No Bake Philadelphia Cheesecake

yield: 8 people


1 1/2 cups digestive or graham cookies crumbs (about 15 cookies - 7cm/2 3/4in diameter - crushed)

6 tablespoon melted butter

1 package Philadelphia cream cheese (226g/8oz)

250 ml/8 fl oz heavy whipping cream

1/4 cup powdered sugar

1 teaspoon lemon or orange extract

1 package lemon or orange flavored gelatin dessert (e.g. Jello) - 85g/3oz

1 package your favorite gelatin dessert (to top the cheesecake)

optional: fruits (blueberry, strawberry etc.)


For the crust: Mix well cookies crumbs and melted butter (it should looks like wet sand). Press the mixture into the bottom and up the sides of a well greased 23cm/9in spring form. Cover and place in to the refrigerator to chill while you make the filling.

For the filling: Dissolve completely the lemon or orange gelatin dessert into 3/4 cup boiling water. Cool well (it has to be cold).

Beat well cream cheese, add sugar and lemon or orange extract (use lemon extract if you use lemon jello and orange when orange jello) and beat until light and fluffy (about 5-8 minutes).

In a separate bowl beat the whipping cream until soft peaks form. Gradually fold the whipped cream into the cream cheese.

Then gradually and slowly add cold lemon/orange jello (keep beating slowly) and beat/mix until well combined.

Pour the cheese filling over the chilled cookies crust and smooth the top. Sprinkle with fruits (if you want) and put into the refrigerator to chill.

Prepare the other gelatin dessert according the directions on the box (2 cups of water) and chill it. Then pour over the cheesecake and return it to the refrigerator to chill for a several hours (the best on the second day).