NO-BAKE CHEESECAKE WITH COOL WHIP®
This is my favorite easy cheesecake recipe. When I want cheesecake in a flash, I make this no-bake style. I love to share it with friends and family. It's as easy as 1-2-3! Top with additional graham cracker crumbs and whipped topping, if desired.
Provided by cafecook
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
- Refrigerate until firm, 2 to 3 hours.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 57.4 g, Cholesterol 49.3 mg, Fat 25.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 14.8 g, Sodium 286 mg, Sugar 42.1 g
NO BAKE CHEESECAKE I
This is as quick and easy as cheesecake recipes get, using cookies and graham crackers for a crust in a no-bake cheesecake.
Provided by Jennifer Gurule
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
- Press into a 7 inch springform pan. Place in refrigerator until ready for use.
- In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
- Whip cream, and fold into cream cheese mixture.
- Spread into pan.
- Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
- Place in refrigerator 30 minutes before serving.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 27.7 g, Cholesterol 65 mg, Fat 22.9 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 13.1 g, Sodium 212.8 mg, Sugar 16.1 g
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.
LEMON REFRIGERATOR CHEESECAKE
Serve this no-bake cheesecake as a spring or summer dessert. Its lemony flavor makes it a refreshing ending to any warm-weather meal.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Mix graham crumbs, butter, 1/4 cup of the sugar and the cinnamon until well blended. Remove 1/2 cup of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan. Sprinkle dry gelatine over 1/4 cup of the water in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally.
- Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine mixture, remaining 1/2 cup water, the lemon peel and juice. Refrigerate until slightly thickened. Gently stir in whipped cream; pour over crust. Sprinkle with the reserved crumb mixture.
- Refrigerate several hours or until firm. Run small knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 370, Fat 29 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 90 mg, Sodium 290 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 17 g, Protein 4 g
WOOLWORTH'S REFRIGERATOR CHEESECAKE
When I was younger, I lived in a walk up apartment across from a lovely little one stop shop called Woolworth's. They had a wonderful lunch counter and one of the favorite and most asked for desserts was their Refrigerator Cheesecake. When they were forced to close their doors they shared the recipe with some of us. I have...
Provided by Rose Michaelsen
Categories Other Desserts
Time 5h
Number Of Ingredients 10
Steps:
- 1. Put in FREEZER overnight the large mixing bowl for a stand mixer or equivalent size for hand mixer, the beaters and spatula you will use. Also add the canned milk to the REFRIGERATOR overnight unopened.
- 2. Prepare room in your refrigerator for a glass dish of 9"X 13" size and lightly butter the dish and set aside while you gather the ingredients. Leave the milk and bowl and utensils in the cold area they are in.
- 3. Make a light graham or vanilla wafer crust with the margarine and sugar/sugar substitute and crumbs. Reserve 2 Tblsp of the crust and line the bottom only of the glass dish with the rest and chill until ready for the filling.
- 4. Make the gelatin in the 1 cup boiling water and when totally dissolved add the 20 ounce can of crushed pineapple and the juice. Cream the cream cheese until softened and add the pineapple jello mixture and blend until incorporated. Add the sugar or sugar substitute and the vanilla and set aside at room temperature.
- 5. Take the mixing bowl, beaters, and the milk from the cold areas and immediately put the mixer together and pour the cold milk in the bowl and beat until the consistency of firm whipped cream.
- 6. Pour the pineapple/gelatin mixture in the milk slowly and fold in until well blended.
- 7. Slowly pour in on the graham/vanilla crust in dish and sprinkle lightly with the reserved crumbs. Refrigerate overnight or at least 4 hours. Cut with a knife dipped in cold water and serve generous servings as it is very light.
REFRIGERATOR CHEESECAKE
This cheesecake is very similar to the German kase sahne. Use any type of cookie or sweet cracker crumbs for this cheesecake; graham crackers, vanilla wafers, gingersnaps, chocolate cookies, or even crushed corn flakes. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Blend butter, 1/4 cup of the sugar, crumbs and cinnamon.
- Press 3/4 of this mixture on the bottom of a 9-inch springform pan.
- Soak gelatin in 1/2 cup cold water for five minutes.
- Cook egg yolks, remaining 1/2 cup sugar and remaining 1/2 cup water in a double boiler, stirring constantly, until mixture coats the spoon.
- Remove from heat; add softened gelatin and stir until dissolved.
- Mix with cream cheese gradually; add lemon juice, rind and salt and beat thoroughly.
- Cool; when mixture begins to congeal, beat for several minutes with a mixer.
- Whip cream; beat egg whites and fold both into gelatin mixture.
- Pour into crumb lined pan and sprinkle remaining crumbs over the top.
- Chill until firm.
Nutrition Facts : Calories 306.6, Fat 25.8, SaturatedFat 15.8, Cholesterol 128.4, Sodium 238.9, Carbohydrate 14.5, Fiber 0.2, Sugar 12.8, Protein 5.7
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