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
This no-bake cheesecake tastes like a giant chocolate-covered marshmallow -- and we can't think of many things more delightful than that. The filling is fluffy with marshmallow creme, and torching the mini marshmallows on top makes for the ultimate s'more-lover's dessert.
Provided by Food Network Kitchen
Categories dessert
Time 7h35m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Spray a 9-inch springform pan with cooking spray. Combine the sugar and 6 ounces (12 sheets) graham crackers 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.
- Sprinkle the powdered gelatin over 1/4 cup cold water in a small microwave-safe bowl and allow to sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously in between each, until the mixture is very hot and the gelatin has completely dissolved, about 45 seconds total. Allow to cool completely to room temperature.
- Combine the cream cheese, marshmallow creme and a pinch of salt to a large bowl, then use an electric mixer to blend until completely smooth. Add the cooled gelatin mixture and blend until thoroughly combined. Pour into the prepared crust, smoothing out the top with a rubber spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours and up to overnight.
- Remove the plastic wrap and place the cheesecake on a cooling rack set over a baking sheet. Run a small offset spatula or paring knife around the edges of the cheesecake to loosen it from the pan, then open the pan's clasp and remove the outer ring. Use the off-set spatula or the back of the paring knife to smooth out the sides of the cheesecake.
- Break 2 chocolate bars into small pieces and add to a medium microwave-safe bowl. Microwave in 15 second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Drizzle the chocolate back and forth over the top of the cheesecake with a spoon, then place back in the refrigerator until the chocolate has hardened, about 20 minutes.
- Pile the marshmallows on top of the cheesecake. Use a kitchen torch to toast the marshmallows, then break up the remaining graham crackers and chocolate bar into large pieces and stand the pieces up in the marshmallows.
- Allow the cheesecake to sit at room temperature for 15 minutes (so the marshmallows aren't super gooey when you cut into it), then slice and serve immediately.
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
PHILADELPHIA NO-BAKE CHEESECAKE
Try this PHILADELPHIA No-Bake Cheesecake with sweet graham cracker crust, creamy filling and fresh fruit on top. Whip up this no-bake cheesecake today!
Provided by My Food and Family
Categories Cheese
Time 3h40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- 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.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
S'MORES CHEESECAKE BARS
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 24 cheesecake bars
Number Of Ingredients 10
Steps:
- Preheat the broiler. Pour 1/2 cup heavy cream into a medium saucepan and set aside. Line a baking sheet with nonstick foil. Spread all but 1 cup marshmallows on the prepared pan. Broil until toasted, 30 seconds to 1 minute. Scrape the marshmallows into the saucepan of heavy cream using a spatula. Cook over medium heat, stirring constantly, until smooth and darkened in color, 6 to 9 minutes. Let cool, about 1 hour.
- Meanwhile, preheat the oven to 350˚. Line a 9-by-13-inch straight-sided baking pan with a double layer of foil, leaving a 2-inch overhang on the two long sides; coat with cooking spray. Mix the graham cracker crumbs, melted butter, 1/3 cup sugar and the salt in a large bowl with a fork. Press evenly and firmly into the pan. Bake until toasted, 10 to 12 minutes. Let cool completely, about 30 minutes.
- Beat the cream cheese, remaining 1/2 cup sugar and vanilla in a large bowl with a mixer on low speed, 1 minute. Increase the speed to medium high and beat until light and fluffy, 2 minutes. Reduce the speed to low and beat in 1 cup heavy cream, then increase the speed to medium high and beat until stiff peaks form, about 2 minutes. Reduce the speed to low again and beat in the cooled marshmallow cream, then increase the speed to medium and beat until light and fluffy, 1 to 2 minutes. Spread evenly over the crust and refrigerate until mostly set, about 2 hours.
- Put the chocolate in a small bowl. Heat the remaining 1/2 cup heavy cream in a saucepan over medium heat until just simmering. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Spread the warm chocolate mixture over the cheesecake layer. Refrigerate until fully set, at least 6 hours or overnight.
- Preheat the broiler. Run a thin knife along the two short sides of the pan to loosen, then lift out the cheesecake using the foil overhang. Remove the foil and cut into squares.
- Line a baking sheet with nonstick foil. Place the reserved 1 cup marshmallows on the foil; broil until toasted, 30 seconds. Top each cheesecake bar with a few toasted marshmallows.
EASIEST NO-BAKE CHEESECAKE
Just like the title states, this is the easiest no-bake cheesecake. The filling has a slight citrus flavor but it's not overwhelming. It's creamy with the flavor of a traditional filling but not as firm. Paired with the fruit topping, it's a delicious flavor combination. A great no-bake dessert.
Provided by Robyn Bruce
Categories Pies
Time 10m
Number Of Ingredients 6
Steps:
- 1. Beat cream cheese in mixing bowl until light and fluffy.
- 2. Add sweetened condensed milk; blend thoroughly.
- 3. Stir in lemon juice and vanilla.
- 4. Turn into the pie crust.
- 5. Cover and refrigerate 2-3 hours or until firm (can do overnight); do not freeze. Chill pie filling when chilling the cheesecake.
- 6. Top with chilled pie filling before serving.
PHILADELPHIA OREO NO-BAKE CHEESECAKE
Steps:
- Line 13x9 inch pan with foil, with ends of foil extending over sides or pan. Coarsely chop 15 cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared 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.
