Best 3 Grandmas No Bake Cheesecake Recipes
Indulge in a delightful culinary journey with Grandma's No-Bake Cheesecake, a timeless classic that tantalizes taste buds and evokes fond memories. This delectable dessert, crafted with a symphony of simple yet exquisite ingredients, embodies the essence of comfort and indulgence.
Savor the velvety smooth texture of the creamy filling, perfectly balanced with a touch of tangy sweetness. The graham cracker crust, a sturdy foundation for this cheesecake delight, provides a delightful crunch with every bite. As you delve deeper into this culinary masterpiece, discover variations that elevate the classic recipe to new heights.
For those seeking a luscious chocolate experience, the Chocolate No-Bake Cheesecake beckons with its rich and decadent filling, while the No-Bake Oreo Cheesecake offers a playful twist with its iconic cookie crumb crust and creamy Oreo filling. If a burst of citrusy freshness is your desire, the Lemon No-Bake Cheesecake awaits, promising a symphony of tangy sweetness.
For those with dietary restrictions, the Gluten-Free No-Bake Cheesecake offers a delightful alternative, ensuring that everyone can partake in this timeless treat. And for those who simply can't resist the allure of classic flavors, the Original No-Bake Cheesecake stands as a testament to the enduring magic of this beloved dessert.
Embark on a culinary adventure with Grandma's No-Bake Cheesecake and its delectable variations. Treat yourself and your loved ones to a moment of pure bliss, where every bite transports you to a realm of pure indulgence. Let the flavors dance on your palate, creating memories that will last a lifetime.
GRANDMA'S RETRO NO-BAKE CHEESECAKE
From my Grandma McClure, although I'm quite certain that she got the recipe from a magazine, or off a box of cream cheese, or perhaps from one of the ladies at church.
Provided by Andrea Meyers
Categories Dessert
Time 12h15m
Number Of Ingredients 6
Steps:
- Cut the cream cheese into chunks and put into bowl of stand mixer. Sprinkle sugar over the top and blend on medium until the sugar is incorporated and the cheese is creamy.
- Add scoops of whipped topping to the bowl and mix on low until all the whipped topping has been added. Continue to mix on low for another 30 second or so. Add the mini chocolate chips at this time, if desired.
- Pour the cream cheese mixture into the prepared crust and cover. Refrigerate for at least 3 hours or overnight.
- Slice and serve, adding the fruit topping as desired.
Nutrition Facts : Calories 373 kcal, Carbohydrate 41 g, Protein 7 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 33 mg, Sodium 395 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
NO-BAKE CHEESECAKE
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.
Provided by Sally
Categories Dessert
Time 8h20m
Number Of Ingredients 10
Steps:
- 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.
- 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' 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'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.
GRANDMA'S TAKE ON CLASSIC CHEESECAKE
My grandma used to make this, and then my mom. Just keeping the tradition alive with a delicious and slightly different take on the classic cheesecake.
Provided by Lane Baysden
Categories Desserts Cakes Cheesecake Recipes
Time 6h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl until well mixed. Press into the bottom and halfway up the sides of a 9-inch round pan.
- Combine cream cheese, sugar, eggs, and vanilla extract for filling in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Pour into crust.
- Bake in the preheated oven until nearly set and only slightly jiggly in the center, about 18 minutes. Raise the oven temperature to 475 degrees F (245 degrees C) and keep cheesecake in for 2 minutes. Remove from the oven and cool on a wire rack for 15 minutes. Leave the oven on.
- Combine sour cream, sugar, and vanilla extract in a bowl and mix with a spoon. Pour carefully over the cooled filling.
- Bake in the oven until topping is set, about 10 minutes. Remove from the oven and let stand at room temperature for 5 to 6 hours. Refrigerate until ready to serve.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 36.4 g, Cholesterol 137.5 mg, Fat 32.4 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 19.4 g, Sodium 242.2 mg, Sugar 28.6 g
Tips:
- Use high-quality cream cheese: This is the main ingredient in the cheesecake, so make sure it's smooth and creamy. Full-fat cream cheese will give you the best results.
- Soften the cream cheese to room temperature before using: This will help it mix smoothly with the other ingredients.
- Use a food processor or stand mixer to beat the cream cheese and sugar: This will ensure that the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition: This will help prevent the cheesecake from curdling.
- Use a graham cracker crust: This is the classic choice for no-bake cheesecake, but you can also use a cookie crust or even a chocolate crust.
- Chill the cheesecake for at least 4 hours before serving: This will allow it to set properly.
Conclusion:
No-bake cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a creamy and decadent cheesecake that will impress your friends and family. So next time you're looking for a sweet treat, give this no-bake cheesecake recipe a try. You won't be disappointed!
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