NO BAKE CHEESECAKE
This creamy No Bake Cheesecake Recipe is so easy to make! A smooth dessert with fluffy, almost mousse-like filling and a thick, buttery graham cracker crust. Top with with fresh fruit, caramel sauce, or whipped cream!
Provided by Shelly
Categories Cheesecake
Time 15m
Number Of Ingredients 8
Steps:
- Lightly coat a 9- inch springform pan with nonstick spray. Set aside.
- In a large bowl evenly combine the butter, graham cracker crumbs, sugar, and salt.
- Press the mixture firmly into the bottom and up the sides of the prepared pan.
- Place in the freezer while you prepare the filling.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form. Remove the whipped cream from the mixing bowl and set aside.
- In the same mixing bowl, replace the whisk attachment with the paddle attachment. Mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed.
- Remove the bowl from the mixer and using a rubber spatula, fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely.
- Spread the cheesecake filling into the chilled crust and smooth with an off-set spatula.
- Cover and chill for 4 hours or overnight.
Nutrition Facts : ServingSize 1 slice, Calories 511 calories, Sugar 18.9 g, Sodium 379.5 mg, Fat 42.9 g, SaturatedFat 25.6 g, TransFat 0.5 g, Carbohydrate 27.5 g, Fiber 0.5 g, Protein 5.7 g, Cholesterol 122.5 mg
FLUFFY NO BAKE CHEESECAKE
This is an easy no bake cheesecake that I usally make on the holidays. I serve it with a spoonful of cherry pie filling on top. (But you could eat it plain or with any kind of pie filling or fruity sauce...choc sauce. The possiblities are endless and easy.)
Provided by khaught
Categories Cheesecake
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream cheese and sugar in a large mixing bowl until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Serve plain or with pie filling of choice. (Or any other topping that you like. e.g. candy, choc sauce etc.).
Nutrition Facts : Calories 433.4, Fat 29.7, SaturatedFat 18, Cholesterol 41.6, Sodium 281.3, Carbohydrate 39.1, Fiber 0.4, Sugar 30.6, Protein 4.5
THE BEST NO-BAKE CHEESECAKE
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
- For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
- Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
- Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
- Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
- Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.
NO BAKE LIGHT JELLO CHEESECAKE
This is a simple no bake cheesecake that comes out creamy and delicious even though it is low fat. The low fat version actually tastes better than the full fat version, the flavor comes out more. My husband who loves his rich foods absolutely dies over this recipe. Feel free to substitute the flavors for other one's that you think would work well.
Provided by Mrs. Annely
Categories Cheesecake
Time 3h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Crush graham crackers into fine crumbs and mix well with egg white (since this is non-cook be careful NOT to get any yolk mixed into the recipe). Spread and press firmly into the bottom of a 9" bottom spring form pan. Refrigerate for 30 minutes until firm.
- Mix first Jello packet with 1/2 cup of boiling water. Stir until dissolved. Allow to sit at room temperature to cool slightly.
- Stir cream cheese until fluffy. Add strawberry yogurt and mix well. Add Jello into mixture and stir filling until well blended. Add filling into pan and if wanted lightly lay strawberry's over the top and push in ever so gently so they are in place. Refrigerate for 90 minutes or until firm.
- Meanwhile prepare second Jello packet as the box directs you. Allow to cool at room temperature until needed.
- When cheesecake is firm add a layer of Jello over the top (however much you choose to put on is up to you, I tend to put a thin layer on if I haven't used fruit, and a thick one if I have). Again refrigerate until firm (usually about an hour or so).
Nutrition Facts : Calories 141.4, Fat 8.7, SaturatedFat 5.5, Cholesterol 27.8, Sodium 350.2, Carbohydrate 5.9, Sugar 0.1, Protein 9.7
LIGHT AND AIRY CHEESECAKE
I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!
Provided by LatinaCook
Categories Desserts Cakes Cheesecake Recipes
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
- Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
- Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 29.6 g, Cholesterol 113 mg, Fat 21.7 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 11.5 g, Sodium 188.5 mg, Sugar 12.8 g
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