EASY CHERRY DELIGHT DESSERT (NO-BAKE)
This is a really great dessert, plan ahead this needs to chill for a minimum of 3 hours or overnight is even better.
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a 9 x 9" baking pan.
- In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
- Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
- Add the remaining sugar and vanilla until well blended.
- Smooth on top of the crust.
- Top with the cherry pie filling.
- Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.
NO-BAKE CHEESECAKE WITH COOL WHIP®
This is my favorite easy cheesecake recipe. When I want cheesecake in a flash, I make this no-bake style. I love to share it with friends and family. It's as easy as 1-2-3! Top with additional graham cracker crumbs and whipped topping, if desired.
Provided by cafecook
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
- Refrigerate until firm, 2 to 3 hours.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 57.4 g, Cholesterol 49.3 mg, Fat 25.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 14.8 g, Sodium 286 mg, Sugar 42.1 g
LOW FAT NO-BAKE DREAM WHIP CHEESECAKE DESSERT IN A JIFFY!
This is just a little different than your typical cheesecake dessert. It's very light and fluffy, so easy and guilt free!
Provided by KadesMom
Categories Cheesecake
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Blend powdered sugar and cream cheese in small bowl until smooth.
- Mix Dream Whip (follow directions on box).
- Fold these together and spread spread on top of crust.
- Refrigerate for at least 2 hours.
- Top with your favorite pie filling and serve!
Nutrition Facts : Calories 186.7, Fat 3.6, SaturatedFat 3, Cholesterol 6, Sodium 419.9, Carbohydrate 27.6, Sugar 23.2, Protein 11.2
LOW-FAT CHEESECAKE
This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.
Provided by Food Network Kitchen
Categories dessert
Time 10h
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
- Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
- Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
- Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
- Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams
RASPBERRY CHAMBORD CHEESECAKE
Impress your friends with this delicious marriage between a chiffon and cheesecake dessert - Light, Creamy, Low-Fat and Beautiful!! Especially attractive for Valentine's Day! Actual cooking time is minimal, but includes time in the refrigerator.
Provided by BeachGirl
Categories Cheesecake
Time 8h40m
Yield 1 10inch cheesecake, 12 serving(s)
Number Of Ingredients 16
Steps:
- CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
- Spray a 9" or 10" springform pan with non-stick cooking spray.
- Process cookies in food processor until crumbs are the size of graham cracker crumbs.
- Mix crumbs and melted butter in a bowl. Add 2 tbs. water and mix.
- Press crust into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely to room temperature
- FILLING: Puree thawed raspberries in food processor; strain out seeds.
- Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
- Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
- With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
- In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
- Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
- Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
- Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
- SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
- Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
- NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.
Nutrition Facts : Calories 516.7, Fat 16.1, SaturatedFat 8.7, Cholesterol 45.9, Sodium 721.7, Carbohydrate 82, Fiber 4.2, Sugar 48.8, Protein 15.3
NO-BAKE LEMON CHEESECAKE DESSERT
Make certain to only chill the Jello until it is thick but not set, it should take around an hour and 15 minutes, I made the mistake of over chilling the Jello the first time I made it, and the Jello did not mix in properly with the whipped cream, there were tiny pieces of gelatin floating around in the mixture, it was still delicious though! Feel free to use any crust recipe that you like I am thinking maybe a chocolate cookie crust for the lemon flavor. This recipe can also be made in a 10-inch springform pan. Prep time does not include chilling the Jello, and cooking time is 8 hours chilling time. If you want a firmer middle, and a stronger fruit flavor just use three packages of Jello instead of just two with the 2 cups boiling water. This is a refreshing light as a cloud dessert it makes a perfect ending to serve to guests after a dinner.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Prepare a 13 x 9-inch baking pan.
- In a medium bowl mix together graham cracker crumbs, melted butter, sugar and press into bottom of prepared baking pan.
- Bake for 7 minutes (no more than 7 minutes!) remove and cool completely.
- For the cream cheese filling: dissolve the gelatin powder in the boiling water, and place in the refrigerator.
- Let cool until thick but not set (about 1 hour and 15 minutes, it might take a little more or less time).
- In a large bowl beat the softened cream cheese with the 2 cups sugar until fluffy and smooth (about 3-4 minutes).
- To the whipped cream or Cool Whip, fold in the chilled lemon or orange gelatin; mix until well combined.
- Then add in the cream cheese mixture; mix to combine.
- Pour the filling into prepared crust.
- Chill in the refrigerator for a minimum of 8 hours or more.
- Cut into squares and serve with a dollop of whipped cream on top if desired.
Nutrition Facts : Calories 706.6, Fat 35.1, SaturatedFat 21.1, Cholesterol 98.6, Sodium 486.5, Carbohydrate 94.2, Fiber 0.7, Sugar 81.7, Protein 7.8
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