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.
NO-BAKE SPICED CHEESECAKE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 12h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Place the cookies and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve.
TANGY NO-BAKE CHEESECAKE
This is a light and fluffy cheesecake that has been in our family since I was a kid. My mom used to take this to all the family get togethers.
Provided by Pam Walk
Categories Cheesecake
Time 20m
Yield 1 nine x thirteen pan, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer.
- In small mixing bowl combine the Jello, Reallemon and boiling water.
- Set aside to cool.
- In medium mixing bowl combine the cream cheese and sugar.
- Whip with fork until fluffy.
- Set aside.
- In the chilled large bowl beat the evaporated milk until thick with mixer.
- At low speed add the Jello mix and then the cream cheese mix.
- Pour into 9 x 13 graham cracker crust or 2 9" pie crusts.
Nutrition Facts : Calories 199.7, Fat 8.9, SaturatedFat 5.6, Cholesterol 29.7, Sodium 122.9, Carbohydrate 27, Sugar 22.9, Protein 4.1
TANGY LEMON CHEESECAKE
This dessert gets added spark from a gingersnap crust and a luscious lemon sauce. The mix of sweet and tart is unexpected and delightful. I came up with the recipe based on several others I encountered on a trip to California with my husband for our 15th anniversary.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla. Pour into crust., Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and zest. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.
Nutrition Facts : Calories 349 calories, Fat 17g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 295mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
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.
More about "tangy no bake cheesecake recipes"
30 EASY NO BAKE CHEESECAKES TO PUT ON REPEAT - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Oct 27, 2022Category Desserts, Recipe Roundup
- Philadelphia No-Bake Cheesecake. This simple, six-ingredient Philadelphia no-bake cheesecake is an absolute delight. And it’s the perfect blank canvas for whatever cheesecake toppings you like best.
- No-Bake Chocolate Cheesecake. Where the recipe above is light and luscious, this chocolate cheesecake is rich, dark, and decadent. Seriously, there’s no way you can turn down a slice of this.
- Woolworth Cheesecake. Woolworth cheesecake is a fabulous icebox cake that’s super fluffy and mousse-like. It was a popular dessert at the old supermarket chain, Woolworth’s, and it’s making a comeback.
- No Bake Margarita Cheesecake Recipe. If you’ve been here before, you likely know that I’m a margarita gal through and through. You also probably know that I’m just a little obsessed with cheesecake.
- No-Bake Oreo Cheesecake. I don’t think I’ve ever met someone who didn’t like Oreo desserts. So, this Oreo cheesecake is guaranteed to be a hit at any party.
- No Bake Cannoli Cheesecake. Cannoli cheesecake might be my new obsession. And I’m sure it will be yours too. If you think about it, cannoli filling is a lot like no-bake cheesecake.
- No Bake Reese’s Peanut Butter Cheesecake. Chocolate and peanut butter are like peas and carrots, like cake and frosting, like a Negroni Sbagliato with Prosecco in it!
- No Bake Rainbow Unicorn Cheesecake Bars. The perfect party dessert doesn’t exis… Stop that thought! Because these rainbow unicorn cheesecake bars and absolutely delightful!
- No Bake Key Lime Cheesecake. Is it really possible to make key lime pie better? Yes, yes, it is, and it’s this creamy, bright, zippy key lime cheesecake!
- No Bake Blackberry Cheesecake. Perfectly portioned, these no-bake blackberry desserts are great for crowds. Just layer velvety smooth blackberry cheesecake filling on a crunchy cookie crust, then top it with billowy whipped cream.
ABSOLUTELY PERFECT NO BAKE CHEESECAKE | THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (4)Total Time 3 hrs 15 minsCategory DessertCalories 251 per serving
- In a medium sized bowl add the crushed graham cracker, brown sugar, and butter and mix until incorporated. In a 9 inch springform pan add the graham crackers and press firmly into the bottom and sides. Place in the refrigerator.
- In a large bowl combine the cream cheese, lemon juice, vanilla and sugar. Beat until smooth and creamy. Add in the heavy whipping cream and continue to beat until stiff peaks form.
- Spread filling evenly along the crust. Chill for 3 hours or overnight and serve with strawberry topping if desired.
THE BEST NO-BAKE CHEESECAKE RECIPE (RECIPE REVIEWS)
From thekitchn.com
- The Easiest Option: Allrecipes’ No-Bake Cheesecake with Cool Whip. Overall rating: 7/10. Get the recipe: Allrecipes’ No-Bake Cheesecake with Cool Whip. Read more: This 6-Ingredient No-Bake Cheesecake Is as Easy as It Gets.
- The Cheesecake for Citrus Lovers: Martha Stewart’s No-Bake Cheesecake. Overall rating: 7.5/10. Get the recipe: Martha Stewart’s No-Bake Cheesecake. Read more: Martha Stewart’s No-Bake Cheesecake Has One Clever Ingredient That Sets It Apart.
- The Fastest: Simply Recipes’ Easy No-Bake Cheesecake. Overall rating: 8.5/10. Get the recipe: Simply Recipes’ Easy No-Bake Cheesecake. Read more: This Easy No-Bake Cheesecake Uses an Old-School Ingredient for Perfect Slices.
- The Clear Winner: Sally’s Baking Recipes’ No-Bake Cheesecake. Overall rating: 10/10. Get the recipe: Sally’s Baking Recipes’ No-Bake Cheesecake. Read more: This Easy No-Bake Cheesecake Is a Tangy, Fluffy Delight.
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