No Bake Light And Fluffy Cheesecake Food

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 - LIGHT AND FLUFFY CHEESECAKE

Steps:

• 1. Crust Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan. Note: To save time , you can also use 2 store bought pre-made graham cracker crust .. there is enough filling from this recipe to fill two crusts.
• 2. Filling Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Pour filling into graham crust . Top evenly with final 1/3 of graham cracker crumbs.
• 3. Refrigerate at least 6 hours before serving. Note: If desired top with your favorite topping before serving (cherry, strawberry, blueberry) 12 servings

FLUFFY NO BAKE CHEESECAKE

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.).

EASY LITE NO BAKE CHEESECAKE

Steps:

• Prepare the pie crust according to package directions, using a deep dish pie plate, this recipe makes a large pie.
• Beat the room temperature cream cheese till fluffy.
• Add in the sugar and continue to beat till well incorporated.
• Then add the sour cream, lemon juice and vanilla, beating after each addition.
• Next fold in the thawed cool whip, continue folding until all is well blended.
• Pour into the ready pie crust and chill for at least 1 hours It is better made ahead 4 to 6 hours or overnight to let it set up and the flavors blend.

LIGHT CHEESECAKE

Steps:

• Cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. Next add the sour cream, flour, vanilla, pineapple and juice.
• Beat egg whites addding pinch of cream of tartar (I use a 1/4 teaspoon) Beat until stiff, then fold into batter.
• Prepare 10 inch springform pan.
• Grease and sprinkle graham cracker crumbs on bottom and sides of pan.
• Put batter in prepared pan.
• Place pan in a pan of water. (I use a large roasting pan with about an inch or two of water).
• Bake at 350 for 50 Minutes.
• Then turn off oven and leave door halfway opened for 1 hour.
• After 1 hour remove cake from oven.

FLUFFY CHEESECAKE

Steps:

• Preheat oven to 300°F.
• Butter the cake pan.
• Mix crust ingredients together and pat into pan.
• In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
• In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
• Fold egg whites gently into cheesecake mixture and pour into cake pan.
• Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
• Remove and let cool to room temperature. Cut and serve.

LIGHT LEMON CHEESECAKE

Steps:

• Spray 9-inch pie plate with cooking spray.
• Sprinkle with 1/2 of the graham cracker crumbs; set aside.
• Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
• Pour into blender container.
• Add cheeses; cover.
• Blend on medium speed until smooth, scraping down sides occasionally.
• Pour into large bowl.
• Gently stir in whipped topping.
• Spread in prepared pie plate.
• Sprinkle remaining crumbs around outside edge, leaving center plain.
• Refrigerate 4 hours or until firm.
• Just before serving, gently spread pie filling onto center of cheesecake.

TANGY NO-BAKE CHEESECAKE

Steps:

• Before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer.
• In small mixing bowl combine the Jello, Reallemon and boiling water.
• Set aside to cool.
• In medium mixing bowl combine the cream cheese and sugar.
• Whip with fork until fluffy.
• Set aside.
• In the chilled large bowl beat the evaporated milk until thick with mixer.
• At low speed add the Jello mix and then the cream cheese mix.
• Pour into 9 x 13 graham cracker crust or 2 9" pie crusts.

NO BAKE LIGHT JELLO CHEESECAKE

Steps:

• Crush graham crackers into fine crumbs and mix well with egg white (since this is non-cook be careful NOT to get any yolk mixed into the recipe). Spread and press firmly into the bottom of a 9" bottom spring form pan. Refrigerate for 30 minutes until firm.
• Mix first Jello packet with 1/2 cup of boiling water. Stir until dissolved. Allow to sit at room temperature to cool slightly.
• Stir cream cheese until fluffy. Add strawberry yogurt and mix well. Add Jello into mixture and stir filling until well blended. Add filling into pan and if wanted lightly lay strawberry's over the top and push in ever so gently so they are in place. Refrigerate for 90 minutes or until firm.
• Meanwhile prepare second Jello packet as the box directs you. Allow to cool at room temperature until needed.
• When cheesecake is firm add a layer of Jello over the top (however much you choose to put on is up to you, I tend to put a thin layer on if I haven't used fruit, and a thick one if I have). Again refrigerate until firm (usually about an hour or so).