This Philadelphia No-Bake Cheesecake has just 6 ingredients and comes together in 10 minutes! It’s a decadent and creamy dessert with a graham cracker no bake strawberry cheesecake and your choice of topping – without all the fuss.

It’s got that moist, melt-in-your-mouth cheese custard-like filling with a sweet and crumbly crust, finished off with a great variety of toppings that will tingle your taste buds. Enter your email below and we’ll send the recipe straight to your inbox! Traditional cheesecakes can be quite troublesome. If you want something easy, fool-proof, and just as delicious, start with a no-bake cheesecake. It’s cool and creamy without ever having to open the oven!

This Philadelphia No-Bake Cheesecake is made with a sweet graham cracker crust, creamy filling, and your choice of fresh fruit and pie filling on top. It’s a cheesecake that does not require an oven or any form of heat to cook. Unlike regular cheesecake that has eggs, it makes use of whipped cream or in this case, Cool Whip, to firm up the batter and achieve that wonderful cheesecake texture. It’s great for people who want to make a beautiful dessert but don’t have an oven at home. It’s also an excellent recipe for beginners because this one’s almost impossible to mess up! Any berry-based sauce is also perfect because it offers a nice tart contrast to the sweet cheesecake.

Whether it’s blueberry, strawberry, raspberry, or cherry, it’s guaranteed to taste amazing. If you want something with a nice crunch, how about some chocolate chips and Reese’s peanut butter cups? Those toppings will attract the kids and kids-at-heart in an instant. Tricks As I’ve said, it’s almost impossible to mess up a no-bake cheesecake.

But here are some useful tips, for good measure. If you do not have Cool Whip on hand, you can use whipped cream instead. Be sure to use cold heavy whipping cream and beat it until it forms stiff peaks. This is a crucial step because it’s what gives the cake its thick consistency. Without it, your cake mixture will not set.

Be gentle when folding the cream into the cheesecake mixture. This will also help in getting that signature mousse-like consistency. As for the cream cheese, be sure to use real cream cheese, and not cream cheese spread. Also, use room temperature cream cheese to get that wonderful smooth and velvety texture all great cheesecakes have. Take your cream cheese out of the fridge at least 2 hours before using it.

But, if you’re in a hurry, you can speed things up by placing the in-foil cream cheese in a bowl of warm water. While you can use granulated sugar for this recipe, powdered sugar is much better. It ensures a smoother, clump-free cheesecake. If you’re not using whipped cream, be sure to add gelatin to help firm up your batter.