Do you know how to make a no bake cheesecake recipe? These recipes are quick and easy to make. This does not mean that it is less tasty or less eye appealing. Many of these are quick to assemble and set up in very little time and are quite delicious.
Time is saved starting with the crust. By combining melted butter
with various types of crumbs a short time in the refrigerator causes the
butter to firm up, therefore firming up the crust. The time while
chilling can be spent mixing the filling. In many recipes, gelatin will
add to the process of setting up the filling.
When you learn how to make no bake cheesecake recipes you will find cheeses add to the rich flavor of the recipe just like it does with the recipes which are baked. Often whipped cream is folded into some of these which helps to add a luscious creamy flavor and texture.
Just like the baked recipes, when you learn how to make a no bake cheesecake recipe you will find it is aided in flavor by extracts. All kinds of fruits, fresh, frozen or canned, can be added for great flavor and as garnish for presentation. Many packaged ingredients like already prepared pie crust, cookie and cake mixes aides in the process of preparation.
Cream butter and sugar; add sour cream and egg beating well.
Sift flour, baking powder, soda and salt; combine with creamed mixture and add vanilla.
Divide dough into two equal parts.
Grease and line one 9 inch spring form pan with wax paper and grease again and flour. (THIS LAYER WILL NEED TO BE REMOVED FROM PAN)
Press ½ of dough into lined pan and bake about 15 minutes or until done; remove from pan and remove wax paper.
Grease and flour another 9 inch spring form pan and bake remaining dough in this one for about 15 minutes. (This can remain in pan-You can use the same pan- bake one first and wash and dry pan then bake the other layer).
When cakes cool, spread top of cake in pan thinly with raspberry jam or orange marmalade. Stack the loose cake on top of the one in pan.
Soften gelatin in water; stir over low heat until dissolved.
Combine the cream cheese, sugar and salt mixing on medium speed until blended.
Mash ¼ cup of the diced honeydew and add enough milk to make 1 cup.
Gradually add the gelatin mixture and milk mixture to the cream cheese mixture in mixing bowl and mix until blended.
Chill until slightly thickened.
Fold in the whipped cream and the reserved 1 cup of diced honeydew;
Pour mixture over cake layers in the spring form pan.
Refrigerate while preparing topping. Add topping.
In a small saucepan combine the sugar, gelatin and 1 cup of soda; cook and stir over heat until sugar has dissolved. Remove from heat and stir in remaining soda. Refrigerate until mixture starts to thicken. Dip melon balls in gelatin and arrange on top of cheesecake. Also dip a few maraschino cherries or raspberries to add color. Refrigerate to set up.
This Duncan Hines cake mix recipe uses the Duncan Hines pineapple supreme cake mix for the crust. It needs to be baked in the oven for 20 minutes; after that this is “no bake”. If you choose no baking at all you can make a cookie crust and not bake it.
Preheat oven to 350F degrees,
Combine cake mix and melted butter; mix until mix is moistened.
Press mixture in bottom and 1 inch up sides of 9 inch spring form pan.
Bake for 20 minutes; cool completely.
Dissolve gelatin in boiling water in small saucepan; add orange peel.
Refrigerate until thickened.
Beat cream cheese in large bowl until smooth; gradually beat in gelatin and sour cream.
Beat whipping cream until stiff; fold whipped cream and mandarin oranges into the orange cream mixture.
Pour mixture into cooled crust; refrigerate about 3 hours until firm.
Prepare tart shells; set aside (Recipe below)
Beat cream cheese gradually blending in sugar, vanilla and almond extract.
Stir in almonds and quartered cherries; spoon filling into tart shells.
Garnish with cherry halves and chill until firm.
Combine dry ingredients; sprinkle in milk and mix until moistened.
Shape into walnut size pieces; place in 30 paper lines 1 ¾ inch muffin cups.
Press dough to bottom and sides of each cup; chill the no bake cheesecake recipe.
Prepare graham crumb cups; chill.
Melt chocolate over very low heat; remove from heat and cool.
Beat cream cheese until creamy; add 2/3 cup sugar and 1 teaspoon vanilla blending well.
Pour in the melted chocolate beating until smooth; spoon 2 tablespoons into each crumb cup.
Chill the no bake cheesecake recipe cups until firm.
Combine sour cream, 2 tablespoon sugar and 1 teaspoon vanilla.
Spread about 2 teaspoons of mixture on top of each cup; garnish with fresh fruit.
Graham Cracker Crumb Cups:
Combine and blend all ingredients; press in bottom and on sides of 2 ½ inch muffin cups.
Prepare crumb crusts from cheesecake mixes according to directions.
Divide mixture evenly into 2 9 inch pie plates; press into bottom and up sides of plates.
Combine milk and instant coffee stirring to dissolve coffee.
Beat cream cheese until fluffy; gradually add milk mixture beating until smooth.
Add cheesecake filling mixes; beat until thick and smooth
Stir in 1 ½ cups of the Little Bits; pour filling into chilled crusts.
Combine over low heat remaining ½ cup Little Bits and shortening; stir until melted.
Pipe or drizzle half of mixture over each pie; chill the no bake cheesecake recipe at least 1 hour.