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    Home » Recipes » Dessert

    Philadelphia No-Bake Cheesecake

    Modified: Jul 25, 2022 · Published: Oct 1, 2020 by Radwa ·

    Jump to Recipe

    My Philadelphia no-bake cheesecake is creamy, rich, gelatin-free and effortless; it takes less than 10 minutes to put together. All you have to do is make the crust, whip the filling, and combine, top with fresh strawberry, then refrigerate. No baking is required; SO simple!

    A slice of the philadelphia no-bake cheesecake in a serving plate.
    Jump to:
    • Philadelphia No-Bake Cheesecake
    • Ingredients
    • How To Make Philadelphia No-Bake Cheesecake (Gelatin Free)
    • Pro's Tips
    • Storage
    • More Cheesecake Recipes
    • Philadelphia No-Bake Cheesecake
    • Comments

    Philadelphia No-Bake Cheesecake

    I love no-bake cheesecakes; they are simple, quick and super easy to make. My Philadelphia No-Bake Cheesecake is also customizable; you can add your favourite topping or use your favourite biscuit for the crust.

    I actually experimented with this recipe a little bit, and I found that keeping the filling simple is the trick to the best cheesecake ever.

    I used 1 family pack of Philadelphia cheesecake (280 g) and 2 cups of cold heavy cream. This was the perfect combination.

    I also added a few drops of vanilla to flavor the filling and ¼ cup of powdered sugar, and the filling was lovely. I highly recommend powdered sugar because it dissolves more quickly than granulated sugar.

    Note I also tasted this recipe with light Philadelphia cream cheese, which wasn't as rich in taste. However, the texture was the same. But honestly, I recommend the original Philadelphia cream cheese for better taste.

    The topping in this recipe couldn't be easier! Just fresh strawberry slices; you may replace them with raspberries or blueberries.

    a slice of philadelphia no-bake cheesecake topped with strawberries.

    Ingredients

    Ingredients for the crust and cream cheese filling.

    Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

    For The Cheesecake Crust: I used Digestive biscuits, melted unsalted butter and just 1 ½ tablespoons of granulated sugar to add a little sweetness to the crust. amount to ½ cup.

    Note: Graham crackers or any plain biscuits will work just fine.

    For The Cheesecake Filling:

    Cream cheese: I prefer to use room-temperature Philadelphia cream cheese. However, Mascarpone also works well in this recipe.

    Heavy cream: It gives a creamy texture to my cheesecake, I recommend using it cold.

    Vanilla extract: To flavor.

    Powdered sugar: I use just ¼ cup to sweeten the whipped cream; if you have a sweet tooth you can increase the amount to ½ cup.

    For The Topping: I used fresh strawberries. You can add your favorite topping instead.

    close shot to the Strawberry Cheesecake.

    How To Make Philadelphia No-Bake Cheesecake (Gelatin Free)

    steps of making the crust.

    One (Make The Crumbs): Put the biscuit in the food processor and beat until it crumbs.

    Pro Tip: Another method to crush the biscuits is to put them in a ziplock bag and smash them with a rolling pin until they are crumbs.

    Two: Line a 20 cm springform with parchment paper.

    Pro Tip: To release the cheesecake from the bottom of the spring form pan easily, I highly recommend lining the bottom of the pan with parchment paper.

    Three (Make The Crust): In a bowl, mix the biscuit crumbs with sugar and melted butter until combined.

    Four: Spread the crumbs mixture evenly in the pan and press it to the bottom with your hans or a heavy object then refrigerate until you finish making the filling.

    Pro Tip: You may bake the crust for 10 minutes at 180C / 350F, but I find that it doesn't really make a big difference.

    steps of making the cream cheese filling and assemble the cheesecake.

    Five (Make The Cheesecake Filling): In a bowl, whip the cold heavy cream using the electric whisk until thick and soft peaks form, then set aside.

    Six: In another bowl, whisk the powdered sugar, Philadelphia cream cheese and vanilla extract using the electric whisk until the mixture becomes fluffy.

    Seven: Now, fold the heavy cream into the cream cheese mixture until well combined.

    Eight: Spread the cream cheese mixture over the chilled crust, then refrigerate it for at least 6 hours. After that, add the strawberry slices on the top, cut and serve!

    Pro Tip: Wipe the sides and bottom of the spring form with a warm kitchen towel before releasing the cheesecake, which will help it release quickly.

    eat the philadelphia cheesecake.

    Pro's Tips

    • To cut the cheesecake sharply and cleanly, use a sharp knife and clean it between the slices with a paper towel.
    • This cheesecake needs to be refrigerated for 6-8 hours or overnight.
    • Don't use a springform bigger than 20 cm (8 inches) or your cheesecake will look thinner.

    Storage

    This no-bake strawberry cheesecake can be stored in the fridge for up to three days and can be frozen in an airtight container for up to two months.

    Also, you can make this cheesecake 2 days ahead of time and keep it in the fridge until needed.

    cut the philadelphia cheesecake into slices.

