This one’s one of the most common no-bake cheesecake failures, and that usually happens when the cream cheese is either a low-fat version or just not right for the recipe. Philadelphia is hands down the best stable cream cheese you can use for your no-bake cheesecakes- it creams well, and has the smooth, creamy texture too.  If you don’t have Philadelphia cream cheese, or just want to use another brand, you could do that too. To help stabilize the cake, you might want to a mixture of unflavored gelatin into it. And of course, refrigerating the cheesecake is the best way to get it to firm up. Overnight refrigeration is ideal, but not a must. If you’re looking to get the cheesecake to firm up quickly, you can also pop it in the freezer for a few minutes.