No Bake Vanilla Cheesecake Recipes

BEST NO BAKE CHEESECAKE RECIPE

Steps:

• In a medium bowl, combine the crust ingredients and mix well to combine completely.
• Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
• In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
• Add the sour cream and mix until well combined and smooth.
• Add the lemon juice and mix until well combined and smooth. Set mixture aside.
• In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
• Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
• Add the filling to the crust and spread into an even layer.
• Refrigerate cheesecake until firm, 5-6 hours or overnight.
• To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
• Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit.
• Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.

LOW BUDGET NO BAKE EASY VANILLA CHEESECAKE!

Steps:

• Combine Milk, Vanilla, and Sugar in a large mixing bowl (Or into your stand mixer).
• Place Cream Cheese In the Middle of the Bowl.
• Use Hand Mixer On Medium Speed for 3 Minutes or Until Completely mixed (stand mixer on a low speed then gradually up to 4 make sure you scrape the bowl once) If hand whisking you are brave and this could take a strong arm and bout 10 minutes.
• Crush Tea Biscuits either by hand, hammer, or food processor.
• Place Biscuits in a rectangular or circle container (Seal-able is best if not eating right away.).
• Pour Cream Cheese onto tea biscuits.
• Place in Freezer for 10-20 minutes (Depending on Your Freezer).
• Put into fridge or serve.
• Stores for 3-5 days Covered in the Fridge.

NO-BAKE CHEESECAKE

Steps:

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.