NO BAKE CHEESECAKE
No Bake Cheesecake is so creamy, luxurious, and surprisingly easy to make from scratch at home. Top it with whipped cream and fresh fruit and it will be a huge hit that everyone will obsess over!
Provided by Alyssa Rivers
Categories Dessert
Time 3h15m
Number Of Ingredients 9
Steps:
- In a medium sized bowl add the crushed graham cracker, brown sugar, and butter and mix until incorporated. In a 9 inch springform pan add the graham crackers and press firmly into the bottom and sides. Place in the refrigerator.
- In a large bowl combine the cream cheese, lemon juice, vanilla and sugar. Beat until smooth and creamy. Add in the heavy whipping cream and continue to beat until stiff peaks form.
- Spread filling evenly along the crust. Chill for 3 hours or overnight and serve with strawberry topping if desired.
Nutrition Facts : Calories 251 kcal, Carbohydrate 25 g, Protein 2 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 176 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
DECADENT 5 MINUTE STRAWBERRY CHEESECAKE FOR 2- REG OR SUGAR-FREE
This is amazingly good! It's perfect for a special occasion (like Valentine's Day) or when you just have to have something sweet and yummy in a hurry. There's no baking or complicated stuff so you can literally put this on the table within a few minutes. I top mine with strawberry topping but you can use any flavor you like. It can be made with sugar, splenda or even stevia. You can used regular or reduced fat cream cheese. I use reduced and splenda. It will actually serve up to 4 adults if you really want to share it.
Provided by Realtor by day
Categories Cheesecake
Time 5m
Yield 1 small cake, 4 serving(s)
Number Of Ingredients 6
Steps:
- You want to use a 1 quart casserole dish. For special occasions I use a heart shaped one. Whatever dish you choose should be about 5 or six inches across and have short sides.
- Using your hands, crumble up the cookies into the dish. Crumble them pretty finely and spread them out evenly.
- In a small bowl, combine the cream cheese, half and half, vanilla and your sweetener of choice (use the smaller amount of sweetener, taste and add more if you want it sweeter). Using a fork, mix everything up until smooth and well combined. Spread this carefully over top of the cookie crumbs.
- Spread strawberry filling over the top and serve or you can chill to serve later. Try not to eat it before dessert.
Nutrition Facts : Calories 273, Fat 14.6, SaturatedFat 8.1, Cholesterol 37.4, Sodium 220, Carbohydrate 27.9, Fiber 0.3, Sugar 12.8, Protein 7.1
8-MINUTE CHEESECAKE W. STRAWBERRIES
Make and share this 8-Minute Cheesecake W. Strawberries recipe from Food.com.
Provided by mel johnson
Categories Cheesecake
Time 8m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
- Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.
Nutrition Facts : Calories 382.7, Fat 26, SaturatedFat 13.7, Cholesterol 44.3, Sodium 273.2, Carbohydrate 33.9, Fiber 0.9, Sugar 23.2, Protein 4.6
SUGAR-FREE, FAT-FREE, 5-MINUTE CREAMSICLE MOUSSE
This is another recipe that I found browsing the web for low-fat recipes. This tastes just like the Orange Creamsicles from Good Humor years ago!!
Provided by dgpat
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix Jell-O with 1 cup boiling water.
- Dissolve Jell-O completely and add 1 cup cold water and let it sit for 5 minutes.
- Using electric beater, beat in pudding mix until well combined.
- Fold in Cool Whip.
- Chill and serve until set.
- 4 servings (1 cup each).
DECADENT, CREAMY CHEESECAKE
I've tried dozens of cheesecake recipes, but always come back to this one. It is a base recipe that can be doctored however you like - with added extracts, different cookie crusts etc. The real trick to a delicious cheesecake, IMO, is the cream. As an added bonus - it makes it much harder to crack!
Provided by joe_red_45
Categories Cheesecake
Time 1h40m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 9
Steps:
- For the crust: Stir cookie crumbs, salt, and sugar in a bowl. Pour in melted butter or margarine and stir until the crumbs are all moist. Press crumbs in the bottom of a spring form pan. Bake the crust at 350F for 5-10 minutes (depending on the size of the pan - the larger, the less time it will need) or until the crust starts becoming golden. Cool while you prepare the cake batter.
