BEST NO-BAKE CHEESECAKE
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
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
PHILADELPHIA 3-STEP CHOCOLATE CHIP CHEESECAKE
It's hard to believe-but true-that this glorious chocolate chip cheesecake can be prepped for baking in just 10 minutes and 3 simple steps.
Provided by My Food and Family
Categories Chocolate Recipes
Time 3h50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup chocolate chips.
- Pour into crust. Sprinkle with remaining chocolate chips.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 480, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
RAINBOW CEREAL CHEESECAKE RECIPE BY TASTY
Here's what you need: marshmallow, butter, fruit flavored rice cereal, nonstick cooking spray, cream cheese, lemon juice, heavy cream, vanilla extract, sugar
Provided by Hitomi Aihara
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the marshmallows and butter. Microwave for 2 minutes, stirring after 1 minute. Add 5 cups of cereal and stir until full mixed. Spoon into the bottom of a greased 8-inch springform pan, pressing down around the edges to create a smooth surface. Transfer to the refrigerator to chill for about 20 minutes.
- In a large bowl, whisk the cream cheese and lemon juice until combined. Add the cream, vanilla, and sugar and mix until smooth and silky with soft peaks.
- Pour the cream cheese mixture on top of the rice cereal and marshmallow base, using a spatula to smooth the top. Chill for at least 3 hours.
- Release the springform and decorate the top of the cake with the remaining cup of rice cereal. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 571 calories, Carbohydrate 68 grams, Fat 32 grams, Fiber 0 grams, Protein 6 grams, Sugar 25 grams
RAINBOW CHEESECAKE
Our show-stopping rainbow cheesecake is sure to brighten up any party. This easy dessert has a delicious biscuit base and vibrant, colourful layers
Provided by Lulu Grimes
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line the base of a 20cm springform tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
- For the crust, melt 85g butter in a medium pan. Stir in the darker biscuit crumbs so the mixture is evenly damp. Press the mixture into the bottom of the pan. Melt the remaining butter and stir in the digestive crumbs as before. Make a layer on top of the first, tamp everything down firmly and bake for 10 minutes. Cool while preparing the filling.
- Increase the oven temperature to fan 220C/200C fan/gas 7. Whisk the soft cheese with the caster sugar, plain flour and a pinch of salt, and vanilla extract. Whisk in the eggs and soured cream but don't over-beat. The batter should be smooth and and very thick. Divide the batter equally between 6 bowls and colour each one using purple, blue, green, yellow, orange and red.
- Brush the sides of the tin with melted butter and put on a baking sheet. Spoon in the filling, starting with red and then orange, yellow etc. The mixture should be thick enough to spoon and spread each layer carefully on top of the other. Bake for 10 minutes.
- Reduce oven temperature to 110C/90C fan/gas ¼ and bake for 35-40 minutes more. If you gently shake the tin, the filling should have a very slight wobble in the centre, if it looks liquid, cook for a little longer and check again. Turn off the oven and cool with the door very slightly ajar. Chill the cooled cheesecake until you want to serve it. Decorate just before serving.
- To serve whip the cream until it is thick enough to pipe. Spoon in the cream and pipe blobs or rosettes on top of the cheesecake. For rainbow rosettes, using a paint brush make some rainbow stripes of food colour down the inside of a piping bag fitted with a nozzle before spooning in the cream.
EASY RAINBOW CHIP CHEESECAKE
A quick graham cracker crust and delicious no-bake filling makes this fun cheesecake unbelievably easy!
Provided by Madison Mayberry Hofmeyer
Categories Dessert
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In small bowl, mix Crust ingredients. Press mixture in bottom and up sides of 9-inch pie plate. Bake 8 to 10 minutes or until golden brown around edges. Cool on cooling rack 20 minutes.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in frosting and vanilla until well combined. Spoon into crust. Sprinkle edge of cheesecake with sprinkles. Refrigerate about 2 hours or until completely chilled. Cut into pieces to serve.
Nutrition Facts : Calories 640, Carbohydrate 65 g, Cholesterol 85 mg, Fat 8, Fiber 0 g, Protein 4 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 52 g, TransFat 1 g
CHEESECAKE CUPCAKES
Cute little cheesecakes topped with strawberry-flavored rainbow chip frosting. Oh so yummy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
- In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
- Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.
Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 9 g, TransFat 1 g
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- Preheat oven 350°F. Before you get started with the crust, wrap a 9-inch springform pan in a few layers of foil to make sure the pan stays watertight during baking. Be careful not to rip the foil, or water will get into the pan and ruin your cheesecake.
- Mix crushed grapham crackers, 2 tablespoons sugar, 1/2 teaspoon cinnamon and pinch of salt together in a bowl. Add butter and mix with clean fingers until pea-sized crumbs form. Press all of the graham cracker mixture into the prepared springform pan. Tip: To get a flat, even crust surface, press down firmly with the flat bottom of a measuring cup.
- Bake the crust for 10 minutes on a low oven rack. Remove from the oven, and allow it to cool completely before adding the filling. Turn oven temperature down to 325°F.
- To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, about 4 minutes. Then add 1 1/3 cups sugar, and continue to beat until smooth again, another 4-5 minutes. Next, add vanilla, salt, sour cream and heavy cream; beat until smooth. Add in 1 egg at a time, beating briefly between each egg.
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