Dessert - Philadelphia ready to eat cheesecake filling recipes (2023)

Dessert - Philadelphia ready to eat cheesecake filling recipes (1)Author: Dorothea WhiteDate: 2022-12-31


Make cheesecake with Philadelphia cream cheese for a simple, delicious dessert that's sure to impress. Are you looking for some Philadelphia Ready to Eat Cheesecake Filling Recipes?

Cheesecake Chimichangas

Dessert - Philadelphia ready to eat cheesecake filling recipes (2)

Looking for some recipes for Philadelphia Ready to Eat Cheesecake Filling? We got you! Read on to learn some clever ways to cook.
Yields: 0 servings
Cuisine: American
Number of ingredients: 5


  • 24 oz of Philadelphia Chocolate Hazelnut Cheesecake Filling
  • 10 large flour tortillas
  • 1/2 cup of sugar
  • a pinch of cinnamon powder
  • To garnish: whipped cream (strawberries, powdered sugar)

How to cook:

(Video) Philadelphia No Bake Original Cheesecake Filling Review

  1. Put 1/2 cup of cheesecake filling in your tortilla, make your burrito, and wrap it in plastic wrap.
  2. For about an hour, freeze.
  3. Your burritos are in the freezer. Take them out. Fry them in a little oil until they are golden. Put your chimichanga on a tray to get rid of the extra oil.
  4. Sprinkle cinnamon and powdered sugar on top and top with whipped cream and sliced strawberries.

Notes: Philadelphia No-Bake Cheesecake, 1 (8-oz) package cream cheese (softened) · 1 cup sour cream · 1/2 cup sugar · 2 teaspoons vanilla extract · 1 (8-oz) container nondairy whipped


Can you eat Philadelphia no bake cheesecake filling?

Add this ready-to-eat cheesecake filling to your graham cracker crust for a quick and easy dessert that your guests will love. To make the perfect cheesecake every time, just put a scoop on the bottom and top it with berries, fruit sauce, or chocolate.

Can you eat Philadelphia cheesecake filling?

Filling for Philadelphia Cheesecake

There's just the right amount of deliciousness in a cup so that you don't feel too bad about eating it all. What a great snack to take with you. They aren't too sweet, and they have a nice, light taste. Ideal for people who like cheesecake and want something sweet.

How long does Philadelphia cheesecake filling last?

Keep Refrigerated. Use within 7 days of opening for the best taste.

What is cheesecake filling made of?

Heavy whipping cream: The heavy whipping cream makes the cheesecake filling light and extra creamy. Softened cream cheese - The main ingredient in a cheesecake filling is cream cheese. Confectioners' sugar: Sugar gives the cream cheese the sweetness it needs to balance out its sour taste.


philadelphia ready to eat cheesecake filling recipesphiladelphia no bake cheesecake recipe

(Video) Philadelphia Ready-to-Eat Cheesecake Filling | Ep. 16

Philadelphia No Bake Cheesecake Filling Review

Tasting and reviewing the new Philadelphia No Bake Cheesecake Filling.Thank you forDuration: 3:57

Philadelphia No-Bake Cheesecake Recipe

Dessert - Philadelphia ready to eat cheesecake filling recipes (3)

These recipes will please everyone. So get your family and friends together and have fun! Tell us what you think!
Total time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7


  • 8- ounce package real Philadelphia Cream Cheese (softened to room temperature)
  • 1/2 cup powdered sugar
  • 1 cup sour cream
  • 8- ounce container Cool Whip or similar non-dairy whipped topping
  • 2 teaspoons pure vanilla extract
  • Pre-made graham cracker pie crust (or homemade graham cracker pie crust)
  • Toppings such as pie filling or chocolate syrup (optional)


(Video) Philadelphia No Bake Cheesecake Filling Review | Taste Test

  • Calories: 366 kcal
  • Serving Size: 1 serving

How to cook:

  1. At least two hours before you want to make cheesecake, take the cream cheese out of the fridge.
  2. If you're not going to buy a graham cracker crust, get it ready.
  3. Once the cream cheese is at room temperature, beat the sour cream, cream cheese, vanilla extract, and sugar together in a mixing bowl with a hand mixer. Beat it until it is smooth. During this step, if you want to add lemon juice to your cheesecake, add it to the cream cheese mixture.
  4. Mix the Cool Whip gently into the other ingredients for your cheesecake.
  5. Pour the cheesecake filling you've already made into the graham cracker crust. Put the cheesecake filling into the crust in a gentle way.
  6. Use a spatula or the back of a spoon to smooth out the top of the filling.
  7. Use plastic wrap to cover your no-bake cheesecake.
  8. Put your cheesecake in the fridge for at least four hours before you serve it.
  9. Add your favorite toppings to the cheesecake right before you serve it.