- Refrigerate for 4 hours or until firm. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RASPBERRY SWIRL NO-BAKE CHEESECAKE
This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. The recipe calls for straining the raspberry sauce to remove the seeds, but adding a small spoonful of the seeds back to the purée for texture and crunch is a nice touch. Make sure to allow plenty of time (at least 8 hours) for the cheesecake to chill and set before slicing. Even then, this silky dessert will be softer and more pudding-like than a traditional baked cheesecake. That's the beauty of it.
Provided by Yossy Arefi
Categories cakes, custards and puddings, dessert
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
- Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
- Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
- Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
- To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 33 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 307 milligrams, Sugar 23 grams, TransFat 0 grams
EASY PHILADELPHIA S'MORES CHEESECAKE
This luscious Easy PHILADELPHIA S'mores Cheesecake is almost as easy to make as the classic campfire treat. Bonus: It's a cheesecake!
Provided by My Food and Family
Categories Recipes
Time 5h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat first 3 ingredients with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
- Heat broiler just before serving cheesecake. Top cheesecake with marshmallows and graham pieces. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown.
Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
More about "philadelphia smores no bake cheesecake food"
PHILADELPHIA NO-BAKE CHEESECAKE RECIPE – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 129
PHILADELPHIA S'MORES NO-BAKE CHEESECAKE RECIPE | DESSERTS ...
From pinterest.de
PHILADELPHIA - CHEESECAKE NO BAKE FILLING CALORIES, CARBS ...
From myfitnesspal.com
RECIPE OVERVIEW | DESSERTS, KRAFT RECIPES, BAKING
From pinterest.com
PERFECT CHEESECAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
PHILADELPHIA-OREO NO-BAKE CHEESECAKE RECIPE - KRAFT ...
From pinterest.ca
PHILADELPHIA NO-BAKE CHEESECAKE - INSANELY GOOD
From insanelygoodrecipes.com
PHILADELPHIA LEMON CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PHILADELPHIA NO-BAKE CHEESECAKE RECIPE WITH SWEETENED ...
From recipevalue.com
PHILADELPHIA® NO-BAKE CHERRY CHEESECAKE BY KRAFT FOODS ...
From pinterest.ca
PHILADELPHIA NO BAKE CHEESECAKE - MORE USEFUL INFORMATION ...
From therecipes.info
PHILADELPHIA NO BAKE CHEESECAKE RECIPE UK - SIMPLE CHEF RECIPE
From simplechefrecipe.com
PHILADELPHIA S'MORES NO-BAKE CHEESECAKE RECIPE - KRAFT ...
From pinterest.com
PHILADELPHIA NO BAKE CHEESECAKE RECIPE PLAIN - GO FOOD RECIPE
From gofoodrecipe.com
PHILADELPHIA NO BAKE CHEESECAKE RECIPE UK – COOKING FILE
From cookingfile.com
PHILADELPHIA S'MORES NO-BAKE CHEESECAKE | YUMMY DINNERS ...
From pinterest.com
IS PHILADELPHIA NO BAKE CHEESECAKE KETO? | SURE KETO - THE ...
From sureketo.com
PHILADELPHIA NO BAKE PUMPKIN CHEESECAKE RECIPE - FOOD RECIPE
From foodrecipe.news
PHILADELPHIA NO BAKE CHEESECAKE: YOU DON'T NEED AN OVEN ...
From boatbasincafe.com
PHILADELPHIA NO BAKE CHEESECAKE RECIPE WITH EASY OAT CRUST ...
From homemademastery.com
NO BAKE CHEESECAKE RECIPE ON PHILADELPHIA CREAM CHEESE BOX ...
From deporecipe.co
PHILADELPHIA S'MORES NO-BAKE CHEESECAKE - MY FOOD …
From pinterest.com
PHILADELPHIA-OREO NO-BAKE CHEESECAKE - FOOD NEWS
From foodnewsnews.com
PHILADELPHIA CHEESECAKE RECIPE NO BAKE BBC - FIDESBOLIVIA
From fidesbolivia.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
NO BAKE CHEESECAKE RECIPES KRAFT - ALL INFORMATION ABOUT ...
From therecipes.info
KRAFT EASY NO BAKE CHEESECAKE - ALL INFORMATION ABOUT ...
From therecipes.info
PHILADELPHIA CHEESECAKE RECIPE NO BAKE – COOKING FILE
From cookingfile.com
PHILADELPHIA CHEESECAKE RECIPE NO BAKE UK - FOOD RECIPE
From foodrecipe.news
PHILADELPHIA CREAM CHEESE PIE RECIPE NO BAKE ...
From piepronation.com
10 BEST PHILADELPHIA NO BAKE CHEESECAKE RECIPES - FOOD NEWS
From foodnewsnews.com
PHILADELPHIA NO-BAKE CHEESECAKE RECIPE WITH SWEETENED ...
From cookingfile.com
PHILADELPHIA NO BAKE CHOCOLATE CHEESECAKE - ALL ...
From therecipes.info
PHILADELPHIA CREAM CHEESE RECIPES NO-BAKE – COOKING FILE
From cookingfile.com
PHILADELPHIA NO-BAKE CHEESECAKE (PERFECT CREAM CHEESE ...
From izzycooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love