This really is the Best Vanilla Cheesecake Recipe! It’s light, creamy, luscious, and perfect topped with fresh berries.

You know, I actually can’t remember the last time I made a baked cheesecake. I make No-Bake Cheesecake, and Mini Baked Cheesecakes, but a whole baked cheesecake?! Seems like a lot of work, right?

But when I saw The Ultimate Cheesecake in the April edition of Canadian Living, I was intrigued. The recipe promised a perfect, crackless baked cheesecake with no water bath.

What?!

And so The Best Vanilla Cheesecake was born! It’s light, creamy, perfect…and it doesn’t require a water bath. Win!

The secret is loads of sour cream or yogurt and a low oven temperature. It is seriously luscious and perfect with all kinds of toppings!

Ingredients Needed:

• Crust: we’re making a simple homemade crust with graham cracker crumbs, melted butter, and sugar.
• Cream Cheese: use full fat blocks of cream cheese for the best texture.
• Granulated Sugar: all cheesecakes need a sweetener.
• Eggs: helps hold the cheesecake together.
• Lemon Juice: no, this is not a lemon cheesecake. You can’t taste it, but the lemon juice is necessary.
• Vanilla Extract: gives the Vanilla Cheesecake its flavor.
• Salt: cuts the sweetness and brings out the flavor.
• Sour Cream or Greek Yogurt: using sour cream will give a little more tang than yogurt will, but I love how it complements a dollop of sweetened whipped cream and some fresh summer berries. Choose whichever you prefer.

How to Make Baked Vanilla Cheesecake

This Vanilla Cheesecake takes a quick 20 minutes to prep! See the detailed recipe down in the recipe card.

1. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom and up the sides of a greased springform pan, then bake at 325ºF until firm. Remove from the oven, then drop the temperature of the oven to 275ºF.
2. Prepare the filling: In a bowl, beat cream cheese until smooth, then add sugar, eggs, lemon juice, vanilla, and salt. Beat on low until smooth, then add the sour cream.
3. Assemble and bake: Pour the filling into the crust, smooth the top, then bake until the outer 2 inches are set. It will still be jiggly at this point! Do not worry.
4. Cool slowly: Turn the oven off and let the cheesecake sit for 1 hour, then remove from the oven and let it sit for 15 minutes on the counter. Carefully run a knife around the edge to loosen the cheesecake, cool to room temperature, then chill further in the fridge for at least 8 hours.

Baked Vanilla Cheesecake FAQs

Tips and Notes

• Pre-bake the crust. Pre-baking firms the crust up so it doesn’t get soggy once you add the filling.
• Don’t over-mix the filling. Over-beating the eggs will incorporate too much air and can result in cracks on the top of your cheesecake.
• Use a springform pan. A springform pan is the key to removing the cheesecake without damaging it.
• Make sure your pan is 9″ across. This recipe is designed for a 9″ pan. A different size will alter the baking time.
• If you use a smaller pan, you can adjust the time and bake the leftover crust and filling in muffin cups for about 20 minutes to make mini cheesecakes.
• Cool slowly! You’ll cool the cheesecake for 1 hour in the oven, set it out on the counter until it’s room temperature, then chill it in the fridge for at least 8 hours. Be patient. This time is essential to the perfect texture and no cracks!
• Cheesecake texture. We love a soft, creamy cheesecake, so that’s exactly what this one is. If you prefer a drier, firmer cheesecake, this may not be the one for you!

Serving Suggestions

This Vanilla Cheesecake is absolutely delicious on its own, but you can also decorate it with a number of different toppings!

• Drizzles. Top it off with a drizzle of melted chocolate, fudge sauce, or caramel sauce.
• Fresh fruit. Raspberries, blueberries, strawberries, you name it! If your berries aren’t quite sweet enough, slice them and toss them in a bowl with a teaspoon of sugar. Let that marinate for 20 minutes until they start to release some of their juices, then add them on top of the cheesecake.
• Jam. Add a dollop of your favorite raspberry jam, strawberry jam, Strawberry Sauce, or lemon curd.
• Crunchies. Sprinkle on crushed candy bars, chopped nuts, crushed pretzels, or anything your heart desires.

More Cheesecake Recipes You’ll Love

Desserts

No Bake Raspberry Cheesecake

Desserts

BEST Easy Cheesecake Recipe

Desserts

Easy Instant Pot Cheesecake

Desserts

No Bake Lemon Cheesecake

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The Best Vanilla Cheesecake

This really is the Best Vanilla Cheesecake Recipe! It's light, creamy, luscious, and perfect topped with fresh berries.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 16

Calories 327cal

Author Ashley Fehr

Ingredients

Crust!

• 2 ½ cups graham cracker crumbs
• ⅓ cup butter melted
• 1 tablespoon sugar

Filling

• 24 oz full fat cream cheese (3 8 oz or 250 gram packages)
• 1 ½ cups granulated sugar
• 4 large eggs
• 4 teaspoons lemon juice
• 2 teaspoons vanilla extract
• a pinch of salt
• 2 cups sour cream or Greek yogurt

US Customary – Metric

Instructions

• Preheat the oven to 325 degrees F and lightly grease a 9″ Springform pan.
• In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm no longer moist. When done, reduce the oven heat to 275 degrees F.
• Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low speed until smooth. **DO NOT overmix. Overbeating the eggs will result in too much air which will result in cracks.
• Add sour cream and beat on low until combined.
• Pour into crust and smooth the top. Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the center is still jiggly.
• Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake.
• Let cool to room temperature before chilling in the fridge completely (chill at least 8 hours before serving), then remove from the pan and serve.
• Baked cheesecakes store perfectly in the fridge for a few days, and the freeze wonderfully as well!

Video

Notes

*This recipe has updated since the original version, reducing the sour cream to 2 cups from 3 cups. It is still rich and creamy, but this should help with any problems readers may have had with it being too soft. We like a soft cream cheesecake. If you like a dry, firm cheesecake, this is not the recipe for you. 

*There should never be a problem with having too much batter. Please measure your Springform pan and ensure it is at least 9″ across. If you are using a smaller pan, you can bake the leftover crust and filling in muffin cups for about 20 minutes.

Nutrition

Calories: 327cal | Carbohydrates: 36g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 366mg | Potassium: 234mg | Sugar: 25g | Vitamin A: 555IU | Vitamin C: 0.9mg | Calcium: 141mg | Iron: 0.8mg

The post The Best Vanilla Cheesecake Recipe appeared first on The Recipe Rebel.

This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!

I love all no-bake desserts, but I will say a no-bake cheesecake has to be one of my favorites! And this No Bake Cookie Dough Cheesecake is no exception.

Now, while I do go crazy for the simplicity of a classic no bake Cheesecake Recipe, I absolutely love to play around with the endless cheesecake possibilities. There are just so many flavor variations!

This variation is a buttery Oreo crust filled with a rich and creamy cookie dough filling topped with homemade whipped cream and more cookie dough.

But don’t worry! Although this cheesecake is totally indulgent, there are no raw eggs! It’s safe, incredibly delicious, and so simple to make.

Does it get any better than that?!

Ingredients Needed:

Crust

• Butter: you’ll need ½ cup of melted butter to bind the cookie crumbs into a crust.
• Sandwich Cookies: blended up chocolate sandwich cookies make the best cheesecake crust. No need to scoop out the frosting!

Cookie Dough

• Brown Sugar: gives the cookie dough that classic warm sweetness.
• Butter: you’ll need ½ cup of butter for the dough. Be sure to soften it first so it’s easy to stir together!
• All-Purpose Flour: you can either heat treat your all-purpose flour or use oat flour instead.
• Milk: creates the perfect moist texture without adding eggs.
• Vanilla: adds a subtle sweetness to help flavor the dough.
• Salt: cuts the sweetness and brings out flavor.
• Mini Chocolate Chips: just use your favorite!

Cheesecake

• Cream Cheese: use full fat blocks of cream cheese for the best texture. Low fat cream cheese has more water and will result in a less stable cheesecake.
• Powdered Sugar: adds sweetness and helps thicken the filling.
• Vanilla: gives the cheesecake filling just the right amount of flavor depth.
• Heavy Whipping Cream: use 35% cream for a thick and creamy texture.
• Whipped Cream: you can use store-bought whip or make a batch of homemade whipped cream to top off the cheesecake.

How to Make No Bake Cookie Dough Cheesecake

This No Bake Cookie Dough Cheesecake is a whole lot simpler than it looks!

1. Form the crust: In a food processor, combine melted butter and cookies until smooth. Press into a 9″ springform pan.
2. Make the cookie dough: In a bowl, mix together sugar and softened butter. Add in flour, milk, vanilla, and salt, then stir until a dough forms. Stir in chocolate chips, then set in the fridge to chill.
3. Make the cheesecake filling: In a bowl, beat the cream cheese until smooth. Add sugar and vanilla, then beat again until smooth. In a separate bowl, whip the cream until stiff peaks form. Add half of the cream cheese mixture, mix on low until combined, then add the rest.
4. Roll the cookie dough: Divide the cookie dough into thirds. Roll 1 third into a circle the size of your pan. Lay that on top of the crust. Roll the rest of the dough into small balls. Stir half into the cheesecake mixture and set the rest in the fridge to use for garnish.
5. Assemble and chill: Spread the cheesecake filling over the crust, then place it in the fridge until set.
6. Add the topping: Remove the cheesecake from the pan, top with whipped cream and extra cookie dough balls, then serve or store in the fridge.

No Bake Cheesecake FAQs

Tips and Notes

• Use a springform pan. A springform pan makes it so much easier to remove the cheesecake without breaking it. If you don’t have one, you can also make this in a 9×13″ pan or two pie plates.
• Use cold heavy cream. The colder cream will whip much more easily into stiff peaks.
• Use full-fat cream cheese. Use full-fat cream cheese blocks for the cheesecake filling. Anything else won’t yield that delicious rich and creamy texture.
• Chill for at least 6 hours. The cheesecake needs a minimum of 6 hours, but sometimes more, to fully set. Don’t slice into it too soon or you’ll just end up with a big mess.
• For clean slices, run a sharp knife under warm water, dry completely, then slice into the cake. Repeat between slices.
• Cookie Dough: Many store bought cookie doughs are safe to eat raw so you can save time by using one of those. Just be sure to check the package!
• To heat treat the flour, microwave it on high for 4-6 minutes or spread it on a baking sheet and bake for 5 minutes at 350ºF. The flour is safe at 165ºF.

More Cheesecake-Inspired Recipes You’ll Love

Desserts

Cherry Cheesecake Brownies

Desserts

No Bake Turtle Cheesecake

Desserts

No Bake Nanaimo Bar Cheesecake Recipe + VIDEO

Desserts

No Bake Peanut Butter Cup Cheesecake

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No Bake Cookie Dough Cheesecake

This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 45 minutes minutes

Chilling time 6 hours hours

Total Time 45 minutes minutes

Servings 12 servings

Calories 810cal

Author Ashley Fehr

Ingredients

Crust

• ½ cup melted butter
• 300 grams chocolate sandwich cookies (about 25 cookies)

Cookie Dough*

• 1¼ cup brown sugar
• ½ cup softened butter
• 2¼ cups all-purpose flour (heat treated – see notes)**
• 5 tablespoons milk
• 1 teaspoon vanilla
• ½ teaspoon salt
• ¾ cup mini chocolate chips

Cheesecake

• 750 grams cream cheese (24 oz or 3 packages)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup heavy whipping cream 35% cream
• homemade whipped cream for serving

US Customary – Metric

Instructions

Crust

• Combine melted butter and cookies in a food processor and process until smooth and a ball forms.
• Press into a 9″ Springform pan (or a pie plate or square pan works just fine, too!).

Cookie Dough

• In a medium bowl, stir together sugar and softened butter with a spoon or beat with an electric mixer. Add flour, milk, vanilla and salt and stir until a dough forms, adding a little more milk if needed. Stir in chocolate chips.
• Set in the refrigerator to chill.

Cheesecake

• In a large bowl, beat together cream cheese until smooth. Add sugar and vanilla and beat until completely smooth.
• In a separate bowl, whip cream with an electric mixer until stiff peaks form. Add half to the cream cheese mixture and beat on low until combined. Add remaining whipped cream and beat on low just until combined.
• Divide the cookie dough in thirds. Roll 1 third into a circle the size of your pan and lay on top of your crust (I do this between 2 sheets of wax paper and it works perfectly!). Roll remaining ⅔ into small balls. Stir half of the cookie dough balls into the cheesecake, and set the remaining in the fridge for garnish.
• Spread the cheesecake mixture over the crust and set in the refrigerator to chill until set, at least 6 hours.
• Remove cheesecake from pan and garnish with whipped cream if desired and extra cookie dough balls. Serve and store leftovers in the refrigerator for up to 5 days.

Video

Notes

*Cookie Dough: Many store bought cookie doughs are safe to eat raw so this is one place you can save time if you want to! Just be sure to check the package before consuming.

Another option is to swap the all purpose flour for oat flour, since it is safe to consume uncooked.

**To heat treat flour, you can microwave on high for 4-6 minutes or spread on a baking sheet and bake 5 minutes at 350 degrees F. The temperature you are looking for is 165 degrees F.

Nutrition

Calories: 810cal | Carbohydrates: 80g | Protein: 9g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 534mg | Potassium: 231mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1642IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 5mg

The post No Bake Cookie Dough Cheesecake appeared first on The Recipe Rebel.

This No Bake Chocolate Cheesecake is smooth, creamy and comes together with just a few ingredients! Top it with caramel sauce, extra chocolate or fresh fruit and berries. 

If you know me, you know I love cheesecake.

From The Best Vanilla Cheesecake Recipe to The Best Chocolate Cheesecake and these fun Easy Cheesecake Cupcakes, I love it all!

But summer is here, and I’m turning more and more to my favorite no bake desserts.

This No Bake Chocolate Cheesecake is perfectly rich and creamy, but it also holds up beautifully when sliced because of the melted and chilled chocolate in the base.

It’s also easy to make with milk chocolate or white chocolate if you prefer!

This Chocolate Cheesecake is rounding out my cheesecake collection nicely, filling in the gaps between this No Bake Lemon Cheesecake, No Bake White Chocolate Cheesecake and No Bake S’mores Cheesecake so you’ve got lots of options for summer!

If you’re just a straight up chocolate lover, you’ll want to try this Chocolate Lasagna, Chocolate Trifle or my Chocolate Crinkle Cookies next!

And however you choose to top it, it’s going to be a show stopper.

Ingredients Needed:

• Melted butter: acts as our glue for the crust! I use unsalted but salted will work as well, you just might want to add a tablespoon of sugar to offset the additional salt.
• Oreo cookies: we’re using the whole cookie, frosting and all.
• Chocolate: any kind of chocolate will work — just choose a solid chocolate bar, something that will melt smoothly and set up firmly.
• Cream: heavy whipping cream is needed here, at least 30-35% fat.
• Cream cheese: full fat cream cheese is best because it contains less water, meaning a firmer cheesecake. You can use light cream cheese for a softer cheesecake.
• Powdered sugar: powdered sugar sweetens and thickens the cheesecake. Using powdered sugar also means that our filling is perfectly smooth.

How to make No Bake Chocolate Cheesecake:

Tips for making this No Bake Chocolate Cheesecake:

• I used to add my cream to the cheesecake filling and beat it all together. This worked great for me, to be honest, but I know it can be hard to tell when you’re done whipping and was not as foolproof. If you’ve made the recipe that way before and it worked well for you, you can continue to do that. If not, try my new method! I guarantee you you won’t regret it 😉
• You need to give it time to chill. A significant amount of time. If you’re serving this with dinner, you might want to prepare it in the morning so it can chill all day. You can also make it the day ahead and let it chill for up to 24 hours. You don’t want to let it sit much more than 24 hours because the crust can start to get a little soggy.
• Use a chocolate you enjoy eating. If that’s dark chocolate, use dark. If it’s milk chocolate, use that. You can even get crazy and use white chocolate! The choice is yours.

Variations on this Chocolate Cheesecake:

• Turtle: top with caramel sauce, toasted pecans and chocolate shavings
• Black forest: top with cherry pie filling and whipped cream
• Fresh fruit: load it up with blueberries, raspberries, strawberries and more
• Triple chocolate: serve it with a chocolate whipped cream and chocolate sauce or shavings

What if I’m looking for a baked Chocolate Cheesecake?

You can find my recipe for the best Chocolate Cheesecake here — it is smooth and silky and not dense and heavy like a lot of baked cheesecakes!

Craving more cheesecake recipes?

Find my list of favorite No Bake Cheesecake recipes here — so many to explore and indulge in!

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No Bake Chocolate Cheesecake

This No Bake Chocolate Cheesecake is smooth, creamy and comes together with just a few ingredients! Top it with caramel sauce, extra chocolate or fresh fruit and berries. 

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Chilling time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12 slices

Calories 625cal

Author Ashley Fehr

Ingredients

• ½ cup melted butter
• 300 grams Oreo cookies with filling (1 regular pack, 25 cookies)
• 200 grams good quality chocolate (or about 1 ¼ cups chocolate chips)
• 1 ½ cups heavy whipping cream divided, cold
• 750 grams cream cheese (24 oz or 3 packages), room temperature
• 255 grams powdered sugar (2 cups)

US Customary – Metric

Instructions

• In a food processor, process the butter and cookies until cookies are fine crumbs and the mixture starts to stick together.
• Place a piece of parchment paper in between the bottom and the rim of a 9″ springform pan (optional — just helps to remove the cheesecake later).
• Press the crust mixture firmly into the bottom of the pan and about ½" up the sides. Set aside.
• In a medium bowl, combine chocolate and ½ cup cream. Microwave in 20-30 second intervals on high, stirring well each time, until melted and smooth. Set aside to cool slightly.
• In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and melted chocolate, and beat on low speed until combined.
• In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture with a spatula or an electric mixer on low.
• Spread into the prepared crust, cover, and refrigerate for at least 6 hours or overnight. Slice and serve with whipped cream or as desired.

Video

Notes

*An 8″ springform pan will work just fine — you will just have a taller cheesecake.

Nutrition

Calories: 625cal | Carbohydrates: 52g | Protein: 6g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 117mg | Sodium: 355mg | Potassium: 210mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1365IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 2.9mg

The post No Bake Chocolate Cheesecake + VIDEO appeared first on The Recipe Rebel.

This No Bake Raspberry Cheesecake is made with just eight ingredients and perfect for summer! Uses fresh or frozen raspberries and includes full step by step recipe video.

So you probably know how much I love a good No Bake Cheesecake — especially when the recipe calls for only a few ingredients like this No Bake Raspberry Cheesecake. 

Let’s dive into this deliciousness a little further 😉

Why we love this no bake cheesecake:

Let me tell you!

First, we are a family of cheesecake lovers. 

This fresh raspberry take is one of our favorites for summer!

Some of our other favorites? This No Bake Strawberry Cheesecake, this Easy Key Lime Cheesecake and this No Bake Oreo Cheesecake.

Second, it’s a simple dessert to throw together. 

All you need to do is make an easy cookie crumb-based crust (which is completely no bake!) and then you make a decadent filling using only a handful of ingredients. Add the filling to the crust and refrigerate as long as you can handle it (honestly, this is the hardest part!)

I like to use seasonal raspberries if they’re available, but I’ve provided some tips for using frozen raspberries for those times when you’re in a pinch.

Third, it is so easy to customize because we are cooking down our fruit. You can use pretty much any fresh or frozen fruit and make a hundred different variations!

Ingredients Needed:

• Graham crackers and melted butter make up our crust: you can use any kind of cookie crumbs here!
• Raspberries, sugar and corn starch make up our super thick raspberry sauce, which will flavor our cheesecake without making it too thin. Thickening the raspberries is a very important part, so don’t skip it.
• Cream cheese: use full fat cream cheese for the best results. Light cream cheese has a higher water content and will not set as firmly.
• Powdered sugar in the cheesecake thickens and helps to make it sturdier.
• Whipping cream: we whip the cream separately for a lighter texture and to make sure it holds up and slices perfectly.

How to make No bake Raspberry Cheesecake:

• Always use room temperature cream cheese when making a no bake cheesecake. Cold cream cheese will break into tiny lumps that won’t fully incorporate into the filling. Running low on time? Cut the cold cream cheese into cubes to warm it up faster.
• Make your raspberry sauce: Puree and strain your raspberries, then cook on the stovetop with sugar and corn starch to sweeten and thicken. You know I’m not about unnecessary steps, so if I’m cooking raspberry sauce to make cheesecake, it’s necessary! Cooking the raspberries takes care of some of the sourness and also thickens them, so that they don’t dilute our filling and cause it to be too soft.
• Beat the cream cheese mixture until fluffy and smooth. Don’t rush this step! The ingredients must be fully incorporated or the cheesecake won’t set properly.
• Taste before you pour. Do a taste test before pouring the cream cheese mixture into the crust. Add sugar or a squeeze of lemon juice if the batter tastes overly sweet or tart.
• Chill for at least 8 hours. If you have the time, overnight is even better!

Can I use frozen raspberries instead of fresh?

Absolutely! Thaw the frozen berries before making the raspberry puree and proceed with the recipe. If the puree seems too thin, add an extra ½ tablespoon of cornstarch dissolved in water to the raspberry mixture and cook until thickened further.

I also like to use frozen raspberries in my recipe for No Bake White Chocolate Raspberry Cheesecake!

How to tell if a no bake cheesecake is set:

If your No Bake Raspberry Cheesecake has been in the fridge for a minimum of 8 hours, it should be completely set.

You’ll know it’s ready to eat when you give the pan a jiggle and it nothing moves!

How to store no bake cheesecake:

Once this No Bake Raspberry Cheesecake is set it can be stored in the fridge for up to 4 days.

Use fresh ingredients and keep the cheesecake well covered to preserve the taste and texture of the dessert.

Can you freeze raspberry cheesecake?

• Don’t freeze No Bake Raspberry Cheesecake before it has set. Freezing the softened cream cheese mixture will prevent it from setting up completely.
• Freeze the prepared recipe to enjoy later on. Wrap the entire cheesecake, individual slices, or leftovers in plastic wrap and an outside layer of tinfoil. Freeze for up to 3 months.
• Defrost in the fridge. Remove tinfoil and allow the cheesecake to thaw in the fridge for 2-4 hours before serving. 

Variations on this Raspberry Cheesecake:

• Swap out the graham cracker crumbs with another kind of cookie — lemon cookies, vanilla wafers, and gingersnaps would all work well in this recipe!
• Try a different variety of berry! Blueberries, blackberries, and sliced strawberries will all work well. Adjust the amount of sugar depending on the natural sweetness of the berry (super-sweet berries will need less while tart berries might require more sugar). 
• Add a tablespoon of unsweetened cocoa powder to the cheesecake batter for a delicious chocolate raspberry riff on the original.
• Feel free to add a teaspoon of vanilla to take the flavour to the next level!

More cheesecake recipes you’ll love:

• No Bake Strawberry Cheesecake
• No Bake Lemon Cheesecake
• No Bake Oreo Cheesecake Recipe
• No Bake Chocolate Cheesecake

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No Bake Raspberry Cheesecake

This No Bake Raspberry Cheesecake is made with just eight ingredients and perfect for summer! Uses fresh or frozen raspberries and includes full step by step recipe video

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 12 servings

Calories 518cal

Author Ashley Fehr

Ingredients

Crust

• 2 ¼ cups graham cracker crumbs (about 250 grams)
• ½ cup melted butter

Raspberry sauce

• 340 grams fresh raspberries* (1 12oz containers)
• ¾ cup granulated sugar
• 2 tablespoons corn starch

Cheesecake

• 750 grams cream cheese 3-8oz packages, room temperature
• 1 cup powdered sugar
• ¾ cup heavy whipping cream
• whipped cream and raspberries for garnish

US Customary – Metric

Instructions

• Line a 8-9" springform pan with parchment paper if desired – optional.
• In a medium bowl, stir together graham cracker crumbs and melted butter. Press firmly into the bottom and ½" up the sides of the springform pan.
• Puree raspberries using a food processor or blender, then strain through a fine mesh sieve to remove seeds.
• Add raspberry puree (you should get about 1 cup puree) to a medium pan, along with ¾ cup granulated sugar and corn starch. Whisk until thoroughly combined.
• Cook over medium heat until thickened, stirring frequently, about 5 minutes. Set aside to cool slightly.
• In a large bowl, beat the cream cheese until smooth with an electric mixer.
• Add 1 cup powdered sugar and beat until fluffy and smooth. Add 1 cup raspberry puree (almost all of it! You will have just a few tablespoons left over) and beat until incorporated.
• In a separate bowl, whip the cream until stiff peaks form. Fold into the cheesecake filling with a spatula or an electric mixer on low speed.
• Taste filling and adjust sweetness as needed.
• Pour into prepared crust. Top with spoonfuls of remaining sauce, and swirl slightly.
• Refrigerate at least 8 hours, but overnight will give best results.
• Garnish with whipped cream and additional raspberries as desired before serving.

Video

Notes

*The amount of raspberries is flexible, as long as you don’t add more! If you only have a small container of raspberries, it will work fine and just have less raspberry flavor.

**This recipe has been updated since originally posted. The original recipe did not have whipped cream added but I find this to make the recipe more stable. I also used powdered sugar in the filling instead of granulated, but everything else is the same. 

Nutrition

Calories: 518cal | Carbohydrates: 44g | Protein: 6g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 377mg | Potassium: 173mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1304IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 1mg

The post No Bake Raspberry Cheesecake appeared first on The Recipe Rebel.

This easy Cheesecake Recipe is totally no bake and made with just SIX ingredients! Make ahead friendly no bake cheesecake for summer.

I know this is no surprise.

With all the cheesecake recipes on The Recipe Rebel, I hadn’t yet shared the perfect easy no bake cheesecake recipe — the recipe that serves as the basis for so many of my no bake cheesecake recipes!

As fun as White Chocolate Raspberry Cheesecake, No Bake Chocolate Cheesecake and Key Lime Cheesecake are, sometimes you just want good old vanilla.

Simply sweetened, with just a handful of ingredients.

The perfect cheesecake for serving up with a variety of sauces and toppings: caramel, chocolate, fresh berries, citrus curds — the options are really endless!

Like many of my cheesecakes around here, this one uses minimal bowls, with minimum prep time and head ache.

Even though we have big love for the The Best Vanilla Cheesecake Recipe, this one has a lot of the same great qualities but almost none of the work.

Baked cheesecake requires a few more ingredients, a few more steps, and a lot more waiting around impatiently.

There’s the baking, the cooling, the chilling, and finally you can eat it!

With this easy cheesecake recipe, you’re going to have to wait a good long time for it to chill (that’s one step we just couldn’t take out), you’re still ready to dig in hours before you’d be slicing into a baked cheesecake.

And even though it looks like you spent a lot of time on it, you don’t need to share the truth with anyone.

But you might have to share the recipe

What are the ingredients in no bake cheesecake?

This easy cheesecake recipe is made with the simplest of ingredients! No specialty products here

• Graham cracker crumbs
• Butter (unsalted)
• Cream Cheese (full fat, room temperature)
• Powdered Sugar
• Vanilla
• Heavy whipping cream (cold!)

How to make this easy cheesecake recipe:

A quick recipe overview with extra tips! See the detailed recipe in the box below.

