Description
This creamy and easy Philadelphia no-bake cheesecake is made with just a handful of ingredients and comes together in minutes—no oven needed! With a classic graham cracker crust and smooth, fluffy filling, it’s perfect for any occasion. Chill it, top it with fruit or pie filling, and serve!
Ingredients
Crust:
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1 and 1/2 cups graham cracker crumbs
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1/3 cup granulated sugar
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6 tablespoons butter, melted
Filling:
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2 packages (8 oz each) Philadelphia cream cheese, softened
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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1 tub (8 oz) whipped topping (like Cool Whip), thawed
Optional Toppings:
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Cherry pie filling
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Fresh berries
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Chocolate or caramel drizzle
Instructions
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Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch pie plate or springform pan. Chill while preparing the filling.
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Make the filling: In a large bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
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Gently fold in the whipped topping until fully combined.
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Spoon the filling into the prepared crust and smooth the top.
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Refrigerate for at least 3 hours, or until firm.
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Top with your favorite fruit or sauce before serving.
Notes
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Make sure the cream cheese is fully softened for the smoothest texture.
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For a firmer crust, bake the graham crust at 350°F for 8 minutes, then cool before adding filling.
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Store leftovers in the refrigerator for up to 5 days.