CLASSIC CHEESECAKE RECIPE NO BAKE RECIPES
THE BEST KETO NO BAKE CHEESECAKE RECIPE - KETOCON…
A delicious low carb treat that the whole family will love! And the best part, no oven required!
Provided by Matt Gaedke
Categories Dessert
Total Time 315 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 9
Steps:
- In a glass bowl melt the butter.
- To the butter add all remaining base ingredients.
- Mix well to distribute all ingredients evenly.
- Line a cheesecake pan with parchment paper and add the crust mixture in.
- Flatten the crust so it evenly covers the bottom and edges. Allow to chill while making the filling.
- In another bowl cream together the filling ingredients until thick and smooth. Scoop the filling into the base and set in the fridge for at least 5 hours. Or the freezer for 2-3.
- Slice and serve, you may need to allow it to soften if coming from the freezer.
Nutrition Facts : Calories 498 kcal, CarbohydrateContent 10 g, ProteinContent 11 g, FatContent 48 g, SaturatedFatContent 19 g, TransFatContent 1 g, CholesterolContent 92 mg, SodiumContent 287 mg, FiberContent 4 g, SugarContent 3 g, UnsaturatedFatContent 9 g, ServingSize 1 serving
NO-BAKE BLUEBERRY CHEESECAKE RECIPE: HOW TO MAKE IT
For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 523 calories, FatContent 34g fat (21g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 318mg sodium, CarbohydrateContent 49g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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EASY CHEESECAKE RECIPE - BEST CLASSIC CHEESECAKE
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Reviews 4.2
Total Time 8 hours
Category vegetarian, Christmas, baking, dessert
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Category vegetarian, Christmas, baking, dessert
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- Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan. Set aside. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
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EASY NO-BAKE LEMON CHEESECAKE RECIPE - HOW MA…
This lemon cheesecake is as creamy, tangy and satisfying as a traditional cheesecake, but doesn’t require any time in the oven!
From thepioneerwoman.com
Total Time 12 hours 20 minutes
Category baking, dessert, fruit
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Total Time 12 hours 20 minutes
Category baking, dessert, fruit
- For the crust: Place the graham crackers 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 melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes. For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner’s sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed. In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-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. Garnish with lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired.
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Reviews 4
Total Time 2 hours
Calories 721 per serving
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Reviews 4
Total Time 2 hours
Calories 721 per serving
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Reviews 3.5
Total Time 4 hours 35 minutes
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Total Time 4 hours 35 minutes
Category dinner party, picnic, dessert
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