Philadelphia Cheesecake - Easy NoBake Vanilla Cheesecake!
If you are looking for an easy Philadelphia cheesecake recipe then you are in the right place. Philadelphia no bake cheesecake filling is perfect for any occasion, from a dinner party to summer picnic. This easy vanilla cheesecake recipe is easy to make, endlessly adaptable for your favourite flavours, and always delicious.
Equipment
- 8 inch Cake Tin (loose base cake tin or spring form cake tin)
- Spoon
Ingredients
- 90 g Unsalted butter
- 300 g shortbread biscuits
- 600 g Soft cream cheese (I used Philadelphia)
- 120 g Caster sugar
- 50 g icing sugar
- 300 ml double cream / heavy cream
- 2 teaspoons vanilla extract
Decoration
- 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 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.90 g Unsalted butter
- 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).300 g shortbread biscuits
- 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 cream cheese and caster sugar until the sugar has dissolved and is well distributed.600 g Soft cream cheese, 120 g Caster sugar
- Stir in the vanilla extract or vanilla bean paste if you want to go extra fancy.2 teaspoons vanilla extract
- In a new bowl lightly whip the double cream until it thickens and has soft peaks.300 ml double cream / heavy cream
- Sieve in the Icing sugar.50 g icing sugar
- Mix the double cream and cream cheese mixture together.
- Remove the cake tin from the fridge. Add 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 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.150 ml double cream / heavy cream
- 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 have to include 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 a lot quicker than that.
- This recipe is easy to adapt to your favourite flavours. Add fresh lemon zest to the mix to add a citrus flavour. Grate chocolate into the vanilla cream cheese layer to add a chocolate chip flavour. Fresh fruit, nuts and even dried fruit can work really well.
Nutrition
Calories: 542kcalCarbohydrates: 34gProtein: 6gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 109mgSodium: 257mgPotassium: 127mgFiber: 1gSugar: 23gVitamin A: 1435IUVitamin C: 1mgCalcium: 79mgIron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.