no bake cheesecake

<em>This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you'll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake overnight.</em>

No-Bake Cheesecake

(67 grams) packed light or dark brown sugar

(8 Tablespoons; 115 grams) unsalted butter, melted

(300 milliliters) heavy cream or heavy whipping cream

three 8-ounce blocks (680 grams) full-fat cream cheese, softened to room temperature

(100 grams) granulated sugar

Tablespoons (15 grams) confectioners’ sugar

(60 grams) sour cream,

lemon juice

vanilla extract

Make the crust

Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it&#8217;s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.

Make the filling

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners&#8217; sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don&#8217;t want to deflate all the air in the whipped cream.

Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.

Serve cheesecake with desired toppings (see note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Love love love this recipe! I made this a while ago and our oven was broken so I made this. Everyone loved it! My only note is to use a different crust the one here had way too much brown sugar and couldn’t hold shape. Other than that LOVED this recipe. (Tastes amazing with strawberries sauce topping homage also her recipe!)

I am absolutely in LOVE with this recipe. It tastes incredible and my family loved it. I was super easy and the only thing I would nitpick at was having to whip the cream then the other ingredients bc I had to transfer the cream to another bowl, but it wasn't that bad. I highly recommend it.

I made it yesterday for my 6th wedding anniversary, it’s so yummyyy, my husband like it, so easy and it’s moderately sweetened... surely will make it again.... Thank you
(And i made it with homemade cream cheese)

I made this twice in one week and both came out great !!!!   Put cherry pie filling on first one and blueberry pie filling on the second.  Both set up perfectly.  I could not believe just how really good they were.  Btw, there are only 2 of us in this house and we ate both cakes.  lol.  I'll never try to bake another cheesecake ever.

Amazing, tastes better than qmwhat you get at a bakery. My partner loved it. Only thing is that the crust fell apart a bit too much. Would you recommend putting more butter to make the crust less crummy? thank you for the recipe. Can't wait to experiment with more fillings and fruits...

Just wanted to report back! I tried this no bake cheesecake but made it Snickers flavoured and it turned out great. I made the oreo/Snickers crust from your Snickers cheesecake recipe, then for the batter I left out the sour cream and then split the batter in two, added about 1/3 cup peanut butter to one half and 3 tablespoons of cocoa powder to the other half, and then swirled it like in the Snickers recipe. It set beautifully! I topped it with chopped Snickers and salted caramel and it was a big hit :) Thanks for all your help!

I made this exactly by your recipe. The only thing I did different was I added a half a teaspoon of cinnamon to the graham cracker crust and that’s just because I like the cinnamon in the crust. I made the cheesecake exactly by your recipe and it turned out perfect. It was super fluffy light delicious, couldn’t have asked for a better cheesecake. All I did was get some fresh strawberries and make a little bit of strawberry topping. I topped each piece of cheesecake with the strawberry topping and a dollop of whipped cream. If I could add a photo here I would as you can tell by the photo how well it turned out. I have been looking for an easy cheesecake to make as it is difficult baking one since you have to be so very careful that it doesn’t cook for too long and dry out or possibly not cook long enough. So this was definitely a great idea.

the is the 2nd time i’ve made my version of this cheesecake this exact way &amp; it’s turned out great both times! i just used what i had on hand the first time &amp; hoped for the best. i was pleasantly surprised!!

sub light cream for heavy. 
whip light cream for 4-5 minutes on highest setting. add cream cheese &amp; granulated sugar and whip on highest setting until combined. scrap down sides at least once. 
omit lemon juice, confectioners sugar &amp; sour cream. 
proceed with the recipe as is.

This is not the first time I have made this and I scaled it down using only 1 block of cream cheese which made 2 "mini" cheesecakes in mini pie pans.
I have a Kitchen Aid so I NEVER "pre-whip" my cream......I cream the cheese FIRST and add the sugar and let it go until smooth and I actually skipped the confect. sugar all together and add the lemon and vanilla (using my whip attachment) ADD THE CREAM LAST and turn my mixer all the way up ...........AND, Bob's yur uncle.......EASY PEASY cheesecake.
Baking for 2 is different but it's all good and this is a great "go to" for a quick dessert.  THANK YOU!

https://content.jwplatform.com/videos/njzWVpDI.mp4

This no-bake cheesecake recipe is a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular cheesecake, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing!

