Hey everyone, welcome back to my little corner of the internet! Today, I’m diving into something super simple and delicious that I’ve been making for years: no-bake Philadelphia cheesecake filling. Trust me, this is one of those recipes you’ll want to keep in your back pocket for when you need a quick dessert that tastes like a million bucks.
So, the first thing I did was grab my ingredients. Now, when I say “grab,” I mean I took a leisurely stroll to my fridge and pantry, because let’s be honest, no-bake means easy, and easy means stuff you probably already have. Here’s the rundown:
- Cream cheese – obviously, it’s gotta be Philadelphia. I took two 8-ounce blocks out of the fridge and let them sit on the counter for a bit. You want them soft, but not melty.
- Sugar – just regular granulated sugar. I used about a cup, but you can adjust to your liking.
- Vanilla extract – a splash, maybe a teaspoon or so. I never really measure, just a good glug.
- Heavy cream – this is what makes it fluffy. I had a pint carton in the fridge.
- Lemon juice – just a little, about a tablespoon. It cuts the richness. I used the bottled stuff because that’s what I had.
Once I had all my stuff gathered, I got to work. I dumped the softened cream cheese into my biggest mixing bowl. Then I started beating it with my electric mixer. I used to do this by hand, but honestly, my arm would get tired, so now i use a machine. You want to beat it until it’s really smooth, with no lumps.
Next, I gradually added the sugar while the mixer was still running. You don’t want to dump it all in at once, or it might get grainy. Once the sugar was all in, I kept beating until the mixture was light and fluffy. This is where the heavy cream comes in. I started pouring it in slowly, while the mixer was on low speed. You don’t want it to splash everywhere.
Once the cream was all in, I cranked up the mixer to high and let it go for a few minutes, until the mixture was really thick and held its shape. Then, I added in the vanilla and lemon juice and mixed it just a little bit more to combine.
The Moment of Truth
I grabbed a spoon and took a little taste. It was perfect! Creamy, sweet, with just a hint of tanginess. I could have eaten the whole bowl right then and there, but I resisted the urge.
Now, this filling is super versatile. You can use it for all sorts of things. Today, I just put it in some small cups and put those in the fridge. They’re great on their own, or you can top them with fruit, chocolate, whatever you like. I even used some to fill a pre-made graham cracker crust once, and it was amazing.
And that’s it! Seriously, this is the easiest cheesecake filling you’ll ever make. It takes maybe 15 minutes, start to finish, and it’s always a crowd-pleaser. Give it a try, and let me know what you think!
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