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!
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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.
Ingredients
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.
How To Make Philadelphia No-Bake Cheesecake (Gelatin Free)
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.
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.
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.
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)
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Philadelphia No-Bake Cheesecake
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.
Kate says
Fabulous recipe. The topping tasted amazing and very quick and easy to make. I would recommend making it one day ahead to set properly.
Camila says
I Made this recipe on Christmas day, and it was so quick and easy. I added two tablespoons of Biscoff to the base.
Elena says
This Recipe Is Amazing! So Simple Yet So Delicious! I have now made it three times already.
Caelyn says
Which cream cheese is the best to use in making this recipe?
Radwa says
I prefer to use Philadelphia or mascarpone.
Violet says
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.
Francies says
This strawberry cheesecake recipe is great. I enjoyed it so much and will make it again
Clair says
This cheesecake is so delicious; I love the biscuit crust so much, so I doubled the crust ingredients.