Easy Bisquick Cheesecake Squares Crustless Recipes

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EASY BISQUICK CHEESECAKE SQUARES (CRUSTLESS)



Easy Bisquick Cheesecake Squares (Crustless) image

I've always loved the Original Sara Lee Cheesecake and this easy version reminds me of one. This cheeesecake is great for a weeknight dessert, since it takes only minutes to prepare. It sets up beautifully and evenly. Cooking time does not include the one hour refrigeration.

Provided by Roxygirl in Colorado

Categories     Cheesecake

Time 40m

Yield 9 serving(s)

Number Of Ingredients 11

2 (8 ounce) packages reduced-fat cream cheese, softened
1 cup sugar
2 eggs
1/2 cup plain nonfat yogurt
2 teaspoons vanilla extract
1 teaspoon lemon juice
1/2 cup Bisquick (I use Bisquick Heart Smart) or 1/2 cup baking mix
1 cup fat free sour cream (I also sub. plain yogurt)
2 tablespoons sugar
2 teaspoons vanilla extract
fresh fruit (melted slightly in micro.) or fruit preserves (melted slightly in micro.)

Steps:

  • In a mixing bowl, beat cream cheese and sugar.
  • Add eggs, yogurt, vanilla,Bisquick, and lemon juice.
  • Mix just until smooth.
  • Pour into a greased 9-inch square baking dish.
  • Bake at 350 degrees for 25-30 minutes or until center is nearly set.
  • Place on a wire rack while preparing topping.
  • In a bowl, combine sour cream, sugar, and vanilla until smooth.
  • Carefully spread over cheesecake.
  • Bake for 4 minutes (topping will not brown or set).
  • cool on a wire rack for 1 hour.
  • Refrigerate until completely cooled.
  • Garnish with fresh fruit if desired.

Nutrition Facts : Calories 283.5, Fat 10.2, SaturatedFat 5.5, Cholesterol 71.5, Sodium 356, Carbohydrate 39.3, Fiber 0.1, Sugar 32.1, Protein 8

IMPOSSIBLY EASY CHEESECAKE



Impossibly Easy Cheesecake image

This is an awesome cheesecake. Throw all the ingredients in a blender and pour in pan, how easy is that!

Provided by Vseward Chef-V

Categories     Cheesecake

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Bisquick baking mix
2 (8 ounce) packages cream cheese, cut into about 1/2-inch cubes and softened

Steps:

  • Heat oven to 350ºF. Grease 9-inch pie plate.
  • Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.
  • Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.

IMPOSSIBLE EASY PUMPKIN CHEESECAKE- BISQUICK



Impossible Easy Pumpkin Cheesecake- Bisquick image

Make and share this Impossible Easy Pumpkin Cheesecake- Bisquick recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Cheesecake

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
3/4 cup sugar
1/2 cup Bisquick or 1/2 cup Bisquick reduced-fat baking mix
1 teaspoon orange zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon vanilla
3 eggs
1 (15 ounce) can canned pumpkin (Not Pumpkin Pie Mix)
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • Heat oven to 350*. Lightly grease pie plate. Place all ingredients except topping in blender. Cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) Pour into pie plate.
  • Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
  • Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.

IMPOSSIBLE CHEESECAKE



Impossible Cheesecake image

I have been baking this for nearly 20 years. By the name I would hazard a guess that I got it from a Bisquick box. Very good with fresh berries or brandied dark cherries. Not the classic, but very good in a pinch!

Provided by Michelle S.

Categories     Cheesecake

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Bisquick
2 (8 ounce) packages cream cheese, cut into 1/2 inch cubes,softened
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • Heat oven to 350 degrees.
  • Grease 9 inch pie plate.
  • Place milk, 2 t.
  • vanilla, eggs,1 c.
  • sugar, and bisquick in blender container.
  • Cover and blend on high 15 seconds.
  • Add cream cheese.
  • Cover and blend on high 2 minutes.
  • Pour into pie plate.
  • Bake 40-45 minutes, or until center is firm.
  • Combine sour cream, 2 t.
  • vanilla, and 2 T.
  • sugar.
  • Spread over cheesecake that has cooled.

IMPOSSIBLY EASY CHEESECAKE



Impossibly Easy Cheesecake image

Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 6

3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Original Bisquick™ mix
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.

Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 155 mg, Fiber 0 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 400 mg

CHEESECAKE SQUARES (CRUSTLESS)



Cheesecake Squares (Crustless) image

I like the fact that these do not have a crust. They are very rich and so you should cut them into very small squares.

Provided by DogAndCatDoc

Categories     Bar Cookie

Time 55m

Yield 36 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
1 cup sugar
2 eggs
1/2 cup plain yogurt
1 teaspoon lemon juice
1/2 cup buttermilk biscuit mix (like Bisquick)
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • Preheat oven to 350 degrees.
  • In bowl beat cream cheese and sugar together until smooth.
  • Add eggs, yogurt, vanilla, lemon juice and Bisquick mix.
  • Mix just until smooth.
  • Pour into greased 9 inch square baking dish.
  • Bake 25-30 minutes, just until center is set.
  • In bowl, combine sour cream, sugar and vanilla until smooth.
  • Carefully spread over cheesecake.
  • Bake 4 minutes.
  • Cool on wire rack for one hour.
  • Refrigerate until chilled.
  • Cut into small squares.
  • May garnish with fresh fruit or cherry pie filling if desired.
  • (I like it plain).

NO CRUST CHEESECAKE



No Crust Cheesecake image

Make and share this No Crust Cheesecake recipe from Food.com.

Provided by PAM DOUCET

Categories     Cheesecake

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese
4 eggs
1 teaspoon vanilla extract
1 dash salt
1 cup sugar
2 pints sour cream
3/4 cup sugar
1/2 teaspoon almond extract
1 lemon, juice of

Steps:

  • Let cream cheese soften.
  • Place in large mixing bowl using hand mixer beat on low speed to fluff.
  • Add 1 egg at a time contiously beating, add vanilla extract, salt and sugar while still beating.
  • Pour in a 10 inch glass baking dish that has been greased with a little oil.
  • (I usually put about a T. then swirl it around, then take out the extra oil.) Bake at 250 for 45 minutes.
  • Topping: Mix sour cream, sugar, almond extract and lemon juice in a large mixing bowl, beat w/mixer for about 2 minutes.
  • Add to top of cheesecake that has cooled.
  • Return to oven for 15 minutes.

Nutrition Facts : Calories 653.8, Fat 46.4, SaturatedFat 28.2, Cholesterol 218.7, Sodium 283.3, Carbohydrate 51, Sugar 44.4, Protein 11.1

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