Anna's Best No Bake Cheesecake Recipe! | Anna's Occasions
Anna Olson's best no bake cheesecake recipe, all part of the Anna's Occasions series!
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Recipe
Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake)
Prep Time: 20 minutes, plus chilling
Ingredients
Crust
1½ cups (375 g) graham cracker crumbs or gluten-free cookie crumbs, or egg-free cookie crumbs
½ cup (115 g) unsalted butter, melted (see note)
Cheesecake
1 cup (250 mL) whipping cream
24 oz (750 g) cream cheese, room temperature
1 cup (130 g) icing sugar
½ cup (125 mL) crème fraiche (see note)
1½ Tbsp (22 mL) fresh lemon juice
1 Tbsp (15 mL) vanilla extract or vanilla bean paste
Fresh berries, for serving
Blueberry Sauce
2 cups (500 mL) fresh blueberries
½ cup (100 g) granulated sugar
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) cornstarch
Directions
1. Lightly grease a 9-inch (23 cm) springform pan and line the bottom and sides with parchment paper.
2. For the crust, combine the graham cracker (or gluten-free or egg-free) crumbs and melted butter and press firmly into the bottom of the pan. Chill for an hour, or freeze while preparing the filling.
3. For the cheesecake, using electric beaters or a stand mixer fitted with the whip attachment, whip the cream until it holds a soft peak. Chill until ready to use.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until light and fluffy, scraping down the sides of the bowl a few times. Add the icing sugar ¼ cup (32 g) at a time, beating well (start on slow and increase to medium) and scraping well after each addition. Beat in the crème fraîche, lemon juice and vanilla and beat until smooth.
5. Add the whipped cream to the cream cheese and fold in by hand. Pour the cheesecake filling (it will be pourable but will set up once chilled) over the chilled crust and refrigerate, uncovered, for at least 6 hours, ideally overnight.
6. For the blueberry sauce, bring the blueberries, sugar and lemon juice up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with 2 tablespoons (30 mL) of cold water and add this to the blueberries, stirring and returning to a simmer until the sauce has thickened and is glossy. Set aside to cool to room temperature and then chill completely.
7. Serve the cheesecake with a generous spoonful of blueberry sauce. The whole cheesecake will keep, uncovered, in the fridge for up to 3 days. Leftovers should be loosely covered and refrigerated.
Notes
Baking a graham crust helps to set it. This unbaked crust relies on the set of chilled butter to get it to stay in place and slice without crumbling, so more butter is needed in this recipe than for a baked graham crust. If you wish to reduce the butter, use ¼ cup (60 g), bake the crust for 10 minutes at 350°F (180°C) and cool completely before filling.
Crème fraîche is a French style of rich sour cream that has the same fat content as (or more fat than) whipping cream. Unfortunately, fat is the reason you cannot use regular sour cream. Part of the reason this cheesecake sets on its own is that the lemon juice reacts with the fat in the crème fraîche and whipping cream, thickening it and creating a creamy but sliceable cheesecake.
Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020.
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No Bake Oreo Cheesecake Recipe | Easy & Delicious Cheesecake #Cheesecake #MrMakeItHappen
It genuinely does not get any easier or more delicious than this one! Only a handful of ingredients and no oven needed for a one way trip to Oreo Heaven. Let's get in the kitchen and #MakeItHappen
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Crust-
24 oreos (crumbled)
4 tbsps melted butter
Cheesecake:
16 oz cream cheese (room temp)
1 cup powdered sugar
1 tsp vanilla extract
2 cups heavy whipping cream
15 oreos (chopped)
Pinch of sugar
mini oreos for topping
(Optional chocolate syrup and mint for plating)
Directions:
Add oreos to a blender or food processor and pulse until cumbled. Add melted butter and mix until a wet sand consistency forms. Spray spring form pan with cooking spray and add parchment paper. Add your crust and press down firmly throughout the bottom and sides of the pan. Place this in the freezer while you make your cheesecake.
Beat room temperature cream cheese until smooth. Add in your vanilla extract and powdered sugar and mix until well combined. Next, make your homemade whipped cream by whipping the cream for 10-15 minutes or until peaks form and thicken up. (You can also just fold in some coolwhip). Once the whipped cream is made, add a pinch of sugar and mix to combine. Fold the whipped cream into the cream cheese and mix until all ingredients are incorporated. Pour this mixture into your spring form pan and smooth out the top. Place in the fridge for at least 4 hours or overnight. Top with mini ordeos or crumbled oreos and serve.
EASY NO BAKE CHEESECAKE - Only 7 ingredients!!!
#weekendatthecottage #easydeliciousrecipes
RECIPE BELOW!!!
Making a homemade dessert for your friends and family need not be a difficult task. Just make COOK’S EASY NO-BAKE CHEESECAKE!
