If you are looking for an easy Philadelphia cheesecake you are in the right place. I use Philadelphia for my cheesecakes and it makes the perfect base for a fancier decorated cheesecake but also works incredibly well for a simple yet delicious no bake vanilla cheesecake.
No-bake cheesecakes are easy and this Philadelphia cheesecake is equal parts easy as it is tasty! Philidelphia cream cheese gives the best flavour to a no-bake cheesecake. You can keep it simple as I have in this no-bake vanilla cheesecake, or you decorate a fancy cheesecake with fruit, chocolate or whipped cream!
Why you’ll love this Philadelphia cheesecake recipe
Vanilla cheesecake is the perfect summer dessert, it’s light fresh and the perfect mix of sweet and tangy! It’s easy to whip up and this Philidelphia cheesecake is so delicious you’ll want to bake it over and over again. Simply, crush biscuits for your base, combine the ingredients for your cheesecake topping and decorate!
Top Questions
Can you buy Philadelphia cream cheese in the UK?
Is mascarpone cheese the same as Philadelphia?
Is cheesecake better with cream cheese or mascarpone?
What is the secret to making good cheesecake?
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
PHILADELPHIA
It wouldn’t be a Philadelphia cheesecake without Philadelphia cream cheese. I adore cream cheese, it’s tangy and the perfect addition to a morning bagel. I find that the full-fat version is the best as it offers the best flavour and some of the lower-fat cream cheeses have a detectable taste that you can’t quite put your finger on.
BISCUIT BASE
The secret to any good cheesecake is to have a sturdy and delicious biscuit base, I love using shortbread for my cheesecake bases; they’re crumbly and light which just pairs perfectly with the cheesecake filling and whipped cream decoration. You can use any biscuit you like though, chocolate digestive or even a crumbly custard cream. It’s completely up to you!
How to make Philadelphia cheesecake – step by step
- Crush the shortbread biscuits in a food processor, or put them in a plastic sandwich bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
- Stir the biscuit crumbs in a bowl with the melted butter.
- Scoop the crumbs into the tin and push down gently with the back of a spoon to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
- In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved.
- Stir in 1 teaspoon of vanilla extract or vanilla bean paste if you want to go extra fancy.
- In a bowl whip the double cream / heavy cream until thick and has soft peaks.
- Sieve the icing sugar into the cream cheese.
- Combine the cream cheese and double cream until combined. Don’t over mix.
- Spoon the mixture into the cake tin and level off. Place it in the fridge for at least an hour.
- Decorate how you love. I recommend swirls of double cream pipped on top. They make good stands for decorations.
No Bake Philadelphia Cheesecake Top Tips
- Ensure your cream and cream cheese is at room temperature before you whisk and combine your ingredients, this will ensure it doesn’t curdle and combines well. Even out of the fridge for 5 minutes will help.
- place some greaseproof paper around the edge of your cake tin, this stops your vanilla cheesecake from sticking to the sides and means you can enjoy it quicker! Investing in a springform tin will also help get your cheesecakes out quickly and easily.
- Vanilla extract or vanilla bean paste are my top tips for this recipe. It really boosts the vanilla flavour and makes the finished cheesecake absolutely delicious.
Philadelphia Cheesecake Serving Suggestions
I suggest enjoying this Philadelphia cheesecake with strawberries and a big glass of prosecco!
Philadelphia cheesecake recipe no bake UK is perfect on its own, there isn’t much you can add to this to make it better.
The great thing about this basic vanilla cheesecake is that it is a perfect base for whatever you want to top it with.
My top list of ideas include; fresh fruit, grated chocolate, sprinkles… even chocolate chip cookies.
Equipment
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- 8 inch Cake Tin (loose base cake tin or spring form cake tin)
- Sandwich Bag
- Rolling Pin
- Mixing bowl x 2
- Wooden spoon
- Electric whisk
- whisk
- Piping bag
- Star nozzle
- spoon
Philadelphia Cheesecake Substitutions and variations
There are so many variations you can have with this vanilla cheesecake and nearly all of them come with different toppings.
Strawberry cheesecake
Fresh summer strawberries, washed and cut in half and stirred through your Philadelphia mix. You can then decorate the top of your easy no-bake vanilla cheesecake UK with some more strawberries.
Sprinkle cheesecake
Sprinkles, hundreds and thousands whatever you call them, they are delicious and make any cheesecake better! Just like the strawberries above stir the sprinkles into your easy cheesecake recipe UK.
Chocolate Cheesecake
Does anyone fancy making a base with Oreos? Adding chocolate to this classic vanilla cheesecake is a great way to make it a little sweeter and to use up any leftover chocolate you may have. You can make this not a chocolate cheesecake in many ways. As I mentioned you can use Oreos or bourbons to make a chocolatey base and then you could even grate some chocolate on top of the finished cheesecake just before serving.
Black Forest Cheesecake
Dark chocolate and cherries on a classic vanilla cheesecake. Sign me up, if you’re looking to make this Philadelphia cheesecake a more luxurious dessert then why not turn it into a black forest cheesecake. All the classic flavours of a black forest gateau without the baking! You can even sprinkle black forest sugar over the top for an extra hint of flavour.
Biscoff cheesecake
Peanut butter cheesecake
When you make the cream cheese base for this recipe you could add a few tablespoons of peanut butter into the mix. This would also be great when you have a few chocolate chips to go with it. Chocolate and peanut butter is a great combo.
Storing Philadelphia cheesecake / Making ahead of time options
Cheesecakes are best made the day before you are ready to serve them. This way they can chill and set in the fridge overnight and really take on that wonderful cheesecake flavour we all know and love. Philadelphia cheesecake can be stored in the fridge for up to 4 days but I never have any last that long!
