Philadelphia No Bake Cheesecake
Creamy and delicious and incredibly easy to make.
Ing Crust 2 cups Grahams or tea biscuits 1 tablespoon sugar ½ cup Butter melted, unsalted Cheesecake filling 15.87 oz Cream cheese Philadelphia ⅓ cup Sour cream 12 oz Cool whip or whipped cream 2 teaspoon Vanilla 1 cup Powdered sugar 1 teaspoon Lemon zest
Instructions Processor pulse grahams or tea biscuits to fine crumbs. Mix jn sugar, add butter to coat crumbs. Place in sprayed 9-inch cake pan, pressing evenly and firmly. Freezer pan to let crust firm up while you make the filling. Add the softened room-temperature cream cheese, powdered sugar, vanilla extract, sour cream, and lemon zest, and mix with an electric hand mixer for about 1-2 minutes or until it's smooth and creamy. Add the cool whip and fold it with a rubber spatula scraping the sides and the bottom of the bowl to ensure your mixture is well combined.
Pour the cheesecake batter over the crust, saran over, and let set in the fridge for at least 5-24 hours. Top with whipped cream rosettes at edges. Serve and enjoy.
Notes Make sure you use room-temp cream cheese, makes it easier to mix with no unnecessary lumps. Thaw cool whip but make sure its cold.
Use a nonstick springform pan; cheesecake will be easy to release. Use high-fat Philadelphia cream cheese, ensures cheesecake will be stable and set properly.
Let cheesecake set in fridge for at least 5-24 hours; set in fridge overnight.
Don’t overbeat mixture, one of the most common mistakes. Scrape down sides and bottom of bowl frequently to ensure a homogeneous mixture.