The Best No Bake Cheesecake Food

NO BAKE CHEESECAKE

Steps:

• Lightly coat a 9- inch springform pan with nonstick spray. Set aside.
• In a large bowl evenly combine the butter, graham cracker crumbs, sugar, and salt.
• Press the mixture firmly into the bottom and up the sides of the prepared pan.
• Place in the freezer while you prepare the filling.
• In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form. Remove the whipped cream from the mixing bowl and set aside.
• In the same mixing bowl, replace the whisk attachment with the paddle attachment. Mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed.
• Remove the bowl from the mixer and using a rubber spatula, fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely.
• Spread the cheesecake filling into the chilled crust and smooth with an off-set spatula.
• Cover and chill for 4 hours or overnight.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

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.

THE BEST NO BAKE CHEESECAKE RECIPE

Steps:

• Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. The mixture will resemble wet sand. Press into the bottom and up the sides of a 9-10" springform pan. Chill at least 10 minutes before filling.
• Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk, vanilla, and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust. Chill at least 4 hours before serving so the mixture can set.
• Top with berries or your favorite pie filling. Store in refrigerator for up to 3 days. Cheesecake can be made 1 day in advance, but don't top it until ready to serve. It can also be frozen.

BEST NO-BAKE CHEESECAKE

Steps:

• In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
• In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

THE BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE

Steps:

• Grease and line the base and sides of the pan.
• Blitz the Oreos until fine crumbs then add the melted butter and pulse again until clumping.
• Press the crumbs into the base and sides of the tin and freeze until needed.
• Melt the dark chocolate and 8 tbsp of the cream in 10 second blasts in the microwave stirring well between each time. Set aside to cool.
• Whip the remaining cream until the soft peaks stage. Sift in the cocoa powder and fold in gently with a spatula.
• Fold the dark chocolate mixture into the cream in thirds.
• Beat the cream cheese and caster sugar together until shiny then fold in the chocolate cream mixture.
• Pour into the Oreo base and set in the fridge for 4 hours.
• When set, remove from the tin & peel off the paper. Top with mini meringue nests and drizzle with a dark chocolate sauce.

BEST NO-BAKE CHEESECAKE

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.

THE BEST NO BAKE CHEESECAKE

Steps:

• The crust may be frozen or pre-baked. (See notes for my preference) If baking your crust, preheat oven to 325F degrees and adjust oven rack to middle position. Stir graham cracker crumbs and sugar together in medium bowl, then add butter and stir well with fork until mixture resembles wet sand. Transfer crumbs to 9-inch springform pan and use your hand or a glass to firmly press the crumbs into an even layer on the bottom and slightly up the sides.
• For frozen crust: Place pan in freezer for 30 minutes.For baked crust: Bake for 13 minutes or until edges just start to turn golden. Cool completely on wire rack, at least 30 minutes.
• Reserve out ¼ cup of the cream and set aside. Using an electric mixer and medium bowl, beat the remaining ¾ cup of the heavy cream and sugar on medium-high speed until soft peaks form, about 2 minutes.
• In a stand mixer with a paddle attachment or with the electric mixer using a separate medium bowl, beat the softened cream cheese at medium-high speed until smooth, about 2 minutes. Add the whipped cream/sugar mixture and beat at medium-low until combined, about 1 minute. Scrape bottom and sides of bowl well with rubber spatula.
• Add lemon juice, vanilla, and salt and continue to beat at medium-low speed for another minute, scraping the sides of bowl again. Increase speed to medium-high and beat until airy, about 1 minute. Add the lemon zest at this time and beat just to combine.
• Pour the reserved ¼ cup of the heavy cream into a microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand until gelatin is softened, about 3 minutes, then microwave on high power for 10 seconds. Let cool about 30 seconds (you don't want it to sit for too long or it will get lumpy). If a film has formed on the gelatin, stir briskly and remove any excess film. Add gelatin mixture to the filling. Beat on medium until smooth and fully incorporated, about 30 seconds.
• Pour filling into crust and, using an offset or icing spatula, spread filling out evenly. Refrigerate for 24 hours.
• To unlock the cheesecake and serve, wrap a hot, damp kitchen towel around the pan for 20 seconds. Unlock the pan and remove the sides. Slide a thin spatula under the crust and transfer the cheesecake to a serving platter.
• You may serve the cheesecake plain, decorate with unsweetened (or sweet) whipped cream, sour cream, or serve with fruit or fruit curd. This lemon curd is a fabulous accompaniment.
• For neat, clean slices, wipe the knife on a damp towel between each cut.

THE BEST BAKED CHEESECAKE IN THE WORLD (NO SERIOUSLY...!!!)

Steps:

• Cheesecake:.
• Preheat oven to 150c. & prepare (grease/line) 9" round cake pan.
• Process malt biscuits & butter until finely crumbled (or crush biscuits & mix in butter) & line base of pan.
• Using a cake mixer or blender beat cream cheese, condensed milk, lemon juice & egg until completely smooth (about 5mins should do).
• Pour into cake pan.
• Bake at 160c for approximately 35mins (I usually check it from 30mins onwards).
• The top should be just set, if it is browning too soon reduce heat, if it is splitting on top you should probably take it out!
• Cool then refrigerate for no less than 3hrs - it's one of those things that tastes better with age --.
• Note: Don't panic if it's cracked or a little brown on top, you can either level it off if you think it'll taint the flavour or cheat like me & pour over the following topping to disguise the slight overdoneness --.
• Topping:.
• Place juice/water mixture in a saucepan & bring to the boil.
• Reduce heat & simmer for approximately 5minutes.
• Add cornflour mixture to slightly thicken.
• Mix in lemon juice then add berries & stir gently so as not to break up the berries too much.
• You can use this mixture now or continue to reduce down if you wish. The last time I made this it was quite jammy (because I'd of course started on the dishes & forgotten that something was on the stove -- ) but it was just as devine as any other time so no worries if you think it's too sloppy!
• When you have reached the required consistency pour topping over cheese cake & return to the refrigerator to continue to chill & set.
• I usually make this about an hour after the cheesecake has been in the fridge so it has plenty of time to soak through the slightly brownish bits!
• If you manage to bake the perfect cream coloured cheesecake (big ups!) you could omit this topping or serve it separately for your adoring fans to pour over their dessert themselves --.
• I transport this cheesecake in the baking pan & only remove just prior to serving - it's much cleaner/easier that way & then someone else usually ends up getting stuck with cleaning the pan, mwah haha ha haaa!
• Enjoy!
• Note: Raspberries can be substituted with any available berry, mixture or pulpy fruit as desired.
• Note 2: I made this again on the weekend but had no berries so substituted one of the tablespoons of lemon juice with three tablespoons of lime juice & once I had poured mixture into pan I drizzled some passionfruit & mango dessert topping through it & sprinkled some dessicated coconut over the top of it before baking. I also reduced the cooking temperature to 150c & it turned out perfectly. It was sooo delicious, light & fruity! I really am the cheesecake master mmm -- .

NO-BAKE SPICED CHEESECAKE

Steps:

• For the crust: Place the cookies and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
• For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
• In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
• Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
• Loosen the cheesecake from the springform pan by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve.

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.