Heavenly No Bake Cheesecake Recipes

HEAVENLY CHEESECAKE

Steps:

• Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
• Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.

HEAVENLY NO BAKE CHEESECAKE

Steps:

• Combine chocolate crumbs and butter; press into bottom and 2 inches up the sides of an 8-inch springform pan; chill.
• Sprinkle gelatin over cold milk in a medium saucepan. Stir over low heat until gelatin is dissolved. Add candy bars and continue to stir over low heat until mixture is smooth; cool slightly.
• Meanwhile, (back at the ranch) beat cream cheese and sugar until smooth. Beat in candy bar mixture and vanilla. Add cream and beat at high speed for 4 minutes.
• Pour mixture into prepared crust. Chill until firm, about 4 hours. If desired, garnish with additional whipped cream and sliced candy bars or chocolate shavings.

HEAVENLY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Spray bottom of 9-inch springform pan with cooking spray; sprinkle with graham crumbs.
• Beat Neufchatel, sugar and extract in large bowl with mixer until blended. Gradually add whole eggs and egg whites, mixing on low speed after each just until blended. Pour into prepared pan.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

HEAVENLY CHEESECAKE

Steps:

• Preheat oven to 325°F Lightly grease bottom of a 9" springform pan. Sprinkle pan with crumbs.
• Beat cream cheese, sugar and extract with mixer until well blended.
• Add eggs and egg whites one at a time, mixing after each one is added.
• Pour into prepared pan.
• Bake 55-60 minutes or until center is almost set. Refrigerate for at least 4 hours.

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.

HEAVENLY CHEESECAKE

Steps:

• In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Refrigerate. , In a saucepan, sprinkle gelatin over milk; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Cut four candy bars into quarters; add to gelatin mixture. Cook until candy bars are melted and mixture is smooth. Remove from heat; set aside., In a bowl, beat cream cheese and sugar; add gelatin mixture and vanilla. add cream; beat on high speed for 4 minutes. Pour into crust. Refrigerate for at least 4 hours or until firm. Slice or chop remaining candy bar for garnish.

HEAVENLY KAHLUA CHEESECAKE

Steps:

• Combine first 4 ingredients, mix well.
• Firmly press into bottom of 9 nch springform pan.
• Bake at 325 for 5 minutes.
• Beat cream cheese with mixer until light and fluffy.
• Gradually add 3/4 cup sugar, mixing well.
• Beat in 1/2 cup cocoa.
• Add eggs, one at a time, beating after each one.
• Stir in next 3 ingredients.
• Pour into prepared pan.
• Bake at 375 for 25 minutes.
• Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
• Let cool to room temperature on a wire reck.
• Chill 8 hours or overnight.
• Remove side of springform pan.
• Garnish with chocolate curls.