We’ll start by sending big hugs to Carol’s sister-in-law Hope and her mom Mary Cook for sharing this stellar recipe for their delicious cheesecake. Hope was up for a weekend at the cottage last summer, and as the sun set on yet another picture-perfect day in cottage country, she served us this cheesecake. After the very first bites, Carol and I were like, “Oh, we gotta share this with Weekend at the Cottage.” See, you’re always on our minds!
Thankfully, our one and only Hope happily obliged and now we’re ready to share it with you. Follow along as we recreate her scrumptious must-make dessert.
GOOD STUFF
Everything used to make this cheesecake is readily available, Next time you venture out to the grocery store, or even a corner store for that matter, you’ll have no problem grabbing these simple ingredients. One thing to remember: this dessert is as easy on the tummy as it is on the eyes. I suggest buying two of everything because you’ll be making it again and again.
MUST CRUST
I love the fact that you don’t need to bake the crust before assembling the final cheesecake. During testing, we followed Hope’s instructions to the letter, so make sure you chill the crust after tamping it down in the casserole dish. Speaking of tamping, when you watch the VIDEO of me making the recipe, notice that I used a flat-bottom measuring cup to help with this step. You can also do this by hand, whichever works best for you.
GET YOUR FILL
Making the filling for this dessert was super easy. A little side note from Hope - she’s made the recipe using a lemon juice concentrate, the kind you purchase in a bottle. Less work and just as tasty. Again, it’s up to you.
CHILLING EXPERIENCE
I really want you to experience the joy of cutting and serving this cheesecake without a hitch. In order for it to go seamlessly, make sure to chill the cheesecake as directed. The squares of cheesecake will then come up out of the dish without incident. In fact, they’ll look as perfect as mine do, promise!
GREAT PLATE
Please follow my suggestion and take a few extra moments and have these simple garnishes ready for when you go to serve. Make this MIXED BERRY COULIS, adding a bit of it to the plate before the squares of cheesecake. After that, a few berries and sprig of fresh mint is all you need. These simple flourishes will help you create a great plate.
Now, before you rush off to make this lovely treat, I better tell you about a few other stellar desserts we have to offer. If you liked the look of this, you may also enjoy this PERSIAN LIME PIE or CHOCOLATE MOUSSE CUPS. Both have the similar light, fluffy texture.
Let’s hear it for COOK’S EASY HOMEMADE CHEESECAKE. We hear this is the recipe you’ve been waiting for!
INGREDIENTS
For the crust:
1 1/2 cups of graham cracker crumbs
1/3 cup of granulated sugar
1/2 cup of melted butter
For the filling:
8 oz. of cream cheese, room temperature
1 can of sweetened condensed milk
1 teaspoon of pure vanilla extract
1/3 cup of lemon juice
For garnish:
mixed berry coulis
fresh berries
fresh mint
INSTRUCTIONS
1) Prepare the crust: Melt butter in a small pan. Stir graham cracker crumbs and sugar together in a medium-sized bowl. Add the butter and stir together to combine thoroughly. Pour the crumb mixture into a 9 x 13-inch glass casserole, pressing it down in an even layer. Transfer to the refrigerator to chill, about 15 minutes.
2) Prepare the filling: Place the cream cheese into a large bowl. Using a hand mixer, whip until light and fluffy. Add the condensed milk and whip again. Add the vanilla extract and whip until light and fluffy. With the hand mixer running, slowly add the lemon juice to combine.
3) Assemble the cheesecake: Place the casserole dish with the chilled crust out onto your work surface and add the filling, smoothing it out evenly across the surface. Cover and refrigerate overnight or for at least 8 hours until set.
4)Serve: Using a sharp knife, cut the cheesecake into 12 or 24 squares. Serve with our MIXED BERRY COULIS, if desired, and garnish with fresh berries and a sprig of fresh mint. Enjoy!
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Amazing No Bake Cheesecake Recipe
Looking for a stunningly versatile dessert that will work for literally any occasion? My No Bake Cheesecake recipe is here for you. Whether you top it with fresh fruit, homemade preserves, or even store-bought chocolate or caramel sauce, this 9-ingredient basic cheesecake is the perfect creamy canvas to finish any meal with style. This no-bake cheesecake recipe is the perfect choice when you’re looking for an impressive-looking (and tasting!) treat that’s super low-lift. Whether you’re hosting a fancy dinner party or brunch, or if you’re looking for a crowd-pleasing dessert for your holiday table, you just can’t go wrong with tangy, creamy no bake cheesecake.
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No Bake Cheesecake | Easy Strawberry Cheesecake | Hungry for Goodies
For the complete No Bake Cheese Recipe check here:
Assalamu Alaykum every one! I hope you all are doing well.
Today I am sharing with you guys this easy no bake cheesecake. The cheesecake is made with creamy mascarpone and soft cheese flavoured with lemon juice and condensed milk. To make the cheesecake super cool and fancy I topped it with strawberry slices and jelly.
If you want to know how to make this no bake cheese keep on watching.
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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