    More Cheesecake Recipes

    • No Bake Strawberry Cheesecake Bars
    • Philadelphia Sugar Free Cheesecake Recipe
    • Philadelphia Pumpkin Cheesecake Recipe
    • Biscoff Cheesecake Recipe
    • Oreo Cheesecake Bites (No Bake Recipe)
    • Lazy Cake (no bake chocolate biscuit cake).
      Lazy Cake - Chocolate Biscuit Cake
    • Cornbread cake topped with butter and honey.
      Easy Cornbread Cake Recipe
    • Chocolate Orange Cake.
      Easy Chocolate Orange Cake Recipe
    • marzipan loaf cake drizzled with sweet syrup.
      Easy Marzipan Cake

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    Easy No-Bake Strawberry Cheesecake
    Print Pin
    5 from 8 votes

    Philadelphia No-Bake Cheesecake

    This Philadelphia no-bake cheesecake is made with a crispy crust creamy filling and topped with fresh strawberries. Super easy, effortless and gelatin-free!
    Course Dessert
    Cuisine American
    Diet Vegetarian
    Prep Time 10 minutes minutes
    Refrigerate 6 hours hours
    Total Time 6 hours hours 10 minutes minutes
    Servings 12 servings
    Calories 419kcal
    Author Radwa

    Equipment

    • Measuring spoons
    • Springform
    • Measuring cups
    • Electric hand mixer

    Ingredients

    Crust

    • 250 g digestive biscuits
    • ½ cup butter
    • 1 ½ tablespoon granulated sugar

    Filling

    • 380 g Philadelphia cream cheese , room-temperature
    • 2 cups heavy cream , cold
    • 2 teaspoon vanilla extract
    • 1 cup powdered sugar

    Topping

    • ½ cup strawberries , sliced

    Instructions

    Make the crust

    •  Put the biscuit in the food processor and beat until it crumbs.
      250 g digestive biscuits
    • In a bowl, mix the biscuit crumbs with sugar and butter until combined.
      ½ cup butter, 1 ½ tablespoon granulated sugar
    • Line a 20 cm springform with parchment paper(to get the cheesecake out of the springform base easily)
    • Spread the crumbs mixture evenly in the springform and press it to the bottom then refrigerate until you finish making the filling.

    Make the filling

    • In a bowl, whip the cold heavy cream using the electric whisk until thick and soft peaks form, then set aside.
      2 cups heavy cream
    • In another bowl, whisk the powdered sugar, Philadelphia cream cheese and vanilla extract using the electric whisk until the mixture becomes fluffy.
      380 g Philadelphia cream cheese, 2 teaspoon vanilla extract, 1 cup powdered sugar
    • Now, fold the heavy cream into the cream cheese mixture until well combined.
    • Spread the cream cheese mixture over the chilled crust, then refrigerate it for at least 6 hours. After that, add the strawberry slices on the top, cut and serve!
      ½ cup strawberries

    Notes

    • This cheesecake needs to be refrigerated for 6-8 hours or overnight.
    • Don't use a springform bigger than 20 cm (8 inches), or your cheesecake will look thinner.
    • To cut the cheesecake sharply and cleanly, use a sharp knife and clean it between the slices with a paper towel.

    Nutrition

    Serving: 1serving | Calories: 419kcal | Carbohydrates: 25g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 108mg | Sodium: 184mg | Potassium: 102mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1008IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Kate says

      June 10, 2021 at 2:13 am

      5 stars
      Fabulous recipe. The topping tasted amazing and very quick and easy to make. I would recommend making it one day ahead to set properly.

      Reply
    2. Camila says

      June 10, 2021 at 2:10 am

      5 stars
      I Made this recipe on Christmas day, and it was so quick and easy. I added two tablespoons of Biscoff to the base.

      Reply
    3. Elena says

      June 10, 2021 at 2:09 am

      5 stars
      This Recipe Is Amazing! So Simple Yet So Delicious! I have now made it three times already.

      Reply
    4. Caelyn says

      June 10, 2021 at 2:04 am

      5 stars
      Which cream cheese is the best to use in making this recipe?

      Reply
      • Radwa says

        June 10, 2021 at 2:13 am

        I prefer to use Philadelphia or mascarpone.

        Reply
    5. Violet says

      June 10, 2021 at 2:03 am

      5 stars
      I didn't listen to the advice of letting it in the fridge for 6-12 hour, and I had to make a new one. This time I let it rest for the whole night in the fridge, and it was perfect.

      Reply
    6. Francies says

      June 10, 2021 at 2:00 am

      5 stars
      This strawberry cheesecake recipe is great. I enjoyed it so much and will make it again

      Reply
    7. Clair says

      June 10, 2021 at 1:59 am

      5 stars
      This cheesecake is so delicious; I love the biscuit crust so much, so I doubled the crust ingredients.

      Reply
    5 from 8 votes (1 rating without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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