Grandmas No Bake Cheesecake Recipes

GRANDMA'S RETRO NO-BAKE CHEESECAKE

Steps:

• Cut the cream cheese into chunks and put into bowl of stand mixer. Sprinkle sugar over the top and blend on medium until the sugar is incorporated and the cheese is creamy.
• Add scoops of whipped topping to the bowl and mix on low until all the whipped topping has been added. Continue to mix on low for another 30 second or so. Add the mini chocolate chips at this time, if desired.
• Pour the cream cheese mixture into the prepared crust and cover. Refrigerate for at least 3 hours or overnight.
• Slice and serve, adding the fruit topping as desired.

GRANDMA'S NO-BAKE CHEESECAKE

Steps:

• Mix whipped topping, sour cream, sugar, and vanilla extract together in a large bowl until blended.
• Place cream cheese pieces on a microwave-safe plate. Microwave at 30-second intervals until warm and soft, but not discolored, about 1 minute.
• Mix cream cheese into whipped topping mixture; beat with an electric bender on medium speed until light and fluffy, about 2 minutes. Pour into graham cracker crust, smoothing the top.
• Refrigerate cheesecake until set, 4 to 5 hours.

GRANDMOTHER'S CHEESECAKE

Steps:

• In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes.
• Lightly butter a 9 inch springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until lightly browned. Cool on wire rack.
• Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.
• Increase oven temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. Pat strips up side of pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15 minutes.
• Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.

GRANDMA'S CRUSTLESS BAKED CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees.
• Smooth all filling ingredients together in a large bowl. Place filling in a 9-inch glass pie plate and bake for 35-40 minutes, until golden. Let cool for 10 minutes.
• Meanwhile, stir together topping ingredients and spread on top of cheesecake.
• Refrigerate for at least 4 hours before serving.

MY GREAT GRANDMA'S CHEESECAKE

Steps:

• Preheat oven 375 degrees.
• Beat two eggs together first
• Then add all Filling Ingredients together with eggs.
• Add to pie crust.
• Bake for 20 minutes.
• Tak out of oven to cool for 15 minutes.
• Mix Topping Ingredients together
• Spread Topping on the top of the pie and bake for 5 minutes.
• Put in fridge to cool, even better overnight.