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Slice of Philadelphia no-bake cheesecake on a plate with a berry compote.
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Philadelphia No-Bake Cheesecake

This delicious Philadelphia No-Bake Cheesecake recipe requires a few simple ingredients to produce a decadent dessert.
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 6 hours 30 minutes
Total Time 5 hours 10 minutes
Servings12 slices
saltyginger.comMary-Lou

Equipment

  • 9 Inch Round (23cm) Springform Pan OR
  • 8 Inch Round (20cm) Springform Pan
  • Stand Mixer OR
  • Electric hand mixer

Ingredients
 
 

Crust

  • 2 cups Graham cracker crumbs  (or biscuit crumbs *Note 1)
  • 6 tablespoons white granulated sugar (caster sugar - Note 2)
  • 8 tablespoons butter

Cheesecake Filling

  • 24 ounces cream cheese (*Note 3)
  • ½ cup white granulated sugar (caster sugar)
  • ¼ cup lemon juice (fresh or bottled, *note 4)
  • 2 teaspoons vanilla extract
  • 1 cup cream (cold, heavy or whipping cream*Note 5)
  • cup icing sugar (powdered sugar or confectioner's sugar)

Berry Compote

  • 2 cups berries (fresh or frozen*Note 6)
  • ¼ cup white granulated sugar
  • 1 tablespoon lemon juice (fresh or bottled)

Instructions

  • Allow the cream cheese to come to room temperature. This allows the cream cheese to be beaten into a nice smooth base for the dessert. If baking the biscuit base, preheat the oven to 180°C/350°F. (*Note 7)
  • Melt the butter and allow to cool.
    8 tablespoons butter
  • Crush or process the Graham crackers or biscuits in a food processor until you have a mostly fine sand-like texture. Combine the Graham cracker crumbs or biscuit crumbs and sugar (an additional requirement for the graham cracker crust version) with the melted butter, and stir together until all the crumbs are coated. 
    2 cups Graham cracker crumbs , 6 tablespoons white granulated sugar
  • Pour the biscuit crumbs into the bottom of an 8- or 9-inch springform pan or loose-bottomed cake pan with tall sides. Using the back of a spoon, press the crumbs up the side of the pan, about an inch or more tall.
  • Pour the biscuit crumbs into the bottom of an 8- or 9-inch springform pan or loose-bottomed cake pan with tall sides. Using the back of a spoon, press the crumbs up the side of the pan, about an inch or more tall. (*Note 8 and 9)
  • Then press the rest of the crumbs into the bottom of the pan. Use the back of your spoon to smooth the sides into the bottom. Use the bottom of a measuring cup to press the crumbs into the bottom of the pan.
    Step 5 - biscuit crumbs pressed into a loose-bottom cake pan.
  • If baking your biscuit base, bake for 10 minutes and then remove from the oven and allow to cool while making the filling. Alternatively, you can skip baking and allow the crust to rest in the fridge for 30 minutes to an hour.
  • In a large mixing bowl or the bowl of a stand mixer, place the room-temperature cream cheese, vanilla extract, lemon juice, and granulated sugar. Beat on a medium speed (using a paddle attachment) until all the ingredients are combined and smooth. This will take about 3-5 minutes. Regularly scrape down the sides of the bowl, even if using a hand mixer.
    24 ounces cream cheese, ½ cup white granulated sugar, ¼ cup lemon juice, 2 teaspoons vanilla extract
    Step 7 - beaten cream cheese, sugar and lemon juice on a paddle attachment.
  • In a separate bowl, whip the heavy cream to soft peaks (this can be done by hand or with an electric mixer). Sift in the icing sugar or powdered sugar and then beat to stiff peaks.
    1 cup cream, ⅓ cup icing sugar
    Step 8 - icing sugar added to the cream to be whipped to stiff peaks.
  • Add the whipped cream to the cream cheese mixture. Fold the whipped cream into the cream cheese using a large metal spoon or a rubber spatula.
  • Spoon the filling into the prepared crust. Smooth into the crust. Refrigerate for at least6-8 hours but preferably overnight.
    Step 10 - cheesecake filling smoothed over biscuit base.
  • Before popping the Philadelphia no-bake cheesecake out of the springform pan, I like to gently heat the sides and bottom with a Chef's torch, or a warm cloth. Slowly release the sides of the pan. If you haven't used baking paper on the bottom of your pan, work slowly around the edge to release the bottom and lift it off using two large spatulas. (*Note 10)
  • Use a sharp clean knife to slice your cheesecake. I like to clean my knife off between slices to get those sharp lines. Serve with fresh fruit, fresh berries, whipped cream, a delicious berry compote, or chocolate ganache.

Berry Compote (Optional Extra)

  • Combine all ingredients in a medium-sized pot and simmer over medium heat, until the mixture begins to bubble a bit. Reduce the heat slightly and cook for a further 15 minutes, stirring occasionally with a wooden spoon mashing some of the berries in the cooking process.
    2 cups berries, ¼ cup white granulated sugar, 1 tablespoon lemon juice
  • The compote is finished when a spoon is dragged across the bottom of the pot and leaves a trail for a few seconds before rejoining.
  • Allow the berry compote to cool before placing it into a glass jar, or another fridge-suitable container.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

  1. You can use Graham crackers or a plain biscuit like digestive, Marie biscuits or vanilla wine biscuits.
  2. The 3 tablespoons of sugar are only required if using Graham crackers.
  3. I always use Philadelphia cream cheese in the block version. In the US these blocks come in 226 grams/8 ounces. However, here in New Zealand, the blocks are 250 grams or 8.8 ounces. This recipe has been developed according to the US size of the block. This recipe requires a total of 24 ounces or 680 grams of cream cheese.
  4. I like to use a full quarter cup of lemon juice, but you can start at 2 tablespoon and work your way up to 4 tablespoon (quarter cup) for your own preferred taste.
  5. Heavy cream or whipping cream, make sure it has a fat content of at least 35%. 
  6. Berries - use your favorite berry for this optional berry compote, or even a mix of berries.
  7. I recommend baking the biscuit base as it adds a nice flavor, and I personally find the crust releases better from the pan when baked.
  8. I used an 8-inch cake pan for the cheesecake in the photographs. 
  9. Take your time to work the crumbs up the side of the pan. They may fall off a few times, or even stick to your spoon. Just be patient. A good, well-pressed biscuit base is crucial for a no-bake cheesecake.
  10. If you haven't baked the biscuit base, it may be a bit more tricky to remove and it may be best to cut the cake directly on the pan base, especially if not lined with parchment paper.
  •  

Storage and Freezing

This Philadelphia No-Bake Cheesecake can be stored in the fridge for up to a week. I would also be mindful of keeping this cheesecake in the fridge right up until you slice it. The longer the cheesecake sits at room temperature the more the filling will soften up.
Leftover slices can be frozen in an airtight container for up to 30 days. Allow the slices to thaw in the fridge overnight before serving.
The berry compote can be stored in the fridge for a week, or frozen for up to a month.

Nutrition

Serving: 1slice | Calories: 493kcal | Carbohydrates: 40g | Protein: 5g | Fat: 36g | Sodium: 337mg