How To make Philly No Bake Summer Cheesecake

PHILADELPHIA Classic Cheesecake

This video will show you how to make our PHILADELPHIA Classic Cheesecake!

Philly Nobake Summer - Kitchen Cat

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★ Kitchen Cat ★ Philly Nobake Summer Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/3 c : Sugar
1 : Tub (8-ounces) Cool Whip
1 : Ready-to-use Graham Cracker
1 pk : (8-ounces) Cream Cheese

Cherry Cheesecake Pie Recipe | How To Make Cherry Cream Cheese Pie | No Bake Dessert | Ep. 546 ????????

Hello my Friends, welcome to my Southern Kitchen!

Today I am making another great Summer and No Bake Dessert recipe that everyone will love and enjoy at your next BBQ Cookout, Picnics, Fish Frys and more; Cherry Cheesecake Pie AKA Cherry Cream Cheese Pie!

Simple and easy, creamy, refreshing, and bursting with Cherry flavor; everyone will be going back for seconds!


Ellen’s No Bake Dessert recipes playlist:

Ellen’s No Bake Cheesecake recipes playlist:


Graham Cracker Crust

2 cups graham cracker crumbs
1/4 cup white sugar
7 tablespoons unsalted butter, melted and cooled


Filling

1 (8 ounce) package cream cheese or 1 (8 ounce) tub cream cheese spread, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 (21 ounce) can cherry pie filling, chilled
1/2 teaspoon pure almond extract

Ellen’s Magic: You may use a store bought 9-Inch graham cracker crust for this recipe. You can also use blueberry, strawberry, or any kind of pie filling.


Preheat Oven to 350 Degrees

For the Crust: Crush the graham crackers until they are fine crumbs then add them into a large bowl then pour in the sugar and melted butter and stir until well combined. Pour the crust mixture into a greased 9-inch deep dish pie plate and press evenly and firmly into the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and cool completely on wire rack.

For the Filling: In a large bowl using a electric mixer, add the cream cheese and cream on medium speed until fluffy. Next add in the sweetened condensed milk and continue mixing until well combined. Add and mix in half the lemon juice then add and mix in the other half, and add in the vanilla extract and continue to mix until well incorporated. Pour the filling into the cooled crust. Place the pie into the refrigerator and let it chill overnight, until well firm and set. The next day, add the almond extract into the cherry pie filling and mix until well combined. Pour the cherry filling on top of the pie and spread evenly. Cut into desired slices, serve with whipped cream (if desired) and enjoy!


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Philly® New York Cheesecake | INDIAN RECIPES | WORLD'S FAVORITE RECIPES | HOW TO MAKE

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No-bake chocolate hazelnut cheesecake

Follow our simple guide and learn how to nail this No-bake Chocolate Hazelnut Cheesecake (RECIPE BELOW). It’s decadent, creamy with added crunchy texture from hazelnuts.

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No-Bake Chocolate Hazelnut Cheesecake

Serves 10 Prep 30 mins (+ cooling & 8½ hours chilling time) Cooking 5 mins
2 x 125g pkts Coles Dark Chocolate Chocolatey Moments biscuits
55g butter, melted
1 cup (250ml) thickened cream
750g cream cheese, softened
2 tsp vanilla extract
1½ cups (240g) icing sugar mixture, sifted
400g Coles Crunchy Hazelnut Spread
200g dark chocolate, melted, cooled slightly
100g dark chocolate, extra, coarsely chopped
½ cup (125ml) thickened cream, extra
150g hazelnuts, toasted, coarsely chopped

1. Lightly grease and line the base and side of a 22cm (base measurement) springform pan.
2. Place biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a flat-bottomed glass to spread and press the biscuit mixture over the base. Place in the fridge to chill.
3. Use an electric mixer to beat the cream in a bowl until stiff peaks form.
4. Place the cream cheese and vanilla in a separate bowl. Use a clean electric mixer to beat for 2 mins or until smooth. Add the icing sugar. Beat for a further 2 mins or until smooth. Add the hazelnut spread and melted chocolate. Beat until combined. Fold in the whipped cream. Spoon over the biscuit base in the pan. Place in the fridge for 30 mins.
5. Place extra chocolate in a heatproof bowl. Place extra cream in a small saucepan. Bring to a simmer over medium heat. Carefully pour cream over chocolate in the bowl. Set aside for 2 mins to stand. Stir until chocolate melts and mixture is well combined. Cool slightly.
6. Pour the chocolate mixture evenly over the cheesecake. Sprinkle with hazelnuts. Place in the fridge for 8 hours or overnight to set.
7. Transfer cheesecake to a serving plate. Cut into wedges.


Want more easy desserts? Check out our Easy Entertaining playlist which includes:

Easiest-Ever Mint Ice Cream Bombe:


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No-cook layer cake:


Strawberry shortcake trifles:

No Bake Lemon Cheesecake Recipe

Try this refreshing lemon cheesecake recipe tastes sweet and citrusy. This is a simple recipe to serve after dinner to delight your guests, but it works as a lovely lemony treat for summer teatimes as well. There’s no baking involved either! Give it a go today