Philadelphia No Bake Cheesecake Filling Recipes

PHILADELPHIA NO-BAKE CHEESECAKE

Steps:

• Heat oven to 375ºF.
• Combine graham crumbs, 2 Tbsp. granulated sweetener and margarine; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely.
• Mix Neufchatel and remaining granulated sweetener in medium bowl until blended. Gently stir in COOL WHIP; spoon into crust. Refrigerate 3 hours.
• Top with fruit before serving.

NO-BAKE CHEESECAKE WITH COOL WHIP®

Steps:

• Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
• Refrigerate until firm, 2 to 3 hours.

PHILADELPHIA NO BAKE CHEESECAKE RECIPE

Steps:

• Pulverize the graham crackers using a food processor or blender until fine.
• Mix together graham cracker crumbs, brown sugar and melted butter. It should have the consistency of wet sand.
• Pour into a 9-inch springfrom pan. Press with a water glass and up the sides with your fingers. Make sure it's packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.
• Freeze for about 10 minutes while you prepare the filling.
• In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form, about 5 minutes.
• In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.
• Add sour cream and vanilla extract, and use a spatula to fold into the cream cheese mixture until smooth. (Make sure there are no lumps of cream cheese.)
• Add the whipped cream into the cheesecake filling. Gently mix until combined.
• Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.
• Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days. (I recommend letting it chill overnight for the best result.)
• Gently remove the rim. Serve with optional toppings.

PHILADELPHIA NO-BAKE CHEESECAKE FILLING RECIPE

Steps:

• 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!

NO-BAKE CHEESECAKE

Steps:

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

PHILADELPHIA® CLASSIC CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.