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Philadelphia No Bake Cheesecake comes together with easy ingredients. The creamy and decadent custard filling tops a graham cracker crust. The cheesecake is topped with cherry pie filling for an amazing No Bake Cheesecake.
Philadelphia Cheesecake Recipe No Bake comes together with only 6 ingredients. It is creamy, delicious and comes together easily. The cheesecake creamy filling fills a graham cracker crust and then topped with your favorite topping.
Philadelphia No Bake Cheesecake Filling is a no fuss cheesecake. Traditionally cheesecake takes a lot of steps and tons of ingredients. There is always concern of the cheesecake cracking or cooking to long.
We love No Bake desserts and this cheesecake is one of our favorites to make. It is fool-proof and even my kids can help make it. You also love this No Bake Butterfinger Pie.
Ingredients
- Philadelphia Cream Cheese – Softened at room temperature
- Sour Cream – Helps to give the cheesecake the perfect texture
- Powdered Sugar – Added to balance the flavors and add a hint of sweetness
- Vanilla Extract – Use pure vanilla extract
- Cool Whip – Adds a fluffy texture
- Prepared Graham Cracker Crust – Use store bought
- Cherry Pie Filling – Optional topping
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.
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)
Instructions
- In a large mixing bowl, beat together the cream cheese, sour cream, powdered sugar and vanilla extract with a hand held mixer until smooth.
- Then gently fold in the cool whip.
- Pour mixture into pie crust, spread it out evenly, and chill several hours (at least 3-4 hours, preferably overnight).
- After chilling for several hours, top with your favorite cheesecake topping and enjoy!
Recipe Notes
Tips and Tricks
- Cream Cheese – We recommend only using 100% real cream cheese.
- Room Temperature Cream Cheese – Make sure the cream cheese is softened before mixing or it will not mix smoothly and you will get big cream cheese lumps. If you are in a hurry, you can cut the cream cheese into smaller pieces to help it soften quicker.
- Vanilla Extract – When preparing your ingredients make sure to use pure vanilla extract.
- Cool Cheesecake – Cheesecake is based served cold. Keep refrigerated until ready to serve.
Variation Ideas
- Change the Crust – Change the crust. You can do an Oreo Crust or you can even make your own Homemade Graham Cracker Crust. You can crush graham crackers in a food processor and mix with melted butter.
- Add Some Flavor – For some additional flavors, stir in lemon juice.
Nutrition Facts
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.
- Syrups – Drizzle the Cheesecake with Chocolate or Carmel Syrup.
- Different Pie Fillings – There are many different pie fillings you can top your cheesecake with. Try blueberry, strawberry, raspberry or peach.
- Crunching Topping – Cheesecake is amazing with chocolate chips on the top or any type of candy bar pieces.
- Whipped Cream – Top with cheesecake with whipped cream or whipped topping.
Frequently Asked Questions
We recommend storing in the refrigerator for at least 4 hours. But it is best to make it the night before and storing the refrigerator overnight.
Yes, you can freeze a no bake cheesecake as a whole or in pieces. It is all about preference.
Wrap Cheesecake – Wrap you cheesecake with plastic wrap and foil. If you cut your cheesecake in slices double up the slices. Make sure to double wrap the cheesecake as this makes sure that air doesn’t get into the cheesecake.
Label Cheesecake – To make sure that you know how long your cheesecake has been in the freezer, make sure to label it. Serve your cheesecake within one month of placing in the freezer.
Freeze without topping – Do not put the topping on the cheesecake if you are planning on freezing it. The cheesecake will turn mushy. Once your ready to serve, you can top your cheesecake.
When you are ready to thaw your cheesecake, we recommend thawing in the refrigerator overnight. Keep the plastic on the cheesecake so it doesn’t absorb any odors in the fridge.
You can also place cheesecake on the counter and it will thaw in about 2 to 4 hours. It will depend on the size of the cheesecake, but you can always check it. Remove the foil while it is thawing.
More Cheesecake Recipes
Oven Baked
Peanut Butter Cheesecake Bites
Quick and Easy Air Fryer
Air Fryer Cheesecake
Easy Cake
Pumpkin Cheesecake Recipe
We love to hear from you. If you make Philadelphia No Bake Cheesecake Recipe, please leave us a comment or a star review.
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!