Philadelphia Cheesecake (No-Bake) | Thermomix Recipe
Prep Time: 15 minutes (plus chilling time) | Cook Time: 0 minutes | Servings: 8 | Category: Dessert | Cuisine:International
Nutrition Facts (per serving):
Calories: 325 kcal | Fat: 22 g | Carbs: 28 g | Protein: 5 g
A No-Bake Cheesecake That Steals the Show
Looking for an easy yet show-stopping dessert? This Philadelphia Cheesecake is your answer. With a buttery cookie crust and a luscious creamy filling, it’s perfect for birthdays, family gatherings, or even the holidays. Plus, you don’t even need to turn on the oven!
What sets this cheesecake apart? The secret lies in its simplicity and the velvety texture of cream cheese combined with a hint of vanilla. It’s a dessert that feels fancy but is unbelievably quick and easy to prepare. Just let the Thermomix do all the hard work!
Whether you’re a seasoned baker or just starting out, this no-bake cheesecake recipe is a guaranteed hit. Customize it with your favorite toppings for a unique twist every time.
Ingredients
For the crust:
- 7 oz (200 g) graham crackers or digestive biscuits (about 12 crackers).
- 3 oz (85 g) unsalted butter, melted.
For the filling:
- 1 cup (250 ml) heavy cream (chilled).
- 16 oz (450 g) Philadelphia cream cheese (or substitute mascarpone or quark).
- 1 cup (200 g) granulated sugar.
- 1 cup (250 ml) whole milk.
- 2 packets (14 g) unflavored gelatin or pudding mix (e.g., Jell-O, vanilla flavor).
Optional for decoration:
- Raspberry jam or your favorite fruit preserve.
- Fresh fruits, chocolate shavings, or crushed nuts.
Instructions
1. Prepare the Crust
- Place the graham crackers in the Thermomix bowl. Blend at Speed 7 for 15 seconds until the crumbs are finely ground.
- Add the melted butter to the crumbs. Mix at Speed 5 for 7 seconds until fully combined.
- Line a springform pan (about 9 inches) with parchment paper. Press the mixture into the base, ensuring it’s compact and even.
- Place the pan in the freezer to firm up while preparing the filling.
2. Make the Cheesecake Filling
- Without cleaning the bowl, add the cream cheese, heavy cream, milk, sugar, and gelatin.
- Set Thermomix to 8 minutes, 195°F (90°C), Speed 4. This ensures the gelatin dissolves properly, giving your cheesecake a silky texture.
- Once the mixture is smooth and slightly thickened, let it cool for 5 minutes.
3. Assemble the Cheesecake
- Retrieve the crust from the freezer and pour the cream cheese filling over it. Use a spatula to smooth the surface evenly.
- Refrigerate the cheesecake for at least 2 hours to set. For the best results, let it chill overnight.
4. Decorate and Serve
- Just before serving, spread a thin layer of raspberry jam over the top for added flavor and color.
- Garnish with fresh berries, chocolate shavings, or nuts to make it your own.
- Carefully release the cheesecake from the springform pan and serve chilled.
Tips for Success
- Use high-quality cream cheese for a creamy and flavorful result.
- Chilling is key: While 2 hours works, overnight chilling improves texture and flavor.
- Creative toppings: Try fresh strawberries, crushed Oreos, or caramel drizzle for variations.
- Springform pan hack: Line the sides with parchment paper to ensure a smooth release.
This Philadelphia Cheesecake is proof that you don’t need an oven to create a stunning dessert. Perfect for all occasions, it’s a recipe you’ll find yourself returning to time and again. Enjoy!