Here's what you need: ripe bananas, large eggs, vanilla, granulated sugar, flour, baking powder, baking soda, salt, nonstick cooking spray, powdered sugar, packages of cream cheese, granulated sugar, vanilla, milk, semi-sweet chocolate chips, whipped cream, chocolate bar

Banana Bread Chocolate Cheesecake Swiss Roll Recipe by Tasty

bananas

eggs

vanilla

sugar

flour

baking powder

baking soda

salt

nonstick cooking spray, for greasing

sugar,

cheese,

milk

semi-sweet chocolate chips, melted

cream,

chocolate bar,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the cake: Place the peeled bananas in a medium bowl and use a fork to mash them. Add the eggs, vanilla, and sugar and whisk until the mixture turns pale yellow.

Add the flour, baking powder, baking soda, and salt and whisk to combine.

Grease a baking sheet well and line with parchment paper.

Pour the batter onto the baking sheet and use a spatula to spread evenly.

Bake for 12 minutes, or until the bread is golden brown and springs back when gently pressed.

Cover a large, clean dish towel with powdered sugar (this will help keep the cake from sticking to the towel). While the cake is still warm, carefully flip the baking sheet onto the towel. Lift up the sheet and remove the parchment paper.

Starting from a short end, gently roll up the cake with the towel. Let cool for at least 1 hour.

Make the filling: Add the cream cheese to a medium bowl and whip with a fork until light and fluffy. Add the sugar, vanilla, and milk. Mix until the filling is silky and smooth.

Add the melted chocolate and fold with a spatula to combine.

Unroll the banana bread and spread the filling evenly over it. Roll the banana bread back up without the towel, wrap the outside with the towel or plastic wrap, and chill for 4 hours.

Remove the roll from the fridge and sift powdered sugar over the top. Top with whipped cream. Run a vegetable peeler across a chocolate bar to sprinkle chocolate curls over the whipped cream.

https://vid.tasty.co/output/105163/landscape_480/1534180472

Easy no-bake cheesecake made with almond flour base and a cream cheese filling.

No-Bake Keto Cheesecake Cups

Almond flour

butter

tsp Vanilla extract

Cinnamon

Sea salt

Packet stevia (optional)

oz Cream cheese (soften)

Sour cream (or

tbsp Butter (soften)

Granulated erythritol

Raspberries and mint leaves (optional, to garnish)

In a bowl, stir together the crust ingredients until the mixture resembles sand. Distribute between 4 serving glasses.

Place the cream cheese and butter into a bowl and use a hand-held mixer to beat until light and fluffy.

Add in the remaining ingredients and mix until incorporated. Transfer to a piping bag and pipe the cheesecake over the crusts.

Top with raspberries if desired.

A fabulous low carb no bake cheesecake that sets in the refrigerator. This makes it a fantastic dessert for the warmer season and it looks great topped with fresh summer berries.

Quick Keto Cheesecake No Bake

almond flour (or ground walnuts)

low carb sugar substitute

cinnamon

butter (melted)

grass-fed gelatin (about 12 grams)

water

cream cheese (softened)

lemon extract (optional)

In a 9-inch pie pan or springform pan, mix together almond flour (or ground nuts), sweetener, and cinnamon.

Stir in melted butter and press crust mixture evenly into pan. Refrigerate for at least one hour before filling.

CRUST:

Place the gelatin and sweetener in a bowl and stir to blend. Add boiling water and stir occasionally until powders have completely dissolved.

In a large mixing bowl, beat together the cream cheese and vanilla extract until well combined and creamy.

Slowly pour in the gelatin mixture, beating well after each addition.

Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it's spreadable. (30-45 minutes)

Spread filling into prepared crust and top with fresh berries if desired. Store in the refrigerator and serve chilled.

