Philadelphia No Bake Cheesecake
This easy Philadelphia no bake cheesecake is a classic dessert that never goes out of style. Fabulous on its own or pair it with your favorite toppings.
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm) *also works well in a traditional 9 inch, or 8 inch spring form tin.
- Parchment paper or food safe acetate
- Electric hand beaters or stand mixer
- Stick/immersion blender with chopping bowl attachment or food processor
Ingredients
For the cheesecake base
- 2 & ⅓ cups (250gms) Graham crackers (approx 16 long rectangular crackers) or Digestive biscuits
- 1 stick (½ cup/ 115gms) unsalted butter
For the cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ cup (110gms) granulated white sugar
- 1 & ½ teaspoons vanilla essence
- 1 tablespoon lemon juice
- 1 cup (250mls) thickened cream
Optional decorations
- Fresh berries such as strawberries, raspberries and blueberries
Instructions
To make the cheesecake base
- Line the base and sides of a springform tin with parchment paper or food safe acetate.
- Break up the cookies and blitz briefly in a food processor into crumbs.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
- Pour into lined springform tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Whip the cream until firm peaks form. In a separate bowl add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
- Gently fold the whipped cream into the cream cheese mix until well combined.
- Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.
- To serve remove from the spring form pan, pop onto a plate and enjoy! Decorate to your hearts content or gobble it up as it is. Delicious!
Notes
Cake size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. It also works perfectly well in a traditional 9-inch springform tin, or 8-inch tin. Your cheesecake will be flatter but it will still be delicious!
Storage:
In a covered container in the fridge for up to three days.
Individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.
Nutrition
Calories: 364kcalCarbohydrates: 55gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 27mgSodium: 372mgPotassium: 125mgFiber: 2gSugar: 25gVitamin A: 351IUVitamin C: 1mgCalcium: 60mgIron: 2mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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