EASY NO-BAKE CHEESECAKE PARFAITS
When it comes to digging your spoon into a tall glass of deliciousness, there's no party quite like a cheesecake parfait party. Sweeten up the deal by bypassing the oven in favor of this 15-minute no-bake cheesecake.
Provided by Kelly Senyei
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese, 3 tablespoons heavy cream and 5 tablespoons sugar in a stand mixer fitted with the paddle attachment until smooth. Add 1 tablespoon vanilla extract and the lemon juice and zest. Beat until light and creamy, about 3 minutes.
- Whisk together the remaining 1 cup heavy cream, 3 tablespoons sugar, 1 teaspoon vanilla extract and the sour cream in a large bowl with a handheld electric mixer (or a stand mixer fitted with the whisk attachment) on high speed until soft peaks form.
- Add a layer of crushed graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake, then a layer of fruit (see Cook's Note). Top each parfait with a dollop of the whipped cream and serve.
NO-BAKE AVOCADO CHEESECAKE
This easy no-bake dessert relies on the smooth, creamy texture of avocado to form a stiff, custardy base -- no gelatin required. Lime zest and juice add tang.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
- Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
- Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
- Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.
NO-BAKE CHEESECAKE
Provided by Alex Guarnaschelli
Categories dessert
Time 3h50m
Yield 10 to 12 servings
Number Of Ingredients 8
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 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.
NO BAKE CHEESECAKE
5 easy ingredients! My grandmother's recipe for cheesecake...simple , yet good! Top with fresh fruit or chocolate chips (even change the crust to chocolate cookie crust)
Provided by PSparx
Categories Cheesecake
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream cheese until light and fluffy. Gradually add milk and stir until well mixed.
- Blend in juice and extract.
- Turn into a prepared graham cracker crust. Refrigerate for about 4 hours before serving.
Nutrition Facts : Calories 346.9, Fat 18.8, SaturatedFat 10.9, Cholesterol 64.2, Sodium 205.8, Carbohydrate 38.5, Sugar 37.6, Protein 7.5
NO-BAKE CHEESECAKE SQUARES
Provided by Food Network Kitchen
Time 2h25m
Yield 24 to 36 squares
Number Of Ingredients 13
Steps:
- Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides. Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts. Spread in the prepared baking dish. Cover with plastic wrap and refrigerate until set, about 45 minutes.
- Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy. Add the confectioners' sugar and beat until stiff, then beat in the heavy cream until fluffy. Spread over the crust, cover and refrigerate until firm, at least 30 minutes.
- Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate until set, 30 minutes. Remove from the pan and cut into squares. Store in the refrigerator for up to 1 week.
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
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.
BEST NO-BAKE CHEESECAKE
Make and share this Best No-bake Cheesecake recipe from Food.com.
Provided by w.moya
Categories Cheesecake
Time 10m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese and sugar together until smooth.
- Add sour cream and vanilla.
- CAREFULLY beat in cool whip (if you aren't careful, you may end up decorating your kitchen with the filling!).
- Pour into crust and invert top plastic cover of crust.
- Chill 3-4 hours OR freeze 15-30 minutes depending on your freezer.
- Top with pie cherries.
Nutrition Facts : Calories 413.3, Fat 27.2, SaturatedFat 15.8, Cholesterol 39, Sodium 248.8, Carbohydrate 39.5, Fiber 0.8, Sugar 30.2, Protein 4.4
BEAUTIFUL NO BAKE CHEESECAKE
Make and share this Beautiful No Bake Cheesecake recipe from Food.com.
Provided by crazycookinmama
Categories Cheesecake
Time 3h15m
Yield 1 Cheesecake, 6 serving(s)
Number Of Ingredients 7
Steps:
- Put graham crackers in a large reseable 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 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 cream cheese in large bowl until smooth. Beat in the condensed milk a little at a time. Beat in lemon juice and vanilla.
- Pour filling into crust, cover and refrigerate 2 1/2 to 3 hours.
- Remove side of pan.
Nutrition Facts : Calories 1073.3, Fat 62.2, SaturatedFat 33, Cholesterol 161.8, Sodium 775.4, Carbohydrate 115.8, Fiber 2.6, Sugar 72, Protein 16.4
NOBAKE CHEESECAKE
I found this recipe on the back of a cool whip label... and liked it because I don't have to use the oven.... I live in Nevada and try not to heat up the house
Provided by CoolMonday
Categories Cheesecake
Time 10m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 5
Steps:
- beat cream cheese, sugar and lemon juice in large bowl with elec mixer on medium speed until well blended.
- gently stir in 2 cups of cool whip.
- spoon into crust.
- Refrigerate 3 hours until set.
- spread remaining coolwhip over top.
- decorate with berries (strawberries, blueberries or whatever).
Nutrition Facts : Calories 359.9, Fat 26.8, SaturatedFat 16, Cholesterol 49.9, Sodium 259.9, Carbohydrate 26.8, Fiber 0.3, Sugar 20, Protein 4.6
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