Philadelphia No Bake Cheesecake Recipe
Philadelphia No-bake Cheesecake is made completely from scratch! With a smooth and creamy filling and a crumbly graham cracker crust, this cool whip cheesecake is a crowd-pleasing dessert that requires no baking!
Prep Time30 minutes mins
Chill Time6 hours hrs
Total Time6 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: Philadelphia Cream Cheese Cheesecake, Philadelphia No Bake Cheesecake
Servings: 12
Author: Izzy
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs about 16 whole graham crackers
- 1/4 cup brown sugar
- 1/2 cup unsalted butter melted
For the Cheesecake:
- 1 ¼ cups heavy cream
- 3 packages cream cheese, room temperature (8-oz each package)
- 1/4 cup sour cream, room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Optional pie filling (for topping)
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.
- Bring your cream cheese to room temperature before cooking to ensure a smooth texture.
- Make sure to pack down your crust very tightly until it’s firm so that it doesn’t break apart when you cut the cake for serving.
- It's important to beat the heavy cream until stiff peaks form. Otherwise, your cheesecake filling can become runny.
Calories: 273kcal | Carbohydrates: 24g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 109mg | Potassium: 60mg | Fiber: 1g | Sugar: 16g | Vitamin A: 634IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg