Not only is this an easy no bake cheesecake recipe, it's the best. Try it yourself - it's heaven on a fork.
I absolutely love this homemade dessert, actually I prefer this over a baked cheesecake. You will know what I am talking about once you taste this.
Click here for my mini cheesecake ideas.
You may use any pie filling for this recipe - I usually use strawberry. If you don't want the canned filling - just slice strawberries and cover with sugar. Let sit for a few hours to produce juice. Use this homemade topping instead.
NO BAKE CHEESECAKE
1-1/2 cups graham cracker crumbs
1/4 cup butter, softened
1/4 cup white sugar
2 (8oz) pkg cream cheese, at room temperature
1 cup powdered sugar, sifted
1 cup heavy cream, whipped
1 TBS pure vanilla extract
1-1/2 cups strawberry pie filling (or your favorite for topping)
PREHEAT oven to 350 degrees. (This is just for the crust)
Mix together graham cracker crumbs, butter, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible. Bake for 10 to 12 minutes; cool completely.
Beat together the cream cheese, powdered sugar and vanilla; set aside. Beat the heavy whipping cream until peaks form. Add this to the cream cheese mixture and mix well. Pour cream cheese filling into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.
Spread the cherry (strawberry, blueberry, etc) filling over the
top, and refrigerate until serving. Easy to make isn't it? No hot
kitchen. Hands down, I prefer this easy no bake cheesecake recipe to
the baked cheesecake version - any day.
VANILLA NO BAKE CHEESECAKE RECIPE
2 pkgs cream cheese, softened
1 cup powdered sugar
1 cup heavy cream, whipped
2 TBS pure vanilla extract
2 cups crushed vanilla wafers
2 tablespoons white sugar
2/3 cup walnut pieces
6 tablespoons butter, melted
For the crust:
Preheat the oven to 400 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.
Crush the vanilla wafers. Place the crushed wafers in a
deep-dish pan. Place the nuts in a food processor or blender and pulse
just long enough to chop the nuts finely, not into a paste. Scrape the
nuts into the pie pan. Add the sugar. Stir to combine.
Add the melted butter and combine well. Press the mixture into the buttered pie pan making certain that the crust is evenly thick.
Bake for 8 minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking. Cool.
For the filling:
Beat together the cream cheese, powdered sugar, heavy whipping cream and vanilla in a bowl until smooth and spreadable. Taste the filling - you may add another tablespoon of vanilla if you wish. Pour cream cheese mixture into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.
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