- For the cheesecake batter: beat the cream cheese at medium speed till it is soft and creamy. It is important that the cheese has been warmed to room temperature for this step!
- Add in the sugar, and beat for another 2-4 minutes, until cheese is light (and not grainy).
- Add in the vanilla and beat until properly mixed.
- Add in the eggs one at a time, making sure each is well incorporated before adding in the next.
- Add the heavy cream, either on low speed or by hand. If you have any extra goodies to throw in (like a few tbs of jam to swirl in the batter, or extra cookie chunks), now is the time to fold those inches.
- Bake the cheesecake at 325 for 50min-1 hour and 15 min, or until it has set (besides the middle, which can still be a little jiggly). The rate at which the cake will finish depends on the size of pan you used and your oven! It is important to watch it. I have baked these in different ovens in the same sized pans and there is no consistency. When using heavy cream, I don't both with a water bath - but if you do, you will probably have to bake it a little longer. If mine cracks (not very often), I just top it with a chocolate ganache to fill in the cracks. Yum.
- When removing the cake - run a knife around the edges of the cake, to keep it from pulling away and cracking. You can also turn off the oven a little earlier and let it cool off gradually while it finishes cooking. Let the cake cool off on the counter before chilling it. Refrigerate for at least a few hours (ideally over night) before serving.
Nutrition Facts : Calories 475.5, Fat 35, SaturatedFat 19.5, Cholesterol 159.3, Sodium 361, Carbohydrate 34.8, Fiber 0.3, Sugar 28.1, Protein 7.1
THE MOST DECADENT CHEESECAKE EVER
White chocolate frosting, New York style cheesecake (low fat) over chocolate fudge & shortbread crust ... yam!!!
Provided by ryeaxl
Categories Cheesecake
Time 3h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 20
Steps:
- Have all your ingredients at a cool room temperature.
- Get a couple quarts of water boiling on the stove.
- Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
- Have a clean 10x14x2-inch (give or take) roasting pan ready.
- Preheat oven to 400F=205°C.
- Grease 10 inch spring form pan.
- 1oz.= 28 grams.
- Game Plan-.
- Prepare crust, while it bakes make fudge layer.
- While fudge bakes make filling.
- While cake cools make frosting.
- # Crust-------.
- Gently combine 120gr flour, 40gr sugar, 1 egg and 45gr butter in a medium bowl.
- Spread to the edges of the pan.
- Prick all over with a fork, then bake 10-15 minutes at 205°C until lightly browned. Allow to cool on a rack.
- Reduce heat to 325F=160C.
- # Fudge ----.
- Microwave 55gr chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
- Beat 100gr butter and 150gr sugar at medium speed with an electric mixer until light and fluffy. Add 1 egg, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Add 25gr flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and 80gr chopped chocolate.
- Bake at 325F for 15 minutes, Remove from oven;
- # Filling -----.
- Separate eggs.
- With a mixer on high speed, beat the 2 egg whites and 1tsp lemon juice in a large bowl until foamy. Gradually add 50 gr sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks. Set aside.
- Beat cheeses with cornstarch until smooth, stir remaining sugar, then add 2 egg yolks, 1/2 tsp lemon peel, and vanilla. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
- Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust.
- Bake in a 325° oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes.
- Turn oven off, but leave cake in for another hour.
- It may appear a little jiggly in the center and will have a golden appearance around the edges.
- # Glaze-----.
- Melt 100gr white chocolate and 40gr whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.
- Spread top of each cooled cheesecake with Chocolate Glaze;.
- Cover and chill on a rack for 1 hour + refrigerate over night well covered. Remove sides of pans before serving. Garnish, if desired.
- The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.
Nutrition Facts : Calories 275.8, Fat 15.3, SaturatedFat 9.2, Cholesterol 77.8, Sodium 130.2, Carbohydrate 32.6, Fiber 1.9, Sugar 21.6, Protein 5.7
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