BLACKBERRY CHEESECAKE RECIPE NO BAKE RECIPES

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NO BAKE CHEESECAKE I RECIPE | ALLRECIPES



No Bake Cheesecake I Recipe | Allrecipes image

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     No-Bake Cheesecake

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 1 - 7 inch cake

Number Of Ingredients 9

¾ cup finely ground graham cracker crumbs
¾ cup pecan sandies cookies
3 tablespoons butter
3 tablespoons white sugar
8 ounces cream cheese
⅓ cup white sugar
2 tablespoons lemon juice
½ cup heavy whipping cream, whipped
½ cup sliced fresh strawberries

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, CarbohydrateContent 27.7 g, CholesterolContent 65 mg, FatContent 22.9 g, FiberContent 0.6 g, ProteinContent 3.7 g, SaturatedFatContent 13.1 g, SodiumContent 212.8 mg, SugarContent 16.1 g

NO-BAKE CHEESECAKE RECIPE | MARTHA STEWART



No-Bake Cheesecake Recipe | Martha Stewart 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     Cake Recipes

Total Time 3 hours 30 minutes

Prep Time 25 minutes

Yield Makes one 9-inch cake

Number Of Ingredients 7

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.

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