Last Updated on October 3, 2024 by Cheesecakes World
If you’re looking for a new cheesecake, then you have to try our Philadelphia no-bake cheesecake filling recipe! It’s delicious, creamy, and easy!
And, what makes it even better is that you can change the flavor of the filling and serve it with virtually any topping that you’d like! So, read on to learn how you can make it in under 30 minutes!
About Our Delicious Philadelphia No-bake Cheesecake Filling Recipe
Who doesn’t love a quick and easy cheesecake recipe? Especially because cheesecake is something that already takes so long to make? So, what better way to cut back on time and effort than making this Philadelphia no-bake cheesecake filling recipe?
Our recipe uses only the best ingredients! Once mixed, thanks to the incredible ratio, you get an uber creamy, silky smooth filling that is rich and flavorful. And yes, it is super easy to just substitute some vanilla extract with another flavor of your choice.
Furthermore, our no-bake cheesecake can take as little as 5 hours to make. If you assemble the cheesecake, it should be able to be set inside a cold fridge within 4 hours. Although we do recommend setting cheesecake overnight, it does help if your recipe does allow for “last-minute” desserts.
At first, we wanted to make a recipe using the Philadelphia Ready-To-Eat Cheesecake Filling, but we quickly realized that it is quite hard to find. It is either always out of stock, or the store simply doesn’t sell them.
But, if you manage to get some, still make our delicious crust and add the filling to it. You don’t have to set it in the fridge and can slice and serve immediately!
What You Need To Make This Philadelphia No-bake Cheesecake Filling Recipe
Ingredients for the Crust
- 2 packets of graham crackers
- 3/4 cup salted butter, melted and cooled
- 3 tablespoons fine caster sugar
Ingredients for the Filling
- 16 ounces full-fat Philadelphia cream cheese, softened at room temperature
- 1 1/4 cup fine granulated sugar
- 1 tablespoon vanilla extract
- 2 cups sour cream, room temperature
- 16 ounces Cool Whip whipped topping, softened at room temperature
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray or extra melted butter
- Measuring cups and spoons
- Food processor
- Mixing bowls
- Electric hand or stand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Step-By-Step Instructions On Making a Philadelphia No-bake Cheesecake Filling Recipe
Step 1: Make Your No-Bake Cheesecake Crust
To start this fantastic Philadelphia no-bake cheesecake filling recipe, we will make the crust first. Line a 10-inch springform cake pan with non-stick baking paper. Then, brush the sides with extra melted butter or cooking spray.
Then, place the graham cracker crumbs inside of a food processor. Crush them until you have a uniform crumb mixture. Then, while the food processor is running at a low speed, add the sugar so it incorporates well.
Finally, add your melted butter and keep mixing. Your crumb mixture should be uniformly moist.
Place the crumbs inside the lined cake pan and press it in. You can also press it up the sides if you’d like. Use the flat back of a cup or measuring spoon to make sure the crust is level.
Then, place it inside the fridge and allow it to set for at least 15 minutes.
Step 2: Make the Philadelphia Cheesecake Filling
Next, we move on to making the filling for the cheesecake. To start, place the softened cream cheese inside a large mixing bowl with the sugar. then, cream the ingredients together until they become fluffy and the sugar has dissolved.
Add the vanilla and give the mixture another whisk or two. Then, add the sour cream. Keep whisking on a low speed until it has been fully incorporated.
And finally, gently fold in your soft whipped topping. Stop mixing once the last bit of topping has been folded in.
Step 3: Assemble and set the Cheesecake
Once your filling has been made, pour it into your chilled cheesecake crust. Smooth out the top of the filling using a rubber or silicone spatula.
Then, wrap the entire cake pan with plastic or saran wrap. Place the cheesecake inside the fridge and allow it to set for at least 4 hours. We prefer setting it overnight to ensure it doesn’t come out runny.
Step 4: Remove The No-Bake Cheesecake From The Pan And Serve
Once your cheesecake has been set, you can remove it from the cake pan. To check when it is done, gently shake the pan. If only the center inch still shakes like jelly, then your cheesecake has been set correctly and completely.
Take the wrapping off the pan. Then, run a sharp thin knife along the edges of the crust. Carefully loosen the springform cake pan sides and remove it completely.
Now, to remove the base you may need a helping hand. Loosen the base plate from the crust using a sharp knife. Then, either ask someone to help you lift it off, or slide it off onto the cake stand.
Once removed, all that’s left to do is slice and enjoy the amazing creation!
Expert Tips and Tricks To Make The Best Philadelphia No-bake Cheesecake Filling Recipe
- Our Philadelphia no-bake cheesecake filling recipe should only be made using Philadelphia full-fat cream cheese. No other product or substitute will give you nearly as creamy and decadent results.
