NO BAKE CHEESECAKE I
This is as quick and easy as cheesecake recipes get, using cookies and graham crackers for a crust in a no-bake cheesecake.
Provided by Jennifer Gurule
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
- Press into a 7 inch springform pan. Place in refrigerator until ready for use.
- In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
- Whip cream, and fold into cream cheese mixture.
- Spread into pan.
- Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
- Place in refrigerator 30 minutes before serving.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 27.7 g, Cholesterol 65 mg, Fat 22.9 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 13.1 g, Sodium 212.8 mg, Sugar 16.1 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.
NO-BAKE CHEESECAKE
There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven. This no-bake cheesecake is sure to please with its creamy center.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h30m
Yield Makes one 9-inch cake
Number Of Ingredients 7
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.
REFRIGERATOR CHEESECAKE
This cheesecake is very similar to the German kase sahne. Use any type of cookie or sweet cracker crumbs for this cheesecake; graham crackers, vanilla wafers, gingersnaps, chocolate cookies, or even crushed corn flakes. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Blend butter, 1/4 cup of the sugar, crumbs and cinnamon.
- Press 3/4 of this mixture on the bottom of a 9-inch springform pan.
- Soak gelatin in 1/2 cup cold water for five minutes.
- Cook egg yolks, remaining 1/2 cup sugar and remaining 1/2 cup water in a double boiler, stirring constantly, until mixture coats the spoon.
- Remove from heat; add softened gelatin and stir until dissolved.
- Mix with cream cheese gradually; add lemon juice, rind and salt and beat thoroughly.
- Cool; when mixture begins to congeal, beat for several minutes with a mixer.
- Whip cream; beat egg whites and fold both into gelatin mixture.
- Pour into crumb lined pan and sprinkle remaining crumbs over the top.
- Chill until firm.
Nutrition Facts : Calories 306.6, Fat 25.8, SaturatedFat 15.8, Cholesterol 128.4, Sodium 238.9, Carbohydrate 14.5, Fiber 0.2, Sugar 12.8, Protein 5.7
REFRIGERATOR CHOCOLATE CHEESECAKE
Make and share this Refrigerator Chocolate Cheesecake recipe from Food.com.
Provided by Chef mariajane
Categories Cheesecake
Time 20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- CRUST:.
- Combine the ingredients and press into the bottom of a 9-inch springform pan and chill.
- FILLING:
- Soften the gelatin in the water, then heat until gelatin has dissolved, remove from heat and cool. Cream the cheese with the chocolate, milk and vanilla. Stir in the gelatin. Fold in the whipped cream. Pour in the shell.
- TOPPING:.
- Garnish the top with the chocolate curls and refrigerate for 4 hours.
- Garnish with the chocolate curls.
Nutrition Facts : Calories 266.3, Fat 19.8, SaturatedFat 11.8, Cholesterol 58, Sodium 204.4, Carbohydrate 18.6, Fiber 0.5, Sugar 11.6, Protein 4.5
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