Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Pineapple Cheesecake
For the crust:
- Cookies 250 gr;
- almond flakes 50 gr;
- butter 100 gr.
Cheesecake:
- lemon peel;
- cream cheese 350 gr;
- Mascarpone 250 gr;
- sour cream 100 gr;
- 3 eggs;
- sugar 100 gr;
- corn starch 20 gr;
- vanilla extract;
- Pineapple puree 100 grams + 1 tsp. starch + lemon juice 1 tbsp.
No-Bake Pineapple ???? Cheesecake | EMMA'S CHEF RECIPES
Hello! Are you looking for how to make no-bake pineapple cheesecake? In this video am excited to share with you how I made this pineapple cheesecake a no-bake recipe you will love. And if you are looking for how to make cheesecake?
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????????INGREDIENTS????????
FOR THE BASE
16 piece of biscuits
30 g of butter
FOR THE CHEESECAKE
500 g of whipped cream
6 tbsp of pineapple yoghurt
2 tbsp of condensed milk
30 g of gelatin
3 tbsp of water (for blooming the gelatin)
FOR THE TOP
1 tbsp of gelatin
2 tbsp of water (for blooming the gelatin)
30 ml of water (for the top)
2 tbsp of sugar
???????? INGREDIENTI ????????
PER LA BASE
16 pezzi di biscotti
30 g di burro
PER LA CHEESECAKE
500 g di panna montata
6 cucchiai di yogurt all'ananas
2 cucchiai di latte condensato
30 g di gelatina
3 cucchiai di acqua (per far fiorire la gelatina)
PER IL TOP
1 cucchiaio di gelatina
2 cucchiai di acqua (per far fiorire la gelatina)
30 ml di acqua (per la superficie)
2 cucchiai di zucchero
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Pineapple Upside-Down Cheesecake | My Food and Family
Who doesn't love pineapple upside-down cake? Now imagine it taken to a whole new level as cheesecake! Try this electrifying Pineapple Upside-Down Cheesecake recipe for dessert. Your friends and family will be asking for the recipe after the first bite.
Get the recipe here:
What you need:
2 Tbsp. brown sugar
5 Tbsp. butter, melted, divided
2 cans (8 oz. each) pineapple slice s in juice, well drained
7 maraschino cherries, well drained, stemmed
1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. granulated sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs
Let's make it:
1. Heat oven to 325ºF.
2. Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.
3. Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices.
4. Beat cream cheese and remaining granulated sugar with Mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
5. Bake 55 min. to 1 hour or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.
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No Bake Classic Woolworth Cheesecake
No Bake Woolworth Cheesecake is a classic, light and lemony dessert and
I love those recipes that we all grew up with, they are just too good to miss out on.
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Prep Time 10 minutes Rest 2 hours Total Time 2 hours 10 minutes Servings 8
Ingredients
1 3oz lemon Jell-0
1 cup boiling water
1 box graham cracker crumbs (3 cups) more for thicker crust divided
1 stick melted butter
1 8oz cream cheese
1 cup granulated sugar
5 tbsp lemon juice
1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream
Get Ingredients Powered by Chicory
Instructions
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.
Beat the Evaporated milk/heavy cream until fluffy.
In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
Add thickened Jell-O and slowly mix in whipped evaporated milk.
Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
Chill at least 2 hours and up to overnight, store covered in refrigerator.
Pineapple Cheesecake Blondies
Pineapple meets cheesecake in these irresistible blondie bars. With the bright colors and tropical flavor—not to mention the sugar cookie crust—these bars are perfect for parties.
Recipe by Annalise Sandberg
Recipe:
Ingredients
Blondie Crust
1 pouch Betty Crocker™ Cookie Mix Sugar
1/2 cup butter, softened
1 egg
Cheesecake Layer
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups heavy whipping cream
Pineapple Topping
1 box (4-serving size) Jell-O™ gelatin pineapple-flavored
1/2 cup boiling water
1 can (20 oz) crushed pineapple, undrained
Steps
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2. In large bowl, beat Blondie Crust ingredients with electric mixer on high speed to a crumbly dough. Press in bottom of baking dish. Bake 20 to 25 minutes or until edges are lightly golden brown and center appears dry. Cool completely on cooling rack, about 30 minutes.
3. In medium bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Set aside. In small bowl, beat whipping cream on high speed to soft peaks, then fold in to cream cheese mixture. Spread on top of cooled blondie crust.
4. In medium bowl, mix gelatin and boiling water with whisk until gelatin is dissolved. Add pineapple. Spoon mixture evenly on top of cheesecake layer. Refrigerate at least 2 hours until completely set. Cut into 6 rows by 4 rows, and serve.