Philly no-bake cheesecake is a NewYork style cheesecake without the oven. It is a smooth, creamy, and sweet indulgence with a graham cracker crust that sets up in no time at all! It has become my go-to dessert for busy schedules because it takes less than five minutes to throw together and set.
An easy make Cheesecake
Philly no-bake cheesecake is an easy-to-make, delicious dessert that features Philadelphia cream cheese. However, Philly, no-bake cheesecake is not like traditional baked cheesecake. The base of the Philly no-bake cheesecake recipe does not require baking; instead, graham cracker crumbs are used as a base followed by a layer of Philadelphia cream cheese and then topped off with whipped topping (such as Cool Whip or Quiet Whip) and fruits (strawberries or blueberries).
It requires few ingredients, little effort, and no baking!
Since this is a cheesecake without the oven, many people often wonder. The more you practice at home making your own delicious cheesecakes, the more you’ll get a feel for these factors!
Serve your Philadelphia no-bake cheesecake with a generous dollop of whipped cream and fresh seasonal berries or simply enjoy it all on its own! It is best when chilled. I recommend making it in advance, for example, the day before, to allow it to be properly set.
Philly No-Bake Cheesecake Recipe
Ingredients Crust: 20-25 Graham Crackers 1/2 Cup Sugar 1/4 tsp Cinnamon 105g (3/4 stick) Unsalted Butter Filling: 220g Cream Cheese (1 block, full fat) 5 tbsp Icing Sugar (powdered sugar) 1 tsp Vanilla Extract 3 tbsp Sour Cream 2 oz Cocoa Powder (unsweetened cocoa powder; good quality such as Pernigotti or Ghirardelli) Optional Chocolate Topping: 1/2 cup semi-sweet chocolate chips 1 tbsp butter Steep Heat cream in a saucepan over medium heat until steaming. Add cocoa powder and whisk vigorously to combine. Remove from heat and whisk in sour cream until smooth. Set aside to cool, stirring occasionally to prevent a skin from forming on top of the mixture. Crumble graham crackers by placing them in a plastic bag with sugar and cinnamon. Close the bag tightly and crush using your hand or a rolling pin into fine crumbs, set aside. Melt butter in the microwave for 10 seconds. Combine melted butter, crumbs, sugar, and cinnamon together until well mixed. Press evenly into an 8″ pan lined with parchment paper (you may want to use two pieces of parchment paper one for each side). Pour filling into the cooled crust. Layer cheesecake carefully onto a sheet tray and refrigerate. Refrigerate until firm, at least 3 hours or overnight. Optional chocolate topping: Melt chocolate chips with butter in the microwave 30 seconds at a time stirring after each interval until smooth. Pour onto chilled cheesecake then place back into the refrigerator for 15 minutes to set.
Remove parchment paper from the pan before slicing it into 10 pieces using a sharp knife that has been run under hot water in between each slice for clean cuts. Enjoy! (Keep stored in the refrigerator)