NO BAKE CHEESECAKE
No Bake Cheesecake is so creamy, luxurious, and surprisingly easy to make from scratch at home. Top it with whipped cream and fresh fruit and it will be a huge hit that everyone will obsess over!
Provided by Alyssa Rivers
Categories Dessert
Time 3h15m
Number Of Ingredients 9
Steps:
- In a medium sized bowl add the crushed graham cracker, brown sugar, and butter and mix until incorporated. In a 9 inch springform pan add the graham crackers and press firmly into the bottom and sides. Place in the refrigerator.
- In a large bowl combine the cream cheese, lemon juice, vanilla and sugar. Beat until smooth and creamy. Add in the heavy whipping cream and continue to beat until stiff peaks form.
- Spread filling evenly along the crust. Chill for 3 hours or overnight and serve with strawberry topping if desired.
Nutrition Facts : Calories 251 kcal, Carbohydrate 25 g, Protein 2 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 176 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
FAVORITE NO BAKE CHEESECAKE
Steps:
- Beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla and beat until combined. Set aside.
- In a medium bowl, beat heavy cream on low until for 1 minute. Add cornstarch and turn mixer onto high and beat an additional 3-4 minutes or until stiff peaks form. Fold whipped cream into the cream cheese mixture.
- Spread the cheesecake filling into prepared crust and refrigerate 4 hours or overnight.
- Top with your favorite toppings and serve.
Nutrition Facts : ServingSize 1 slice, Calories 464 kcal, Carbohydrate 32 g, Protein 5 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 103 mg, Sodium 294 mg, Fiber 1 g, Sugar 20 g
NO-BAKE CHEESECAKE
This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you'll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.
Provided by Sally
Categories Dessert
Time 8h20m
Number Of Ingredients 10
Steps:
- Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
- Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.
RICH NO BAKE CHEESECAKE
This recipe came from my favorite Aunt who used to make this for all the family dinners. I think this was the first cheesecake I ever tasted. All who try it, agree. The best, most creamy, no-bake cheesecake ever. It is our annual Christmas dessert!
Provided by Boopster
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients for crust, and press crumbs into bottom and up the sides of a 9 inch springform pan.
- Bake at 350° for 5 minutes.
- Let cool.
- Dissolve jello in boiling water and chill until it thickens (syrupy).
- In large mixing bowl, beat together cream cheese, sugar and vanilla until creamy.
- On low speed, beat the jello into cream cheese mixture.
- In separate small bowl, beat the whipping cream and 2 tbs sugar and fold into jello/cream cheese mixture.
- Pour in crust and chill until set-about 1 1/2 hours.
- I don't know about using the unflavored gelatin and lemon juice. I would imagine that if you keep the liquid in the same quantities, you should be fine. One packet of gelatin dissolved in 1 cup of boiling water-just make sure its all dissolved. I would start with 1 tbs of lemon juice and taste and go from there. You will also need to add a sweetner of some sort to balance the tartness of the lemon. (added 5-5-04) B
CREAMY & RICH CHEESECAKE
Make and share this Creamy & Rich Cheesecake recipe from Food.com.
Provided by Malki
Categories Cheesecake
Time 2h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the crust:.
- Grease a 10 inch spring form pan. Mix ingredients for crust and put in pan and pat down evenly. Place in freezer until cheese mixture is ready.
- To prepare cheesecake filling:.
- pre heat oven to 325 degrees.
- Mix all the ingredients for filling together and pour over crumbs.
- Bake for 20 minutes at 325 then turn down the oven to 300 and bake for an additional 40 minutes more. Turn off the oven and leave the cake in the oven for another hour to cool. IMPORTANT- DO NOT OPEN OVEN WHILE CAKE IS COOLING.
- Take cake out and refrigerate when cold release lock on spring fornm pan and serve.
- Can be topped with your favorite canned fruit or pie filling . I like to use canned blueberry or cherry pie filling.
Nutrition Facts : Calories 624.6, Fat 49.3, SaturatedFat 27.9, Cholesterol 201.3, Sodium 363.3, Carbohydrate 37.4, Fiber 0.3, Sugar 28.1, Protein 10.1
MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE
Make this creamy, decadent dessert, then add zest with new flavors.
Provided by USA WEEKEND Pam Anderson
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h35m
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
- Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
- Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
- Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 23.9 g, Cholesterol 135 mg, Fat 25.3 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 15.3 g, Sodium 212.9 mg, Sugar 17.4 g
EASY NO-BAKE CHEESECAKE
Make and share this Easy No-Bake Cheesecake recipe from Food.com.
Provided by Stormy Nights in Ca
Categories Cheesecake
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cream together sugar and cream cheese. Add milk and vanilla flavoring and.
- mix well. Fold in cool whip and divide between crusts.
- Top with pie filling and chill at least 4 hours or overnight.
- You can serve with more cool whip on top if you like. This recipe works well with ultra low fat cool whip and low fat cream cheese.
- ***For a tasty substitute, whip up your favorite flavor of Jell-o pudding, using 1/2 cup LESS milk per pack than required. Top cheesecakes with pudding instead of pie filling.***.
Nutrition Facts : Calories 172.8, Fat 13.2, SaturatedFat 9.1, Cholesterol 32.9, Sodium 186.9, Carbohydrate 7.6, Sugar 6.2, Protein 5.1
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