Best 3 They Wont Know Its Not Cream Cheese Cheesecake Recipes
Calling all cheesecake lovers! Get ready to embark on a delightful journey into the world of no-bake cheesecakes. This exceptional collection of recipes offers a variety of tantalizing options, ensuring that every palate is satisfied. From the classic New York-style cheesecake to the velvety smooth chocolate cheesecake, each recipe is meticulously crafted to replicate the rich texture and luscious flavor of traditional cream cheese cheesecakes, without compromising on taste or indulgence. Discover the secrets behind achieving that perfect cheesecake crust, the creamiest filling, and an array of delectable toppings that will make your taste buds dance. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to guide you towards cheesecake perfection. So, prepare to indulge in a symphony of flavors and textures, as you explore the extraordinary world of no-bake cheesecakes, where every bite is a moment of pure bliss.
Let's cook with our recipes!
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.
THEY WON'T KNOW IT'S NOT CREAM CHEESE CHEESECAKE
I had a piece of this cheesecake and it was so creamy and delicious, I asked for the recipe. I was so surprised to see there was no cream cheese in it!
Provided by CincinnatiKitchen
Categories Cheesecake
Time 40m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Mix the first 5 ingredients in a blender.
- Pour into graham cracker crust.
- Bake at 350 for 35 to 45 minutes or until knife inserted comes out clean.
Nutrition Facts : Calories 2112.9, Fat 80.1, SaturatedFat 20, Cholesterol 417.2, Sodium 3001.4, Carbohydrate 274, Fiber 3.7, Sugar 209.1, Protein 76.1
BEST NO-BAKE CHEESECAKE
This is an amazing recipe that I just threw together one day. Everyone loves it so much, it doesn't last long. This is good with any kind of canned or fresh fruit.
Provided by Debbie Clark
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time P1DT45m
Yield 12
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
- In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.
Nutrition Facts : Calories 459 calories, Carbohydrate 35.8 g, Cholesterol 109 mg, Fat 33.9 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 20.7 g, Sodium 236.1 mg, Sugar 14.9 g
Tips:
- Use room temperature ingredients to ensure a smooth and lump-free batter.
- Line the springform pan with parchment paper to prevent the cheesecake from sticking.
- Bake the cheesecake in a water bath to prevent cracks and ensure even cooking.
- Allow the cheesecake to cool completely before refrigerating. This will help prevent the cheesecake from sinking.
- For a richer flavor, use a combination of cream cheese and sour cream.
- Serve the cheesecake with fresh fruit, whipped cream, or a drizzle of caramel sauce.
Conclusion:
This no-bake cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, tangy flavor, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. Whether you are a fan of classic cheesecake or are looking for a new and exciting dessert to try, this no-bake cheesecake is sure to please.
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