Philadelphia No-Bake Cheesecake with Easy Oat Crust Recipe

Introduction

This Philadelphia No Bake Cheesecake with an easy oat crust is a quick and delicious dessert perfect for any occasion. Creamy, lightly sweetened, and with a healthy twist on the crust, it’s ideal for those who want a fuss-free treat without turning on the oven.

Ingredients

• 10oz / 300g Philadelphia cream cheese
• 1 tbsp honey (or more to taste)
• 1 tsp vanilla
• 1 cup oats
• 1 tbsp coconut oil (heaping spoon)
• 1 tsp cinnamon
• 1 tsp honey

Instructions

1. Step 1: In a bowl, mix the Philadelphia cream cheese, honey, and vanilla with a fork until smooth and well combined to make the filling.
2. Step 2: For the crust, either blend the oats, coconut oil, cinnamon, and honey together or grind the oats using a coffee grinder and stir with melted coconut oil until you have a crumbly but sticky mixture.
3. Step 3: Press the oat crust mixture evenly into the bottom of your chosen container. For mini cheesecakes, use 2 teaspoons of crust per silicone muffin cup and flatten with a spoon.
4. Step 4: Spread the cream cheese filling over the crust and smooth the top with a silicone spatula.
5. Step 5: Freeze the cheesecake(s) for at least one hour. Once set, remove from silicone cups and transfer to the fridge or freeze again if you prefer.
6. Step 6: For larger cheesecakes made in a springform pan, refrigerate for 3-4 hours or overnight instead of freezing.

Tips & Variations

• Use maple syrup or agave in place of honey for a different natural sweetness.
• For a crunchier crust, toast the oats lightly before blending or grinding.
• Add lemon zest to the filling for a fresh citrus twist.
• If you don’t have a blender, pulse the oats in a food processor or grind in a coffee grinder for a homemade oat flour texture.

Storage

Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. Mini cheesecakes can also be kept frozen for up to 2 weeks. To serve, thaw in the fridge for about 30 minutes if frozen, or enjoy chilled straight from the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust for this cheesecake?

Yes, you can substitute the oat crust with a traditional graham cracker or digestive biscuit crust if preferred. Just crush the biscuits and mix with melted butter before pressing into your pan.

Do I need to use Philadelphia cream cheese?

Philadelphia is recommended for its smooth texture and flavor, but any good quality cream cheese will work well in this recipe.

Philadelphia No-Bake Cheesecake with Easy Oat Crust Recipe

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★★★★★

4.5 from 124 reviews

• Author: lina
• Total Time: 1 hour 15 minutes
• Yield: 8 mini cheesecakes or 1 small cheesecake 1x
• Diet: Low Fat

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Description

This Philadelphia No Bake Cheesecake recipe offers a deliciously creamy and light dessert option that requires no oven. Featuring a healthy oat crust and a smooth Philadelphia cream cheese filling sweetened with honey and enhanced with vanilla, this dessert is quick to prepare and perfect for mini servings or a larger cheesecake. Ideal for those seeking an easy, no-bake treat with wholesome ingredients.

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Ingredients

Scale 1x2x3x

Philadelphia Cheesecake Filling

• 10 oz (300 g) Philadelphia cream cheese
• 1 tbsp honey (or more to taste)
• 1 tsp vanilla extract

Healthy Oat Crust

• 1 cup oats
• 1 tbsp coconut oil (heaping spoon)
• 1 tsp cinnamon
• 1 tsp honey

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Instructions

1. Prepare the Filling: In a medium bowl, combine the Philadelphia cream cheese, honey, and vanilla extract. Use a fork to mix thoroughly until smooth and well combined.
2. Make the Crust Mixture: For the crust, either blend the oats, coconut oil, cinnamon, and honey together in a blender or coffee grinder until crumbly but sticky, or melt the coconut oil and mix it with ground oats, cinnamon, and honey in a bowl until the desired texture is reached.
3. Form the Crust Bases: Spread the crust mixture evenly in your chosen container. For mini cheesecakes, divide the crust into 8 silicone muffin cups, using about 2 teaspoons per cup. Press the mixture firmly down and flatten with a spoon to form compact crusts.
4. Add the Filling: Spoon the cream cheese filling evenly over the crusts, then flatten the surface gently with a silicone spatula.
5. Freeze the Cheesecakes: Place the filled molds in the freezer for at least one hour. After freezing, pop the mini cheesecakes out of the silicone cups and transfer them to the refrigerator to chill further or keep frozen if preferred.
6. For Larger Cheesecakes: If making a bigger cheesecake, press the crust mixture into a smaller springform pan, spread the filling evenly on top, then refrigerate for 3-4 hours or overnight to set instead of freezing.

Notes

• You can adjust the sweetness by adding more honey to the filling according to taste.
• Use silicone muffin cups for easy removal of mini cheesecakes after freezing.
• If you don’t have a blender, a coffee grinder works well for grinding oats.
• The cheesecake can be stored in the fridge if made as a large cake or kept frozen for mini portions.
• Substitute coconut oil with butter if preferred, but coconut oil keeps the recipe dairy-light and adds a unique flavor.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no bake cheesecake, Philadelphia cheesecake, oat crust, healthy dessert, easy cheesecake recipe, no-cook dessert