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Philadelphia No-Bake Cheesecake with Berry Compote Recipe

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★★★★★

4.8 from 144 reviews

This Philadelphia No-Bake Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust with a smooth, tangy cream cheese filling. Perfect for warm days or when you want a simple yet elegant treat without turning on the oven, this cheesecake is chilled to set and topped with fresh berries or an optional homemade berry compote for added sweetness and texture.

Ingredients

Scale

Crust

  • 2 cups Graham cracker crumbs (or biscuit crumbs)
  • 6 tablespoons white granulated sugar (caster sugar)
  • 8 tablespoons butter, melted and cooled

Filling

  • 24 ounces cream cheese, room temperature
  • ½ cup white granulated sugar (caster sugar)
  • ¼ cup lemon juice (fresh or bottled)
  • 2 teaspoons vanilla extract
  • 1 cup cold heavy or whipping cream
  • ⅓ cup icing sugar (powdered sugar/confectioner’s sugar)

Topping

  • 2 cups berries (fresh or frozen)
  • ¼ cup white granulated sugar
  • 1 tablespoon lemon juice (fresh or bottled)

Instructions

  1. Prepare the crust: Crush the graham crackers or biscuits finely using a food processor or by hand until they resemble fine sand. Mix the crumbs with sugar and melted butter until all crumbs are coated. Press the mixture firmly into the bottom and up the sides (about an inch high) of an 8- or 9-inch springform or loose-bottomed cake pan. Use the back of a spoon and the bottom of a measuring cup to compact the crust evenly.
  2. Set or bake the crust: You can bake the crust in a preheated oven at 180°C/350°F for 10 minutes for a firmer base. Otherwise, refrigerate the crust for 30 minutes to 1 hour to firm up before filling.
  3. Make the filling: In a mixing bowl or stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese, vanilla extract, lemon juice, and granulated sugar on medium speed until smooth and well combined, about 3-5 minutes. Scrape down the sides frequently for even mixing.
  4. Whip the cream: In a separate chilled bowl, whip the cold heavy cream to soft peaks. Sift in the icing sugar, then continue beating to stiff peaks, ensuring the mixture is fluffy and holds its shape.
  5. Combine filling and cream: Gently fold the whipped cream into the cream cheese mixture using a spatula or large spoon, maintaining as much airiness as possible to keep the filling light.
  6. Assemble the cheesecake: Spoon the creamy filling into the prepared crust, smoothing the top evenly. Cover and refrigerate for at least 6-8 hours, preferably overnight, to set completely.
  7. Release the cheesecake: Before serving, gently warm the sides and bottom of the springform pan with a chef’s torch or warm cloth to help loosen the edges. Slowly unclip the pan edges and carefully lift the cheesecake from the base with spatulas if no baking paper was used.
  8. Slice and serve: Use a sharp, clean knife to slice the cheesecake, wiping the blade between cuts for neat portions. Serve with fresh berries, whipped cream, berry compote, or chocolate ganache as desired.
  9. Make berry compote (optional): Combine berries, sugar, and lemon juice in a medium pot over medium heat. Simmer until it bubbles, reduce heat and cook for 15 minutes stirring occasionally, mashing some berries. The compote is done when it leaves a trail when a spoon is drawn across the pot. Cool before storing in the fridge.

Notes

  • The crust can be made with graham cracker crumbs or any biscuit crumbs of choice depending on availability.
  • Caster sugar can be substituted for regular granulated sugar if preferred.
  • The cream cheese must be at room temperature for a smooth, lump-free filling.
  • Fresh lemon juice is preferable for brightness, but bottled lemon juice works well too.
  • Heavy cream or whipping cream must be cold to whip properly.
  • Fresh or frozen berries both work for the topping and compote.
  • If baking the crust, preheat oven to 180°C/350°F before baking the crust for 10 minutes.
  • Pressing crumbs up the side of the pan helps create a more traditional cheesecake shape and crust height.
  • To release the cheesecake easily, using baking paper on the pan base is recommended but optional.
  • Warming the pan edges with a torch or warm cloth helps release the sides without damaging the cake.

Keywords: no-bake cheesecake, Philadelphia cheesecake, creamy cheesecake, graham cracker crust, berry compote, easy dessert, no oven dessert

Find it online: https://foodbylina.com/philadelphia-no-bake-cheesecake-with-berry-compote-recipe/