Notes: Ready To Eat Dessert, Get delicious ready to eat desserts with Philadelphia Cream Cheese! Explore the range of products from strawberry flavor to salted caramel.

Philadelphia No Bake Cheesecake

Dessert - Philadelphia ready to eat cheesecake filling recipes (4)

The ingredients for Philadelphia No Bake Cheesecake are easy to put together. A graham cracker crust is topped with a rich, creamy custard.
Total time: 250 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7


  • 8 ounces Cream Cheese (softened at room temperature)
  • 1 cup Sour Cream
  • 1/2 cup Powdered Sugar
  • 2 tsp Vanilla Extract
  • 8 ounces Cool Whip
  • 8 inch Prepared Graham Cracker Crust ((or 9 inch))
  • Cherry Pie Filling ((optional for topping))


  • Calories: 337 kcal
  • Carbohydrate: 31 g
  • Protein: 4 g
  • Fat: 22 g
  • Saturated Fat: 11 g
  • Cholesterol: 50 mg
  • Sodium: 219 mg
  • Fiber: 1 g
  • Sugar: 18 g
  • Unsaturated Fat: 9 g
  • Serving Size: 1 serving

How to cook:

  1. Mix the cream cheese, sour cream, powdered sugar, and vanilla extract with a hand mixer in a large bowl until the mixture is smooth.
  2. Then add the cool whip in a gentle way.
  3. Spread the mixture evenly in the pie crust and put it in the fridge for several hours (at least 3-4 hours, preferably overnight).
  4. After letting it chill for a few hours, put your favorite cheesecake topping on top and enjoy!

Notes: Philadelphia No Bake Original Cheesecake Filling, 24.3 oz Tub, Add this ready-to-eat cheesecake filling to your graham cracker crust for a quick and easy dessert your guests will love. Simply scoop onto your base and

PHILADELPHIA Classic Cheesecake

Dessert - Philadelphia ready to eat cheesecake filling recipes (5)

When you use Philadelphia cream cheese to make cheesecake, you get a simple, tasty dessert that is sure to impress. If you want a classic cheesecake, look no further than this one. Add fresh fruit right before you serve. Sweets are fun and can be part of a healthy diet, but watch how much you eat.
Total time: 315 minutes
Cook time: 55 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 7


  • 1 ½ cups HONEY MAID Graham Cracker Crumbs
  • ⅓ cup butter or margarine, melted
  • 3 tablespoons sugar
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs

How to cook:

  1. Set the oven temperature to 325 degrees F. (165 degrees C).
  2. Crumbs, 3 tablespoons of sugar, and butter should be mixed together, then pressed firmly into the bottom of a 9-inch springform pan.
  3. In a bowl, mix together cream cheese, 1 cup of sugar, and vanilla until smooth. Mix the eggs in one at a time on low speed until they are just mixed in. Pour over the bottom.
  4. Bake in a preheated oven for about 55 minutes, or until the center is almost done. Loosen the cake from the edge of the pan and let it cool before taking the rim off.
  5. Refrigerate for 4 hours before serving.

Notes: Philadelphia No Bake Cheesecake, To make the Philadelphia cheesecake filling. Slice and juice the lemon. Beat the cream cheese briefly to soften. Add the lemon juice, sugar and

(Video) Mix Condensed Milk and Cream Cheese Then Be Amazed!

Read more:Carlos o kellys chipotle chicken burrito recipe

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(Video) New York Style Cheesecake Recipe | PHILADELPHIA Cream Cheese


How to use Philadelphia cheesecake filling? ›

Simply scoop the ready to eat filling into a graham cracker crust for a quick and easy no bake cheesecake without turning on your oven. Add your favorite toppings, such as strawberries, blueberries or chocolate chips for a delicious dessert. The cheesecake filling has no artificial preservatives, flavors or dyes.

Can you eat Philadelphia no bake cheesecake filling? ›

Enjoy the original Philadelphia cream cheese flavor with farm fresh milk and real cream for a no bake cheesecake! There are no artificial preservatives, flavors or dyes. Just enjoy the delicious taste of Philadelphia Cream Cheese.

How do you thicken Philadelphia cheesecake filling? ›

In most cases, the best way that you can fix your recipe for a no-bake cheesecake (assuming that the recipe you are following is not faulty), is adding gelatin to the cheesecake. Gelatin is a natural thickener and it is used in many recipes to help thicken sauces, custards, and other foods.