1. Start with your crust — I use graham crumbs most often, but you could also use chocolate baking crumbs for a new twist! The melted butter is essential for helping it stick together when you remove it from the pan.
2. Beat your cream cheese — room temperature is essential for no lumps! Keep in mind that full fat cream cheese is best. If you compare the packages, you can see that light cream cheese has significantly more moisture and there’s less of a chance it will set. (That being said, I use light cream cheese often and have no issues, but it’s a chance you take).
3. Add your powdered sugar and vanilla.
4. Whip your cream and add it in: I have always been that person who beats the cream right in with the cream cheese. If you know me at all, I’m not going to tell you you need an extra step unless you absolutely do. In this instance, I’ve tested both ways and haven’t found much of a difference at all, but whipping it separately is a little more foolproof because you can see when you’ve got stuff peaks. I have updated the recipe to reflect this change.
5. Chill, chill, chill. And don’t even think about removing it from the pan until it’s set! We don’t want no cheesecake soup here, so plan ahead and be patient.

What are some great cheesecake toppings?

This cheesecake is perfect for a party! Just set up a cheesecake topping bar and let everyone come up with their own creations.

• Fresh berries (strawberries, raspberries, blueberries)
• Lemon curd
• Strawberry Sauce
• Chocolate Sauce
• Caramel Sauce
• Chocolate chips or toffee bits
• Crushed Oreos or other cookies
• Reese’s pieces, Smarties and M&M’s
• Whipped cream (mix up the flavors if you liked)

Tools you’ll need for this cheesecake:

• I make this cheesecake in a 9″ Springform pan, but you could also make it in an 8″ Springform pan or a 9″ square baking dish.
• With no bake cheesecakes it’s very important that you use an electric mixer, but it doesn’t need to be fancy! I use the KitchenAid handheld mixer for most of my recipes.
• An offset spatula is essential for getting the top super smooth, but this is totally optional and won’t affect the way it tastes

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BEST Easy Cheesecake Recipe

This easy Cheesecake Recipe is totally no bake and made with just SIX ingredients! Make ahead friendly no bake cheesecake for summer.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 465cal

Author Ashley Fehr

Ingredients

Crust

• 2 ¼ cups graham cracker crumbs (about 250 grams)
• ½ cup unsalted butter melted

Filling

• 3 packages cream cheese (8oz each for a total of 24 oz or 750g)
• 1 ½ cups powdered sugar (165 grams)
• 1 tablespoon vanilla extract
• 1 cup heavy whipping cream 30-35% fat ONLY

US Customary – Metric

Instructions

• Line a 9″ Springform pan with parchment paper for easy removal if desired (totally optional!).
• Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of the pan and about 1″ up the sides.
• In a large bowl, beat room temperature cream cheese with an electric or stand mixer until it is smooth. 
• Add the sugar and vanilla and beat on high until smooth.
• In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese with a spatula or an electric mixer on low. Taste and adjust sweetness to taste.
• Pour cream cheese mixture into prepared crust, cover and refrigerate at least 6 hours, or overnight.
• Serve with sweetened whipped cream and toppings as desired. Leftovers can be refrigerated up to 3 days.

Video

Notes

*This recipe has been updated since it was originally posted. In the original recipe, the cream was added straight to the cream cheese and whipped. This recipe now calls for the cream to be whipped separately. Although the previous recipe worked great for many people, this way is a little more foolproof. 

Nutrition

Calories: 465cal | Carbohydrates: 31g | Protein: 5g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 109mg | Sodium: 305mg | Potassium: 123mg | Sugar: 20g | Vitamin A: 1285IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 0.9mg

The post BEST Easy Cheesecake Recipe appeared first on The Recipe Rebel.

This Strawberry Cream Cheese Pie is decadent and surprisingly easy to make! It’s made with a homemade pie crust, a rich and creamy filling, and a fresh strawberry topping.

*This recipe has received some new photos since its original publish date but is still the same recipe we love!

I don’t make a lot of pies. So when I do, it has to be good. And this Strawberry Cream Cheese Pie did not disappoint.

This dessert looks and tastes fancy, but is surprisingly simple to make. It’s made with a buttery homemade pie crust, a 4-ingredient cream cheese filling, a simple strawberry jam layer, and of course a light and sweet whipped cream topping.

This no-bake dessert is perfect for summer!

Looking for more creamy pie recipes? Check out my Cream Cheese Pumpkin Pie, Coconut Cream Pie, Banana Cream Pie.

Ingredients Needed:

• Pie Crust: I like to use my Homemade Pie Crust, but feel free to use your favorite store-bought pie crust if preferred.

Cream Cheese Filling

• Cream Cheese: regular or light cream cheese will work.
• Powdered Sugar: adds sweetness and gives the pie filling its structure.
• Vanilla: gives the cream cheese filling flavor depth and some extra flavor.
• Heavy Whipping Cream: makes the pie super rich and creamy.

Strawberry Topping

• Strawberries: use fresh, thinly sliced or chopped strawberries.
• Strawberry Juice/Water and Gelatin: gelatin mixed with a liquid gives the strawberry jam topping structure. You can use water or strawberry juice for some extra flavor.
• Strawberry Jam: just use your favorite variety!
• Whipped Cream: I like to whip up my Homemade Whipped Cream for serving.

How to Make Strawberry Cream Cheese Pie

This Strawberry Cream Cheese Pie is an insanely decadent dessert that couldn’t be easier to make!

1. Prep the pie crust: Press a pie crust into a 9″ pie plate, then place a piece of parchment paper on top. Fill with dried beans or pie weights, prick the bottom and sides with a fork, then bake until light golden-brown. Cool completely.
2. Make the filling: Beat the cream cheese until smooth, then mix in the vanilla and powdered sugar. Add in the cream and beat together until thick and fluffy.
3. Make the topping: In one bowl, mix together cold juice and gelatin. set aside. In another bowl, combine more juice and jam. Heat in the microwave until very hot but not boiling, then whisk the gelatin mixture in until dissolved. Set aside to cool.
4. Assemble and chill: Spread the filling into the cooled pie crust. Top with sliced strawberries, then pour the cooled gelatin over top. Chill in the fridge for 4-6 hours or until set, then top with whip and serve.

Cream Cheese Pie FAQs

Tips and Notes

• Bring the cream cheese to room temp before whipping it so it becomes extra fluffy and creamy.
• Blind bake the pie crust. Pre-baking the pie crust isn’t totally necessary, but I do recommend it. It crisps the crust up just enough so that it doesn’t become soggy as it sits.
• Cool the crust completely. Be sure that the crust is completely cooled off before you add in the filling. If it’s warm at all the filling will just melt.
• For clean slices, use a clean, sharp knife. Run it under hot water, dry it completely, then slice. Repeat between slices for clean cuts every time.
• Chopping the strawberries: The larger strawberry slices pictured look really pretty but do make the pie a little bit more difficult to slice. If you want to chop the strawberries into smaller pieces so it’s easier to slice, feel free.
• Swap the berries. This cream cheese pie works great with pretty much any berry you like. Try raspberries, blueberries, blackberries, or even mixed berries.