- You can easily add any flavor to make this cheesecake unique. Use various extracts or essences to match the flavor of the topping you want to use. For example, if you want to top this Philadelphia no-bake cheesecake filling recipe with fresh tropical fruit, then use a tropical fruit extract in the filling too.
- Speaking of toppings, we decided not to include anyone topping for this no-bake cheesecake recipe. Because it has such a neutral flavor profile, you can use virtually any topping that you want! Play around with texture and use chopped nuts or chocolate chips. Even crushed pretzels work! You can have a look at our site for loads of ideas.
- When making this crust, you don’t have to use a food processor. Instead, add the graham crackers to a ziplock bag. Then, crush them on a table (a rolling pin helps) until you have a uniform crumb. Simply mix all of the ingredients in a bowl and use.
Preparations Times and Servings – Philadelphia No-bake Cheesecake Filling Recipe
| Preparation Times | Setting Times | Servings |
| 20 minutes | 4-12 hours | 8-10 |
Wrapping Things Up – An Easy Flavor-Packed Philadelphia No-bake Cheesecake Filling Recipe
As you can see, this amazing Philadelphia no-bake cheesecake filling recipe is easy to make, doesn’t require any special steps, and is incredibly versatile in general.
If you know of anyone who could use a go-to vanilla cheesecake recipe, then make sure to send it on to them. And, let us know what you personally think of our cheesecake!
FAQs
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Philadelphia No-bake Cheesecake Filling Recipe
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray or extra melted butter
- Measuring cups and spoons
- Food processor
- Mixing bowls
- Electric hand or stand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the Crust
- 2 packets of graham crackers
- 3/4 cup salted butter melted and cooled
- 3 tablespoons fine caster sugar
Ingredients for the Filling
- 16 ounces full-fat Philadelphia cream cheese softened at room temperature
- 1 1/4 cup fine granulated sugar
- 1 tablespoon vanilla extract
- 2 cups sour cream room temperature
- 16 ounces Cool Whip whipped topping softened at room temperature
Instructions
- To start this fantastic Philadelphia no-bake cheesecake filling recipe, we will make the crust first. Line a 10-inch springform cake pan with non-stick baking paper. Then, brush the sides with extra melted butter or cooking spray.
- Then, place the graham cracker crumbs inside of a food processor. Crush them until you have a uniform crumb mixture. Then, while the food processor is running on low speed, add the sugar so it incorporates well.
- Finally, add your melted butter and keep mixing. Your crumb mixture should be uniformly moist.
- Place the crumbs inside the lined cake pan and press it in. You can also press it up the sides if you'd like. Use the flat back of a cup or measuring spoon to make sure the crust is level.
- Then, place it inside the fridge and allow it to set for at least 15 minutes.
- Next, we move on to making the filling for the cheesecake. To start, place the softened cream cheese inside a large mixing bowl with the sugar. then, cream the ingredients together until they become fluffy and the sugar has dissolved.
- Add the vanilla and give the mixture another whisk or two. Then, add the sour cream. Keep whisking on a low speed until it has been fully incorporated.
- And finally, gently fold in your soft whipped topping. Stop mixing once the last bit of topping has been folded in.
- Once your filling has been made, pour it into your chilled cheesecake crust. Smooth out the top of the filling using a rubber or silicone spatula.
- Then, wrap the entire cake pan with plastic or saran wrap. Place the cheesecake inside the fridge and allow it to set for at least 4 hours. We prefer setting it overnight to ensure it doesn't come out runny.
- Once your cheesecake has been set, you can remove it from the cake pan. To check when it is done, gently shake the pan. If only the center inch still shakes like jelly, then your cheesecake has been set correctly and completely.
- Take the wrapping off the pan. Then, run a sharp thin knife along the edges of the crust. Carefully loosen the springform cake pan sides and remove it completely.
- Now, to remove the base you may need a helping hand. Loosen the base plate from the crust using a sharp knife. Then, either ask someone to help you lift it off, or slide it off onto the cake stand.
- Once removed, all that's left to do is slice and enjoy the amazing creation!
Notes
- Our Philadelphia no-bake cheesecake filling recipe should only be made using Philadelphia full-fat cream cheese. No other product or substitute will give you nearly as creamy and decadent results.
- You can easily add any flavor to make this cheesecake unique. Use various extracts or essences to match the flavor of the topping you want to use. For example, if you want to top this Philadelphia no-bake cheesecake filling recipe with fresh tropical fruit, then use a tropical fruit extract in the filling too.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.