FLUFFY 2-STEP CHEESECAKE MINIS
These two-step, no-bake mini cheesecakes are the right fit for your busy schedule-and they're perfectly portioned to serve a dozen!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Place 1 wafer in each of 12 paper-lined muffin cups. Beat cream cheese and sugar in large bowl with mixer until blended. Add 2-1/4 cups COOL WHIP; mix well. Spoon into muffin cups.
- Refrigerate 3 hours. Top with remaining COOL WHIP and coconut just before serving.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
FLUFFY TWO STEP CHEESECAKE II
If you're watching your weight but have a huge sweet tooth, then this is the recipe for you! The only fat in this no-bake recipe is in the crust.
Provided by Amy Berry
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gently fold in whipped topping. Spoon into crust. Refrigerate for 2 hours or until set.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 46.7 g, Cholesterol 3.1 mg, Fat 8 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 1.9 g, Sodium 396.1 mg, Sugar 30.1 g
FLUFFY 2-STEP EASTER CHEESECAKE
Try a Fluffy 2-Step Easter Cheesecake in a graham cracker crust for a great springtime treat. Top this Easter cheesecake with jelly beans & you're all set!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in medium bowl with whisk until well blended. Stir in COOL WHIP. Spoon into crust.
- Refrigerate 3 hours or until set. Top with jelly beans just before serving.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 22 g, Protein 3 g
FLUFFY 2 STEP CHEESECAKE
This recipe is so simple, takes less than 10 minutes to make, and always gets compliments and recipe requests.
Provided by eza91804
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in large bowl, with a mixer, on high speed until smooth.
- Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate 3 hours or until set.
- Add pie filling as a topping (optional).
- Keep leftovers refrigerated.
Nutrition Facts : Calories 368.9, Fat 24.5, SaturatedFat 14, Cholesterol 31.2, Sodium 261.8, Carbohydrate 35.1, Fiber 0.5, Sugar 26.4, Protein 3.8
FLUFFY 2-STEP CHEESECAKE (COURTESY OF COOL WHIP)
Make and share this Fluffy 2-Step Cheesecake (Courtesy of Cool Whip) recipe from Food.com.
Provided by mamacancook
Categories Cheesecake
Time 18m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth.
- Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate 3hrs or until firm.
- Garnish with fruit of your choice or leave plain with a dollop of cool whip on top.
FLUFFY TWO STEP CHEESECAKE I
No bake easy cheesecake-- won't last long! You can spoon any flavor pie filling over top of cheesecake if desired.
Provided by Adora Marchi
Categories No-Bake Cheesecake
Time 3h30m
Yield 10
Number Of Ingredients 4
Steps:
- In a large bowl beat together the cream cheese and sugar until smooth. Gently fold in the whipped topping. Spoon into the prepared crust. Refrigerate 3 hours, or until set.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 26.1 g, Cholesterol 24.6 mg, Fat 18.7 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 10.9 g, Sodium 191.8 mg, Sugar 19.9 g
FLUFFY 2-STEP CHOCOLATE CHEESECAKE
This is such a simple, easy recipe but it tastes so wonderful! This is a recipe from the coupon inserts that I made for my DH one Valentines's Day. He thought I slaved all day! ;) Cooking time is refrigeration time.
Provided by Troop Angel
Categories Cheesecake
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese, chocolate, and sugar with electric mixer until well blended.
- Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate 3 hours or overnight.
Nutrition Facts : Calories 375.1, Fat 30.7, SaturatedFat 19.1, Cholesterol 85.2, Sodium 208.4, Carbohydrate 22.5, Fiber 0.8, Sugar 18.6, Protein 5.8
FLUFFY CHEESECAKE
This chesse cake uses beaten egg whites to make it light and fluffy. I use a 9 inch round springform cake pan. Note that if you use the same type pan, all of the batter will not fit and you'll end up with a little extra.
Provided by StacL
Categories Cheesecake
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- Butter the cake pan.
- Mix crust ingredients together and pat into pan.
- In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
- In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
- Fold egg whites gently into cheesecake mixture and pour into cake pan.
- Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
- Remove and let cool to room temperature. Cut and serve.
Nutrition Facts : Calories 777.5, Fat 50.5, SaturatedFat 29.6, Cholesterol 281.9, Sodium 491.4, Carbohydrate 70.1, Fiber 0.7, Sugar 54, Protein 13.5
TALL AND CREAMY CHEESECAKE
Not really a New York cheesecake - there's no lemon (although there could be) - this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. It's also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.
Provided by Emily Weinstein
Categories dessert
Time 7h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- To make the crust: Butter a 9-inch springform pan - choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) - and wrap the bottom of the pan in a double layer of aluminum foil.
- Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you preheat the over. (The crust can be covered and frozen for up to 2 months.)
- Center a rack in the over, preheat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
- Reduce the oven temperature to 325 degrees.
- To make the cheesecake: Put a kettle of water on to boil.
- Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition - you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
- Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
- Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
- Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
- After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster - be careful, there may be some hot water in the aluminum foil - and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
- When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
- At serving time, remove the sides of the springform pan - you can use a hairdryer to do this - and set the cake on a serving platter.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 276 milligrams, Sugar 22 grams, TransFat 0 grams
More about "fluffy two step cheesecake i recipes"
CLASSIC NEW YORK CHEESECAKE - ONCE UPON A CHEF
From onceuponachef.com
PERFECT NO-BAKE CHEESECAKE RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
10 FLUFFY CHEESECAKE RECIPES THAT ARE AIRY NOT DENSE
From allrecipes.com
Author Sarra Sedghi
ALLRECIPES
From allrecipes.com
DOUBLE CRUSTED CHEESECAKE - CHEEKYKITCHEN
From cheekykitchen.com
BEST CLASSIC CHEESECAKE RECIPE - HOW TO MAKE CLASSIC …
From delish.com
FLUFFY 2-STEP CHEESECAKE - RECIPE - COOKS.COM
From cooks.com
20 CHEAP AND EASY CHEESECAKE RECIPES | CHEAPISM.COM
From blog.cheapism.com
FLUFFY 2-STEP CHEESECAKE MINIS RECIPE - FOOD.COM
From food.com
JAPANESE CHEESECAKE RECIPE
From simplyrecipes.com
FLUFFY 2-STEP CHEESECAKE MINIS RECIPE LIST - SALEWHALE.CA
From salewhale.ca
EASY JAPANESE CHEESECAKE RECIPE - SO FLUFFY AND JIGGLY! - FOXY FOLKSY
From foxyfolksy.com
BCL - FLUFFY TWO STEP CHEESECAKE I GOOD RECIPES
From blackcloverleaf.blogspot.com
LIGHT AND FLUFFY CHEESECAKE [SUPER CREAMY & EASY] - YOUTUBE
From youtube.com
CRUSTLESS COCONUT SUGAR CHEESECAKE RECIPE | EPICURIOUS
From epicurious.com
HOW TO MAKE FLUFFY CHEESECAKE RECIPE FOR BEGINNERS
From thekitchngic.com
AIR FRYER STRAWBERRY CHEESECAKE - SPLASH OF TASTE - VEGETARIAN …
From splashoftaste.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love