No Bake Newtons Cheesecake Recipes

THE BEST NO-BAKE CHEESECAKE

The Best No-Bake Cheesecake image

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

Ingredients

12 ounces graham crackers (about 18 sheets), broken into pieces
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
11 tablespoons unsalted butter, melted
1 1/2 cups heavy cream
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
2 tablespoons lemon juice (from 1 lemon)
2 tablespoons sour cream
2 teaspoons vanilla-bean paste
Fresh berries, for serving

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 RASPBERRY CHEESECAKE

No-Bake Raspberry Cheesecake image

That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.

Provided by Ree Drummond : Food Network

Categories dessert

Time 3h30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 cups graham cracker crumbs
1/3 cup granulated sugar
12 tablespoons salted butter, melted
16 ounces cream cheese, softened
2 cups vanilla yogurt
1 cup powdered sugar
1 tablespoon vanilla extract
One 8-ounce container whipped topping, such as Cool Whip
1/3 cup raspberry preserves
1 cup fresh raspberries

Steps:

For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.

NO-BAKE NEWTONS ® CHEESECAKE

No-Bake Newtons ® Cheesecake image

Delight your family tonight with this scrumptious dessert from Kraft.

Provided by Allrecipes Member

Time 1h20m

Yield 8

Number Of Ingredients 5

Ingredients

1 (12 ounce) package NEWTONS Fruit Chewy Cookies, any flavor, divided
½ cup boiling water
1 (3 ounce) package JELL-O Brand Lemon Flavor Gelatin
1 cup BREAKSTONE'S or KNUDSEN Lowfat Cottage Cheese
1 cup fresh fruit pieces

Steps:

Stand 14 cookies end-to-end around side of 8-inch springform pan. Chop remaining cookies; place evenly on bottom of pan. Set aside.
Stir boiling water into gelatin in small bowl 2 to 3 minutes or until completely dissolved; cool slightly. Pour into blender container. Add cottage cheese; cover. Blend until smooth; pour over chopped cookies in pan.
Refrigerate 1 hour or until set. Arrange fruit on top of cheesecake. Garnish with thawed COOL WHIP Whipped Topping.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 40.3 g, Cholesterol 3.7 mg, Fat 4.7 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 319.7 mg, Sugar 28.9 g

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