Philadelphia No Bake Cheesecake Food

PHILADELPHIA NO BAKE CHEESECAKE RECIPE

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.

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 CHEESECAKE

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.

PHILADELPHIA NO-BAKE CHEESECAKE

Steps:

• Combine graham crumbs, 2 Tbsp. granulated sweetener and margarine; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely.
• Mix Neufchatel and remaining granulated sweetener in medium bowl until blended. Gently stir in COOL WHIP; spoon into crust. Refrigerate 3 hours.
• Top with fruit before serving.

PHILADELPHIA-OREO NO-BAKE CHEESECAKE

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.

PHILADELPHIA NO-BAKE PEACHES 'N' CREAM CHEESECAKE

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.