NO BAKE MINI CHEESECAKE RECIPE WITH GRAHAM CRACKER CRUST RECIPES

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NO BAKE PUMPKIN CHEESECAKE - SKINNYTASTE



No Bake Pumpkin Cheesecake - Skinnytaste image

Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

Provided by Gina

Categories     Dessert

Total Time 15 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 8

8 oz 1/3 less fat Philadelphia Cream Cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar (unpacked)
4 oz Truwhip (thawed)
9 inch reduced-fat Graham Cracker Crust

Steps:

  • In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy.  A hand mixer or spatula both work fine.
  •  Add Truwhip and whip until smooth.
  • Spoon mixture into pie crust and chill for a few hours, until firm.

Nutrition Facts : ServingSize 1 slice, Calories 187 kcal, CarbohydrateContent 21 g, ProteinContent 2.5 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 5.5 mg, SodiumContent 178 mg, FiberContent 1.5 g, SugarContent 13 g

BEST NO BAKE CHEESECAKE RECIPE - HOW TO MAKE A NO ...



Best No Bake Cheesecake Recipe - How To Make A No ... image

We answer all your burning questions about our best no-bake cheesecake recipe, including a video, steps, and whether or not you can freeze it.

Provided by Makinze Gore

Categories     dessert

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 11

1

sleeve graham crackers, crushed

5 tbsp.

butter, melted

1/4 c.

granulated sugar

Pinch kosher salt

1 c.

heavy cream

2

(8-oz.) blocks cream cheese, softened

1/4 c.

sour cream

1 c.

powdered sugar

1 tsp.

pure vanilla extract

1 tsp.

lemon juice

Pinch of kosher salt

Steps:

  • In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into the bottom of an 8" springform pan and up the sides.  In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes.  In another large bowl beat cream cheese and sour cream until smooth then add powdered sugar, vanilla, lemon juice, and salt. Fold whipped cream into cream cheese mixture then pour mixture over crust and smooth top with an offset spatula.  Cover and refrigerate at least 4 hours. 

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