker crumbs, sugar, and melted butter into a medium-sized mixing bowl. Mix until everything is well combined.
  2. 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.
step 2 mix Philadelphia no bake cheesecake filling

#2: Mix the filling

  1. 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.
  2. Incorporate sour cream and lemon juice. Next, mix in the sour cream and lemon juice and mix until well combined. Set the mixture aside.
  3. Whip heavy cream. Add the heavy cream and powdered sugar to a separate mixing bowl. Whip on high speed until stiff peaks form.
  4. 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.
step 3 assemble no bake cheesecake

#3: Assemble & chill the cheesecake

  1. Assemble cheesecake. Pour the filling into the prepared crust and spread out evenly.
  2. Refrigerate. Return the springform pan to the fridge and chill the cheesecake until firm, which will take 5 to 6 hours.
  3. 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.

no bake cheesecake recipe

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.
Philly no bake cheesecake

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.

Variations

  • 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.
Philadelphia cream cheese no bake cheesecake recipe

Storage instructions

How to store Philadelphia no-bake cheesecake

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?

Yes, this Philly no-bake cheesecake freezes quite well if you leave off any toppings. Wrapped in a layer of plastic wrap, followed by a layer of heavy-duty tin foil, or place it in a shallow container.

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

Philadelphia no bake cheesecake filling

FAQ

Why won’t my Philadelphia no-bake cheesecake filling set?

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.

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!

Philadelphia no bake cheesecake

Philadelphia No-Bake Cheesecake Recipe

Yield: 12 servings
Prep Time: 20 minutes
Additional Time: 6 hours
Total Time: 6 hours 20 minutes

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!

Ingredients

Crust

  • 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

Filling

  • 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

Instructions

#1: Make the crust

  1. Combine ingredients. Pour the graham cracker crumbs, sugar, and melted butter into a medium-sized mixing bowl. Mix until everything is well combined.
  2. 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.

#2: Mix the filling

  1. 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.
  2. Incorporate sour cream and lemon juice. Next, mix in the sour cream and lemon juice and mix until well combined. Set the mixture aside.
  3. Whip heavy cream. Add the heavy cream and powdered sugar to a separate mixing bowl. Whip on highspeed until stiff peaks form.
  4. 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.

#3: Assemble & chill the cheesecake

  1. Assemble cheesecake. Pour the filling into the prepared crust and spread out evenly.
  2. Refrigerate. Return the springform pan to the fridge and chill the cheesecake until firm, which will take 5 to 6 hours.
  3. 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!

Notes

Note

You need dense block-style cream cheese, NOT the spreadable or whipped cream cheese sold in tubs. Spreadable cream cheese is too soft and will not firm up properly because it contains more liquid.

Cream cheese blocks are hard to find outside North America. If you live outside of the US or Canada, you can still make the recipe work by following these tips.

  1. Buy 900 g full-fat Philadelphia cream cheese.  
  2. 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.
  3. You’ll notice that the texture is much firmer now and you can go ahead with the recipe.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 494Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 108mgSodium: 323mgCarbohydrates: 33gFiber: 1gSugar: 23gProtein: 6g

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