NO- BAKE CHEESECAKE
NO BAKE CHEESECAKE
(For Tiramisu, Blueberry Cheesecake, Black Forest Cheesecake, Oreo Cheesecake, and many more)
Makes 2 pcs rectangular 750ml microwavable tubs, OR 2 pcs 6-inch tin can.
Crust:
1 1/2 cups crushed crackers
2 tablespoons sugar
6 tablespoons melted butter
Note: sa video po, gumamit lang tayo dalawang half recipe ng crust. Ang kalahati using crushed graham crackers, at yung isa pa na kalahati, using crushed oreo crackers.
Cheesecake:
2 cups or 450 grams cream cheese
1 cup cream
1 can condensed milk
1 tablespoon gelatine powder OR gulaman powder
1/4 cup water
EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
___________________________________________
How to Make No-Bake Cheesecake with Cool Whip | Get Cookin' | Allrecipes
Have a buttery and rich cheesecake that doesn't require an oven to make. In this video, Nicole makes a no-bake cheesecake with a smooth and creamy filling. This recipe mixes together room temperature cream cheese with ingredients like sugar, vanilla extract, and whipped cream to make the delicious filling. Using a store-bought pie crust, or a homemade one if you so choose, add the filling and refrigerate it until firm. This smooth and flavorful dessert is easy to make and every bit as good as baked cheesecake.
Get the recipe ????
???? Chapters:
0:00 Introduction
0:06 Making the Filling
0:40 Filling the Crust
1:20 Chilling the Cake
1:53 The Perfect Bite
2:58 Outro
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How to Make No-Bake Cheesecake | Get Cookin' | Allrecipes.com
Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe
Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking
My IG:
For 6 mini cheesecakes (8 x 4 cm)
The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)
Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
Extra raspberries and blueberries for garnish
My baking and camera equipments:
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Thanks for watching !
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!
For more great recipes and entertaining ideas, please visit:
weekendatthecottage.com
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Thanks for watching!!!
Super Easy No-Bake Cheesecake
No time to bake (we've all been there!)? No problem!
This cheesecake is just as good as a baked one in terms of flavour the only real difference is the texture, this is super creamy and smooth but sometimes thats what one wants!
And this is sooo soo easy to make, you cant go wrong :D
Yummy dessert ahead!
Servings 4
130g digestive biscuits
1/2 cup (60g) unsalted butter
Filling
250g Full Fat Cream Cheese
115 ml Heavy/whipping Cream
50g Caster Sugar
1/2 Tsp Vanilla
1/2 tsp lemon zest
1-2 tsp lemon juice