NO-BAKE MINI S'MORES CHEESECAKES
Get the flavor of that classic campfire cuisine―without having to make an actual fire―with our No-Bake Mini S'mores Cheesecakes. With only 20 minutes of prep time, No-Bake Mini S'mores Cheesecakes are a simple, tasty option when you just can't get outdoors.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Crush 4 graham crackers into fine crumbs; mix with butter and 2 Tbsp. sugar until blended. Spoon into 10 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup. Use back of spoon to firmly press crumb mixture onto bottoms of cups.
- Microwave chocolate and 1-1/2 cups COOL WHIP (about half of tub) in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Spoon 1 tsp. chocolate mixture over each crust. Reserve remaining chocolate mixture for later use.
- Sprinkle gelatine over water in small microwaveable bowl. Let stand 1 min.; stir. Microwave 15 sec.; stir until gelatine is completely dissolved.
- Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Beat in gelatine. Fold in remaining COOL WHIP. Spoon over crusts; smooth tops. Cover with reserved chocolate mixture.
- Freeze 2 hours. Remove cheesecakes from liners just before serving; top with marshmallows. Break remaining graham cracker into small pieces; place over cheesecakes.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
NO-BAKE FROZEN S'MORES CHEESECAKE
This dessert honors the traditional s'more with its thick graham cracker crust and rich and creamy chocolate cheesecake center topped with an ooey-gooey layer of melted marshmallows. And best of all, it's no-bake!
Provided by Amanda Rettke
Categories dessert
Time 2h30m
Yield One 7-inch cheesecake
Number Of Ingredients 10
Steps:
- For the graham cracker crust: Place the crackers and sugar in a food processor and pulse to break up the crackers, then process continuously until the crackers are crushed into fine crumbs, about 30 seconds.
- Mix the graham cracker crumbs and melted butter together with a rubber spatula until combined. (The mixture will be thick.)
- Spray a 7-inch springform pan with baking spray and line with parchment paper.
- Press the crumb mixture into the bottom of springform pan. Use the bottom of a drinking glass or flat measuring cup to press the crumbs into the sides and bottom of the pan, making it as uniform and compact as possible. (The crust will be thick.)
- For the frozen chocolate cheesecake: Put the cream cheese into the bowl of a stand mixer with fitted with the paddle attachment. Mix the cream cheese for 30 seconds to 1 minute. Slowly add the sweetened condensed milk and continue to mix on medium-high speed for about 2 minutes. Scrape down the sides with a spatula and then continue to mix for another minute. Turn off the mixer and add in the cocoa powder and confectioners' sugar.
- Turn on the mixer starting on low, then increase the speed to medium-high and mix until incorporated, about 1 minute.
- Remove the bowl from the stand mixer and fold in the whipped topping by hand.
- Pour the mixture into the prepared graham cracker crust and place in the freezer for at least 2 hours or up to overnight. (If chilling overnight, remove the cheesecake from the freezer after 1 hour and cover with plastic wrap, then return to the freezer.)
- When ready to serve, preheat the broiler. Remove the cheesecake from the freezer and run a sharp paring knife between edge of the springform pan and the graham cracker crust. Open the clasp on the pan and press up from the bottom, allowing the external ring to fall free of the bottom.
- Place the cheesecake on a baking sheet and cover with marshmallows, allowing them to pile up and be stacked highest in the middle.
- Place the cheesecake in the broiler and let broil until the marshmallows start to brown and melt together, 1 to 2 minutes. Carefully transfer the cheesecake to a serving plate. Sprinkle the cheesecake with the remaining graham cracker crumbs, if desired. Serve immediately.
PHILADELPHIA S'MORES NO-BAKE CHEESECAKE
There's only one thing that could make a s'mores-and-cheesecake dessert better-and that's the fact that it's a no-bake recipe!
Provided by My Food and Family
Categories Chocolate Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate until ready to use.
- Beat cream cheese, butter extract and remaining sugar in large bowl with mixer until blended. Stir in half each of the marshmallows and chocolate chips. Whisk in COOL WHIP. Spread over crust.
