No-bake cheesecake with condensed milk - The best recipe
This no bake cheesecake with condensed milk is ultra rich and creamy. It's a basic recipe of eggless no bake cheesecake with gelatin which is very decadent. This is a very easy and delicious recipe of cheesecake made with digestive biscuit crust, creamy cheesecake filling topped with fresh fruits. You can layer it with strawberry sauce, blueberry pie filling, caramel sauce or any sauce of your choice to add an additional flavor.
0:00 Intro
0:15 Preparing pan
0:45 How to make crust
2:03 How to make cream cheese filling
4:54 Setting time
4:59 How to separate from pan
5:05 How to cut slices
5:32 Garnish
List of ingredients;
Cream cheese 500gm
Condensed milk 300ml
Vanilla essence 1 tsp
Lemon juice 2 tsp
Gelatin 1 tbsp ( Tip: Use gelatin as per package instructions )
Water 2 tbsp
Digestive biscuits 2 cups/ 265 gm
Butter 6 tbsp
Sugar 2 tbsp (optional)
This eggless no bake cheesecake is a must try. It's a basic recipe of no bake cheesecake with gelatin which is very decadent. This is a very easy and delicious recipe of cheesecake made with digestive biscuit crust, creamy cheesecake filling topped with fresh fruits. You can layer it with strawberry sauce, blueberry pie filling, caramel sauce or any sauce of your choice to add an additional flavor.
A perfect make ahead dessert for any occasion. Easy and No-bake and crowd pleaser!
After this you will never look for another recipe of no-bake cheesecake with condensed, its easy and divine.
#no-bakecheesecakewithcondensed milk #nobakecheesecakewithgelatin #homemadenobakecheesecake
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.
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???? 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
Instant Pot New York Cheesecake ~ 1st Place Winner
This video is about Instant Pot New York Cheesecake ~ 1st Place Winner
Cheesecake pan
Instant pot
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Recipe
* Crust - 1 pkg ( 9 ) grahm crackers, 1/4 tsp salt, 4 Tbsp melted butter, 2 tsp brown sugar
* Filling - 16 oz cream cheese, 2/3 cup sugar, 2 Tbsp corn starch, 1/4 tsp salt, 2 tsp vanilla extract, 1/2 cup sour cream, 2eggs
* Topping - 1/2 cup sour cream, 2 Tbsp sugar
* Cook on high for 28 min
* Slow release for 10 min
#Cheesecake, #InstantPot, #InstantPotCheesecake
Directions:
Remove bottom of pan and wrap parchment paper around bottom & place it back in pan. Spray pan with Pam or olive oil or butter.
Make crust - 9 graham crackers, 1/4 tsp salt, 4 tbsp melted butter, 2 tsp brown sugar - whisk together.
Put graham cracker mix into cheesecake pan. Press it with a drinking glass. Have the crust come up on the edges. Put in freezer.
Filling - 16 oz cream cheese, 2/3 cup sugar, 2 Tbsp corn starch, 1/4 tsp salt, 2 tsp vanilla extract, 1/2 cup sour cream
Then take 2 eggs, beat them and then put them in the bowl.
Mix it up.
Take crust out of freezer.
Pour cheesecake batter over crust.
Add one cup of water into Instant Pot.
Put cheesecake on the trivet and lower into Instant Pot.
Put lid on. Lock it.
Hit Pressure cook.
Normal. High Pressure. 28 minutes.
Let it rest for 10 minutes. Do not break the seal.
After 10 minutes, break the seal . Take lid off.
Take cheesecake out of Instant Pot.
Take a paper towel and blot it. There is no need to cover the cheesecake with foil.
Put in fridge.
Topping.
1/2 cup sour cream, 2 Tbsp white sugar and whisk together
Pour over cheesecake.
Put in refrigerator for 4 hrs (good), 8 hrs (better), overnight (best).
Classic Cheesecake Recipe | No Bake | Cheesecake Without Gelatine |Five-Minute No Bake Cheesecake
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Amazing Kinder & White Chocolate Cheesecake! #easyrecipe
5 Ingredient No Bake Cheesecake
This is such an easy cheesecake recipe to make with just 5 ingredients -- including a homemade crust! It's no bake too!
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
1 ½ cups cold heavy cream
2 bricks (16 ounces) cream cheese, softened
1 ¼ cups powdered sugar
????Printable recipe
►DIRECTIONS:
1. Grease a 9-inch springform pan very lightly with baking spray.
In a large bowl, stir together the graham cracker crumbs and melted butter.*
2. Press the graham cracker mixture into the bottom and sides of the pan, creating a ¼-inch thick border all the way around. Make sure to pack it tightly so the crust isn’t too crumbly.
3. Place the crust in the freezer to chill for 20 minutes while you prepare the filling.
4. Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until the cream holds stiff peaks — about 2 minutes. Remove the whipped cream to a separate bowl.
5. Add the cream cheese to the bowl of the stand mixer (still fitted with the whisk attachment) and turn the speed to low. Slowly add the powdered sugar a little at a time.
6. When all of the powdered sugar has been incorporated, turn the speed to medium and beat until the cream cheese is light and fluffy — about 2 minutes.
7. Add the whipped cream back to the cream cheese mixture and fold it in gently.
8. Add the cheesecake filling to the chilled crust and smooth out the top.
9. Place the cheesecake in the freezer to chill for at least 6 hours, preferably overnight.
10. When ready to serve, run a knife around the edge between the crust and the pan and then release the springform pan.
11. To slice, run a sharp knife under hot water and slice through the cheesecake. Run the knife under hot water and wipe it clean between each slice.
12. Serve the cheesecake chilled and store any leftovers in an airtight container in the fridge for up to 3 days.
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