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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add the Filling: Spoon the cream cheese filling evenly over the crusts, then flatten the surface gently with a silicone spatula.
- 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.
- 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