FILLING:

https://content.jwplatform.com/videos/uqzh7rGg.mp4

Keto Low Carb No Bake Cheesecake Filling and Crust

This no bake cheesecake is light and dreamy and really easy to make, you don&#x27;t even need an oven. A little slice of heaven!

oz whipped topping (I like Tru-Whip)

oz 1/3 less fat Philadelphia Cream Cheese

inch reduced fat Graham Cracker Crust

In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy.

Add whipped topping and whip until smooth.

Spoon mixture into pie crust and chill for a few hours, until firm.

No Bake Cheesecake is so creamy, luxurious, and surprisingly easy to make from scratch at home.  Top it with whipped cream and fresh fruit and it will be a huge hit that everyone will obsess over!

No Bake Cheesecake

graham cracker (crushed)

brown sugar

heavy whipping cream

Strawberry Sauce

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.

Coconut lemon and berry ice cream cheesecake with a nutty crust and a creamy coconut layer with fresh berries. No-bake, vegan, and gluten-free.

Coconut Lemon & Berry Cheesecake

almonds

g rolled oats

dates

cashews

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

lemon

agave

g coconut

coconut oil

g raspberries

g blueberries

berries

Line the base of a panettone mold 12×10cm with baking paper.

Place roasted almonds, ground rolled oats, and drained dates into the food processor and process until the mixture sticks together.Note: You need to drain dates really well after soaking them - you can use a fork to remove any excess water.

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust in the fridge while you make the coconut-raspberry layer.

Place it in the fridge.

Crust

Drain cashews and place them in a blender. Add coconut cream, lemon juice, and agave. Blend on high speed until the mixture becomes creamy.

Add in shredded coconut and blend again shortly. If the mixture is too thick, add 3-4 tablespoons of coconut oil. Adjust sweetness if needed.

Gently fold in fresh raspberries and blueberries with a spatula.

Pour the filling over the crust and place the cake in the freezer to set for at least 4-5 hours.

Serving suggestion: top it with berries and edible flowers.

Coconut and lemon filling

This creamy No Bake Cheesecake Recipe is so easy to make!  A smooth dessert with fluffy, almost mousse-like filling and a thick, buttery graham cracker crust. Top with with fresh fruit, caramel sauce, or whipped cream!

butter, melted

graham cracker crumbs

whipping cream

cream

Lightly coat a 9- inch springform pan with nonstick spray. Set aside.

In a large bowl evenly combine the butter, graham cracker crumbs, sugar, and salt.

Press the mixture firmly into the bottom and up the sides of the prepared pan.

Place in the freezer while you prepare the filling.

In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form.

Remove the whipped cream from the mixing bowl and set aside.

In the same mixing bowl, replace the whisk attachment with the paddle attachment. Mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed.

Remove the bowl from the mixer and using a rubber spatula, fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely.

Spread the cheesecake filling into the chilled crust and smooth with an off-set spatula.

Cover and chill for 4 hours or overnight.

A simple 5 ingredient no-bake cheesecake recipe that can be made completely from scratch!!

oz cream cheese (softened

sugar ((150 grams))

sour cream ((75 grams))

heavy cream ((355 milliliters))

whipped cream (for topping, optional)

Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.

Add powdered sugar and stir until combined.

Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl. &nbsp;

Add sour cream and stir well. &nbsp;

Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). &nbsp;Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.

Fold your whipped cream into cream cheese mixture until smooth and well-combined. &nbsp;

Spread cheesecake mixture evenly over prepared graham cracker crust. &nbsp;

Cover and refrigerate at least 4 hours or overnight. &nbsp;Top with additional whipped cream before cutting and serving, if desired.

https://www.youtube.com/watch?v=ne09CM_G2Qs

How to make an easy No-Bake Cheesecake that tastes every bit as good as a classic cheesecake, no oven required!!