More Strawberry Dessert Recipes

Desserts

Strawberry Cheesecake Cupcakes

Desserts

Streusel-Topped Fresh Strawberry Pie Recipe

Spring/Summer

Strawberry Cheesecake Quesadillas Recipe + VIDEO

Desserts

Strawberry Cupcakes with Strawberry Frosting + VIDEO

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Strawberry Cream Cheese Pie

This Strawberry Cream Cheese Pie is decadent and surprisingly easy to make! It's made with a homemade pie crust, a rich and creamy filling, and a fresh strawberry topping.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 466cal

Author Ashley Fehr

Ingredients

• 1 homemade pie crust

Cream Cheese Filling

• 375 grams cream cheese (1 ½ packages, 12oz – regular or light)
• 1 1/4 cups powdered sugar (160 grams)
• 1 teaspoon vanilla
• 1/3 cup heavy whipping cream

Strawberry Topping

• 1 lb strawberries thinly slice or chopped
• 3/4 cup cold strawberry juice* (or another red juice) divided
• 1 package unflavored gelatin 7g
• 1/2 cup strawberry jam
• whipped cream to serve if desired
• Homemade Whipped Cream for serving

US Customary – Metric

Instructions

• Preheat oven to 425 degrees and press pie crust into a 9″ pie plate. Crimp the edges as desired.
• Place a piece of parchment paper over the pie crust and fill with dried beans or pie weights. (optional: if not available, simply prick the bottom and sides with a fork all over)
• Bake for 8-10 minutes until the edges are light golden brown. Remove the parchment and pie weights and continue baking another 4-5 minutes until the bottom is light golden brown. Set on a wire rack to cool to room temperature.

Cream Cheese Filling

• In a large bowl, beat the cream cheese with an electric mixer until smooth.
• Add the vanilla and powdered sugar and beat on low speed until smooth.
• Add the cream and beat on low until incorporated, then beat with an electric mixer on high speed until thick and fluffy. Set aside.

Strawberry Topping

• Place ½ cup cold juice in a medium bowl. Sprinkle entire package of gelatin over the top and set aside.
• Whisk together the remaining juice and jam. Heat in the microwave on high for 45 to 90 seconds, until very hot but not boiling. 
• Whisk into the gelatin until dissolved and set aside for 15-20 minutes until it reaches room temperature (you can use the fridge to speed things up if you need).

Assembly

• Spread cream cheese filling into cooled pie crust.
• Top with strawberries, then carefully pour the cooled gelatin mixture over the strawberries to fill the crust (if you don’t use it all, it’s okay!). 
• Refrigerate for 4-6 hours until completely set. Top with whipped cream if desired and serve.

Video

Notes

*You can use any red juice to make the gelatin, or simply use water. If using water, you may want to add a tablespoon or two of sugar if your strawberries are not too sweet.

**If you need to keep things simple, you can use a package of strawberry Jello instead of the homemade gelatin layer. Simply reduce the amount of water called for on the package by ½ cup.

Nutrition

Calories: 466cal | Carbohydrates: 53g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 257mg | Potassium: 233mg | Fiber: 1g | Sugar: 35g | Vitamin A: 780IU | Vitamin C: 35.2mg | Calcium: 74mg | Iron: 1.2mg

The post Strawberry Cream Cheese Pie recipe appeared first on The Recipe Rebel.

This No Bake Peanut Butter Cup Cheesecake is perfectly smooth and creamy, and so easy! It is the ultimate dessert for peanut butter and chocolate lovers! Includes step by step recipe video

Peanut butter and chocolate is a favorite dessert combo around here, and this No Bake Peanut Butter Cup Cheesecake is one seriously decadent way to enjoy them together!

With a chocolate oreo crust, chopped peanut butter cups, a rich and creamy chocolate peanut butter filling, and topped with whipped cream and more peanut butter cups, it’s a decadent treat for the peanut butter lovers in your lives!

It’s true that I’m not all that picky when it comes to cheesecake, but the light and fluffy texture you get from a no bake cheesecake will always be one of my favorite things.

This No Bake Strawberry Cheesecake is perfect for those days you’re feeling fruity, and this No Bake Lemon Cheesecake is a great combination of sweet and tart.

Want to really impress your friends? Opt for this No Bake White Chocolate Raspberry Cheesecake — it’s a stunner!

How to make No Bake Peanut Butter Cup Cheesecake:

Here are a few step by step photos to show you how the process goes! There is also a full step by step video down in the recipe card.

1. Make your crust — I recommend using a food processor for the oreos because it’s the best way to get them really fine! Line a springform pan with parchment paper (optional) and press it into the bottom.
2. Top your crust with chopped peanut butter cups.
3. Microwave your chocolate with the oil until melted and smooth, then set aside to cool slightly.
4. Mix up your filling — be sure to beat the cream cheese by itself first to ensure it is super smooth!
5. Spread your filling into the crust and let it chill for a long time. Then top as desired!

Ingredients and Substitutions:

• Oreo cookies: any store brand of chocolate sandwich cookies will work just fine, but you will want the cookies with the frosting in them as it helps to “glue” your crust together.
• Peanut Butter: I have only tested this recipe with regular smooth peanut butter, not natural. Natural peanut butter tends to be runnier and more oily so I don’t recommend it here.
• Chopped chocolate: I prefer to use dark chocolate because it’s less sweet, but any chocolate will do. Don’t skip the chocolate because it does help to firm up the cheesecake as it cools.
• Cream cheese: Full fat cream cheese is recommended for a sturdier cheesecake, since low fat cream cheese has a higher percentage of water in it. Lactose free cream cheese may be substituted.
• Heavy whipping cream: Your cream should be at least 30% fat — heavy cream or whipping cream. A lower fat cream will not whip and we want our cheesecake to slice perfectly.

Tips for making Perfect No Bake Cheesecakes:

• Plan ahead: this is the most important thing! If you can make your cheesecake the day before you want to serve it, that’s the best way to ensure it will slice perfectly. A minimum of 6-8 hours is needed so that it is well-chilled, but overnight is better.
• Make sure your cream cheese is room temperature — to get a perfectly smooth and creamy cheesecake!
• For easy removal, line the bottom of your springform pan with a piece of parchment paper (pinching it in the edges). Then simply run a knife carefully around the edge, pop off the sides, and slide it out onto a plate!

