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A slice of Philadelphia no-bake cheesecake topped with cherries on a plate.
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5 from 2 votes

Philadelphia No Bake Cheesecake

Philadelphia No Bake Cheesecake is a melt-in-your-mouth dessert that tastes every bit as decadent as classic cheesecake with a fraction of the work!
Prep Time15 minutes
Cooling Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Philadelphia No Bake Cheesecake
Servings: 8 servings
Calories: 789kcal
Author: Kasey Schwartz

Equipment

  • 9” springform pan
  • Mixing bowls
  • Measuring cups and spoons
  • Electric hand mixer or stand mixer with paddle attachment
  • whisk

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • ⅓ cup granulated sugar

Filling

  • 24 ounces Philadelphia cream cheese softened
  • ½ cup granulated sugar
  • 1 Tablespoon vanilla extract
  • ⅓ cup sour cream
  • ¼ cup lemon juice
  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • ¼ teaspoon salt

Instructions

  • Start by making the graham cracker crust. Mix all of the crust ingredients together in a medium sized bowl until all the graham cracker crumbs are blended into the butter.
    2 cups graham cracker crumbs, ½ cup melted butter, ⅓ cup granulated sugar
  • Pour the graham cracker mix into a 9” springform cake pan. Press the crust into the bottom of the pan and up the sides. Set the pan aside while you make the filling.
  • Beat the cream cheese and granulated sugar until smooth using a paddle attachment of a stand mixer or an electric hand mixer.
    24 ounces Philadelphia cream cheese, ½ cup granulated sugar
  • Blend in the vanilla, sour cream and lemon juice. Mix until smooth.
    1 Tablespoon vanilla extract, ⅓ cup sour cream, ¼ cup lemon juice
  • In a separate mixing bowl, whip the heavy cream, salt and powdered sugar together until the mix forms stiff peaks. The whipped cream should hold its shape.
    1 ½ cups heavy whipping cream, ¾ cup powdered sugar
  • Use a rubber spatula to gently fold the whipped cream into the cream cheese mix, and add the salt. Fold slowly until the two mixes are evenly combined.
    ¼ teaspoon salt
  • Pour the cheesecake filling into the graham cracker crust and smooth it evenly into the pan.
  • Loosely cover the cheesecake and refrigerate for at least 6 hours.
  • Carefully remove the outer ring of the springform pan then slice the cheesecake and serve!

Nutrition

Serving: 1serving | Calories: 789kcal | Carbohydrates: 55g | Protein: 8g | Fat: 61g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 172mg | Sodium: 585mg | Potassium: 218mg | Fiber: 1g | Sugar: 42g | Vitamin A: 2213IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 1mg