Troubleshooting
To make sure your cheesecake sets make sure to drain any liquid off the cream cheese. Some cream cheeses, especially cheaper ones, can have a thin watery layer. This can stop the cheesecake from fully setting.
The double cream needs to be really whipped up and have stiff peaks. If it is under-whipped this can also stop the cheesecake from setting as solidly.
When you mix the cream cheese and double cream together don’t over-mix it. As this can break down the beaten-up double cream and make it softer again.
Allow it to set for at least the amount of time in the recipe. Longer is better but it should be nearly completely set by then.
As this is a no-bake cheesecake it will start softening up once you take it out of the fridge. If it’s a warm kitchen or warm day it will soften up a lot quicker.
FAQS
Can you buy Philadelphia cream cheese in the UK?
You can buy Philadelphia cream cheese in the UK, you should be able to find it in most supermarkets in the refrigerated section. It can be bought in a couple of flavour combinations and tub sizes, so choose the right weight for your recipe and make sure to choose the classic Philadelphia.
Is mascarpone cheese the same as Philadelphia?
Mascarpone cheese or ‘Italian cream cheese is not the same as Philadelphia. Mascarpone is made from heavy cream, whereas cream cheese is made from milk. This means that mascarpone is richer, creamier and has a much higher fat content than Philadelphia.
Is cheesecake better with cream cheese or mascarpone?
I think cheesecake is better with cream cheese rather than mascarpone, cream cheese has a slight acidic tang which compliments the cheesecake beautifully. With Mascarpone being made from whole cream, it’s much richer and creamier.
What is the secret to making good cheesecake?
The secret to making good cheesecake is using a high-quality cream cheese, like in this Philadelphia cheesecake, I used the branded Philadelphia cream cheese. I’ve always found it to make good cheesecakes.
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Recipe
Philadelphia cheesecake – easy no bake vanilla cheesecake
Equipment
- 8 inch Cake Tin (loose base cake tin or spring form cake tin)
- Spoon
Ingredients
- 90 g (3 â…™ oz) Unsalted butter
- 300 g (1 ¼ cups) shortbread biscuits
- 600 g (2 â…” cups) Soft cream cheese (I used Philadelphia)
- 120 g (4 ¼ oz) Caster sugar
- 50 g icing sugar
- 300 ml (300 ml) double cream / heavy cream
- 2 teaspoons (1 teaspoon) vanilla extract
Decoration
- 150 ml (150 ml) double cream / heavy cream
Instructions
- Lightly grease an 8-inch cake tin, use a little of the same butter that you use for the base. (I also added a greaseproof paper circle at the bottom to help it off the base later).
Making the Cheesecake Biscuit Base
- Melt the 90g butter gently in the microwave in short bursts (in a microwavable bowl for about 20 seconds at a time) or in a saucepan on a low heat and then take off the heat so it doesn't burn.
- Crush the 300g shortbread biscuits in a food processor, or put them in a plastic sandwich bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
- Scoop the crumbs into the tin and push down gently with the back of a spoon to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
Cream Cheese Layer
- In a bowl cream together the 600g cream cheese and 120g caster sugar until the sugar has dissolved and is well distributed.
- Stir in 1 teaspoon of vanilla extract or vanilla bean paste if you want to go extra fancy.
- In a new bowl lightly whip the 300ml double cream until it thickens and has soft peaks.
- Sieve in the 50g Icing sugar.
- Mix the double cream and cream cheese mixture together.
- Remove the cake tin from the fridge. Add a little of the cream cheese mixture to the base.
- Put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
- Remove the cheesecake from the tin and place on a plate.
Cheesecake Decoration
- Whisk the remaining 150ml double cream until it starts to thicken. Add a star nozzle to a piping bag and add the cream. Pipe the cream into swirls around the outside of the cheesecake.
- Decorate with your favourite toppings (see notes for ideas).
- Serve and enjoy or put it back into the fridge until later.
Video
Notes
- A vanilla cheesecake (no bake) is a perfect base for adding your favourite toppings too. My top picks for decorating a vanilla cheesecake has to be fresh berries including strawberries, chocolate shavings and of course SPRINKLES!
- You can create this cheesecake in advance for a party or event. Bring out from the fridge and serve.
- Store leftovers in the fridge in an airtight box. It will last about 3 days if you don’t eat it all quicker than that.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
We loved this recipe! It’s so simple and delicious and the texture is perfection!
We loved this recipe! It’s so simple and delicious and the texture is perfection!
Thank you so much!
I love that this is a no-bake recipe and that I don’t have to turn on my hot oven. Super delicious!
I agree about not using the oven. It’s a great summer dessert.
What a beautiful presentation! I love how you put the pictures in the step by step directions in the recipe. That will make it easy to follow while baking.
This is so incredibly easy and delicious! You can literally just whip this up on a whim if need be. Everyone needs this recipe up their sleeve!
I’ve made this cheesecake several times and it always turns out perfectly! It’s become a favorite for sure!
Did your cheesecake set?? I followed the instructions directly and it doesn’t seem to have set?? Or is that just the texture of it? Please let me know!
This is a soft cheesecake but it should still be set enough to slice and hold its shape.
There are a few reasons it could be softer including any liquid with the cream cheese being added to the mix, not whipping the double cream enough or not letting set for long enough.
This is delicious! I made it for friends on New Years Day and we all loved it. Nice and easy to make, it kept well in the fridge overnight, and it’s easy to offer different topping choices – I skipped the extra cream on top, but served it with a choice of cinnamon mixed berry compote or toffee sauce.
Thank you Kay that is so lovely of you to leave a comment. I’m so glad it was enjoyed. I love the idea of a cinnamon-mixed berry compote! How delicious.
super easy recipe to follow and tasted amazing, will def use this recipe again for all future cheesecake making