Unbaked Coffee Cream Cheesecake Recipes

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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

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 CHEESECAKE



No-Bake Cheesecake image

There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven. This no-bake cheesecake is sure to please with its creamy center.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h30m

Yield Makes one 9-inch cake

Number Of Ingredients 7

2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

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.

BEST NO-BAKE CHEESECAKE



Best No-Bake Cheesecake image

This is an amazing recipe that I just threw together one day. Everyone loves it so much, it doesn't last long. This is good with any kind of canned or fresh fruit.

Provided by Debbie Clark

Categories     Desserts     Cakes     Cheesecake Recipes     No-Bake Cheesecake Recipes

Time P1DT45m

Yield 12

Number Of Ingredients 9

1 ½ cups graham cracker crumbs
⅓ cup packed brown sugar
½ teaspoon ground cinnamon
⅓ cup butter, melted
2 (8 ounce) packages cream cheese
2 teaspoons lemon juice
1 pint heavy whipping cream
⅓ cup white sugar
1 (21 ounce) can cherry pie filling

Steps:

  • In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
  • In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

Nutrition Facts : Calories 459 calories, Carbohydrate 35.8 g, Cholesterol 109 mg, Fat 33.9 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 20.7 g, Sodium 236.1 mg, Sugar 14.9 g

UNBAKED COFFEE CREAM CHEESECAKE



Unbaked Coffee Cream Cheesecake image

A nice light creamy coffee flavoured cheesecake. A change from the usual chocolate or lemon. I usually use Arnotts 'Nice' biscuits. Cook time does not include any chilling time. NOTE: Biscuits in New Zealand are Cookies in the USA.

Provided by Jen T

Categories     Cheesecake

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

175 g coconut biscuits (or other sweet biscuit)
75 g butter (melted)
3/4 cup sugar
1/4 teaspoon salt
1 1/2 tablespoons gelatin
1 cup milk
2 egg yolks (beaten)
2 egg whites
1 tablespoon instant coffee
500 g cream cheese
1 teaspoon vanilla
1/4 cup sugar (extra)
1/2 cup heavy cream (softly whipped)
1/2 cup heavy cream (whipped for decoration)
grated chocolate, for decoration

Steps:

  • Crust:.
  • Crush biscuits and add melted butter.
  • Mix then press into a 20cm springform pan and refrigerate.
  • Filling:.
  • Add beaten egg yolks to sugar salt and gelatine in a pot.
  • Mix in the milk and blend well.
  • Place over a low heat and stir until the gelatine is dissolved.
  • Remove from heat and stir in instant coffee and cool.
  • Beat cream cheese until smooth.
  • Stir into the gelatine mixture with the vanilla.
  • Place in fridge and stir occasionally until creamy and smooth and cooled.
  • Beat egg whites to soft peaks, add second measure of sugar and beat until stiff.
  • Fold into the cooled gelatine mixture.
  • Fold in the 1/2 cup of cream that has been softly whipped and mix till smooth.
  • Pour onto crust and refrigerate 4-8hrs or overnight.
  • Before serving decorate with rosettes of whipped cream and sprinkle with grated chocolate.

Nutrition Facts : Calories 616.4, Fat 45.3, SaturatedFat 28.9, Cholesterol 181, Sodium 410, Carbohydrate 45.2, Fiber 0.4, Sugar 40.7, Protein 9.9

COFFEE & CREAM CHEESECAKE



Coffee & Cream Cheesecake image

Here's a cheesecake for all of the cafe latte fans out there-made with cream cheese, instant coffee and a hint of vanilla.

Provided by My Food and Family

Categories     Dairy

Time 6h30m

Yield 16 servings

Number Of Ingredients 11

30 vanilla wafers, finely crushed (about 1 cup)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
3 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. warm water
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. milk
1 Tbsp. vanilla
4 eggs

Steps:

  • Heat oven to 325°F.
  • Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, dissolve coffee granules in water; set aside.
  • Beat cream cheese in large bowl with mixer until creamy. Add 1 cup sugar; beat until blended. Mix in coffee mixture, sour cream, milk and vanilla. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 140 mg, Sodium 280 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 19 g, Protein 6 g

SIMPLE BASIC UNBAKED CHEESECAKE WITH VARIATIONS.



Simple Basic Unbaked Cheesecake With Variations. image

I found this is in a NZ magazine that had chef Genevieve McGough as a guest food writer. She says that cheesecake is believed to have originated in ancient Greece. The first recorded mention is that it was served to athletes during the first Olympic Games in 776BC !!! The two main techniques used these days are baked or gelatine based. This one is even easier as it does not use gelatine, does not require baking and only three ingredients are needed for the filling. I haven't made all the variations but I am sure they will be delicious. I have included 2 variations here and will post another separately. For the biscuit bases Digestive or plain sweet biscuits eg Nice or Super Wine biscuits seem to be most commonly used. However, try to match your base with filling eg,chocolate chip biscuits with chocolate filling. Chocolate covered biscuits as long as they don't have a chewy filling make a softer textured base that is easy to slice but as the packets weigh less, more than one is needed. NOTE:Cooking time is chill time.

Provided by Jen T

Categories     Cheesecake

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 5

90 g butter (melted and cooled to room temp)
250 g biscuits (your choice)
400 g cream cheese (room temp)
120 g caster sugar
400 ml heavy cream (whipping cream, chilled)

Steps:

  • BASE:.
  • In a food processor or blender combine the biscuits and melted butter until fine crumbs.
  • Press the crumbs evenly and firmly into a 23cm (9") round springform tin or one with a removable base.
  • Smooth with a spoon and place in fridge.
  • FILLING:.
  • Beat the cream cheese for a few mins on low speed with an electric beater until soft and lump free.
  • Slowly add the sugar while continuing to beat on low.
  • Once the sugar is incorporated slowly pour in the cream while still beating on low.
  • On a higher speed whip the cream cheese & cream mixture til it holds its shape completely when the beater passes through the mix and it looks a little grainy.
  • Spoon into the chilled base and smooth with a spatula.
  • Chill for at least 4hours or overnight.
  • Remove from tin and place on serving dish.
  • Cut into portions using a hot dry knife. Between each slice, clean & reheat knife by dipping into hot water & drying. This makes neater portions.
  • VARIATION #1.
  • RIPPLED JELLY CHEESECAKE:.
  • Make a basic cheesecake and place in fridge while you prepare jelly.
  • Place 250mls water, 90g raspberries or other berries and 3Tblsp sugar into a pot and simmer for 2mins.
  • When cooled a little, puree in a blender until smooth and return to clean pot on the stove and over a low heat stir in 1tsp gelatine until dissolved.
  • Pass the mixture through a fine sieve into a metal bowl and chill until it reaches a thick soup like consistency.
  • Pour this over the chilled cheesecake and use a fork to fold in the jelly by working in circles.
  • When the jelly is partially worked in, tap the tin on the bench until the surface flattens, then place in fridge for at least 4hrs to set.
  • VARIATION #2:.
  • CHOCOLATE CHIP CHEESECAKE.
  • Make basic cheesecake using either plain or chocolate biscuits for base.
  • Melt 120g dark chocolate, then squiggle onto the surface of made cheesecake before chilling.
  • Using a fork, quickly work circles of chocolate through the cheesecake. The chocolate will set while you are doing this.
  • Tap the tin on the bench to settle & flatten the surface then chill for 4hrs or overnight.
  • For a real treat you can use both the jelly and chocolate in the one cheesecake to make it a "Rippled Jelly & Chocolate Chip Cheesecake :).

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