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No Bake Reese’s Peanut Butter Cup Cheesecake

This No Bake Reese’s Peanut Butter Cup Cheesecake is perfectly smooth and creamy, and so easy! It is the ultimate dessert for peanut butter and chocolate lovers!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Chilling time: 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 12 servings

Calories 451cal

Author Ashley Fehr

Ingredients

Crust:

• 300 grams Oreo sandwich cookies with filling, about 25
• 3 tablespoons smooth peanut butter
• 3 tablespoons melted butter
• 12-14 full sized Reese’s peanut butter cups chopped

Filling:

• ½ cup chopped chocolate about 75 grams
• 1 teaspoon canola oil
• 3 packages cream cheese 750 grams, room temperature
• 1-1½ cups powdered icing sugar
• ½ cup creamy peanut butter
• 1 cup heavy whipping cream

Toppings:

• 1 cup heavy whipping cream
• 3 tablespoons powdered icing sugar
• 1 cup mini peanut butter cups chopped
• 7 Reese’s peanut butter cup thins halved

US Customary – Metric

Instructions

• In a food processor, combine cookies, peanut butter and butter and process until crushed and combined.
• (Optional: line a Springform pan with parchment paper for easy removal) Press into the bottom of a 9" Springform pan and top with a layer of chopped peanut butter cups and set aside.
• In a small bowl, stir together chopped chocolate and oil. Microwave on high in 30 second intervals, stirring each time, until smooth. Set aside.
• In a large bowl, beat cream cheese with an electric mixer until smooth. Add icing sugar and peanut butter and beat on medium speed until smooth, scraping down the sides as necessary. Add in the melted chocolate and beat until combined.
• In a separate bowl, beat cream with an electric mixer on high until stiff peaks form.
• Fold whipped cream into cream cheese mixture gently, being careful not to deflate the cream.
• Spread cheesecake mixture into the crust and smooth the top. Refrigerate at least 8 hours or overnight.
• Before serving, beat 1 cup whipping cream and 3 tablespoons icing sugar with an electric mixer on medium-high speed until stiff peaks form. Spread over the top of the cheesecake or pipe into swirls.
• Decorate with crushed peanut butter cups and peanut butter cup halves as shown or as desired.

Video

Nutrition

Calories: 451cal | Carbohydrates: 36g | Protein: 10g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 48mg | Sodium: 222mg | Potassium: 227mg | Fiber: 2g | Sugar: 30g | Vitamin A: 525IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 0.8mg

The post No Bake Peanut Butter Cup Cheesecake appeared first on The Recipe Rebel.

Smooth, creamy No Churn Cherry Cheesecake Ice Cream made with only 5 ingredients! Mix up the pie filling flavor to easily customize.

Cherry cheesecake was pretty much my favorite dessert growing up. 

My mom had a few go-to dessert recipes and her no-bake cherry cheesecake was one that I always enjoyed!

Whenever we would go out for ice cream, I always always got New York Cherry Cheesecake — it is still one of my favorites!

These days, I’ve expanded my list of favorites even more but I still come back to a big bowl of this no churn ice cream now and then

What is no churn ice cream?

Although no churn ice cream isn’t traditional ice cream, it is still a fun and cool summer treat.

The bonus? It’s easy to make and requires no ice cream maker!

Just two main ingredients (cream and sweetened condensed milk), and you can mix and match almost any add ins you want from there.

Then, it’s just a few hours in the freezer and it’s ready to enjoy.

How to make no churn ice cream:

1. Whip up some cream: you want to incorporate air into this recipe so that your ice cream isn’t a frozen block of creamy! For this reason only heavy whipping cream will work.
2. Fold in some sweetened condensed milk — the sugar keeps the ice cream from freezing completely solid, and obviously adds sweetness.
3. Add in any mix ins you want! For this recipe we use cherry pie filling and crushed graham crackers.
4. Freeze! In 4-6 hours you can have soft serve consistency, but I usually let it freeze overnight if possible.

Ingredients and variations:

• Swap out the cream for lactose-free whipping cream for a homemade ice cream that is easier on sensitive tummies (you can do the same with the cream cheese)
• Swap the cherry pie filling for blueberry, strawberry, any flavor you enjoy!
• Swap the graham crackers for chocolate or Oreo cookie crumbs for black forest vibes

More no churn ice cream recipes!

• No Churn Oreo Ice Cream Cupcakes
• No Churn Peanut Butter Oreo Ice Cream + Recipe VIDEO
• No Churn Turtle Ice Cream
• Easy No-Churn Coconut Cream Pie Ice Cream

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Easy No Churn Cherry Cheesecake Ice Cream

Smooth, creamy No Churn Cherry Cheesecake Ice Cream made with only 5 ingredients! Cherry Cheesecake ice cream was always one of my favorites growing up, and I think this homemade version is even better than the ice cream parlour! Mix up the pie filling flavor to easily customize.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 474cal

Author Ashley Fehr

Ingredients

• 8 oz cream cheese (250 grams)
• 14 oz can sweetened condensed milk
• 1 ½ cups heavy cream 35%
• ¾ cup cherry pie filling
• 6-8 graham crackers

Instructions

• With an electric or stand mixer, beat the cream cheese until smooth. Add in sweetened condensed milk and beat until smooth, scraping down the sides as necessary.
• In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture and set aside.
• Add the graham crackers to a zip top bag and crush with a glass or another heavy object.
• Place cherry pie filling into a small food processor or blender and process until smooth (this isn't completely necessary, but the whole cherries will turn icy as the ice cream freezes. I prefer a smooth swirl and no cherry ice cubes).
• Swirl half of the cherry pie filling and the graham cracker crumbs into the cream mixture.
• Pour half of your cream mixture into a 9×5" loaf pan. Drizzle with cherry pie filling and graham cracker crumbs and swirl. Pour remaining cream mixture on top. Drizzle with cherry pie filling and graham cracker crumbs and swirl again.
• Freeze until desired firmness — about 6-8 hours minimum.

Video

Nutrition

Calories: 474cal | Carbohydrates: 59g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 404mg | Potassium: 144mg | Fiber: 2g | Sugar: 30g | Vitamin A: 804IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg

The post Easy No Churn Cherry Cheesecake Ice Cream appeared first on The Recipe Rebel.

These Cherry Cheesecake Brownies start with fudgy homemade brownies, topped with cheesecake and cherry pie filling. They are the BEST brownies! Includes step by step recipe video

When I came up with these brownies, I thought I was a complete genius.

I ate a lot of cheesecake in my University days.

When we lived in the city while I attended, we had a weekly “tradition”, if you will, with friends of ours: the guys went for wings and the girls went for cheesecake.

Kind of the best tradition ever, right?!?

Now that we have kids and don’t live in the city anymore, we don’t eat nearly as much cheesecake. It’s pretty sad, but luckily there are quite a few treats that are coming out of this kitchen.

These Cherry Cheesecake Brownies are one of my favorites (and I don’t make them nearly enough!), but this No Bake Oreo Cheesecake or even this classic Easy Cheesecake Recipe will do the trick just fine!

Luckily though, my good friend and cheesecake-eating partner was out for a visit the day that I made these the first time, so I had someone to share them with. She approved, and so here we are today!

Variations on these Cherry Cheesecake Brownies:

• You can swap the cherry pie filling for any flavor of pie filling — strawberry, blueberry or mixed berry would also be great!
• For a holiday twist, color the cheesecake filling with green food coloring (don’t add any mint flavoring though, I’m not sure mint and cherry are a good idea!)
• Make individual cherry cheesecake brownies in a muffin pan or mini muffin pan — use paper liners for easy removal

Tips and Tricks for Making the Cherry Cheesecake Brownies:

• The batter will be thick, so you won’t be able to spread the top layer well. That’s okay! It will just give you a peek of what’s inside.
• I use whole wheat flour because in this recipe you really can’t tell the difference. All purpose works perfectly as well!
• You can healthify the recipe slightly by using light cream cheese (which I usually do) and reduced sugar pie filling or making your own.

