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
JELL-O NO-BAKE CHOCOLATE CHEESECAKE BARS
The cheesecake mix helps make these frozen no-bake bars so easy to make.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Mix Crust Mix, butter and sugar until blended; press onto bottom of prepared pan.
- Beat milk and Filling Mix with mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spread crust with half the filling. Blend remaining filling with half the chocolate; spread over layer in pan. Drizzle with remaining chocolate.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 14 g, Protein 2 g
CHOCOLATE-LAYERED NO-BAKE CHEESECAKE BARS
Here's another recipe that came out of the Baker's Chocolate Famous Name Brand Recipes cookbook, 'Desserts for Chocolate Lovers.' Preparation time DOES NOT include the 3 hours needed in the refrigerator to set up.
Provided by Sydney Mike
Categories Bar Cookie
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Line 13"x9" pan with foil, extending ends of foil over sides of pan to use later to lift out of pan.
- Mix graham crumbs, butter & 2 tablespoons sugar.
- Press firmly onto bottom of prepared pan, then refrigerate while preparing filling.
- Microwave 6 of the chocolate squares in microwaveable bowl on HIGH 1 minute, then stir until chocolate is completely melted.
- Set aside to cool slightly.
- With electric mixer on medium, beat cream cheese, 1/2 cup sugar & vanilla in large bowl until well blended.
- Gently stir in whipped topping.
- Pour half of batter into medium bowl, & stir into it the melted chocolate.
- Pour this mixture over crust, then cover that with the remaining plain batter.
- Melt remaining 2 chocolate squares as directed on package, then drizzle over batter.
- Refrigerate 3 hours or until firm.
- Using foil handles, remove cheesecake from pan, then cut into bars.
- Store tightly covered in refrigerator.
Nutrition Facts : Calories 390.8, Fat 30.7, SaturatedFat 17.5, Cholesterol 81.5, Sodium 241.4, Carbohydrate 27.2, Fiber 1.1, Sugar 21.1, Protein 5
FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS
These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.
Provided by Edd Kimber
Yield Serves 12-15
Number Of Ingredients 13
Steps:
- Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
- Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
- For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
- Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
- Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
- For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
- To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.
NO-BAKE CHEESECAKE BARS
Discover No-Bake Cheesecake Bars. The ease of the No-Bake Cheesecake Bars drew you in; the chocolate, graham and creamy layers will keep you coming back.
Provided by My Food and Family
Categories Recipes
Number Of Ingredients 8
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
- Melt 6 oz. chocolate as directed on package; cool slightly. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP. Pour half the batter into medium bowl; stir in melted chocolate. Pour over crust; cover with remaining plain batter. Melt remaining chocolate; drizzle over batter.
- Refrigerate 3 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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