No Bake Yodel Cheesecake Recipes

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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



Best No-Bake Cheesecake image

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

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

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



No Bake Yodel Cheesecake image

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

1 (11 ounce) package Ding Dong Chocolate Snack Cakes
2 tablespoons unsweetened cocoa powder
1/2 cup hot water
1 (1/4 ounce) envelope unflavored gelatin
3 (8 ounce) packages cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup semi-sweet chocolate chips, melted and cooled
whipped topping, thawed
2 Ding Dong Chocolate Snack Cakes, sliced (optional)

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