NO-BAKE S'MORES CHEESECAKE
This no-bake cheesecake tastes like a giant chocolate-covered marshmallow -- and we can't think of many things more delightful than that. The filling is fluffy with marshmallow creme, and torching the mini marshmallows on top makes for the ultimate s'more-lover's dessert.
Provided by Food Network Kitchen
Categories dessert
Time 7h35m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Spray a 9-inch springform pan with cooking spray. Combine the sugar and 6 ounces (12 sheets) graham crackers to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling.
- Sprinkle the powdered gelatin over 1/4 cup cold water in a small microwave-safe bowl and allow to sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously in between each, until the mixture is very hot and the gelatin has completely dissolved, about 45 seconds total. Allow to cool completely to room temperature.
- Combine the cream cheese, marshmallow creme and a pinch of salt to a large bowl, then use an electric mixer to blend until completely smooth. Add the cooled gelatin mixture and blend until thoroughly combined. Pour into the prepared crust, smoothing out the top with a rubber spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours and up to overnight.
- Remove the plastic wrap and place the cheesecake on a cooling rack set over a baking sheet. Run a small offset spatula or paring knife around the edges of the cheesecake to loosen it from the pan, then open the pan's clasp and remove the outer ring. Use the off-set spatula or the back of the paring knife to smooth out the sides of the cheesecake.
- Break 2 chocolate bars into small pieces and add to a medium microwave-safe bowl. Microwave in 15 second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Drizzle the chocolate back and forth over the top of the cheesecake with a spoon, then place back in the refrigerator until the chocolate has hardened, about 20 minutes.
- Pile the marshmallows on top of the cheesecake. Use a kitchen torch to toast the marshmallows, then break up the remaining graham crackers and chocolate bar into large pieces and stand the pieces up in the marshmallows.
- Allow the cheesecake to sit at room temperature for 15 minutes (so the marshmallows aren't super gooey when you cut into it), then slice and serve immediately.
NO BAKE S'MORES CHEESECAKE BARS
Bursting with chocolatey marshmallow flavor, No Bake S'mores Cheesecake Bars will bring you back to your childhood days by the campfire!
Provided by Aubrey
Categories Dessert
Time 1h17m
Number Of Ingredients 9
Steps:
- Place the graham crackers in a gallon-sized ziptop storage bag or into a food processor. Smash/pulse the crackers until they become small crumbs.
- Pour the crumbs into a large mixing bowl with powdered sugar. Mix to combine.
- Melt the butter in a small bowl using your microwave. Pour into graham cracker crumbs, and mix until crackers are moistened.
- Line a 9-inch x 13-inch baking pan with waxed paper. Be sure to let the paper come up the sides for easy removal later.
- Pour in the graham cracker crumbs and press the crust firmly into the bottom of the pan. Refrigerate crust while preparing the filling.
- Place cream cheese into a large mixing bowl and beat until soft and creamy using a hand mixer or a stand mixer. Pour in vanilla while mixing.
- Place chocolate chips and marshmallow creme in separate bowls. Microwave chocolate chips for 1 minute, or until melted. Microwave marshmallow creme for 30 seconds until melted.
- Stir chocolate and marshmallow into cream cheese mixture. Mix for 1 minute until well combined. (The filling should be creamy and fluffy like a mousse.)
- Pour over graham cracker crust and spread into an even layer all the ways to the edges of the pan.
- Chill for at least 1 hour until filling is set and cooled. Cut into 2-inch squares and serve immediately. Top with mini marshmallows and chocolate chips if desired.
Nutrition Facts : Calories 298 kcal, Carbohydrate 25 g, Protein 3 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 52 mg, Sodium 205 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
NO-BAKE CHEESECAKE BARS
No-bake cheesecake is an excellent dessert for cooks with a lot of friends and not a lot of time. Unlike a traditional cheesecake, the no-bake variety is eggless, making it smooth, light, and all about the dairy. This version includes tangy Greek yogurt and a bit of whipped cream for added loft. Serve big squares with in-season fresh fruit or a dollop of fresh jam.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- In a large bowl, beat the cream cheese, confectioners' sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
- To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 179 milligrams, Sugar 13 grams, TransFat 0 grams
NO-BAKE S'MORES CHEESECAKE BARS
Make and share this No-Bake S'mores Cheesecake Bars recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 30m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the graham cracker crumbs and melted butter in a bowl. Combine thoroughly and then press into a 8x8 glass baking dish that has been greased with nonstick spray and lined with a sleeve of parchment. Place in the fridge to chill for 30 minutes.
