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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FAQs
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.
How do you make a no bake cheesecake set faster? ›
After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.
Do you have to bake cheesecake crust before filling? ›
Another common mistake is not pre-baking the crust. Before you add your batter, it's important that your crust has a short 8-10 minute visit in the oven at 375 degrees F (190 degrees C). This sets and seals the crust to prepare it for the wet batter. Make sure it's completely cooled before adding the batter.
Why is my no bake cheesecake base too hard? ›
If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.
Can you over whip no bake cheesecake? ›
You're looking for stiff peaks to form, meaning the cream holds its shape when the beaters are lifted. Be careful not to over-whip the cream, as it can quickly turn into butter if beaten for too long.
How do you thicken no-bake cheesecake batter? ›
Thickener. In a no-bake cheesecake, there are three typical ways that you create structure: folding in stiffly whipped heavy cream, folding in an alternative stabilizer like Cool Whip, or gelatin.
Does no-bake cheesecake get firm? ›
But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.
Why didn't my no-bake cheesecake set? ›
The texture of the cheesecake will be runnier and it may not set up if using light cream cheese. Full fat cream cheese is best in this recipe. Question: Why is my cheesecake runny/why didn't it set up? Answer: This may be due to the type of cream used.
Should I cover no-bake cheesecake in the fridge? ›
No-bake cheesecakes should be stored in the refrigerator to keep them fresh and prevent spoilage. Here are some tips for storing no-bake cheesecakes: Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge.
Can you put a no-bake cheesecake in the freezer to speed up the process? ›
We do not recommend freezing our no-bake cheesecake as a way to speed up the chilling and setting process because freezing will impact the texture of both the filling and the crust. We also do not recommend freezing the cheesecake as a make-ahead strategy.
Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.
Can you use parchment paper under cheesecake crust? ›
Line the pan with a circle of parchment paper.
You'll bake the cake on top of the parchment, rather than directly on the pan. This way you can just slide the bottom of the cake off the pan with the parchment, which looks a lot less noticeable than a metal base.
How do you keep a cheesecake crust crispy? ›
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.
How do you make cheesecake stiffer? ›
There are a few ways to thicken cheesecake filling. One way is to use cornstarch, which is a common thickener in many desserts. You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder.
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.
Why is my cheesecake not dense? ›
Those that are a mixture of cream cheese and whipped cream will have a lighter texture but will be slightly soft. The cheesecakes that are set with gelatine may have a fairly smooth texture or a very mousse-like texture but will not be dense.
How long does it take for cheesecake to firm up? ›
Always (Always) Chill a Cheesecake
A cheesecake is a make-ahead cake in the sense that you have to make it ahead. After all the careful baking and slow cooling, the cheesecake still needs to chill in the fridge and finish setting up for at least four hours or (ideally) overnight.
