Easy Graduation Cake Philadelphia Cheesecake Recipe
After making this no-bake cheesecake, you’ll add it to your list of no-fail desserts. It has all of the creamy goodness of classic cheesecake and easily sets in the fridge! Top it with the fruit of your choice for a decadent treat.
Prep Time 30 minutesminutes
Chill Time 6 hourshours
Total Time 6 hourshours30 minutesminutes
9-inch Springform Pan
For the Graham Cracker Crust:
2cupsgraham cracker crumbs about 16 whole graham crackers
1/2cupunsalted butter melted
For the Cheesecake:
1 ¼cupsheavy cream
3packages cream cheeseroom temperature (8-oz each package)
1/4cupsour creamroom temperature
Optional pie filling (for topping)
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.
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.