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.
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
NO BAKE YODEL CHEESECAKE
This sinful dessert was published in the July 2010 issue of Woman's World magazine. Although I have not tried it, I plan to. Very easy and festive. Please note: The recipe calls for "Yodel" snack cakes. "Ding Dongs" have been substituted here due to ingredient limitations at this website.
Provided by Maureen in MA
Categories Weeknight
Time 8h15m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 1. Coat an 8" springform pan with cooking spray. Cut for cakes crosswise into 4 pieces each. Stack, frosted side up, around edge of pan. Halve remaining cakes lengthwise arrange in bottom of pan, cutting to fit.
- 2. In microwave-safe bowl, stir cocoa into hot water until smooth. Sprinkle gelatin over mixture; let stand until softened - about 5 minutes. Microwave on high in 10-second intervals, stirring, until dissolved.
- 3. In large bowl on medium-high speed, beat cream cheese, milk, and melted chocolate chips until smooth and fluffy, about 2-3 minutes. Slowly and gradually beat in gelatin mixture until blended. Fold in 2 cups topping; spread in pan. Cover; refrigerate at least 8 hours or overnight. Carefully run knife around edge of cheesecake; remove side of pan. If desired, transfer remaining topping to pastry bag fitted with Star tip; pipe or spoon onto cake. If desired, garnish with additional snack cake slices.
Nutrition Facts : Calories 512.4, Fat 37.3, SaturatedFat 23.4, Cholesterol 110.4, Sodium 318.2, Carbohydrate 36.6, Fiber 1.1, Sugar 32.9, Protein 11.8
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