- Refrigerate 4 hours or until firm. Sprinkle with remaining chocolate chips and marshmallows. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 440, Fat 28 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 70 mg, Sodium 280 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 29 g, Protein 4 g
NO-BAKE S'MORES CHEESECAKE BARS
Make and share this No-Bake S'mores Cheesecake Bars recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 30m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the graham cracker crumbs and melted butter in a bowl. Combine thoroughly and then press into a 8x8 glass baking dish that has been greased with nonstick spray and lined with a sleeve of parchment. Place in the fridge to chill for 30 minutes.
- In a medium bowl, beat the cream cheese until very smooth, and then beat in the sugar, vanilla, whipped topping and marshmallow spread. Carefully spread this mixture into an even layer over the graham cracker crumbs. Chill in fridge while preparing the next step.
- Melt the chocolate in a double boiler or in 15 second increments in the microwave. Whisk until smooth and then drizzle all over the cheesecake. Top with mini marshmallows and graham crackers.
- Chill cheesecake for 6 to 8 hours, until firm. To serve, torch marshmallows and then cut into squares.
Nutrition Facts : Calories 585.7, Fat 40.6, SaturatedFat 23.5, Cholesterol 103.2, Sodium 376.7, Carbohydrate 53.7, Fiber 1.5, Sugar 35.7, Protein 6
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NO BAKE S'MORES CHEESECAKE | RECIPES | PRACTICALLY …
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Category DessertTotal Time 4 hrs 15 mins
- Combine graham cracker crumbs {that you have either purchased in crumbs or pulsed in a food processor}, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
- Mix together cream cheese and marshmallow creme until creamy using a hand held {or stand mixer}. Add the powdered sugar and mix to combine. Lastly, add the whipped topping and fold into the cream cheese mixture until incorporated.
- Right before you cheesecake is ready to serve, arrange the mini marshmallows onto a silicone mat lined baking sheet. Broil for about 2 minutes or until the marshmallows are golden brown. Remove from the oven and set aside.
NO BAKE S'MORES CHEESECAKE RECIPE - THE RECIPE REBEL
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5/5 (3)Total Time 50 minsCategory DessertCalories 495 per serving
- In a medium bowl, combine graham cracker crumbs and butter. Line a 9" Springform pan with parchment paper (snapping it between the outer ring and the bottom so that it sticks out the edges). Press crumbs firmly into the bottom of the pan. *See NOTES for option to bake crust*
- In a small bowl, combine chocolate and 3 tablespoons cream. Microwave on high for 15 seconds at a time, stirring each time, until melted. Set aside to cool to room temperature.
- In a medium bowl, toss marshmallows with 1 teaspoon vanilla. Microwave for 20 seconds and stir until smooth, heating again for another 10 seconds if necessary. Set aside to cool for 10 minutes.
- With an electric mixer, beat cream cheese and sugar until smooth. Add 1½ cups cream and beat on high for 3-4 minutes, until fluffy.
NO-BAKE S'MORES CHEESECAKE - CTV
From more.ctv.ca
- Prepare a 23 centimeter spring form pan by spraying the bottom and sides with non-stick cooking spray and line the sides with a collar of parchment paper.
- For the crust, stir together the graham cracker crumbs, powdered sugar, and melted butter until well combined. Transfer the crust mixture into the prepared spring form pan and firmly and evenly press the mixture into the bottom of the pan. Pop the crust into the fridge to firm up while you prepare the filling.
- For the filling, whip together the cream cheese and sugar until light and fluffy. Whip in the vanilla and set aside. In a separate bowl, whip 1.5 cups of the whipping cream to still peaks then fold into cream cheese mixture in three additions. Spoon the filling on top of the crust and smooth it out into an even layer. Set the cheesecake in the fridge while you prepare the chocolate topping.
- For the topping, heat the remaining 1/4 cup of whipping cream in the microwave just until hot. Pour the hot cream over the chocolate chips and allow it to sit for a minute or two then slowly stir the mixture until well combined. Allow the chocolate mixture to cool to room temperature then pour it over the cheesecake. Scatter the top with the miniature marshmallows and place the cheesecake in the fridge for at least six hours to firm up.
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