Can I use the Philadelphia tub for cheesecake? ›

It comes packaged in a 24.3 oz. resealable tub to help lock in flavor. Make cheesecake in two minutes with Philadelphia No Bake Cheesecake Filling.
Get started today - enroll in Box Tops for Education.
Serving Size :0.13PTN
Servings Per Container :8

Can you over mix cheesecake filling? ›

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

How long does Philadelphia cheesecake filling last? ›

Keep Refrigerated. For Best Quality, Use Within 7 Days Of Opening.

Is no-bake cheesecake better than baked cheesecake? ›

What's the Difference Between Baked and No-Bake Cheesecake? The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.

What is no-bake cheesecake filling made of? ›

An easy press-in graham-cracker crust is filled with a rich cream cheese and condensed milk filling, flavored with vanilla and lemon. After preparing, just refrigerate until set—no cooking necessary. It's a great dessert for summer when you don't want to heat up the kitchen, but it's also a classic any time of year.

How long does no-bake cheesecake filling last in the fridge? ›

Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Why won t my cheesecake filling thicken? ›

The reason this happens is down to temperature of ingredients – sometimes it's because the chocolate was too hot going into a cold cheesecake mixture, or some of the cheesecake mixture was too cold (such as if your cream cheese wasn't at room temp).

What consistency should cheesecake filling be? ›

Cheesecakes should be smooth, thick, creamy and rich in texture and sweet and slightly tangy in taste. Sometimes though, they come out too fluffy, too heavy or even rubbery!

Why is my cheesecake filling too watery? ›

If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame. Full fat sour cream adds extra moisture and a tangy flavor to the cake. However, you can swap out the sour cream for heavy cream or even full fat Greek yogurt.

What is the difference between New York cheesecake and Philadelphia cheesecake? ›

When most people refer to Philadelphia-style cheesecake, experts say, they're talking about a version marketed by the cream cheese brand. New York style typically has sour cream or heavy cream in the mix. Philadelphia style doesn't. Which means it doesn't have anything to do with Philadelphia, the city.

Can you buy cream cheese filling? ›

Save time in your kitchen with the added convenience of Rich's Allen cream cheese filling. Excellent for high-volume bakeries, this product is a ready-to-use cream cheese filling, which will cut down on prep time since your staff won't have to whip it in batches.

What happens if you don't bake cheesecake in a water bath? ›

Without the moist heat of a water bath, the custard can take on a rubbery texture. With cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water surrounding the pan will never get hotter than 212 degrees, no matter how hot the oven is.

What happens if you put an extra egg in cheesecake? ›

Eggs give custards and cheesecakes their extra smooth and rich texture, but don't go overboard. In fact, adding too much egg to your recipe will cause the dreaded "cheesecake canyon" on the surface.

Can you make cheesecake filling a day ahead of time? ›

Cool and creamy cheesecakes are a rich, filling dessert that feed a crowd. So, usually no other dessert is needed. Best of all, cheesecakes can be made in advance, meaning there's one less thing to do on the day you're entertaining. Cheesecakes can be covered and refrigerated for up to 3 days.

Should you beat eggs before adding to cheesecake? ›

Take it easy on the eggs

Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until just combined.

Do baked cream cheese fillings need to be refrigerated? ›

The U.S. Food and Drug Administration (FDA) states that any foods made with cream cheese, including cream cheese frosting, need to be refrigerated within two hours. This includes baked goods made with cream cheese, such as pound cakes and cream cheese cookies.

How do you know when cheesecake filling is done? ›

The secret to testing a cheesecake for doneness: Jiggle it. Define jiggle, you say? Gently shake the cheesecake (wearing oven mitts, of course). If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done.

Can you freeze cream cheesecake filling? ›

You can absolutely freeze cheesecake! Most recipes for cheesecake taste even better the next day and will keep well in the freezer for up to a month.

Is cheesecake better with sour cream or heavy cream? ›

Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. I prefer sour cream because I like the extra hit of sour tang it adds to the cake. Eggs: Three whole eggs hold the cheesecake together.

What are 3 styles of cheesecake? ›

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

Does Cheesecake Factory bake their cheesecakes? ›

They aren't made in-house. In case the name didn't give it away, Cheesecake Factory desserts aren't exactly baked mom-and-pop style. All of the decadent cheesecakes are put together by baking teams in Calabasas Hills, California, and Rocky Mount, North Carolina, before being frozen and shipped all over the country.

What is cheesecake filling made of? ›

Heavy whipping cream - The whipping cream makes the cheesecake filling light and extra creamy. Softened Cream cheese - Cream cheese is the core ingredient in a cheesecake filling. Confectioners sugar - Sugar provides the sweetness that is necessary to mellow out the tangy flavor of the cream cheese.

