Cheesecake Recipes With Philadelphia Cream Cheese
This Philadelphia No-Bake Cheesecake has just 6 ingredients and comes together in 10 minutes! It’s a decadent and creamy dessert with a graham cracker crust and your choice of topping – without all the fuss.
It’s got that moist, melt-in-your-mouth cheese custard-like filling with a sweet and crumbly crust, finished off with a great variety of toppings that will tingle your taste buds.
Traditional cheesecakes can be quite troublesome. Even expert bakers still encounter problems when making it (i.e. browning, overbaking, underbaking, and cracking), so it can be a little intimidating.
Classic New York Cheesecake
If you want something easy, fool-proof, and just as delicious, start with a no-bake cheesecake. It’s cool and creamy without ever having to open the oven!
This Philadelphia No-Bake Cheesecake is made with a sweet graham cracker crust, creamy filling, and your choice of fresh fruit and pie filling on top. Let’s dig in!
It’s a cheesecake that does not require an oven or any form of heat to cook. Unlike regular cheesecake that has eggs, it makes use of whipped cream or in this case, Cool Whip, to firm up the batter and achieve that wonderful cheesecake texture.
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It’s great for people who want to make a beautiful dessert but don’t have an oven at home. It’s also an excellent recipe for beginners because this one’s almost impossible to mess up!
There’s a wide variety of options you can use to top a no-bake cheesecake. It’s just a matter of personal preference, really, because whether you’re a fan of sweet sauces, tart berries, or crunchy toppings, your cheesecake will still be impeccable. Here are some ideas:
Important tip: be sure to freeze cheesecake without the topping. When thawed, it will become entirely too mushy. Instead, add your favorite topping just before serving.
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To thaw frozen cheesecake, transfer it into the fridge and let it sit there overnight. Leave the plastic wrap on to ensure it doesn’t absorb nearby odors and/or flavors.
Alternatively, you can let it defrost on the counter for 2 to 4 hours. The thawing time depends on the size of the cheesecake. Be sure to remove the foil when defrosting the cake.
If you’re in a rush, you can microwave the cheesecake slices for 30 seconds. Be sure to remove the plastic wrap and foil!
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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)
I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.This easy Philadelphia No-bake Cheesecake is made completely from scratch! With a smooth and creamy filling and a crumbly graham cracker crust, this cool whip cheesecake is a crowd-pleasing dessert that requires no baking! All you need to do is to mix the ingredients and let the cheesecake set in the refrigerator.
Pumpkin Cheesecake Bars
Traditional cheesecake can be tricky for even experienced bakers. To make a beautiful cake without browning or cracks, you may find yourself perpetually experimenting with different tips and tricks from leaving it in the oven to creating a water bath. It can be complicated and frustrating to find that foolproof technique.
This no-bake cheesecake made with cream cheese is so delicious with none of the hassles. It’s much lighter than a traditional cheesecake – more mousse-like in texture than cake-like. It takes less than 30 minutes to prepare, and you’ll have a guaranteed success. Plus, there are so many simple ways to customize it for a real top-tier dessert.
Philadelphia No-Bake Cheesecake is a pretty common take on the delicious dessert that requires zero baking. None whatsoever. Cream cheese is blended into a sweet filling that simply needs to set in the fridge before being served. It is much lighter than a baked cheesecake, but every bit as delicious and perhaps even more so to people who aren’t fans of a traditional cheesecake texture.
Kraft Philadelphia Cream Cheese Marble Cheesecake Recipe 1982 Print Ad (2 Pages)
3. Pour into a 9-inch springform pan. Press with a water glass and up the sides with your fingers. Make sure it’s packed in very tightly. Freeze for about 10 minutes while you prepare the filling.
8.Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.
You’ll want to pack down your crust VERY TIGHTLY until it’s firm so that it doesn’t break apart when you cut the cake for serving.
Easy Cream Cheese Pie
Unlike some no-bake cheesecakes that use gelatin, this recipe uses whipped cream to stabilize it for a fluffier texture instead of a jello-like one. Make sure to beat the heavy cream until stiff peaks form. It’s also important to bring your cream cheese to room temperature for a smooth texture.
Believe it or not, this cheesecake rivalry isn’t necessarily one between states. The Philadelphia cheesecake name actually comes from the cream cheese brand. In fact, you’ll usually see Philadelphia Cheesecake referred to simply as “cheesecake”, while New York style is a different variation. The main difference is that New York Cheesecake uses fats beyond the cream cheese to get its thickness, usually sour cream and eggs. In classic cheesecake, there is no need for eggs, especially if it’s not baked.
It’s possible your cheesecake just needs more time in the fridge. However, it is crucial that you mix your heavy cream to stiff peaks before mixing with the rest of the filling ingredients. Otherwise, your cheesecake can be too runny.
Philadelphia 3 Step Cheesecake Recipe
The key to getting a nice, thick No-Bake Cheesecake is whipping that cream to stiff peaks and then folding in the whipped cream gently so it does not deflate.
You absolutely should make this cake ahead of time. It will need a minimum of 6 hours to cool in the fridge, although overnight is even better. It can last in the fridge for up to 5 days.
Yes, it freezes very well once the cake has set. You can freeze it either in slices or as a whole, but double wrap in plastic wrap before covering with tinfoil. It is best to eat your cake within a month, though it should last up to two. To defrost it, just leave it overnight in the refrigerator. Do not microwave it or it will become runny!
Hey, Mom! What's For Dinner?: Cheesecake
Philadelphia No-bake Cheesecake is made completely from scratch! With a smooth and creamy filling and a crumbly graham cracker crust, this cool whip cheesecake is a crowd-pleasing dessert that requires no baking!
Calories: 273 kcal | Carbohydrates: 24 g | Protein: 2 g | Fat: 19 g | Saturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 57 mg | Sodium: 109 mg | Potassium: 60 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 634 IU | Vitamin C: 1 mg | Calcium: 39 mg | Iron: 1 mg
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