I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven’t paid me to say this!)
I like to use digestive biscuits (Graham crackers if you’re in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn’t make the base set as solidly.
I used milk chocolate for the ganache topping, dark chocolate will also work very well.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you’ve never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 619kcal | Carbohydrates: 30g | Protein: 5g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 309mg | Potassium: 150mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1376IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 1mg
