This Philadelphia No Bake Cheesecake has a rich, silky cream cheese filling made with just six simple ingredients. It is poured into a graham cracker crust and chilled until set, with no oven, cracking, or water bath required. Each serving costs just $1.21.
This is the cheesecake I reach for when I need a dessert that looks impressive but takes almost no effort. No baking, no worrying about cracking and my kids can help make it from start to finish.
After 20 years of baking for my family I know that the best dessert recipes are always the ones that deliver bakery-quality results without bakery-level effort and this no bake cheesecake is at the very top of that list!
Why You’ll Love This Recipe!
- Budget Friendly Dessert — $9.65 total for a rich creamy cheesecake that serves 8
- Only 6 ingredients
- Make it the night before and refrigerate overnight for a completely stress-free dessert
- Completely customizable — top with cherry pie filling fresh berries chocolate or caramel
If you love easy desserts like this one you will also love our Butterfinger pie, cottage cheese cake, cheesecake stuffed strawberries, and No Bake pumpkin pie recipe. They are all budget-friendly, made with simple ingredients, and the kind of impressive desserts that look like you spent hours when they came together in minutes.
Why Is It Called “Philadelphia” Cheesecake?
“Philadelphia” here refers to the cream cheese brand, not the city. Philadelphia Cream Cheese has been sold under that name since 1880, and it became so closely associated with cheesecake that many no-bake recipes carry the name even though they have nothing to do with the city itself.
Ingredients
- Philadelphia cream cheese, softened — the star ingredient that gives this cheesecake its rich tangy flavor and creamy texture. Always use full fat block cream cheese — not spreadable cream cheese from a tub and not reduced fat. Set out at room temperature for at least 1 hour before using
- Sour cream — adds a subtle tang and gives the filling the perfect silky texture that makes this taste like a proper cheesecake. Full fat gives the best result
- Powdered sugar — sweetens the filling and dissolves completely into the cream cheese for a smooth result. Never substitute with granulated sugar — it will not dissolve properly and will make the filling grainy
- Vanilla extract — adds warmth and depth to the filling. Pure vanilla extract gives the best flavor
- Cool Whip, thawed — folded in at the end for a light airy texture that makes the filling fluffy without being heavy. Make sure it is fully thawed before folding in — frozen Cool Whip deflates the filling
- Prepared graham cracker crust — an 8 or 9 inch store-bought crust works perfectly and saves time. Make your own by combining 1½ cups graham cracker crumbs with ¼ cup sugar and 6 tablespoons melted butter pressed into a pie dish. If making your own crust, chill it in the refrigerator for at least 30 minutes before adding the filling — pouring the filling onto a warm crust can cause it to weep and turn soggy.
- Cherry pie filling — the most classic cheesecake topping and what this recipe uses. Completely optional — see the topping ideas section for more options
How to Make Philadelphia No Bake Cheesecake
Step 1 – Mix together ingredients – In a large mixing bowl, beat together the cream cheese, sour cream, powdered sugar and vanilla extract with a hand held mixer until smooth.
Step 2 – Add Cool Whip – Then gently fold in the cool whip.
Step 3 – Pour mixture into pie crust, spread it out evenly, and chill several hours (at least 3-4 hours, preferably overnight).
Step 4 – Cool, Serve and Enjoy – After chilling for several hours, top with your favorite cheesecake topping and enjoy.
Tips for Success
- Always use room temperature cream cheese. This is the single most important tip — cold cream cheese creates lumps that never blend out no matter how long you beat the mixture. Set it out at least 1 hour ahead
- Short on time? Remove all packaging (including foil) and microwave the cream cheese block on high in 10-second intervals, checking the texture between each, until it’s soft but not melted or warm.
- Use full fat block cream cheese. Spreadable cream cheese or reduced fat versions have more moisture and will give you a softer filling that does not set as firmly
- Fold the Cool Whip gently. Beating it in vigorously deflates it and you lose the light airy texture that makes the filling so good — fold slowly and stop the moment it is combined
- Chill overnight for the best result. Four hours is the minimum but overnight gives you a fully set filling that slices cleanly and holds its shape on the plate
- Add topping right before serving. Adding cherry pie filling too early can make the crust soggy — always add the topping right before you slice and serve
- Add 1-2 teaspoons of fresh lemon juice to the filling along with the vanilla for a subtle tang that balances the sweetness.
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.
- Cherry pie filling — the most classic cheesecake topping and always a crowd favorite
- Fresh strawberries — slice and arrange over the top for a beautiful fresh berry presentation
- Blueberry pie filling — a slightly lighter topping that pairs beautifully with the rich cream cheese filling
- Chocolate ganache — drizzle melted chocolate over the top for a rich indulgent finish
- Caramel sauce — drizzle generously for a sweet buttery twist
- Fresh whipped cream — pipe around the edges for an elegant presentation
- Lemon curd — a bright tangy topping that contrasts beautifully with the rich creamy filling
- Crushed Oreos or candy bar pieces — press into the top for a fun crunchy finish
Storage and Freezer Instructions
Refrigerator
- Cover with plastic wrap and store in the refrigerator for up to 3–4 days. Always add the topping right before serving rather than storing with it on top
Freezer
- Freeze without the topping — wrap tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before adding topping and serving. Never thaw at room temperature as the filling can become watery
Frequently Asked Questions
It needs more time in the refrigerator — always chill for a minimum of 4 hours and overnight for the firmest cleanest slicing result.
Full fat block cream cheese gives the firmest richest result — reduced fat has more moisture and gives a softer filling that may not set as firmly.
Yes — combine 1½ cups graham cracker crumbs with ¼ cup sugar and 6 tablespoons melted butter, press into a 9-inch pie dish and refrigerate for 30 minutes before filling.
Use a sharp knife dipped in hot water and wiped clean between each cut — this gives you the cleanest most professional-looking slices every time.
More Cheesecake Recipes
We love to hear from you. If you make Philadelphia No Bake Cheesecake Recipe, please leave us a comment or a star review.
Philadelphia No Bake Cheesecake
Ingredients
- 8 ounces Cream Cheese softened at room temperature
- 1 cup Sour Cream
- ½ cup Powdered Sugar
- 2 tsp Vanilla Extract
- 8 ounces Cool Whip
- 8 inch Prepared Graham Cracker Crust (or 9 inch)
- Cherry Pie Filling (optional for topping)
See how we calculate recipe costs.
Instructions
- In a large mixing bowl, combine 8 oz softened cream cheese, 1 cup sour cream, ½ cup powdered sugar, and 2 teaspoons vanilla extract.
- Beat with a hand mixer until the mixture is smooth and creamy.
- Gently fold in 8 oz Cool Whip until fully incorporated.
- Pour the mixture into 1 prepared 8-inch or 9-inch graham cracker crust.
- Spread the filling evenly in the crust.
- Cover and refrigerate for at least 3–4 hours, preferably overnight, until set.
- Before serving, top with cherry pie filling if desired.
- Slice into 8 servings and enjoy!
Love this cheesecake. I’m going to try making mini cheesecakes with the filling and different crusts for sons graduation party
In the Southeastern U.S you will hear this called yum-yum if you’re using cherries then it will be “Cherry Yum-Yum and so on depending on the topping!
So fun! Thanks for sharing Amanda. We love it so much and thank you for the positive review!