Get the RECIPE here: https://sugarspunrun.com/no-bake-cheesecake/

Springform Pan (Affiliate Link): https://amzn.to/2TdTSbT
Measuring cups (Affiliate Link): https://amzn.to/2UhNwVm

Ingredients
Graham Cracker Crust
1 1/2 cups graham cracker crumbs or 10 graham cracker sheets pulverized to crumbs in a food processor (170g)
2 Tablespoons sugar
1 Tablespoon brown sugar packed
7 Tablespoons butter melted (100g)
Cheesecake
1 9” or 10” graham cracker crust prepared in springform pan 
16 oz cream cheese softened to room temperature (450g)
1 cup powdered sugar (150g)
1 teaspoon vanilla extract
2 teaspoons lemon juice
1/3 cup sour cream (75g)
1 1/2 cup heavy cream (355ml)
Additional whipped cream for topping, optional

Graham Cracker Crust Instructions
1.  01:01  Combine graham cracker crumbs and sugars in a medium-sized bowl.  Add melted butter and use a fork to combine ingredients well.

2.  01:24  Pour mixture into springform pan.  Use the clean bottom of a measuring cup to firmly pack crumbs into the bottom of the pan.  
Place graham cracker crust in fridge to chill while you prepare your no bake cheesecake filling.

Instructions
1.  01:54  Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.

2.  02:25  Add powdered sugar and stir until combined.Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.  Add sour cream and stir well.

3.  03:07  Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl).  Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.

4.  03:45  Fold your whipped cream into cream cheese mixture until smooth and well-combined.

5.  04:11  Spread cheesecake mixture evenly over prepared graham cracker crust.Cover and refrigerate at least 4 hours or overnight.  Top with additional whipped cream before cutting and serving, if desired.

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No-Bake Cheesecake Recipe

This No Bake Oreo Cheesecake is made with just a few ingredients! It's so silky smooth and loaded with chunks of Oreos. The perfect no bake dessert for summer!&nbsp;

No Bake Oreo Cheesecake

Oreo cookies ((2 300 grams packages) divided)

white chocolate chips

oz cream cheese

heavy whipping cream (divided)

Combine melted butter and 1 300 gram package of Oreo cookies (25 cookies) in a food processor. Process until smooth and starts to stick together.

Press into a 9" Springform pan and about 1/2" up the sides.

Crust:

In a medium bowl, combine white chocolate chips and 1/4 cup cream. Microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside.

In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and melted white chocolate and beat until combined.

Add remaining 1 cup cream, and beat on low until incorporated, then beat on high speed until thickened and fluffy (3-4 minutes). Don&#039;t stop until it has thickened!

Reserve 5 Oreo cookies for garnish, and place the remaining 20 into a large zip-top bag. Crush with a rolling pin or other hard object and stir into cheesecake filling.

Spread into prepared crust, cover, and chill for at least 5-6 hours or overnight.

Slice and serve.

Filling:

This No Bake Oreo Cheesecake is made with just a few ingredients! It’s so silky smooth and loaded with chunks of Oreos. The perfect no bake dessert for summer!

Ingredients

1/4 cup melted butter
50 Oreo cookies (2 300g packages) divided
1/2 cup white chocolate chips
24 oz cream cheese (3 250g/8oz packages)
1 1/2 cups powdered sugar
1 1/4 cup heavy whipping cream divided

Instructions

Crust:
Combine melted butter and 1 package of Oreo cookies in a food processor. Process until smooth and starts to stick together.
Press into a 9" Springform pan and about 1/2" up the sides.
Filling:
In a medium bowl, combine white chocolate chips and 1/4 cup cream. Microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and melted white chocolate and beat until combined.
Add remaining 1 cup cream, and beat on low until incorporated, then beat on high speed until thickened and fluffy (3-4 minutes). Don't stop until you have stiff peaks!

Reserve 5 Oreo cookies for garnish, and place the remaining 20 into a large zip-top bag. Crush with a rolling pin or other hard object and stir into cheesecake filling.
Spread into prepared crust, cover, and chill for at least 5-6 hours or overnight.
Slice and serve.

PRINTABLE RECIPE & NUTRITION INFORMATION: https://www.thereciperebel.com/no-bake-oreo-cheesecake/

6 Ingredient NO BAKE Oreo Cheesecake | The Recipe Rebel

This simple no-bake Blueberry Chia Pudding Cake is a light vegan yogurt cheesecake pie that is healthy, vegan AND delicious! The recipe is super easy to make, requires just 6 ingredients and it is perfect to enjoy for dessert or a snack or even for breakfast!

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