Description
Enjoy your homemade Philadelphia cheesecake no bake! 😊
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 crackers)
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Filling:
- 16 oz (2 packages) Philadelphia cream cheese, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 cup heavy whipping cream (cold)
Optional Toppings:
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate shavings or drizzle
- Caramel sauce
- Whipped cream
Instructions
1. Make the Crust:
1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup to compact the crust evenly. Chill the crust in the refrigerator while preparing the filling.
2. Prepare the Filling:
1. In a large mixing bowl, beat the softened *Philadelphia cream cheese* and powdered sugar together until smooth and creamy. Add the vanilla extract and mix well.
2. In a separate bowl, whip the cold heavy cream using a hand mixer or stand mixer until soft peaks form.
3. Gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix to maintain the light and airy texture.
3. Assemble the Cheesecake:
1. Spoon the filling onto the prepared crust and spread it evenly with a spatula. Smooth the top for a clean finish.
2. Cover the pan with plastic wrap and refrigerate for at least 4–6 hours, or overnight, to allow the cheesecake to set.
4. Add Toppings and Serve:
1. Before serving, remove the cheesecake from the springform pan.
2. Add your favorite toppings, such as fresh berries, chocolate drizzle, or whipped cream.
3. Slice with a sharp knife (warmed in hot water for clean cuts) and serve chilled.
Notes
– Refrigerator: Store leftovers in an airtight container in the fridge for up to 4–5 days.
– Freezer: Wrap slices tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (Chill Time)
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the cheesecake)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg