No Bake Cheesecake with Philadelphia Cream Cheese is the kind of dessert that leaves you smiling with every bite. Its rich, creamy texture perfectly balances sweetness, creating a melt-in-your-mouth experience that enchants anyone lucky enough to indulge in it. This delightful treat doesn’t require baking, which means it’s as straightforward to prepare as it is delicious. Picture gatherings with friends or cozy family nights—no bake cheesecake fits right in, making it an instant crowd-pleaser.

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I discovered this recipe on a hot summer day when baking felt like a chore. No one wants to heat up the kitchen when the sun is blazing, and this no bake cheesecake recipe comes through flawlessly. It journeys from basic ingredients like Philadelphia cream cheese and cool whip to a sumptuous dessert that could easily rival those from high-end bakeries. Trust me, once you try making it, you’ll wonder why you didn’t do it sooner!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make No Bake Cheesecake with Philadelphia Cream Cheese
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
No Bake Cheesecake with Philadelphia Cream Cheese

Why You’ll Love This Recipe

Simple & Quick: You can whip this cheesecake up in just about 20 minutes.
Irresistible Flavor: Silky cream cheese blended with cool whip creates a flavor and texture combo that’s hard to resist!
Eye-Catching Appeal: Topped with fresh or canned cherry pie filling, it looks as good as it tastes.
Flexible Serving: Perfect for potlucks, birthdays, or just a sweet afternoon snack.
Budget-Friendly: A delicious dessert without breaking the bank!

Ingredients You’ll Need

4 (8 oz) packages Philadelphia cream cheese, softened: This is the star of the cheesecake! Using high-quality cream cheese ensures a rich and creamy texture. For a lower-fat option, consider Neufchâtel cheese.
2 cups powdered sugar: This sweetens the cheesecake without the graininess of granulated sugar, giving it a smooth finish.
16 oz Cool Whip: This adds lightness to the cheesecake, making it fluffy and easy to slice. You can substitute with homemade whipped cream if you prefer.
2 packages graham crackers: The classic crust base that offers a crunchy texture. You can easily swap these for crushed Oreos or even nut-based crusts for a gluten-free alternative!
2 teaspoons flour: Helps bind the crust together, ensuring it holds its shape when sliced.
½ cup granulated sugar: Used to sweeten the graham cracker crust, giving it that lovely added crunch.
12 tablespoons butter, melted: This brings all the crust ingredients together while adding richness. A butter substitute, like coconut oil, works too if you’re looking for alternatives.
Cherry pie filling: This is for topping, but feel free to get creative with other fruits or even chocolate sauce!

How to Make No Bake Cheesecake with Philadelphia Cream Cheese

Make the Graham Cracker Crust: Start by placing the graham crackers in a food processor and pulse them until you have fine crumbs. Add in the flour and granulated sugar, pulsing until everything is well combined. Now, pour in the melted butter and pulse again until it turns into a sandy mixture.
Prepare the Crust: Transfer the mixture to a 9 x 13 pan, making sure to distribute it evenly. Press down firmly with your hands or the back of a measuring cup to form a solid crust. Set aside while you prepare the filling.
Mix the Cheesecake Filling: In a large bowl, take your softened Philadelphia cream cheese and beat it until smooth. Gradually add the powdered sugar, mixing until fully incorporated. Next, gently fold in the Cool Whip, making sure not to deflate the mixture too much.
Assemble the Cheesecake: Pour the cheesecake filling over your graham cracker crust, spreading it out evenly. Now, cover the dish with plastic wrap or a lid and refrigerate it until you’re ready to serve, ideally for a few hours or overnight for best results.
Top and Serve: When you’re ready to cut and serve your cheesecake, add a dollop of cherry pie filling on top of each slice. This adds a beautiful pop of color and sweetness that complements the creamy cheesecake underneath.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you need to keep it longer, you can freeze it for up to 3 months. Just wrap it well with plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw it in the fridge overnight. Texture might be slightly different, but a quick re-whip of cream can help refresh its consistency!

Chef’s Helpful Tips

Ensure your cream cheese is at room temperature for easier mixing, leading to a smoother filling.
Don’t skip pressing the crust firmly; this helps it hold together better when slicing.
Experiment with different toppings! Fresh berries or chocolate syrup can add delightful variations.
If you’re short on time, the crust can be made a day in advance, allowing you to simply add the filling later.
If you’re experiencing a runny filling, make sure to fold gently to maintain airiness without overmixing.

No Bake Cheesecake with Philadelphia Cream Cheese is a delightful dessert that doesn’t demand too much time or effort while bringing joy to any occasion. The creamy sweetness alongside the delightful crunch of the graham cracker crust creates an irresistible experience. Feel free to experiment with flavors and toppings to find your favorite twist on this classic recipe!

Recipe FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! If you prefer a more natural option, you can make your own whipped cream by beating heavy whipping cream with a little powdered sugar until soft peaks form. Just be careful not to deflate the mixture when folding it into the cream cheese!

How long does the cheesecake need to set in the fridge?

For the best texture and flavor, it’s recommended to let the cheesecake set in the refrigerator for at least 4 hours, but overnight is even better. This allows the flavors to meld beautifully!

Can I use a different crust?

Yes! While the classic graham cracker crust is a go-to choice, feel free to switch it up with Oreo crumbs for a chocolatey twist or a nut crust for a gluten-free option.

What should I do if I notice my filling is too thick?

If your cheesecake filling seems too thick, you can add a splash of milk or heavy cream to loosen it up slightly during mixing. Just be cautious not to overdo it, as you want to maintain the thick and creamy texture.

More No Bake Recipes

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No Bake Cheesecake with Philadelphia Cream Cheese

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Author: Dorothy
Prep Time: No Data
Cook Time: 20 minutes
Total Time: 0 hours
Yield: 12 servings 1x
Category: Dessert
Method: No Bake
Cuisine: American

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Description

This No Bake Cheesecake with Philadelphia Cream Cheese offers a melt-in-the-mouth texture and sweet flavor, making it a delightful treat for any occasion. It features a rich cream cheese filling, silky Cool Whip, and a crispy graham cracker crust, topped with cherry pie filling for an added fruity twist. Perfect for quick gatherings or when you crave a simple dessert!

Instructions

Crush the graham crackers in a food processor until they become crumbs.
Combine the flour and sugar with the crushed graham crackers and pulse until mixed.
Mix in the melted butter and pulse again until well combined.
Evenly distribute the mixture into a 9 x 13 pan and firmly press it down. Set the crust aside.
In a large bowl, cream the softened Philadelphia cream cheese with powdered sugar until smooth.
Gently fold in the Cool Whip until fully combined for the cheesecake filling.
Spread the cheesecake mixture over the prepared graham cracker crust evenly.
Cover and refrigerate until ready to serve, then add cherry pie filling as desired before cutting.

Notes

Make sure the cream cheese is softened for easy mixing.
Refrigerate for at least 2 hours for the cheesecake to set properly.
You can substitute cherry pie filling with other fruit toppings if desired.