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 II
Very easy recipe and light texture. Great summer dessert recipe. To make 2 pies, multiply recipe by 1.5.
Provided by Jill M.
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 6
Steps:
- Beat cream cheese, sugar, and vanilla extract until smooth. Fold in Cool Whip.
- Fill pie crust and top with pie filling. Chill 1 to 2 hours before serving.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 45 g, Cholesterol 41.1 mg, Fat 20.6 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 11.8 g, Sodium 235.4 mg, Sugar 26.4 g
NO BAKE CHEESECAKE
No Bake Cheesecake is so creamy, luxurious, and surprisingly easy to make from scratch at home. Top it with whipped cream and fresh fruit and it will be a huge hit that everyone will obsess over!
Provided by Alyssa Rivers
Categories Dessert
Time 3h15m
Number Of Ingredients 9
Steps:
- In a medium sized bowl add the crushed graham cracker, brown sugar, and butter and mix until incorporated. In a 9 inch springform pan add the graham crackers and press firmly into the bottom and sides. Place in the refrigerator.
- In a large bowl combine the cream cheese, lemon juice, vanilla and sugar. Beat until smooth and creamy. Add in the heavy whipping cream and continue to beat until stiff peaks form.
- Spread filling evenly along the crust. Chill for 3 hours or overnight and serve with strawberry topping if desired.
Nutrition Facts : Calories 251 kcal, Carbohydrate 25 g, Protein 2 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 176 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
NO-BAKE CHEESECAKE
There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven. This no-bake cheesecake is sure to please with its creamy center.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h30m
Yield Makes one 9-inch cake
Number Of Ingredients 7
Steps:
- Put graham crackers in a large resealable 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 the 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 the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
- Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- Unclasp sides of pan, and remove cheesecake.
FLUFFY TWO STEP CHEESECAKE II
If you're watching your weight but have a huge sweet tooth, then this is the recipe for you! The only fat in this no-bake recipe is in the crust.
Provided by Amy Berry
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gently fold in whipped topping. Spoon into crust. Refrigerate for 2 hours or until set.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 46.7 g, Cholesterol 3.1 mg, Fat 8 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 1.9 g, Sodium 396.1 mg, Sugar 30.1 g
NO-BAKE RASPBERRY CHEESECAKE
That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
- Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
- For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
- Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.
NO BAKE CHEESECAKE
A family favorite (and friends). Not sweet, yet creamy, and bursting with richness and flavour. I never thought I'd let this one go.
Provided by Cheryl E
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- CRUST: Mix all ingredients together and press into bottom of a 9-inch springform pan.
- FILLING: In a small pot add water to gelatin, stir over LOW heat until completely dissolved and clear.
- Beat cream cheese and sugar with a mixer, on medium speed until blended.
- Gradually add gelatin mixture, then milk and juice.
- Cool in fridge until SLIGHTLY thickened.
- Fold in whipped cream and pour over crust.
- Put in fridge without topping.
- Let set until firm, FLAVOUR comes out really only after 24-hours.
- Then add topping of choice fresh or canned.
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