No Bake Cheesecake Homemade Food

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THE BEST NO-BAKE CHEESECAKE

2020-02-18



The Best No-Bake Cheesecake image

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

Ingredients:

  • 12 ounces graham crackers (about 18 sheets), broken into pieces
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 11 tablespoons unsalted butter, melted
  • 1 1/2 cups heavy cream
  • Three 8-ounce packages cream cheese, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 tablespoons lemon juice (from 1 lemon)
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla-bean paste
  • Fresh berries, for serving

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 CHEESECAKE

2011-04-08



No-Bake Cheesecake image

There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven. This no-bake cheesecake is sure to please with its creamy center.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h30m

Yield Makes one 9-inch cake

Number Of Ingredients 7

Ingredients:

  • 2 packages (20 sheets) graham crackers
  • 11 tablespoons (1 3/8 sticks) unsalted butter, melted
  • 2 tablespoons sugar
  • 2 8-ounce packages cream cheese, room temperature
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Steps:

  • Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
  • Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
  • Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  • Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
  • Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
  • Unclasp sides of pan, and remove cheesecake.

BEST NO-BAKE CHEESECAKE

2022-06-24



Best No-Bake Cheesecake image

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

Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ⅓ cup butter, melted
  • 2 (8 ounce) packages cream cheese
  • 2 teaspoons lemon juice
  • 1 pint heavy whipping cream
  • ⅓ cup white sugar
  • 1 (21 ounce) can cherry pie filling

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

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