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Cherry Cheesecake Brownies

These Cherry Cheesecake Brownies start with fudgy homemade brownies, topped with cheesecake and cherry pie filling. They are the BEST brownies!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Calories 312cal

Author Ashley Fehr

Ingredients

Brownies:

• 1 cup butter melted, cooled slightly
• 2 1/2 cups granulated sugar 500g
• 1 tbsp vanilla
• 4 eggs
• 1 1/2 cups whole wheat flour (or sub all-purpose) 190g
• 1 cup cocoa 95g
• 1/2 tsp salt

Cherry Cheesecake filling

• 1 8 oz package cream cheese
• 1 egg
• 1 tsp vanilla
• 1/3 cup granulated sugar
• 1/2 can cherry pie filling

Instructions

• Line a 9×13″ pan with tin foil and spray with cooking spray — this makes for easy clean up. Preheat the oven to 350 degrees F.
• BrowniesIn a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.
• Add flour, cocoa and salt and stir until combined. Batter will be thick.
• Spread half (or just over half) of the batter into the bottom of the pan.
• Cherry Cheesecake filling:With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth.
• Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling and spread slightly.
• Drop spoonfuls of remaining brownie batter on top of the pie filling. You won’t be able to spread the brownie batter easily, you will just try to cover a good amount (but certainly all) of the filling with the batter. Smooth out the batter the best that you can.
• Bake at 350 degrees F for 30-35 minutes, until center appears set. Note that your brownies might still have a little jiggle to them — this is because of all of that gooey deliciousness below. I baked mine for 35 minutes in a dark non-stick pan.
• Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours, but I couldn’t wait, so I didn’t!

Video

Nutrition

Calories: 312cal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 195mg | Potassium: 145mg | Fiber: 2g | Sugar: 35g | Vitamin A: 430IU | Calcium: 22mg | Iron: 1.4mg

Post and recipe updated from February 3, 2015

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So here we are, my birthday week, and I’ve made the hubs a pumpkin cheesecake.

Don’t get me wrong — I love me a good cheesecake (although, you should already know this because there’s been no shortage of cheesecake recipes around here).

I will take a vanilla cheesecake, chocolate cheesecake, s’mores cheesecake, lemon cheesecake, banana split cheesecake, or just about any other cheesecake (and if it’s this No Bake White Chocolate Raspberry Cheesecake? No question).

But this one is all his.

I do the official taste test of all my recipes, yes, even the pumpkin recipes.

But after that? I’m pretty much done. I can say, “yes, that is an awesome recipe for someone who likes pumpkin” or “no, that is a terrible recipe even if someone likes pumpkin”.

And I will admit that I am ever so slowly coming around.

My first year of blogging, I maybe had one bite. Last year, it was maybe 2 or 3. And who knows? Maybe this year I will make it to half a piece! And the hubs will only get 11.5 pieces to himself

Do you think he will make me a birthday cake in return for my generosity? We will have to wait and see!

Tips for making the best No Bake Pumpkin Cheesecake:

• Cream cheese is a lot easier to beat smooth when it is at room temperature — be sure to take it out of the fridge at least a few hours before making!
• Want to mix things up? Try using chocolate baking crumbs or gingersnap crumbs for the crust, or drizzling with caramel and toasted pecans.
• Make sure your cream is heavy whipping cream, or at least 30% fat.
• Your cream needs to be cold when it is whipped, and the bowl, beaters and other ingredients must not be warm.
• It needs to chill a minimum 6 hours but overnight is even better — if you are ahead of the game and can make it a day before you want to serve it, that’s the best option.

Can I add gelatin to this No Bake Cheesecake recipe?

I prefer not to add unflavored gelatin to my no bake cheesecake recipes unless it’s absolutely necessary as it can lead to a “Jello-y” texture.

If you are concerned about the cheesecake setting up, or you are going to have it sitting at room temperature for some time and want some extra insurance, you can add some in, but I really don’t believe there is any reason to with the recipes updates made down below.

You can add half or a full package of unflavored gelatin (the more you add, the firmer and more “Jello-y” it will be). Simply sprinkle over cold water and let sit for 5 minutes. Then microwave in 10 second intervals, stirring each time, until dissolved. At this point you can mix it into your cheesecake filling.

Recipe updates as of October 2020

I made a few updates to this recipe to make it even more foolproof for those who were having difficulty getting the cheesecake to set up.

The original version is slightly softer in texture, although not considerably, but I still want everyone to have that perfect No Bake Pumpkin Cheesecake they’re looking for.

• Whip the cream separately: you know I’m all about fewer dishes in the kitchen, so I am not going to use an extra bowl if it’s not needed. For me, with the original recipe, I didn’t feel that it was needed, and I have never had a problem with the cheesecake setting. But since some people did, I have opted to change the recipe so that the cream is whipped separately — this ensures it gets whipped properly and will hold up well.
• Bake the crust: this is optional, but baking the crust does help it to firm up, and makes it easier to remove from the pan as well as slice and serve.
• Pumpkin Pie Spice: I swapped the original cinnamon for pumpkin pie spice after some requests for more pumpkin spice flavor. You can use either, or a combination of spices you prefer.

Looking for this recipe? It’s the same one, just new and improved!

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No Bake Pumpkin Cheesecake Recipe

These No Bake Pumpkin Cheesecake is so easy, smooth and silky — the perfect easy dessert for a fall supper or Thanksgiving! Includes step by step recipe video

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 456cal

Author Ashley Fehr

Ingredients

• 2 1/2 cups graham cracker crumbs
• 1/2 cup butter melted
• 3/4 cup heavy whipping cream 35%
• 3 packages full fat cream cheese 8oz each, room temperature
• 1 1/2 cups pure pumpkin puree
• 1 3/4 cups powdered sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• whipped cream for garnish if desired

Instructions

• Line 9" springform pan with parchment paper (pinch it in between the sides and the bottom) and preheat oven to 350 degrees F (baking the crust is optional, but helps it stay together more firmly).
• Combine graham crumbs and melted butter in a bowl. Press firmly into the bottom and 1" up the sides of the prepared pan.
• Bake crust for 10 minutes or until it looks slightly dry. Remove and let cool to room temperature.
• In a medium bowl, whip cold cream until stiff peaks form. Set aside.
• In a large bowl, beat cream cheese with an electric mixer until smooth. Add the pumpkin and beat until combined, scraping down the sides as necessary.
• Add the sugar, pumpkin pie spice and vanilla and beat on medium-low with an electric mixer until combined, scraping down the sides of the bowl as necessary.
• Use a spatula to gently fold in whipped cream until no white streaks remain.
• Pour filling into pan, smooth the top, cover lightly with foil or plastic wrap and refrigerate until set, about 8 hours or overnight.
• Garnish with whipped cream if desired and serve.

Video

Notes

*I highly recommend tasting your filling before pouring into the crust — this way you can adjust and add more sugar or more spices if you prefer!

Nutrition

Calories: 456cal | Carbohydrates: 29g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 298mg | Fiber: 2g | Sugar: 18g

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