No-Bake Philadelphia Cheesecake Oat Crust
A delightful no-bake cheesecake with a creamy filling and a crunchy oat crust, perfect for any occasion.
Prep Time 30 minutes mins
Total Time 4 minutes mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal
Oat Crust
- 2 cups old-fashioned oats Forms the base of the crust.
- 1/2 cup unsalted butter, melted Helps bind the oats together.
- 1/4 cup brown sugar Adds sweetness and caramel flavor.
- 1/4 teaspoon salt Enhances overall flavor.
- 2 packages (8-ounce) cream cheese, softened Provides creamy texture.
- 1 cup powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Adds aromatic flavor.
- 1 cup heavy whipping cream Whipped to stiff peaks for light filling.
- 1 tablespoon lemon juice Brightens flavor.
Combine oats, melted butter, brown sugar, and salt in a bowl. Press into a 9-inch springform pan and refrigerate for 30 minutes.
Beat cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until smooth.
Whip heavy cream to stiff peaks and fold into cream cheese mixture. Stir in lemon juice.
Pour filling over chilled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
Calories: 320kcalProtein: 5gSodium: 200mg
Keyword cheesecake, no-bake, oat crust