Name: Philadelphia No Bake Cheesecake Recipe With easy Oat Crust
Prep time: 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: European
Ingredients: 10oz / 300g Philadelphia cream cheese; 1 tbsp honey (or more to taste!); 1 tsp vanilla; 1 cup oats; 1 tbsp coconut oil, (it's a heaping spoon); 1 tsp cinnamon; 1 tsp honey

This healthier Philadelphia no bake cheesecake recipe with easy oat crust, a delicious 3-ingredient cheesecake filling no gelatine or heavy cream comes together in 10 minutes and is pretty amazing.

Cheesecake is definitely my favorite dessert! And a long time ago I taught myself how to make an easy cheesecake without baking, gelatine, eggs or heavy cream. I evolved some more and found out I can make a healthier cheesecake crust without graham crackers, but with oats and cinnamon. And today, I wanted to share this delicious no bake cheesecake recipe that comes with a simple oat crust. I turned this recipe into mini cheesecakes, but you can definitely use this recipe and a smaller springform pan to make one bigger and healthier cheesecake. You only need 6 ingredients. Let’s start with the no bake cheesecake filling.

For the Philadelphia No Bake cheesecake filling

For the Philadelphia filling you’ll need 3 ingredients (that is right, 3!!!!):

Philadelphia cream cheese (or another brand of cream cheese if you like)
honey (maple syrup will work as well!)
vanilla

That is it! You need these ingredients, a fork and a big bowl to turn these ingredients into the most delicious cheesecake filling. Just add everything to a bowl and mix for a while until you get a smooth and tasty mixture.

For The Oat Crust

You can seriously use this oat crust in any no-bake pies or desserts you desire. It’s crunchy, crumbly and delicious. You’ll need 4 ingredients here:

oats
honey (or maple syrup)
coconut oil (or butter)
cinnamon

Now, if you don’t have a blender or a food processor I highly recommend melting the coconut oil/butter and using ground oats (you can make these in your coffee grinder). Otherwise, add all the ingredients to a blender or a food processor until you get a crumbly mixture that sticks together.

How To Make These Philadelphia No Bake Mini Cheesecakes

Once you’ve got both the filling and the crust ready, you’ve got 2 options:

make a one cheesecake or
make 8 mini cheesecakes.

Either way, you’ll add the crust ingredients first, press them down tightly together until that mixture looks like crust. Add the filling on top and flatten with a silicone spatula or the backside of a spoon can work too.

If you choose to use silicone muffin cups as I did for the mini cheesecakes, I recommend you freeze the cheesecakes for an hour, then take off the liners and store the cheesecakes in the fridge or freeze again.

If you make a bigger cheesecake, use a springform and you might actually find using parchment paper helpful (I usually don’t use it). In that case, leave the cheesecake in the fridge for at least 3-4 hours.

How To Store This No-Bake Cheesecake?

I find it easiest to actually freeze the mini cheesecakes and just let them defrost for 10-15 minutes whenever I crave one. So can you freeze the no bake cheesecake? Definitely yes.

If you keep the cheesecake in the fridge it will be good for 2-3 days.