Philadelphia No Bake Cheesecake Recipe

This Philadelphia no bake cheesecake recipe delivers the richest, creamiest, most luscious cheesecake texture—without ever turning on the oven! It’s made with simple, classic ingredients like Philadelphia cream cheese, fluffy Cool Whip, and a touch of tangy sour cream, all layered over a buttery graham cracker crust. The result is a smooth, decadent cheesecake that’s light, airy, and completely foolproof. Whether you’re hosting a holiday dinner, summer cookout, or just craving something sweet, this no bake cheesecake is the perfect make-ahead dessert that impresses every time.

Why I Love This Philadelphia No Bake Cheesecake

I’ve always been a cheesecake lover, and this Philadelphia no bake cheesecake is hands-down one of my all-time favorites. It’s rich, creamy, and unbelievably easy to make—no oven, no water bath, no stress. I’ve tested countless cheesecake recipes over the years, but this one is at the top of my list for when I want something that tastes indulgent without taking all day to prepare.

The filling combines Philadelphia cream cheese, Cool Whip, and a touch of sour cream to create that signature smooth, tangy cheesecake texture you typically only find in ones from a bakery. It’s spooned over a buttery graham cracker crust that adds just the right crunch. Every bite is light yet luscious, leaving you wanting more.

I usually serve this cheesecake during the holidays—especially Thanksgiving and Christmas—alongside my pumpkin custard pie and sweet potato cobbler.. It’s always one of the first desserts to disappear. But it’s just as perfect for summer gatherings, family birthdays, or any time I want a cool, creamy dessert that's impressive but made with minimal effort.

Why This No Bake Cheesecake Recipe Works

• Quick and foolproof: This recipe comes together in just 5 minutes. You simply mix the ingredients, pour the filling into your crust, and let the fridge do the rest. It’s a true no-bake dessert that anyone can master.
• Perfect make-ahead dessert: Since this cheesecake needs to chill to set, you can make it up to 4 days in advance. It’s ideal for holidays or parties when you want to prep dessert ahead of time and focus on other dishes.
• Creamy, rich, and perfectly balanced: Philadelphia cream cheese gives this cheesecake its signature flavor—smooth, tangy, and slightly sweet. The combination of Cool Whip and sour cream keeps the texture light and airy while maintaining that classic cheesecake richness.
• No oven required: Because it’s completely no bake, you don’t have to worry about cracks, water baths, or overbaking. It’s the ultimate cheesecake for hot weather or busy holidays when the oven is already full.
• Perfect for every occasion: This dessert shines year-round. Serve it plain with whipped cream for a simple classic cheesecake, or top it with strawberries, blueberries, caramel, or chocolate sauce for a restaurant-quality finish.

Ingredients Needed

• 8 oz. Cream Cheese - make sure it's softened. I used Philadelphia cream cheese, of course.
• 1 Cup Sour Cream - an underrated ingredient that adds a ton of flavor and creamy texture.
• ½ Cup Granulated Sugar - for a sweet flavor to balance the tanginess.
• 2 Tsp. Pure Vanilla Extract - to enhance all the flavors.
• 8 oz. Cool Whip - for an extra light, airy, and creamy filling.
• 1 Graham Cracker Pie Crust - I love the store-bought one from Keebler.

How To Make Philadelphia No Bake Cheesecake

Step 1: Make The Filling

First, you'll make the smooth and creamy cheesecake filling. To do that, add the Philadelphia cream cheese, sour cream, granulated sugar, and pure vanilla extract to a large mixing bowl. Then, using an electric mixer, mix all the ingredients together until they're soft and creamy, and peaks just begin to form.

Step 2: Fold In The Cool Whip

After the cheesecake mixture is combined, you can complete the no bake cheesecake filling. Add the Cool Whip to the bowl and gently fold it into the cream cheese mixture with a rubber spatula until well combined. Keep in mind you don't want to overmix the filling.