- In a medium bowl, beat the cream cheese until very smooth, and then beat in the sugar, vanilla, whipped topping and marshmallow spread. Carefully spread this mixture into an even layer over the graham cracker crumbs. Chill in fridge while preparing the next step.
- Melt the chocolate in a double boiler or in 15 second increments in the microwave. Whisk until smooth and then drizzle all over the cheesecake. Top with mini marshmallows and graham crackers.
- Chill cheesecake for 6 to 8 hours, until firm. To serve, torch marshmallows and then cut into squares.
Nutrition Facts : Calories 585.7, Fat 40.6, SaturatedFat 23.5, Cholesterol 103.2, Sodium 376.7, Carbohydrate 53.7, Fiber 1.5, Sugar 35.7, Protein 6
NO-BAKE S'MORES BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 18 bars
Number Of Ingredients 8
Steps:
- Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
- Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
- Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
- Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!
NO-BAKE MELON CHEESECAKE BARS
Reminiscent of creamy, honeydew-scented Korean ice cream bars, this no-bake cheesecake leans into a fruit flavor that hasn't had enough time in the sun: melon. Here, fresh cantaloupe purées into a smooth, fluffy pulp that sets into cheesecake, thanks to gelatin. Where the thick, salty-sweet base layer of buttery crackers will satisfy the crust lovers out there, the creamy, soft-set filling will change minds about what melon can truly do. Though the final drizzle of honey is optional, its floral taste works beautifully with the cantaloupe.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 6h20m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Prepare the crust: Place the graham crackers in a resealable plastic bag. Close the bag and, using a rolling pin, heavy can or other blunt object, crush the graham crackers into a coarse rubble. To the bag, add the melted butter, sugar and salt, and mix thoroughly.
- Transfer the crumbs to an 8- or 9-inch square baking pan and press into the bottom of the pan with your hands, forming a thick, sturdy base. Place in the freezer to set while you make the filling.
- Make the filling: In a small bowl or measuring cup, stir together 1/4 cup cold tap water and the gelatin. Let sit to bloom. Meanwhile, use a blender to purée the cantaloupe, cream cheese, sugar and salt until smooth.
- Heat the cream in a small saucepan on the stovetop over medium until simmering at the edges or in a small bowl in the microwave until hot to the touch, 45 to 60 seconds on high. Add the bloomed gelatin to the hot cream and stir vigorously until smooth. Transfer the cream to the blender and blend with the cantaloupe until smooth.
- Take the pan out of the freezer and pour the filling over the graham cracker crust. Cover and refrigerate until set, at least 6 hours or up to overnight. Cut into bars and serve, drizzled with honey, if you like.
S'MORE CHEESECAKE BARS
Delicious, melt in your mouth s'more cheesecake bars! It will make you think you are roasting a s'more at a campfire.
Provided by StephanieJ917
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 4h15m
Yield 16
Number Of Ingredients 9
Steps:
- Chop and crush 14 graham crackers in a small bowl; crush remaining 4 crackers in a separate bowl and set aside. Mix 1/4 cup sugar and melted butter into the crushed 14 graham crackers. Press crust into the bottom of a 9x13-inch baking dish.
- Beat remaining 1 cup sugar, cream cheese, and vanilla extract together using an electric mixer in a bowl until well blended. Beat in eggs until well blended. Mix in 1/2 the chocolate. Pour batter into the pan over the crust. Sprinkle remaining 1/2 of the chocolate, marshmallows, and reserved graham crackers on top. Drizzle with caramel.
- Bake in the preheated oven until golden and set, 40 to 45 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
- Refrigerate at least 3 hours, to overnight. When ready to serve, cut into square bars.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 42.2 g, Cholesterol 116.4 mg, Fat 30.8 g, Fiber 1 g, Protein 8 g, SaturatedFat 17.9 g, Sodium 324.7 mg, Sugar 30.8 g
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