Can I use condensed milk instead of heavy cream in cheesecake? ›

No-Bake Cheesecake with Condensed Milk {Without Heavy Cream} This no-bake cheesecake with condensed milk will become your go-to no-bake cheesecake. An easy, one-bowl recipe made with just 5 ingredients, including cream cheese and sweetened condensed milk.

What is Philadelphia cheesecake crumble made of? ›

Cheesecake Base (Cream Cheese [Pasteurized Milk And Cream, Salt, Carob Bean Gum, Cheese Culture], Sugar, Water, Tapioca Flour, Carob Bean Gum, Cheese Powder [Culture Milk, Salt, Enzymes], Whey, Natural Flavor, Butter [Cream], Lactic Acid, Salt, Buttermilk, Corn Syrup Solids, Nonfat Milk, Color Added, Natamycin [a ...

Will runny no-bake cheesecake set in the fridge? ›

This is more common than you might think, and it might be that the cheesecake is just a bit runny. In this situation, you might wish to try refrigerating it overnight. This could help the cheesecake to finish setting, and it might be in good shape when the morning comes.

What is the difference between no-bake and baked cheesecake? ›

What's the Difference Between Baked and No-Bake Cheesecake? The main difference is that there are no eggs in a no-bake cheesecake and a no-bake cheesecake "sets" by chilling in the fridge. Whereas a baked cheesecake has eggs in the recipe, then the cheesecake is baked in a water bath, then it chills in the fridge.

Why is my no-bake cheesecake base soggy? ›

Baking the crust.

Trying to bake a crumb crust for a no-bake cheesecake will make for a soggy crust, as no-bake crusts have more fat. Trying to use a baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy.

What can I use to thicken a cheesecake filling? ›

Use a little flour or cornstarch.

Many cheesecake recipes contain a small amount (as little as one tablespoon) of flour or cornstarch. Turns out, this tiny addition can have big positive results.

How do you make a cheesecake firmer? ›

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.

How do you thicken cream cheese filling for a cake? ›

The easiest way to thicken up cream cheese frosting is to pop it in the refrigerator. As the fats from the cream cheese and butter cool, the frosting will change consistency and become much thicker. No extra powdered sugar required!

Should eggs be room temp for cheesecake? ›

For the creamiest, smoothest cheesecake, use room temperature eggs, as they will combine with the other ingredients in your recipe far more easily when the “chill” has been lifted.

Should I bake my cheesecake crust before filling? ›

Always prebake your crust before filling it with the cheesecake filling. Even if the recipe doesn't call for baking the crust first, place it in the oven for about 10 minutes. This will keep it perfectly crispy and ready for a delicious filling.

How do I make my cheesecake filling not lumpy? ›

To avoid lumps, always soften cream cheese at room temperature for about 1 hour before mixing. If the cream cheese isn't softened before mixing, the cream cheese won't be smooth after blending. And the secret is to constantly cleaning the side of the bowl while mixing.

How do I thicken cream cheese for cheesecake? ›

Mix 1 tablespoon (25 grams) of cornstarch into the frosting. If it is still too runny, add a little more. Continue to add cornstarch until you are happy with the texture. Avoid adding more than 1/2 cup (62.5 grams) of cornstarch per 8 oz (226 grams) of cream cheese.

What does baking a cheesecake in water do? ›

A water bath is a pan of heated water that surrounds the pan with your cheesecake. It acts as a buffer for heat so your custard bakes gently and evenly. If you want to be cheffy about it you can call a water bath a bain-marie.

Can you put a cheesecake back in the oven after it has cooled? ›

If your cheesecake has already been cooked and cooled you can recook it on low heat in the oven. Low heat is best to ensure that you do not burn or scorch the edges of the cake. To recook your cheesecake, either place it in a water bath or put it back in the oven directly on the rack.

Is Philadelphia or mascarpone better for cheesecake? ›

I think cheesecake is better with cream cheese rather than mascarpone, cream cheese has a slight acidic tang which compliments the cheesecake beautifully. With Mascarpone being made from whole cream, it's much richer and creamier.

Why do you put sour cream in cheesecake? ›

Sour Cream and Cheesecake

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.

Does Philadelphia still make cheesecake filling? ›

It comes packaged in a 24.3 oz. resealable tub to help lock in flavor. Make cheesecake in two minutes with Philadelphia No Bake Cheesecake Filling. Simply scoop the ready to eat filling into a graham cracker crust for a quick and easy no bake cheesecake without turning on your oven.