Step 3: Assemble

To finish up, pour the Philadelphia no bake cheesecake filling on top of the graham cracker crust. Spread the filling evenly over the graham cracker pie crust and refrigerate for at least 2 hours, or until the cheesecake has set. You can also keep it in the refrigerator overnight and serve it the next day for an easy make-ahead dessert. When ready to eat, remove the chilled cheesecake from the fridge, slice it with a large knife, serve, and enjoy!

Expert Tips To Make The Best No Bake Cheesecake

• Start with room temperature cream cheese: Let your Philadelphia cream cheese soften before mixing—this is key for a smooth, lump-free filling. Cold cream cheese doesn’t blend evenly and can lead to a grainy texture, so take it out of the fridge about 30 minutes before starting.
• Mix gently for the perfect texture: When combining your filling ingredients, mix only until everything is just combined. Overmixing can cause the filling to lose its light, fluffy texture and make it too runny. A hand mixer on low speed or carefully folding with a rubber spatula works best.
• Add a touch of lemon juice: A small squeeze of fresh lemon juice (about 1 teaspoon) helps balance the sweetness and brightens the flavors. It’s a subtle addition that makes the cheesecake taste more vibrant and restaurant-quality.
• Upgrade with a homemade crust: If you have a few extra minutes, make a homemade graham cracker crust instead of using store-bought. Combine 1½ cups crushed graham crackers, ⅓ cup melted butter, and 3 tablespoons sugar, then press into your pan. It adds a buttery, crisp texture that takes the whole dessert up a notch.
• Let it chill completely: For the best sliceable texture, refrigerate the cheesecake for at least 2 hours, or overnight if possible. The extra time allows the filling to firm up and the flavors to fully develop.

Philadelphia No Bake Cheesecake FAQS

Can I add toppings to this cheesecake?

Absolutely! That’s one of the best parts about this recipe. You can keep it simple with fresh fruit or berries, or elevate by adding strawberry pie filling, cherry pie filling, caramel sauce, or chocolate chips. A dollop of fresh whipped cream or even a drizzle of hot fudge takes it to dessert-heaven status.

Can I make no bake cheesecake without Cool Whip?

Yes! If you prefer not to use Cool Whip, you can easily make homemade whipped cream instead. Just beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form, then gently fold it into the cheesecake mixture. It gives the same light, creamy texture but with a richer, from-scratch flavor.

What is Philadelphia no bake cheesecake filling made of?

Philadelphia no bake cheesecake filling is all about simple ingredients that create a perfect balance of richness and tang, with just the right amount of sweetness. You’ll need Philadelphia cream cheese, sour cream, sugar, vanilla extract, and Cool Whip (or homemade whipped cream).

Is no bake cheesecake as good as baked cheesecake?

Honestly, both are delicious and it's a personal preference—it just depends on what you’re craving. No bake cheesecake has a velvety, custard-like texture that’s lighter and creamier, while baked cheesecake is more dense and rich. If you love the classic tang and creaminess of a traditional cheesecake but want something easier, this recipe delivers the best of both worlds.

How long does no bake cheesecake take to set?

For the perfect slice, refrigerate the cheesecake for at least 2 hours, though overnight is even better. The extra chilling time helps it firm up and develop that smooth, mousse-like texture.

How do I store no bake cheesecake?

Cover the cheesecake tightly with plastic wrap or foil and refrigerate for up to 4–5 days. You can also store individual slices in airtight containers for an easy grab dessert throughout the week.

Can I freeze no bake cheesecake?

Yes! Wrap the cheesecake (whole or in slices) tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving. It keeps its creamy texture and still tastes amazing—especially topped with fruit or caramel once thawed.

More Dessert Recipes To Try

• Caramel cake
• No bake pumpkin pie
• Biscoff cheesecake
• Reese's peanut butter pie
• No bake chocolate pie
  
• No bake Oreo pie
• Fudge pie
• No bake cheesecake balls
• Churro cheesecake