INDIVIDUAL NO-BAKE CHEESECAKES
Pomegranate jelly and seeds provide a sweet ruby-red glaze for these easy, no-bake cheesecake treats that set in the freezer. The recipe makes six perfect mini desserts that are destined to be a big hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- Line six large (8-ounce) cups of a muffin tin with plastic wrap; set aside. Combine sugar and crackers in the bowl of a food processor fitted with the metal blade; pulse until very finely chopped. Transfer to a small bowl, and stir in melted butter. Press into prepared muffin tin. Place in freezer while preparing filling.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, creme fraiche, and confectioners' sugar until combined. In another bowl, beat heavy cream just until stiff peaks form; fold into cream-cheese mixture. Spoon into crusts, and freeze until firm, about 30 minutes.
- Meanwhile, heat pomegranate jelly in a small saucepan over low heat, stirring until melted and smooth. Remove from heat; let stand until cool but pourable.
- When ready to serve, remove muffin tin from freezer. Lift out cheesecakes by gently pulling up on the plastic wrap. Carefully remove plastic; set cakes on serving plates. Drizzle each with jelly, and sprinkle with pomegranate seeds.
NO-BAKE KEY LIME CHEESECAKE
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 35m
Yield Makes one 9-inch cake
Number Of Ingredients 9
Steps:
- Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
- In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
- Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.
NO-BAKE CHEESECAKE
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
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.
NO-BAKE BLUEBERRY CHEESECAKE FOR A CROWD
Whipped cream folded into this no-bake beauty's lemony ricotta-and-cream-cheese filling gives it an airy texture and ethereal taste, all of which is sandwiched between a mellow vanilla wafer crust and burst of blueberry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h30m
Yield Serves 12 to 16
Number Of Ingredients 12
Steps:
- Pulse cookies in a food processor until finely ground. Add 1/4 cup granulated sugar, 1/4 teaspoon salt, and butter; pulse until all crumbs are moist (you should have about 3 1/2 cups). Press mixture into the bottom of a 9-by-13-inch baking pan; refrigerate while making filling.
- Blend ricotta, cream cheese, confectioners' sugar, zest, and 3 tablespoons lemon juice in clean food processor until very smooth. Transfer to a large bowl. Beat cream on medium-high speed to stiff peaks, then fold into ricotta mixture
- Dollop 2 1/2 cups cream mixture over crust; spread evenly to cover with an offset spatula. Top with 2 cups berries. Dollop with remaining cream mixture; spread to cover berries. Wrap in plastic and refrigerate at least 8 hours.
- In a small saucepan over medium-high heat, combine 1 1/2 cups blueberries with 2 tablespoons water and remaining 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook, stirring, until blueberries begin to burst, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water; stir into blueberry mixture. Bring to a boil, then cook 1 minute more. Remove from heat. Stir in 1 more cup berries; let cool completely. Spoon berry mixture over chilled cake. Garnish with remaining 1/2 cup berries and mint leaves. (Leftovers can be refrigerated, wrapped in plastic, up to 2 days.)
NO-BAKE CHEESECAKE MARTHA STEWART
Make and share this No-Bake Cheesecake Martha Stewart recipe from Food.com.
Provided by LaVieestDoucement
Categories Cheesecake
Time 3h55m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 644, Fat 37.4, SaturatedFat 19.8, Cholesterol 97.1, Sodium 465.2, Carbohydrate 69.5, Fiber 1.6, Sugar 43.2, Protein 9.8
NO-BAKE CHERRY CHEESECAKE
The combination of sour cream, mascarpone, cream cheese, and goat cheese makes the filling of this cake ultra rich.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h10m
Yield Makes one 9-inch cake
Number Of Ingredients 20
Steps:
- Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
- Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
- Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
- Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake. Cheesecake can be frozen or refrigerated for up to 2 days. Cherry topping can be refrigerated for up to 3 days.
CLASSIC CHEESECAKE
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
- Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
- Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.
Nutrition Facts : Calories 542 g, Fat 38 g, Protein 10 g
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