PHILADELPHIA NO BAKE CHEESECAKE RECIPE
Philadelphia No-bake Cheesecake is made completely from scratch! With a smooth and creamy filling and a crumbly graham cracker crust, this cool whip cheesecake is a crowd-pleasing dessert that requires no baking!
Provided by Izzy
Categories Dessert
Time 6h30m
Number Of Ingredients 8
Steps:
- Pulverize the graham crackers using a food processor or blender until fine.
- Mix together graham cracker crumbs, brown sugar and melted butter. It should have the consistency of wet sand.
- Pour into a 9-inch springfrom pan. Press with a water glass and up the sides with your fingers. Make sure it's packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.
- Freeze for about 10 minutes while you prepare the filling.
- In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form, about 5 minutes.
- In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.
- Add sour cream and vanilla extract, and use a spatula to fold into the cream cheese mixture until smooth. (Make sure there are no lumps of cream cheese.)
- Add the whipped cream into the cheesecake filling. Gently mix until combined.
- Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.
- Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days. (I recommend letting it chill overnight for the best result.)
- Gently remove the rim. Serve with optional toppings.
Nutrition Facts : Calories 273 kcal, Carbohydrate 24 g, Protein 2 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 57 mg, Sodium 109 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
PHILADELPHIA NO-BAKE PEACHES 'N' CREAM CHEESECAKE
Make and share this Philadelphia No-Bake Peaches 'n' Cream Cheesecake recipe from Food.com.
Provided by Chef mariajane
Categories Cheesecake
Time 15m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9 inch pan. Refrigerate while preparing filling.
- Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
- Refrigerate for 4 hours or until firm, leftovers should be stored in refrigerator.
- SUBSTITUTE: Prepare as directed, using 1 drained 15 oz can peaches.
Nutrition Facts : Calories 334.4, Fat 20.5, SaturatedFat 10.9, Cholesterol 43.4, Sodium 374.6, Carbohydrate 31.6, Fiber 0.5, Sugar 24.7, Protein 7.4
PHILADELPHIA® CLASSIC CHEESECAKE
When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
- Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
PHILADELPHIA NO-BAKE BLUEBERRY CHEESECAKE
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
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
PHILADELPHIA CREAM CHEESECAKE
Make and share this Philadelphia Cream Cheesecake recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Mix cream cheese, sugar and vanilla with mixer on medium until well blended. Add eggs. Mix until blended.
- Spray 9 inch pie plate w/ cooking spray. Sprinkle bottom w/ crumbs. Pour in cream cheese mixture.
- Bake for 45 minutes. To reduce cracking, place cookie sheet of water in oven with cheesecake while baking.
- Cool thoroughly. Refrigerate 3 hours.
Nutrition Facts : Calories 413.2, Fat 31.9, SaturatedFat 19.3, Cholesterol 172.9, Sodium 299.2, Carbohydrate 23.9, Fiber 0.1, Sugar 20.2, Protein 9
PHILADELPHIA-OREO NO-BAKE CHEESECAKE
On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 4h15m
Yield 16
Number Of Ingredients 6
Steps:
- Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
- Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 38.3 g, Cholesterol 70.9 mg, Fat 28.2 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 14.6 g, Sodium 458.8 mg, Sugar 23.5 g
PHILADELPHIA NO-BAKE MINI CHEESECAKES
These PHILADELPHIA No-Bake Mini Cheesecakes are ridiculously quick and easy to make. Get ready for your next special occasion without even having to turn on the oven when you make colorful PHILEDLPHIA No-Bake Mini Cheesecakes.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h10m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar until blended. Gently stir in COOL WHIP.
- Place cookies in 12 paper-lined muffin cups; top with cream cheese mixture and sprinkles.
- Refrigerate 1 hour.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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PHILADELPHIA NO-BAKE CHEESECAKE - INSANELY GOOD RECIPES
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- Pour the cheesecake filling into a store-bought Graham cracker crust and smooth the top with a spoon or spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours to allow it to set. Preferably overnight.
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