THE BEST NO-BAKE CHEESECAKE
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
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 - LIGHT AND FLUFFY CHEESECAKE
Very easy to make and delicious
Provided by Mary Lee
Categories Cakes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Crust Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan. Note: To save time , you can also use 2 store bought pre-made graham cracker crust .. there is enough filling from this recipe to fill two crusts.
- 2. Filling Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Pour filling into graham crust . Top evenly with final 1/3 of graham cracker crumbs.
- 3. Refrigerate at least 6 hours before serving. Note: If desired top with your favorite topping before serving (cherry, strawberry, blueberry) 12 servings
NO-BAKE CHEESECAKE WITH COOL WHIP®
This is my favorite easy cheesecake recipe. When I want cheesecake in a flash, I make this no-bake style. I love to share it with friends and family. It's as easy as 1-2-3! Top with additional graham cracker crumbs and whipped topping, if desired.
Provided by cafecook
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
- Refrigerate until firm, 2 to 3 hours.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 57.4 g, Cholesterol 49.3 mg, Fat 25.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 14.8 g, Sodium 286 mg, Sugar 42.1 g
FLUFFY NO BAKE CHEESECAKE
This is an easy no bake cheesecake that I usally make on the holidays. I serve it with a spoonful of cherry pie filling on top. (But you could eat it plain or with any kind of pie filling or fruity sauce...choc sauce. The possiblities are endless and easy.)
Provided by khaught
Categories Cheesecake
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream cheese and sugar in a large mixing bowl until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Serve plain or with pie filling of choice. (Or any other topping that you like. e.g. candy, choc sauce etc.).
Nutrition Facts : Calories 433.4, Fat 29.7, SaturatedFat 18, Cholesterol 41.6, Sodium 281.3, Carbohydrate 39.1, Fiber 0.4, Sugar 30.6, Protein 4.5
NO BAKE FLUFFY BLUEBERRY CHEESECAKE RECIPE
This No-Bake Fluffy Blueberry Cheesecake is incredibly easy to make, and full of flavor. It comes together in a matter of minutes, and requires no baking. Could your cheesecake dreams get any better than this?
Provided by Camille Beckstrand
Categories Dessert
Time 1h8m
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in a large bowl on medium speed until smooth and the sugar is dissolved.
- Gently stir in whipped topping.
- Spoon into pie crust and spread to the edge of crust.
- Refrigerate for at least 1 hour.
- Top with pie filling just before serving.
Nutrition Facts : Calories 413 kcal, Carbohydrate 63 g, Protein 4 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 221 mg, Fiber 2 g, Sugar 46 g, ServingSize 1 serving
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