Easy No Bake Cheesecake Recipes

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NO-BAKE CHEESECAKE



No-Bake Cheesecake image

There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven. This no-bake cheesecake is sure to please with its creamy center.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h30m

Yield Makes one 9-inch cake

Number Of Ingredients 7

2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

Steps:

  • Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
  • Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
  • 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.
  • 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.
  • Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
  • Unclasp sides of pan, and remove cheesecake.

THE BEST NO-BAKE CHEESECAKE



The Best No-Bake Cheesecake image

Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.

Provided by Food Network Kitchen

Categories     dessert

Time 8h45m

Yield 10 to 12 servings

Number Of Ingredients 11

12 ounces graham crackers (about 18 sheets), broken into pieces
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
11 tablespoons unsalted butter, melted
1 1/2 cups heavy cream
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
2 tablespoons lemon juice (from 1 lemon)
2 tablespoons sour cream
2 teaspoons vanilla-bean paste
Fresh berries, for serving

Steps:

  • For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
  • Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
  • For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
  • 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 the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
  • Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
  • Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
  • Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

SUPER-EASY NO-BAKE CHEESECAKE



Super-Easy No-Bake Cheesecake image

I was looking up cheesecake recipes, and they all either seemed too hard or needed baking. I made this up, it's sort of a combination of several of the recipes I found. The consistency is lovely, and it's pretty addictive. It is very rich, that's how I like it. I suppose you could freeze it if you wanted, but I haven't tried. It was perfectly good from the fridge. Excellent topped in homemade whipped cream!!

Provided by Lina LaMont

Categories     Cheesecake

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 4

3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
1 graham cracker crust

Steps:

  • Mix softened cream cheese, sweetened condensed milk, and vanilla with an electric mixer until thouroughly blended.
  • Spoon into graham cracker crust.
  • Chill and serve!

Nutrition Facts : Calories 605.2, Fat 41.4, SaturatedFat 23, Cholesterol 110.4, Sodium 485.6, Carbohydrate 48.8, Fiber 0.5, Sugar 38.7, Protein 11.6

NO BAKE CHEESECAKE I



No Bake Cheesecake I image

This is as quick and easy as cheesecake recipes get, using cookies and graham crackers for a crust in a no-bake cheesecake.

Provided by Jennifer Gurule

Categories     Desserts     Cakes     Cheesecake Recipes     No-Bake Cheesecake Recipes

Time 2h

Yield 8

Number Of Ingredients 9

¾ cup finely ground graham cracker crumbs
¾ cup pecan sandies cookies
3 tablespoons butter
3 tablespoons white sugar
8 ounces cream cheese
⅓ cup white sugar
2 tablespoons lemon juice
½ cup heavy whipping cream, whipped
½ cup sliced fresh strawberries

Steps:

  • In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
  • Press into a 7 inch springform pan. Place in refrigerator until ready for use.
  • In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
  • Whip cream, and fold into cream cheese mixture.
  • Spread into pan.
  • Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
  • Place in refrigerator 30 minutes before serving.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 27.7 g, Cholesterol 65 mg, Fat 22.9 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 13.1 g, Sodium 212.8 mg, Sugar 16.1 g

NO BAKE CHEESECAKE II



No Bake Cheesecake II image

Very easy recipe and light texture. Great summer dessert recipe. To make 2 pies, multiply recipe by 1.5.

Provided by Jill M.

Categories     Desserts     Cakes     Cheesecake Recipes     No-Bake Cheesecake Recipes

Time 2h30m

Yield 12

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup white sugar
1 teaspoon vanilla extract
1 (21 ounce) can apple pie filling
1 (9 inch) prepared graham cracker crust

Steps:

  • Beat cream cheese, sugar, and vanilla extract until smooth. Fold in Cool Whip.
  • Fill pie crust and top with pie filling. Chill 1 to 2 hours before serving.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 45 g, Cholesterol 41.1 mg, Fat 20.6 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 11.8 g, Sodium 235.4 mg, Sugar 26.4 g

5-INGREDIENT NO-BAKE CHEESECAKE



5-Ingredient No-Bake Cheesecake image

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. Not doing so, will create lumps of cream cheese that will affect the flavor of this pie.

Provided by Mary-Helen Matthews

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (8 ounce) package cream cheese, softened to room temperature
⅓ cup lemon juice
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine condensed milk, whipped topping, and cream cheese in a large mixing bowl. Add lemon juice and blend on low speed until all ingredients are incorporated and mixture is creamy, about 2 minutes. Pour into graham cracker crust and refrigerate until firm, 1 to 1 1/2 hours.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 54 g, Cholesterol 47.5 mg, Fat 26.1 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 15.1 g, Sodium 315.8 mg, Sugar 41.5 g

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