Easy 4 Step Philadelphia No-Bake Cheesecake Filling Recipe (2023)

FAQs

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.

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.

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.

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.

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. Add 10 seconds for each additional 8 ounces of cheese or as needed until you have softened the cream cheese.

Put the block of cream cheese on a microwave-safe dish and microwave on high in 10-second increments. Check for desired softness constantly because it's very easy to accidentally melt your cream cheese.

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.

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.

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 ...

Once your mixture is smooth again, because it has been partially melted – it will NOT set by itself. Unfortunately, the best way to then still save the mixture is to use a setting agent such as gelatine. I know it's not the best (you can get vegetarian versions) but it is the only way to make it set!

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!

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.

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.

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.

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.

Cheese spread is a saltier, more spreadable version of cream cheese that is more readily available in the market. It is easy to confuse between the two. For baking purposes (making cheesecake), cheese spread should not be used as it contains a lot of salt and it is not meant for cooking, just directly consuming.

What is Philadelphia made from? The basic ingredients are: milk, cream and stabilisers. Sometimes there are other added ingredients such as garlic and herbs or chives. Every pack has a list of ingredients on it for your reference.

They are also used in sauces, snacks and dips. Cream cheese is also used in many recipes like bread, sauces, dips, icings and baked foods. When compared to cream cheese, the cream cheese spread is easier to use. Moreover, the cream cheese spread has a longer shelf life when compared to normal cream cheese.

Your cream cheese should always be room temperature.

This one is really all about making sure that your cheesecake isn't lumpy and that the ingredients combine smoothly. Cream cheese that is too firm won't mix well and will leave you with a lumpy mess, so it needs to be room temperature.

Since cream cheese has such a high fat content, it doesn't take long to come to room temperature if the room is relatively warm. It takes about thirty minutes on the counter to soften significantly, and about an hour to fully come to room temperature (again, depending on the temperature outside and in your kitchen).

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.

Evaporated milk

For best results, substitute heavy cream with an equal amount of evaporated milk. If you're making a dessert, you can also add a few drops of vanilla extract to sweeten it. Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods.

The sweetened condensed milk gets really thick and sticky. It actually felt promising for a minute. All that was left to do is whip a bunch of air into it. It got a paler color as air was incorporated.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

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.

Chill in the fridge NOT the freezer

The filling and the base will end up being far too hard and not very pleasant to enjoy. Plus, trying to cut through a frozen biscuit base will be an absolute nightmare! For the perfect no-bake cheesecake, chill it completely in the fridge for 4 hours minimum.

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.

Crumble: Crumbles are very similar to crisps, but the name originated in England. Both contain fresh fruit and are covered with a streusel topping that gets baked. Crumble toppings, however, usually do not contain oats, whereas crisp toppings do. Cobbler: Cobblers are a fruit dessert baked with biscuit-style topping.

PHILADELPHIA Cheesecake Crumble Original Cheesecake Dessert is a personal serving of creamy PHILADELPHIA Cheesecake base with graham crumbles. Each dessert is made with no artificial preservatives, flavors, or dyes.

Can you over whip cheesecake batter? ›

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.

Eggs! Some recipes use cornstarch or gelatin, but I've found that eggs are the best way to make a thick cheesecake without cream cheese.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

This slumped down crust can be remedied by using a straight sided measuring cup or glass to firmly push the crust into the bottom of the pan and all the way up the sides. Then, make sure you let the crust cool completely before adding the filling to the pan.

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.

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.

Use Vinegar

This has the acid that you need to keep your cheesecake together, and you can use it to provide a bit of flavor, too. You just have to be careful because vinegar is strong, and using too much is going to throw things off with the cheesecake.

Remember, lemon juice is an acidic ingredient. For this reason, it will help the cheesecake remain together and achieve the correct structure. With that, the lemon juice's acid will react to the fatty proteins. And, it will provide you that incredible thick texture.

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.

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 can I use instead of Philadelphia in cheesecake? ›

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.

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.

Overmixing. While cheesecake should be thoroughly mixed with a hand mixer, mixing it too much will result in a super soft cheesecake. To help your cheesecake keep its form, never mix longer than the recipe instructs and avoid tools like a blender or food processor, which can prevent it from setting.

Cheesecakes are a delicate recipe to balance. On one hand, you want the creamy and smooth texture that the cheesecake offers. On the other hand, you are going to want to make sure that it is thick in consistency to create the perfect “cake” body and shape.

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.

Refrigerate the Cheesecake for Longer

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.

1 – Store the Cheesecake Batter in the Fridge

You should be able to easily store it in the refrigerator for two or three days.

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.

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

Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.

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.

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

Can I freeze Philadelphia? Unfortunately, Philadelphia cannot be frozen as it breaks down the texture of the cheese resulting in an inferior product. However, both baked and chilled cheesecakes can be frozen, although please note that the texture of the thawed cheesecake may alter.

Since cream cheese has such a high fat content, it doesn't take long to come to room temperature if the room is relatively warm. It takes about thirty minutes on the counter to soften significantly, and about an hour to fully come to room temperature (again, depending on the temperature outside and in your kitchen).

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.

Philadelphia is the best-known cream cheese brand as it is marketed very widely across the world and usually states "cream cheese" on its packaging, though some of the packaging is now plastic resealable containers that have "cream cheese spread" marked on them.

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.

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.

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.