Philadelphia No Bake Cheesecake

a slice of philadelphia no bake cheesecake on a plate.

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5 from 3 votes

This Philadelphia No Bake Cheesecake recipe is delightfully fluffy and light inside of a homemade graham cracker crust.

Prep Time30

Setting Time3

Total Time3 30

Course: Christmas, Dessert, Holidays, Thanksgiving

Cuisine: American

Servings:

Calories: 651kcal

Author: Britney

Equipment

1 9 inch springform pan
Mixing Bowls
Food Processor

Ingredients

Graham Cracker Crust

18 Graham Cracker Sheets
3 tbsps Sugar
10 tbsps Salted Butter (melted)

Graham Cracker Crumble Filling

9 Graham Cracker Sheets
4 tbsps Sugar
6 tbsps Salted Butter (melted)

Cheesecake Filling

16 oz Cream Cheese
1 cup Sour Cream
1 ½ cups Powdered Sugar
1 tbsp Vanilla Extract
8 oz Cool Whip

Instructions

Start by making the graham cracker crust. Add 18 graham crackers and sugar to a food processor and pulse until crumbs form. With the processor still going, pour in 10 tablespoons of melted butter and pulse until the mixture resembles wet sand.
Spray the pan with oil - any nonstick spray will do. Place graham cracker crumbs in a 9-inch springform pan and press against the sides and bottom of the pan with a glass or mug, ensuring that the crust coats the entire pan. Place in the refrigerator on a flat surface to set.
Blend the remaining graham crackers in the food processor with sugar and pour in the melted butter and pulse until butter is fully blended. Set aside.
In a large mixing bowl, combine room temperature cream cheese, sour cream, and powdered sugar. Use an electric hand mixer and mix together until smooth and fluffy, at least 3-5 minutes. Then add vanilla extract and cool whip. Continue to mix until everything is fully incorporated and fluffy.
Remove the crust from the refrigerator and add half of the cheesecake filling into the prepared crust. Then sprinkle the graham cracker crumbs on top, covering the filling completely. Add the remaining cheesecake filling, ensuring the whole cake is covered and no graham cracker crumbs are showing.
Place the whole cheesecake into the refrigerator to set for 3-4 hours, optimally overnight.
When your cheesecake is finished setting in the fridge, use a butter knife to separate the crust from the springform pan prior to removing the side of the pan. Simply stick a butter knife between the pan and the crust.
Garnish with fresh fruit.

Notes

Tips

Use room temperature ingredients - this means your sour cream, Philadelphia cream cheese, and cool whip all need to be at room temperature. A quick way to achieve this is to simply let these ingredients sit on the counter for 30 minutes prior to mixing together to make the cheesecake.
Because this is not your regular cheesecake, I don't recommend using a store bought crust. This recipe requires use of a 9-inch springform pan due to the size of the cheesecake and the graham cracker crumbs filling. I used Calphalon's springform pan as it allows for a clean release and the buckle is tight so you don't have to worry about any spillage!
The nonstick coating is impeccable, however just to be sure - spray your springform pan with oil - any nonstick cooking oil will do - like Pam.
When your cheesecake is finished setting in the fridge, use a butter knife to separate the crust from the springform pan prior to removing the side of the pan. Simply press a butter knife between the pan and the crust.

Substitutions

If you don't have any cool whip, you can use heavy whipping cream instead. Whip about 2 cups of heavy cream until stiff peaks form and fold the whipped cream into the cream cheese mixture.
For dairy free/vegan option, use the vegan alternatives in the same quantities listed in the recipe card - i.e. vegan cream cheese, vegan sour cream, vegan butter, vegan cool whip.
Gluten-Free: the cheesecake filling is naturally gluten free, however, use gluten free graham crackers for the crust and graham cracker crumb filling.

Variations

Try these different options to zhush up this no bake vanilla cheesecake.

Add chocolate chips into the Philadelphia cheesecake filling for a little chocolate flavor in your cheesecake. You can also sprinkle them on top for a crunchy topping.
Use your favorite toppings! Garnish the cheesecake with fresh fruit - especially fresh berries, blueberry pie filling, or my favorite, cherry pie filling for the ultimate dessert. It's the perfect way to add a fruity spin!

Nutrition