No Bake Huckleberry Cheesecake Food

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HUCKLEBERRY CHEESECAKE



Huckleberry Cheesecake image

This is literally gone within 20 minutes at my house!

Provided by Katie Madrian

Categories     Desserts     Cakes     Cheesecake Recipes

Time 33m

Yield 12

Number Of Ingredients 13

1 (14.4 ounce) package graham crackers, crushed
½ cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup white sugar
1 cup white sugar
¾ cup water
2 tablespoons cornstarch
1 pinch salt
¼ cup mashed huckleberries
1 teaspoon lemon juice
1 teaspoon red food coloring
1 cup huckleberries

Steps:

  • Mix graham cracker crumbs and butter together in a bowl until crumbs are evenly moistened. Press over the bottom of a 9x13-inch baking pan to make a crust.
  • Mix cream cheese, whipped topping, and 1 cup sugar together in a bowl until smooth. Spread evenly over crust.
  • Combine 1 cup sugar, water, cornstarch, and salt in a saucepan over medium heat; cook and stir until clear, 3 to 5 minutes. Stir in mashed huckleberries, lemon juice, and red food coloring; simmer until thickened, about 5 minutes.
  • Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.

Nutrition Facts : Calories 574.1 calories, Carbohydrate 70.4 g, Cholesterol 61.4 mg, Fat 31.3 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 19.7 g, Sodium 392.3 mg, Sugar 52.2 g

NO-BAKE STRAWBERRY CHEESECAKE BARS



No-Bake Strawberry Cheesecake Bars image

Provided by Food Network

Categories     dessert

Time 6h

Yield 9 bars

Number Of Ingredients 11

2 cups shortbread crumbs, from about 1 1/2 5.5-ounce bags of shortbread cookies
2 tablespoons sugar
1 stick unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
1 1/4 cups thinly sliced strawberries
3/4 to 1 cup sugar (this depends on your preference of sweetness and the sweetness of your berries)
1 teaspoon pure vanilla extract
1 cup sweetened whipped cream (flavored with vanilla)
1 cup sweetened whipped cream (flavored with vanilla)
1 cup blueberries
1 cup strawberries, hulled and halved

Steps:

  • For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
  • Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
  • For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
  • Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
  • Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
  • To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.

THE BEST NO-BAKE CHEESECAKE



The Best No-Bake Cheesecake image

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

12 ounces graham crackers (about 18 sheets), broken into pieces
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
11 tablespoons unsalted butter, melted
1 1/2 cups heavy cream
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
2 tablespoons lemon juice (from 1 lemon)
2 tablespoons sour cream
2 teaspoons vanilla-bean paste
Fresh berries, for serving

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



No-Bake Cheesecake image

Provided by Alex Guarnaschelli

Categories     dessert

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 8

1 stick (8 tablespoons) lightly salted butter, plus 1 tablespoon for greasing the pan
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 large egg yolk, lightly beaten
1 pound cream cheese
1/4 cup store-bought orange juice
One 14-ounce can sweetened condensed milk
1 cup slivered almonds, toasted

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.

NO BAKE HUCKLEBERRY PIE



No Bake Huckleberry Pie image

Fresh huckleberries mingle with a sweet glaze for an unforgettable and easy version of our region's favorite pie.

Provided by Seneca Schurbon

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

4 cups huckleberries, divided
1 cup white sugar
½ cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
1 (9 inch) prepared pie crust
1 (7 ounce) can whipped topping

Steps:

  • Mash 1 1/2 cups huckleberries with sugar in pot. Stir in water, cornstarch, lemon juice; cook on medium heat until sauce is thickened and semi-clear, about 10 minutes.
  • Place the remaining 2 1/2 cups huckleberries in pie crust. Pour sauce on top, stirring lightly to ensure thorough coating. Refrigerate until set, 2 to 4 hours.
  • Spread whipped topping over pie and serve.

Nutrition Facts : Calories 324 calories, Carbohydrate 51 g, Cholesterol 18.6 mg, Fat 13.2 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.3 g, Sodium 153.9 mg, Sugar 35.7 g

PHILADELPHIA NO-BAKE BLUEBERRY CHEESECAKE



PHILADELPHIA No-Bake Blueberry Cheesecake image

Get your blueberry thrills with our PHILADELPHIA No-Bake Blueberry Cheesecake. This no-bake blueberry cheesecake is made with frozen fruit and lemon zest.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 16 servings

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup sugar
2 cups frozen blueberries, thawed, drained
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 tsp. lemon zest

Steps:

  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
  • Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add blueberries; mix well. Stir in 2 cups COOL WHIP and lemon zest. Spoon over crust.
  • Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 45 mg, Sodium 330 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 18 g, Protein 6 g

FLUFFY NO BAKE CHEESECAKE



Fluffy No Bake Cheesecake image

This is an easy no bake cheesecake that I usally make on the holidays. I serve it with a spoonful of cherry pie filling on top. (But you could eat it plain or with any kind of pie filling or fruity sauce...choc sauce. The possiblities are endless and easy.)

Provided by khaught

Categories     Cheesecake

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 (8 ounce) container Cool Whip
6 ounces graham cracker pie crust

Steps:

  • Beat cream cheese and sugar in a large mixing bowl until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Serve plain or with pie filling of choice. (Or any other topping that you like. e.g. candy, choc sauce etc.).

Nutrition Facts : Calories 433.4, Fat 29.7, SaturatedFat 18, Cholesterol 41.6, Sodium 281.3, Carbohydrate 39.1, Fiber 0.4, Sugar 30.6, Protein 4.5

CHILLED NO-BAKE CHEESECAKE



Chilled No-Bake Cheesecake image

This recipe was one my Mom would make often and it always received many compliments. I now bring it to potluck dinners. I love how easy it is to make and the no bake part! It makes a 9 x 13 pan!

Provided by karen_pc

Categories     Cheesecake

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 5

1 prepared graham cracker pie crust, I recommend # 116887, doubled
2 (250 g) packages cream cheese
2 (300 ml) cans Eagle Brand Condensed Milk
1/2 cup lemon juice
1 (540 ml) can cherry pie filling or 1 (540 ml) can raspberry pie filling

Steps:

  • Mix softened cream cheese and Eagle Brand and lemon juice very well.
  • Pour into cooled grahem crust.
  • Refridgerate for 2 hours.
  • Top with fruit before serving.

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE



Contest-Winning Blueberry Swirl Cheesecake image

This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. -Cathy Medley, Clyde, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1-1/2 cups fresh blueberries
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon cold water
CRUST:
1 cup graham cracker crumbs (about 16 squares)
2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

Nutrition Facts : Calories 424 calories, Fat 28g fat (16g saturated fat), Cholesterol 129mg cholesterol, Sodium 262mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

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