4 Easy No-Bake Cheesecake
1- No-Bake Chocolate Peanut Butter Cheesecake
(for 8 servings)
10 graham crackers
7 tablespoons butter, melted
24 oz cream cheese, softened (680 g)
1 ½ cups powdered sugar (240 g)
1 teaspoon vanilla extract
1 ½ cups chocolate chips, melted (265 g)
2 cups peanut butter, melted (480 g)
1 cup confectioners sugar (120 g)
♦ Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
♦ Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
♦ Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
♦ In a large bowl, mix together softened cream cheese until smooth.
♦ Add the powdered sugar and continue to mix until there are no lumps.
♦ Add the vanilla and melted chocolate and mix until the color is even.
♦ Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
♦ In a large bowl, mix together melted peanut butter and confectioner’s sugar.
♦ Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
♦ Refrigerate for 2-4 hours. Enjoy!
2- No-Bake Cookies and Cream Cheesecake
(for 6 servings)
36 chocolate sandwich cookies
5 tablespoons butter, melted
3 cups cream cheese (800 g)
⅓ cup sugar (65 g)
1 tablespoon vanilla extract
1 cup milk, warm (240 ml)
1 tablespoon gelatin
♦ Separate the cream from the cookies into 2 different bowls.
♦ Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup (50g) of the crumbs for later.
♦ Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
♦ Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
♦ In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
♦ In a measuring cup, mix the milk with the gelatin until dissolved.
♦ Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
♦ Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
♦ Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
♦ Unclasp the ring of the springform pan, slice, then serve! Enjoy!
3- No-Bake Dulce De Leche Cheesecake
(for 6 servings)
24 chocolate cream cookies
⅓ cup butter, melted (75 ml)
15 oz dulce de leche (370 g)
8 oz cream cheese (225 g)
1 tablespoon vanilla extract
1 cup heavy cream, whipped (60 g)
8 strawberries, halved, to garnish
♦ Crush cookies and mix with butter.
♦ Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
♦ Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth.
♦ In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
♦ Spread mixture over pie crust.
♦ Refrigerate the pie for at least 4 hours or overnight. (If you’re in a hurry, you could also freeze the pie for 1-2 hours.)
♦ Top with strawberries, cut, and serve. Enjoy!
4- Crispy Rice Cereal Chocolate Cheesecake
(for 10 servings)
4 tablespoons unsalted butter, 1/2 stick
10 oz mini marshmallows (285 g)
6 cups crispy rice cereal (180 g)
8 oz semisweet chocolate (225 g)
¼ cup heavy cream (60 ml)
16 oz cream cheese, softened (455 g)
½ cup sugar (100 g)
1 teaspoon vanilla
2 ½ cups whipped cream, divided (150 g)
chocolate bar, for shaving
♦ In a large saucepan over medium heat, melt the butter.
♦ Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
♦ While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
♦ Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
♦ Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top.
♦ Microwave in 30-second intervals, stirring until melted, about 1 minute.
♦ In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
♦ Pour in the melted chocolate and stir to incorporate.
♦ Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
♦ Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
♦ Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
♦ Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
♦ Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
♦ Slice and serve. Enjoy!