Marthas No Bake Cheesecake Recipes

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NO-BAKE CHERRY CHEESECAKE



No-Bake Cherry Cheesecake image

The combination of sour cream, mascarpone, cream cheese, and goat cheese makes the filling of this cake ultra rich.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h10m

Yield Makes one 9-inch cake

Number Of Ingredients 20

Vegetable oil cooking spray, for pan
1 1/3 cups vanilla wafer or shortbread cookies, finely ground (6 ounces)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1/8 teaspoon ground cinnamon
Salt
1 cup sour cream, room temperature
2/3 cup sugar
4 ounces mascarpone cheese (1/2 cup), room temperature
4 ounces cream cheese (1/2 cup), room temperature
2 ounces soft fresh goat cheese (1/4 cup), room temperature
1 vanilla bean, split and scraped, pod reserved for another use (or 3/4 teaspoon pure vanilla extract)
1/4 teaspoon finely grated lemon zest
1 cup heavy cream
1 pound sweet cherries, halved and pitted (3 cups)
1/3 cup sugar
2 teaspoons balsamic vinegar
1/2 cinnamon stick
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
  • Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
  • Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
  • Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake. Cheesecake can be frozen or refrigerated for up to 2 days. Cherry topping can be refrigerated for up to 3 days.

NO-BAKE CHEESECAKE MARTHA STEWART



No-Bake Cheesecake Martha Stewart image

Make and share this No-Bake Cheesecake Martha Stewart recipe from Food.com.

Provided by LaVieestDoucement

Categories     Cheesecake

Time 3h55m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 7

2 (20 sheet) packages graham crackers
11 tablespoons unsalted butter, melted
2 tablespoons sugar
2 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can 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.

Nutrition Facts : Calories 644, Fat 37.4, SaturatedFat 19.8, Cholesterol 97.1, Sodium 465.2, Carbohydrate 69.5, Fiber 1.6, Sugar 43.2, Protein 9.8

NO-BAKE KEY LIME CHEESECAKE



No-Bake Key Lime Cheesecake image

This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 35m

Yield Makes one 9-inch cake

Number Of Ingredients 9

1 cup finely ground graham crackers (from 9 crackers)
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
2 packages (8 ounces each) cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
1/2 teaspoon pure vanilla extract
1/2 cup cold heavy cream

Steps:

  • Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
  • In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
  • Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

NO-BAKE BLUEBERRY CHEESECAKE FOR A CROWD



No-Bake Blueberry Cheesecake for a Crowd image

Whipped cream folded into this no-bake beauty's lemony ricotta-and-cream-cheese filling gives it an airy texture and ethereal taste, all of which is sandwiched between a mellow vanilla wafer crust and burst of blueberry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 8h30m

Yield Serves 12 to 16

Number Of Ingredients 12

1 box (11 ounces) vanilla-wafer cookies, such as Nabisco Nilla
1/4 cup plus 3 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 stick unsalted butter, melted
1 cup whole-milk ricotta
16 ounces cream cheese
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest, plus 4 tablespoons fresh juice (from 1 to 2 lemons)
1 1/4 cups heavy cream
5 cups blueberries (from 3 pint containers)
1 1/2 teaspoons cornstarch
Fresh mint leaves, for serving (optional)

Steps:

  • Pulse cookies in a food processor until finely ground. Add 1/4 cup granulated sugar, 1/4 teaspoon salt, and butter; pulse until all crumbs are moist (you should have about 3 1/2 cups). Press mixture into the bottom of a 9-by-13-inch baking pan; refrigerate while making filling.
  • Blend ricotta, cream cheese, confectioners' sugar, zest, and 3 tablespoons lemon juice in clean food processor until very smooth. Transfer to a large bowl. Beat cream on medium-high speed to stiff peaks, then fold into ricotta mixture
  • Dollop 2 1/2 cups cream mixture over crust; spread evenly to cover with an offset spatula. Top with 2 cups berries. Dollop with remaining cream mixture; spread to cover berries. Wrap in plastic and refrigerate at least 8 hours.
  • In a small saucepan over medium-high heat, combine 1 1/2 cups blueberries with 2 tablespoons water and remaining 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook, stirring, until blueberries begin to burst, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water; stir into blueberry mixture. Bring to a boil, then cook 1 minute more. Remove from heat. Stir in 1 more cup berries; let cool completely. Spoon berry mixture over chilled cake. Garnish with remaining 1/2 cup berries and mint leaves. (Leftovers can be refrigerated, wrapped in plastic, up to 2 days.)

