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 COOKIES AND CREAM CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, cream cheese, sugar, vanilla extract, milk, gelatin
Provided by Alvin Zhou
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Separate the cream from the cookies into 2 different bowls.
- Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup (50g) of the crumbs for later.
- Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
- Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
- In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
- In a measuring cup, mix the milk with the gelatin until dissolved.
- Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
- Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
- Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
- Unclasp the ring of the springform pan, slice, then serve!
- Enjoy!
Nutrition Facts : Calories 716 calories, Carbohydrate 30 grams, Fat 62 grams, Fiber 0 grams, Protein 11 grams, Sugar 22 grams
"NO BAKE" COOKIE CRUMBLE CHEESECAKE
Yet another one I have not made, but have had for awhile. Sounds good and very versatile as you choose what kind of cookies to use! Also sounds extremely easy(not to mention quick) as you whip this all up in a blender and put into a storebought crust!! Most of my cheesecake making has been baked ones so I hope this "no bake" is good! From a magazine add for Knox gelatin quite a few years ago now.
Provided by Rhonda J
Categories Cheesecake
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In blender, sprinkle gelatin over cold milk; let stand 2 minutes.
- Add hot milk and process at low until dissolved, about 2 minutes.
- Add cream cheese, sugar and vanilla and process until blended.
- Arrange (sprinkle) mini chocolate chips in the bottom of the crust.
- Pour in gelatin (cream cheese) mixture.
- Sprinkle with your favourite crushed cookies.
- Chill until firm, about 2 hours.
Nutrition Facts : Calories 387.6, Fat 25.9, SaturatedFat 13.5, Cholesterol 54.2, Sodium 297.3, Carbohydrate 34.8, Fiber 0.9, Sugar 24.6, Protein 6.5
NO-BAKE CRANBERRY CRUMBLE CHEESECAKE
Whip up a fantastic cranberry crumble for dessert tonight with help from My Food and Family. Try your hand at the simple but delicious No-Bake Cranberry Crumble Cheesecake for a dessert everyone will love.
Provided by My Food and Family
Categories Festive 2019
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine flour and brown sugar in medium microwaveable bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Microwave on HIGH 3 min., stirring after each minute. Microwave additional 1 to 2 min. or until crumb mixture is crisp and golden brown, stirring every 30 sec. Add nuts; mix well. Spread onto large plate; cool.
- Meanwhile, microwave cranberries, granulated sugar and water in large microwaveable bowl 3 min.; stir. Microwave additional 2 min. or until sugar is completely dissolved, stirring after each minute. Continue to microwave 3 min. or until thickened; stir. Spoon into serving bowl. Cool slightly.
- Spoon cheesecake filling into crust.
- Serve topped with warm cranberry sauce and crumb mixture.
Nutrition Facts : Calories 500, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 60 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
NO-BAKE CHOCOLATE-CRUST CHEESECAKE
A luscious, no-bake cheesecake with a rich, chocolate cookie crust can be put together in a snap before chilling for an hour. Due to its delicate stature, it's perfect for an intimate gathering or simple weeknight dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 20m
Yield One 6-inch cake
Number Of Ingredients 7
Steps:
- Make the crust: Place cookies in the bowl of a food processor and pulse until finely ground. Transfer to a medium bowl. Add 3 tablespoons sugar and 6 tablespoons butter and mix until evenly moistened. If needed, add remaining 2 tablespoons butter. Press into bottom and 3/4 of the way up the sides of a 6-inch springform pan. Freeze while you prepare the filling.
- Make the filling: Using a hand mixer, beat cream cheese, lemon juice, and remaining 1/3 cup sugar on medium speed until well combined, about 2 minutes. In another bowl, whip cream to soft peaks; gently fold into cream cheese mixture (do not overmix.) Pour filling over frozen crust, spreading evenly to edges. Cover with plastic wrap; freeze until set, at least 30 minutes. Transfer to refrigerator and chill until firm, at least 30 minutes and up to 1 day.
- To serve, press half of the raspberries through a fine mesh sieve into a clean bowl to create a puree. Slice cake and serve drizzled with puree and topped with remaining berries.
VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST
This easy vanilla no-bake cheesecake is creamy, tangy, and takes just 15 minutes of active time. Plus, this easy dessert practically a one-bowl project.
Provided by Jessie Sheehan
Yield Makes one 9-inch round cake
Number Of Ingredients 11
Steps:
- Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
- To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
- To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
- When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.
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