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If you’re craving a rich and creamy dessert without turning on the oven, this No-Bake Cheesecake Filling recipe is exactly what you need. Made with cream cheese, heavy cream, and a touch of pure vanilla extract, this recipe is a game-changer. Whether you use it to fill a classic graham cracker crust, layer it into a parfait, or use it as a dip for fresh fruit, this is a great make-ahead item to have on hand.
Ingredients Needed for Copycat Philadelphia No Bake Cheesecake Filling
Just 4 simple ingredients needed for this cheesecake filling! Here’s what you’ll need:
- Philadelphia cream cheese – Make sure it’s at room temperature for a better taste and smooth consistency.
- Granulated sugar – Adds sweetness without overpowering the flavor.
- Vanilla extract – Enhances the flavor for that classic cheesecake taste.
- Cold heavy whipping cream – Whipped into the mixture to create a light and airy creamy filling.
Cheesecake Filling Variations
- Use brown sugar instead of granulated sugar for a deeper flavor.
- Add fresh lemon juice for a slight tang.
- Replace whipped cream with cool whip for a shortcut.
How to Make No-Bake Cheesecake Filling
This is a super easy recipe and so versatile! For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step directions for no bake cheesecake filling:
1. Whip Cream Cheese + Sugar Together
In a large mixing bowl, beat room temperature cream cheese and sugar with a hand mixer or stand mixer with the paddle attachment until smooth. Scrape down the sides of the bowl and mix again to eliminate lumps. Stir in the vanilla extract.
2. Add Heavy Cream
With the mixer on, add heavy cream in four increments, letting it whip into the cream cheese after each addition. Whip on medium speed for 1 minute until thick and light (stiff peaks). Scrape the sides and bottom to ensure even mixing and whip again if needed.
3. Refrigerate Until Ready to Use
Cover and refrigerate 2 hours to overnight, and up to 5 days. Or freeze for up to 3 months. To thaw, place in refrigerator overnight or on counter for 1 hour.
How to use this Cheesecake Filling
There are lots of options for how to use this pie filling! Use in a homemade graham-cracker crust as a traditional no-bake cheesecake, use as a dessert topping, layered parfaits, fruit dip and more!
What are the Best Toppings for No-Bake Cheesecake?
Here are a few of my favorite toppings-
- Fresh berries like strawberries or blueberries
- A drizzle of hot fudge sauce or caramel sauce
- Homemade Whipped cream
- Crushed cookies or graham cracker crumbs
Storage Directions
Keep it in an airtight container or resealable tub in the fridge. If using as a pie filling, store the whole pie in the pie plate wrapped tightly.
Can You Freeze this Recipe?
Yes! You can freeze this cheesecake filling for up to 3 months. Store it in a resealable container, then thaw in the fridge overnight or at room temperature for an hour before using.
Can You Make this Ahead of Time?
Absolutely! That’s actually the whole point of this recipe! This easy cheesecake recipe that can be made up to 5 days in advance and stored in the refrigerator. Just cover it with plastic wrap to keep it fresh.
More Delicious Cheesecake Recipes to Try!
- Nutella Cheesecake
- Cheesecake Brownies
- Chocolate Cheesecake Mousse
- Chocolate Cheesecake
- Pecan Pie Cheesecake
- Vanilla Bean Cheesecake
- See my entire Cheesecake collection
Whether you’re making a quick dessert for a holiday gathering or just need a delicious recipe for a weeknight treat, this no-bake cheesecake filling recipe is a must-try. The printable recipe card is below. Have a fabulous day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
No Bake Cheesecake Filling
Ingredients
- 16 oz cream cheese at room temperature (two 8 oz packages)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream cold
Instructions
- In a large bowl, using an electric hand mixer (or a stand mixer), mix cream cheese and granulated sugar together until smooth and well combined.
- Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla extract.
- With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition.
- Whip 1 minute until thick and light. Scrape the sides and bottom to ensure even mixing and whip again if needed.
- Cover and refrigerate 2 hours to overnight, and up to 5 days. Or freeze for up to 3 months. To thaw, place in refrigerator overnight or on counter for 1 hour.
- When ready to use, serve in a graham-cracker crust as a traditional no-bake cheesecake, use as a dessert topping, layered parfaits, fruit dip and more!
