Low Budget No Bake Easy Vanilla Cheesecake Food

NO-BAKE CHEESECAKE

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.

NO BAKE VANILLA CHEESECAKE

Steps:

• Using a food processor or blender grind the crackers until you have fine crumbs. Otherwise place crackers in a ziploc bag and crush with a rolling pin until you have fine crumbs. It is important to have fine crumbs so the crust holds together well.
• In a medium sized bowl combine the crumbs, sugar and cinnamon. Stir in the butter until well combined. The mixture should be thick, coarse and sandy.
• Press the mixture in one even layer on the bottom of a 9 inch springform pan. Use a flat measuring cup or the bottom of a glass to help compact the crust. This is very important or the crust may fall apart. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
• In the bowl of your stand mixer or in a large bowl beat the heavy whipping cream with the powdered sugar and vanilla until stiff peaks form. Set aside. In another large bowl beat the cream cheese until smooth.
• Spoon the whipped cream into the cream cheese and fold in gently just until combined. Spoon into the prepared crust and spread into an even layer. Cover with plastic wrap and refrigerate for at least 4 hours.
• TO SERVE: Run a knife around the perimeter of the pan then unclasp and remove outer ring. Serve with desired toppings.

NO-BAKE VANILLA CHEESECAKE!

Steps:

• Blitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag.
• Melt your butter carefully so its liquid, and then mix in with the biscuits. I usually just pour it into the food processor and blitz again.
• Press the Biscuit mixture into the bottom of an 8"/20cm springform deep tin, and refrigerate/freeze whilst you make the filling.
• In a large bowl, or stand mixer, add your cream cheese, icing sugar, vanilla and lemon juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments.
• Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so.
• Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick.
• You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture.
• I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing.
• Once whisked, add the cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight.
• Whisk together the double cream and icing sugar until pipeable, and then decorate your cheesecake.
• Serve your cheesecake as is, or with a chocolate sauce, caramel sauce, berries, coulis... anything you fancy!

THE BEST NO-BAKE CHEESECAKE

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 VANILLA CHEESECAKE

Steps:

• Add the chocolate chips to a medium bowl. Microwave for 30 seconds, stir, and add 3 tablespoons of heavy cream, saving the other 3 for later. Continue to heat for 30 seconds at a time, stirring in between, until smooth and melted. Set aside and let it come back up to room temperature.
• In a small saucepan, melt the butter over medium-low heat. Watch it carefully as it will soon start to bubble and 'fizz'. This is when the butter starts to caramelize and sweeten. Whisk it for 2 minutes as it caramelizes and then remove it from the heat.
• In a large bowl, combine the browned butter and graham cracker crumbs until it has a wet, sandy consistency. Add it to a 9-inch pie plate. Press it on the bottom and the sides of the pie plate until it's firmly in place. (It will happen, just keep pressing.)
• In a large bowl, use an electric mixer to whip the (room temperature) cream cheese.
• Once whipped and fluffy, add the powdered sugar and beat until smooth. Add the vanilla extract and remaining 3 tablespoons of heavy cream. Beat until smooth. Combine with chocolate chips mixture.
• Add the filling to the top of the crust and refrigerate for 4 hours or overnight. Slice, and serve with your favorite fruits, sauces, or whipped cream!

LOW BUDGET NO BAKE EASY VANILLA CHEESECAKE!

Steps:

• Combine Milk, Vanilla, and Sugar in a large mixing bowl (Or into your stand mixer).
• Place Cream Cheese In the Middle of the Bowl.
• Use Hand Mixer On Medium Speed for 3 Minutes or Until Completely mixed (stand mixer on a low speed then gradually up to 4 make sure you scrape the bowl once) If hand whisking you are brave and this could take a strong arm and bout 10 minutes.
• Crush Tea Biscuits either by hand, hammer, or food processor.
• Place Biscuits in a rectangular or circle container (Seal-able is best if not eating right away.).
• Pour Cream Cheese onto tea biscuits.
• Place in Freezer for 10-20 minutes (Depending on Your Freezer).
• Put into fridge or serve.
• Stores for 3-5 days Covered in the Fridge.

VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST

Steps:

• Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
• To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
• To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
• When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.