NO-BAKE CHOCOLATE-CRUST CHEESECAKE



No-Bake Chocolate-Crust Cheesecake image

A luscious, no-bake cheesecake with a rich, chocolate cookie crust can be put together in a snap before chilling for an hour. Due to its delicate stature, it's perfect for an intimate gathering or simple weeknight dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 20m

Yield One 6-inch cake

Number Of Ingredients 7

7 ounces chocolate wafer cookies (about 30 cookies)
1/3 cup, plus 3 tablespoons sugar, divided
6 to 8 tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
2 tablespoons fresh lemon juice
1/4 cup heavy cream
3 ounces raspberries (3/4 cup), plus more serving

Steps:

  • Make the crust: Place cookies in the bowl of a food processor and pulse until finely ground. Transfer to a medium bowl. Add 3 tablespoons sugar and 6 tablespoons butter and mix until evenly moistened. If needed, add remaining 2 tablespoons butter. Press into bottom and 3/4 of the way up the sides of a 6-inch springform pan. Freeze while you prepare the filling.
  • Make the filling: Using a hand mixer, beat cream cheese, lemon juice, and remaining 1/3 cup sugar on medium speed until well combined, about 2 minutes. In another bowl, whip cream to soft peaks; gently fold into cream cheese mixture (do not overmix.) Pour filling over frozen crust, spreading evenly to edges. Cover with plastic wrap; freeze until set, at least 30 minutes. Transfer to refrigerator and chill until firm, at least 30 minutes and up to 1 day.
  • To serve, press half of the raspberries through a fine mesh sieve into a clean bowl to create a puree. Slice cake and serve drizzled with puree and topped with remaining berries.

MARTHA'S NO BAKE CHEESECAKE



Martha's No Bake Cheesecake image

This is a recipe from my cousin, Martha, who is a caterer. This is seriously the best cheesecake I've ever eaten. You can choose whatever fruit you like to go on top - I just listed some random ones so you get the idea.

Provided by BK GeeGee

Categories     Cheesecake

Time 3h

Yield 1 cake

Number Of Ingredients 10

1 1/3 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup melted butter
2 (250 g) blocks cream cheese
1 (225 g) container Cool Whip, thawed
1 (10 g) package of dr oetker glaze
2 apples, sliced
2 kiwi fruits, sliced
1/2 cup grapes
1/2 cup raspberries

Steps:

  • Mix the crust ingredients together and press firmly into a 10" springform pan.
  • Beat the cream cheese adding the sugar.
  • Fold in the cool whip and spread evenly over the top of the crust.
  • Arrange the fruit on top.
  • Make the glaze according to the directions on the package (it's like making jello), and pour it evenly over top of the fruit.
  • Chill in the fridge for 2-3 hours.

Nutrition Facts : Calories 3724.7, Fat 284.4, SaturatedFat 181.2, Cholesterol 712.5, Sodium 2637.5, Carbohydrate 264, Fiber 19, Sugar 175.7, Protein 51.6

CLASSIC CHEESECAKE



Classic Cheesecake image

A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 10

5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/4 teaspoon coarse salt
2 1/2 pounds bar cream cheese, room temperature
1 1/2 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
4 large eggs
1 cup sour cream

Steps:

  • Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
  • Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
  • Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Nutrition Facts : Calories 542 g, Fat 38 g, Protein 10 g

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