This healthier Philadelphia no bake cheesecake recipe with easy oat crust, a delicious 3-ingredient cheesecake filling no gelatine or heavy cream comes together in 10 minutes and is pretty amazing.
Cheesecake is definitely my favorite dessert! And a long time ago I taught myself how to make an easy cheesecake without baking, gelatine, eggs or heavy cream. I evolved some more and found out I can make a healthier cheesecake crust without graham crackers, but with oats and cinnamon. And today, I wanted to share this delicious no bake cheesecake recipe that comes with a simple oat crust. I turned this recipe into mini cheesecakes, but you can definitely use this recipe and a smaller springform pan to make one bigger and healthier cheesecake. You only need 6 ingredients. Let’s start with the no bake cheesecake filling.
For the Philadelphia No Bake cheesecake filling
For the Philadelphia filling you’ll need 3 ingredients (that is right, 3!!!!):
- Philadelphia cream cheese (or another brand of cream cheese if you like)
- honey (maple syrup will work as well!)
- vanilla
That is it! You need these ingredients, a fork and a big bowl to turn these ingredients into the most delicious cheesecake filling. Just add everything to a bowl and mix for a while until you get a smooth and tasty mixture.
For The Oat Crust
You can seriously use this oat crust in any no-bake pies or desserts you desire. It’s crunchy, crumbly and delicious. You’ll need 4 ingredients here:
- oats
- honey (or maple syrup)
- coconut oil (or butter)
- cinnamon
Now, if you don’t have a blender or a food processor I highly recommend melting the coconut oil/butter and using ground oats (you can make these in your coffee grinder). Otherwise, add all the ingredients to a blender or a food processor until you get a crumbly mixture that sticks together.
How To Make These Philadelphia No Bake Mini Cheesecakes
Once you’ve got both the filling and the crust ready, you’ve got 2 options:
- make a one cheesecake or
- make 8 mini cheesecakes.
Either way, you’ll add the crust ingredients first, press them down tightly together until that mixture looks like crust. Add the filling on top and flatten with a silicone spatula or the backside of a spoon can work too.
If you choose to use silicone muffin cups as I did for the mini cheesecakes, I recommend you freeze the cheesecakes for an hour, then take off the liners and store the cheesecakes in the fridge or freeze again.
If you make a bigger cheesecake, use a springform and you might actually find using parchment paper helpful (I usually don’t use it). In that case, leave the cheesecake in the fridge for at least 3-4 hours.
How To Store This No-Bake Cheesecake?
I find it easiest to actually freeze the mini cheesecakes and just let them defrost for 10-15 minutes whenever I crave one. So can you freeze the no bake cheesecake? Definitely yes.
If you keep the cheesecake in the fridge it will be good for 2-3 days.
Philadelphia No Bake Cheesecake Recipe With easy Oat Crust
Yield: 8
Prep Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 10 minutes
Delicious Philadelphia no bake cheesecake recipe with easy oat crust, 3-ingredient Philadelphia cheesecake filling, no gelatine or heavy cream involved. With only 6 ingredients this healthier dessert recipe is perfect for summer, and pretty much any time of the year!
Ingredients
Philadelphia cheesecake filling
- 10oz / 300g Philadelphia cream cheese
- 1 tbsp honey (or more to taste!)
- 1 tsp vanilla
Healthy oat crust:
- 1 cup oats
- 1 tbsp coconut oil, (it's a heaping spoon)
- 1 tsp cinnamon
- 1 tsp honey
Instructions
- Mix the ingredients for the filling in a bowl with a fork until combined.
- For the crust you can either blend the ingredients or use melted coconut oil (or butter) and ground oats (use your coffee grinder if you don't have a blender) and just mix in another bowl until you get a crumbly, but sticky mixture.
- Spread the ingredients for the crust in a container of your choice. I decided to make mini cheesecakes, so I separated the crust and filled 8 silicone muffin cups with 2 tsp of crust each. Then press the mixture for the crust down and flatten with a spoon.
- Spread the filling on top and flatten with a silicone spatula.
- Freeze for at least one hour and pop the cheesecakes out of the silicone cups then transfer to the fridge (or freeze again*). If you’re making a bigger cheesecake, you can make it in a smaller springform and refrigerate for 3-4 hours or overnight.
Notes
Allow to defrost for 10-15 minutes before eating!
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 198Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 119mgCarbohydrates 12gFiber 1gSugar 4gProtein 4g
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Related
FAQs
To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse. Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling.
Why is my no bake cheesecake not firm? ›
The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.
How do you make a no bake cheesecake set faster? ›
Yes, you can freeze a no-bake cheesecake to hasten its setting time.
Why is my no bake cheesecake base soggy? ›
I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.
What is no bake cheesecake filling made of? ›
For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.
How do you thicken no bake cheesecake batter? ›
Add Gelatin or Cornstarch
Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm. Just make sure to dissolve the gelatin or cornstarch in a little bit of warm water before adding it to the filling.
How do you know when a no-bake cheesecake is done? ›
Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.
Can you over mix no-bake cheesecake? ›
If you are making a plain cheesecake such as my no-bake vanilla cheesecake, you can probably get away with cold ingredients, but generally the cream cheese should be room temp. Often a cheesecake mixture can split or curdle because of over mixing – I often get comments of 'how long do I mix for?
How long does a no-bake cheesecake last? ›
Keep the cheesecake in the refrigerator for up to 5 days. After that, the cheesecake may begin to lose its texture and flavor.
What happens when you overbeat cheesecake batter? ›
Overmixing may lead to cracks and a grainy texture
With a batter mainly composed of cream cheese, sugar, and egg yolks, you can quickly form cracks in your cheesecake with the excess air that comes from overmixing (via Cheesecakes World).
Yes, you can freeze no-bake cheesecake, but it's important to note that the result may not be the same as the fresh-baked version. While freezing helps preserve the flavors of the no-bake version, the texture will not be the same once thawed.
How to keep no bake cheesecake from sticking to springform pan? ›
You want to be sure you set up your pan by spraying the sides with non-stick baking spray and lining the bottom of the pan with parchment paper before you ever even begin making the crust.
How do you keep a cheesecake crust crisp? ›
Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it. The egg wash will form a layer between the cheesecake base and filling, and this will help to reduce the amount of moisture penetrating the biscuit base.
Why is my cheesecake still jiggly in the middle? ›
You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.
How do you fix a wet cheesecake crust? ›
Another trick you can try — add some ground nuts to the crumbs. Nuts always crisp up nicely and stay crispy better than crumbs do. Another tip: bake the crust for 10 minutes, brush it with an egg wash (beat an egg with a small amount of water) and bake for another 3-4 minutes.
How do you fix a lumpy no bake cheesecake? ›
Gently Warm The Batter
You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.
Does cheesecake get firmer as it cools? ›
You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.
How long does it take for cheesecake to firm up? ›
Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture.
Why do you put cornstarch in cheesecake? ›
Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.
