NO-BAKE CHEESECAKE
This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you'll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.
Provided by Sally
Categories Dessert
Time 8h20m
Number Of Ingredients 10
Steps:
- Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
- Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.
THE BEST NO-BAKE CHEESECAKE
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
- For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
- Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
- Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
- Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
- Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.
NO-BAKE CHEESECAKE
Provided by Alex Guarnaschelli
Categories dessert
Time 3h50m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- For the crust: Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan with 1 tablespoon butter.
- Combine the flour and salt in a large bowl. Using your fingers, work the remaining 8 tablespoons butter into the flour until the mixture resembles coarse crumbs. Gently pat the crust into the bottom of the pan and about 1 1/2 inches up the sides. Brush the egg yolk over the crust to form a protective coating. Line the crust with a piece of foil or parchment paper and fill with raw rice or pie weights. Bake until the crust is golden brown, 15 to 18 minutes. Remove weights. Let cool 5 minutes.
- For the filling: Beat the cream cheese in an electric mixer fitted with the whisk attachment on medium speed until smooth, 3 to 5 minutes. Turn the mixer to low speed and slowly pour the orange juice into the cream cheese followed by the condensed milk. Spoon the filling over the crust, tapping the sides of the pan even out the distribution. Sprinkle the almonds over the top of the filling.
- Refrigerate until firm, 2 to 3 hours or preferably overnight.
FABULOUS NO-BAKE CHEESECAKE
You will love, love, love this cheesecake recipe and best of all, it's no bake!!! Not only is it easy, peasy to make but everyone will love it! Even my guys asked for another piece because it was not too sweet! Instead of regular, I used light cream cheese, light sour cream and light Cool Whip, and it came out light and fluffy! The Wilderness brand pie filling raspberry premium is out of this world and tastes heavenly on top of this cheesecake.
Provided by SallyCooks
Categories Cheesecake
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Crush vanilla wafers in food processor and then mix with melted butter. Pat in 9 x 13" pan.
- Mix cream cheese, sour cream, sugar and vanilla with an electric mixer until creamy.
- Fold in Cool Whip.
- Spoon this mixture onto the crushed vanilla wafer crust.
- Refrigerate until firm - overnight is best.
- When ready to serve, cut into slices and put on a dollup of Wilderness Pie Filling Raspberry Premium. If you prefer, you can use another Wilderness Pie Filling Premium like Strawberry or Peach or you can use fresh fruit to garnish.
- Another suggestion is to add a small squirt of Reddi-Whip to the slice before adding the pie filling.
- Refrigerate leftovers.
- Note: My original recipe called for 2/3 cup sugar but I cut it down to 1/2 cup. Feel free to add 2/3 cup if you like your cheesecake sweeter.
Nutrition Facts : Calories 743.3, Fat 55.3, SaturatedFat 34.2, Cholesterol 95.3, Sodium 375.3, Carbohydrate 56.1, Fiber 0.9, Sugar 20.8, Protein 7.5
BEAUTIFUL NO BAKE CHEESECAKE
Make and share this Beautiful No Bake Cheesecake recipe from Food.com.
Provided by crazycookinmama
Categories Cheesecake
Time 3h15m
Yield 1 Cheesecake, 6 serving(s)
Number Of Ingredients 7
Steps:
- Put graham crackers in a large reseable plastic bag, and crush them with a rolling pin until very fine crumbs form.
- Pour crumbs into a medium bowl; stir in sugar add butter, and stir until well combined.
- Press crumb mixture into a 9-inch springform pan; spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
- Meanwhile, make the filling. Using an electric mixer set at medium high speed, beat cream cheese in large bowl until smooth. Beat in the condensed milk a little at a time. Beat in lemon juice and vanilla.
- Pour filling into crust, cover and refrigerate 2 1/2 to 3 hours.
- Remove side of pan.
Nutrition Facts : Calories 1073.3, Fat 62.2, SaturatedFat 33, Cholesterol 161.8, Sodium 775.4, Carbohydrate 115.8, Fiber 2.6, Sugar 72, Protein 16.4
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30 EASY NO BAKE CHEESECAKES TO PUT ON REPEAT - INSANELY GOOD
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5/5 (1)Published Oct 27, 2022Category Desserts, Recipe Roundup
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- No Bake Cannoli Cheesecake. Cannoli cheesecake might be my new obsession. And I’m sure it will be yours too. If you think about it, cannoli filling is a lot like no-bake cheesecake.
- No Bake Reese’s Peanut Butter Cheesecake. Chocolate and peanut butter are like peas and carrots, like cake and frosting, like a Negroni Sbagliato with Prosecco in it!
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- No Bake Blackberry Cheesecake. Perfectly portioned, these no-bake blackberry desserts are great for crowds. Just layer velvety smooth blackberry cheesecake filling on a crunchy cookie crust, then top it with billowy whipped cream.
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