Can you eat Philadelphia cheesecake filling? ›

It's delicious eaten as is right of the tub or you can modify it with different flavors. I've added a can of pumpkin pie filling to it to use as a dip for cinnamon and sugar backhoes I've added key lime and it always retains its consistency and is easy to work with.

Should I put a pan of water in the oven with my cheesecake? ›

A water bath, also known as a bain marie, is simply a pan of hot water that protects your delicate cheesecake while it's baking in the oven. This method not only helps the cheesecake not crack on top, but also ensures the cheesecake will come out smooth and creamy.

Does cheesecake have to sit directly in water bath? ›

You can absolutely make a cheesecake without a traditional water bath. The traditional water bath provides two elements: a steamy, humid oven environment that prevents your cheesecake from drying out on top and insulation for protecting the cheesecake from drastic temperature changes.

Why did my cheesecake crack in a water bath? ›

First is that they are overbaked and dry. Dry cakes just don't have the moisture needed to stick together in a single piece. For cheesecakes, it's important to make sure you don't overbake them. Split tops also can occur as the cakes cool.

How do you melt Philadelphia cream cheese? ›

How to Soften Cream Cheese Quickly
  1. For an 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate and microwave it on high for 15 seconds.
  2. Add 10 seconds for each additional 8 ounces of cheese or as needed until you have softened the cream cheese.
Aug 31, 2022

How do you get lumps out of cheesecake filling? ›

To avoid lumps, always soften cream cheese at room temperature for about 1 hour before mixing. If the cream cheese isn't softened before mixing, the cream cheese won't be smooth after blending. And the secret is to constantly cleaning the side of the bowl while mixing.

What can I add to cream cheese to make it thinner? ›

Liquids That Help Soften Cream Cheese
  1. Milk – Add one teaspoon of milk for each block of cream cheese. ...
  2. Melted Unsalted Butter – Add one tablespoon of melted butter for each block. ...
  3. Lemon Juice – One teaspoon of lemon juice is enough to thin down a cold block of cream thanks to its acid content.
Feb 6, 2023

How do I thicken Philadelphia cream cheese? ›

The easiest way to thicken up cream cheese frosting is to pop it in the refrigerator. As the fats from the cream cheese and butter cool, the frosting will change consistency and become much thicker. No extra powdered sugar required!

Can I leave cream cheese out overnight to soften? ›

It is not recommended that you leave cream cheese unrefrigerated overnight, or longer than two hours. Cream Cheese can spoil quickly and bacteria can begin to grow on soft cheese after only two hours at room temperature.

Why does Philadelphia cream cheese taste so good? ›

The flavor is tangy and balanced.” Scaff-Mariani points to the high silkiness and low moisture content of Philadelphia relative to other brands. “It mimics the consistency of butter in a lot of ways,” she says. In addition to using it for cheesecakes, she has also tried it in macaron fillings and in cookies.

Can Philadelphia soft cream cheese be used for baking? ›

2. Cakes and bakes. While other dairy products like yogurt or buttermilk can be used within a cake batter, cream cheese is best reserved as a topping. If you don't have enough to make a full batch of frosting, dollop a small amount onto cupcakes before baking, which results in a deliciously soft, embedded icing.

What is Philadelphia cream cheese good for? ›

Cream cheese is a great source of vitamin A, low in lactose, and a good source of antioxidants. It may also have probiotic effects.

How long can a cake with cream cheese filling sit out? ›

According to the FDA, cream cheese frosting and icing, as well as other foods that contain cream cheese, need to be refrigerated within two hours.

Is it okay to leave cream cheese out all night to get room temp? ›

Curious about how long cream cheese can safely sit out at room temperature? Food safety experts with the U.S. government say that 2 hours is the max that cream cheese should sit at room temperature. Other experts recommend no more than 4 hours.

How long does cheesecake filling last in the fridge? ›

Prepared cheesecake can be stored in the fridge for 3 to 4 days, per USDA food safety recommendations. We suggest storage in an airtight container, so it doesnt absorb any fridge odors.

Why is my cheesecake filling not smooth? ›

What Causes a Lumpy Batter? Cheesecake calls for a lot of cream cheese, which tends to be the main reason behind the lumps in your batter. In order to keep this from happening, simply make sure that your cream cheese blends in smoothly with the rest of your batter.

Why is my cheesecake gooey 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.

Why do you put cornstarch in cheesecake? ›

A little bit of cornstarch or flour in the cheesecake batter is insurance against cracking and makes the cake easier to cut into clean slices, though it does change the texture of the cheesecake a bit.


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