What\'s the difference between no-bake and baked cheesecake?

No-bake cheesecakes typically don’t have eggs in them. After making them, they are usually placed in a fridge to set. Baked cheesecakes have eggs and are baked in a water bath in the oven.

How do I make a homemade graham cracker pie crust?

Place 1 1/2 cups of graham cracker crumbs ( 9 to 11 graham cracker sheets), 3 tablespoons sugar, and 7 tablespoons of melted butter into a food processor. Mix until the mixture is well combined. Press the mixture evenly onto the bottom and up the sides of a pie pan or springform pan.

Do I need to bake the graham cracker crust?

No, a store-bought graham cracker crust is ready to use. If you make your own crust, I like to place it in the freezer for 10 minutes or so while putting together the rest of the cheesecake. This helps the crust solidify.

Can I Double Or Triple This Recipe For A Party?

You certainly can. Everyone loves this Philadelphia no bake cheesecake recipe! No changes need to be made to the recipe, except you will want to make multiple pies or use a 9 x 13 pan and a homemade graham cracker crust. For the 9 by 13 pan, use 2 cups crushed graham crackers, 1/4 cup of granulated sugar, and 8 tablespoons melted butter.

Why Does My Cheesecake Have Lumps?

It probably has lumps because the cream cheese wasn't at room temperature before mixing it with the other ingredients.

Can I use a cool whip?

Yes, you can replace the homemade whipped cream with 8oz of cool whip or other whipped topping.

Can I use low-fat or fat-free cream cheese?

Low-fat cream cheese will work fine, although it may result in a slightly less firm cheesecake. I do not recommend fat-free cream cheese for this easy cheesecake recipe.

Why is it called a Philadelphia Cheesecake?

This cheesecake is called Philadelphia cheesecake because its main ingredient is Philadelphia Cream Cheese. Interestingly enough, Philadelphia Cream Cheese is not made in Philadelphia. It was first made in New York.

Philadelphia No Bake Cheesecake - Scattered Thoughts of a Crafty Mom

Description

This No Bake Philadelphia Cheesecake is smooth, velvety, and perfect for satisfying your cheesecake cravings. Topped with yummy cherry pie filling, you can whip up this easy-to-make recipe in no time.

Ingredients

Scale

1 9-inch graham cracker crust (Homemade graham cracker crust recipe is in the FAQ section)
3/4 cup + 3 tablespoons sugar
8 oz package of Philadelphia cream cheese (softened)
1 teaspoon pure vanilla extract
8 ounces heavy whipping cream
1/2 cup sour cream.
1 teaspoon lemon juice
Optional: topping of choice

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Instructions

In a large mixing bowl, add room temperature cream cheese, sugar, lemon juice, vanilla extract, and sour cream. Mix them together on low speed using a hand mixer until they are well combined and no cream cheese lumps remain. Set aside.
Using a hand mixer or a stand mixer, whip the heavy whipping cream into stiff peaks (about 4–5 minutes.) Gently fold the whipped cream into the cream cheese mixture.
Add the cheesecake mixture to the pie crust and spread it evenly with a spatula.
Cover with plastic wrap and refrigerate the pie for 8 hours or, even better, overnight before serving it with your favorite toppings.

Notes

*nutrition calculated without toppings

Nutrition

Serving Size: 1/8 of recipe
Calories: 429
Fat: 30
Carbohydrates: 39
Protein: 4

Keywords: philadelphia no bake cheesecake