Cream Cheese Recipes Philadelphia No Bake Cheesecake
NO-BAKE CHEESECAKE WITH COOL WHIP®
This is my favorite easy cheesecake recipe. When I want cheesecake in a flash, I make this no-bake style. I love to share it with friends and family. It's as easy as 1-2-3! Top with additional graham cracker crumbs and whipped topping, if desired.
Provided by cafecook
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
- Refrigerate until firm, 2 to 3 hours.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 57.4 g, Cholesterol 49.3 mg, Fat 25.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 14.8 g, Sodium 286 mg, Sugar 42.1 g
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® 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.
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