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Throwing a graduation party but not sure what cake to bake? Don't worry though, we've got you covered! Below you will find 10 of the best graduation cake ideas. Your guests will easily be raving about the food as much as they are about the big celebration.
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Philadelphia Cream Cheese Cheesecake Recipe

Now, you can enjoy your favorite dessert without having to bake it! Philadelphia No-Bake Cheesecake is smooth, creamy, and made right from scratch. Simply mix the ingredients and refrigerate.
Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings 12

Equipment

  • 9-inch Springform Pan
  • Mixing Bowl

Ingredients

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs about 16 whole graham crackers
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter melted

For the Cheesecake:

  • 1 ¼ cups heavy cream
  • 3 packages cream cheese room temperature (8-oz each package)
  • 1/4 cup sour cream room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Optional pie filling - for topping

Instructions

Make the Graham Cracker Crust

  • Pulverize the graham crackers using a food processor or blender until fine.
  • Mix together graham cracker crumbs, brown sugar and melted butter. It should have the consistency of wet sand.
  • Pour into a 9-inch springfrom pan. Press with a water glass and up the sides with your fingers. Make sure it’s packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.
  • Freeze for about 10 minutes while you prepare the filling.

Make the Cheesecake Filling

  • In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form, about 5 minutes.
  • In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.
  • Add sour cream and vanilla extract, and use a spatula to fold into the cream cheese mixture until smooth. (Make sure there are no lumps of cream cheese.)
  • Add the whipped cream into the cheesecake filling. Gently mix until combined.

Assemble the Cheesecake

  • Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.
  • Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days. (I recommend letting it chill overnight for the best result.)
  • Gently remove the rim. Serve with optional toppings.

Notes

  • Bring your cream cheese to room temperature before cooking to ensure a smooth texture.
  • Make sure to pack down your crust very tightly until it’s firm so that it doesn’t break apart when you cut the cake for serving.
  • It’s important to beat the heavy cream until stiff peaks form. Otherwise, your cheesecake filling can become runny.