No Bake Refrigerator Cheesecake Recipe

A no-bake cheesecake is a light, creamy version of a cheesecake that requires no cooking at all. Cream cheese, heavy cream, …

Ratings: 9
Calories: 456 per serving
Category: Dessert

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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 …

Rating: 4.8/5(228)
Category: Dessert
1. 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’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.
2. 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.
3. 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’ 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.
4. 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’t want to deflate all the air in the whipped cream.

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Chill crust in freezer at least 10 minutes. Step 4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream …

Rating: 5/5
Category: Cake Recipes
1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. 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.
4. 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.

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Easy 5-ingredient no-bake cheesecake. It's all about chemistry. The most important part of this recipe is to leave the cream cheese out for a couple of hours at room temperature before mixing.

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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 …

Author: Food Network Kitchen
Steps: 7
Difficulty: Easy

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Allow your no bake cheesecake to chill for at least four hours before serving. It will be even more delicious if it sits in the refrigerator overnight. Your no bake cheesecake will be nice and firm. Use a pre-made graham cracker crust or make your own graham cracker pie crust using an easy recipe that calls for butter and graham crackers. If

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26,074 suggested recipes Philadelphia-Oreo No-Bake Cheesecake PHILADELPHIA Cream Cheese OREO® Cookies, sugar, butter, vanilla, Cool Whip whipped topping and 1 more

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Directions. Beat the cream cheese with ½ cup milk until smooth. Add the remaining 1 ½ cups milk and the Instant Pudding mix, and beat until smooth. Pour filling into prepared graham cracker crust and let chill in the fridge for at least one hour.

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In a microwave melt the chocolate chips. Stir until smooth; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate and whipped topping at low speed. Pour into the crust. Cover and refrigerate for at least 4 hours.

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No Bake Refrigerator Cheesecake Recipe sharerecipes.net. 9 hours ago No Bake Refrigerator Cheesecake Recipe. 9 hours ago Low carb Low cholesterol Low fat Low sodiumt No Bake Refrigerator Cheesecake Recipe 9 hours ago 2 hours ago Pour your cheesecake filling into your cheesecake pan, smoothing out the top with a spatula. Allow to set in the fridge for at …

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Step 1: Prep the Crust. To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. Press the mixture onto the bottom and 1-inch up the sides of an ungreased 9-inch springform pan.

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Beat together the cream cheese, sour cream, sugar, and vanilla until you form a smooth mixture. Gently Fold in the Cool Whip. Pour the cheesecake filling into a store-bought Graham cracker crust and smooth the top with a spoon or spatula. Cover with plastic wrap and refrigerate for at least 4 hours to allow it to set.

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Beat the cream cheese, sugar, vanilla and lemon juice (if desired) for 2-3 minutes or until light and fluffy. Slowly pour in the heavy cream and beat on medium-high speed for 3 minutes or until thick and creamy. Spread the cheesecake mixture into the graham cracker crust. Refrigerate at least 4 hours, or until firm.

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Instructions. 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.

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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.

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Assemble the no-bake cheesecake. Remove the crust from the refrigerator. Spread the filling mixture over the crust and smooth the surface. Refrigerate the cheesecake until set, about 3 hours. Remove the cheesecake from the refrigerator. Run a small knife along the edge of the cheesecake and release and remove the sides of the springform pan.

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How to make a cheesecake no bake?

Instructions

  • Blitz the biscuits into crumbs then add the melted butter and mix well. ...
  • Add the cream cheese to a large mixing bowl and beat until smooth. ...
  • In a separate bowl, whisk the double cream until it reaches stiff peaks. ...
  • Transfer the cheesecake filling on top of the biscuit base and use a spatula to smooth the top. ...

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How do you make easy no bake cheesecake?

No-bake cheesecake is crazy easy to make in just a few simple steps! Beat cream cheese until smooth. Add sugar and vanilla. Make whipped cream and fold into cream cheese mixture. Spread filling in graham cracker crust, cover. Chill at least 4 hours or overnight. PRO TIP: Scrape the seeds out of a fresh vanilla bean and add to the cream cheese ...

How do you make a homemade cheesecake?

Steps

  1. Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. ...
  2. Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until ...
  3. Pour filling over crust. ...

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Do you put cheesecake in fridge right after baking?

If you use a water bath, use this foolproof method:

  • Wrap aluminum foil around the sides and bottom of the springform pan.
  • Place the springform pan which has all the cheesecake ingredients in it, into a larger deep baking pan (approximately 3 inches deep) that it will fit into with room to ...
  • Place the pans in a preheated oven. ...
  • Bake cheesecake as directed. ...

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