These fun Ice Cream Cupcakes are made with Blueberry Cheesecake Ice Cream, a graham cracker crust and topped with blueberry cream cheese whipped cream. A stunning dessert that is easy to make!

This post is sponsored by Chapman’s Ice Cream and I was compensated for my time creating this recipe. As always, all opinions are my own. Thank you for supporting the brands that make The Recipe Rebel possible!

It’s hard to go wrong with this Blueberry Cheesecake Ice Cream from Chapman’s Ice Cream, but when I turned it into these ice cream cupcakes I knew they would be happening again and again.

I’ve got nothing against eating my Chapman’s with a bowl and a spoon, but these cupcakes are a fun way to take your favorite flavour and create something unique for a birthday or other celebration.

Chapman’s Markdale Creamery Ice Cream (previously Chapman’s Original) is egg and nut free so these are a great treat for a school party! You can easily make them gluten-free as well by using gluten-free cookie crumbs for the crust.

They take just 10 minutes to prep and you can store them in the freezer for 3 months (meaning you can just grab one or two when you need them!).

If you like these, you should try these Caramel Praline Ice Cream Cupcakes next!

Ingredients Needed:

• Graham cracker crumbs and melted butter to make our crust. Almost any hard cookie crumbs will work here!
• Chapman’s Markdale Creamery Blueberry Cheesecake Ice Cream: the inspiration for these cupcakes! With a cheesecake flavored ice cream base and a blueberry swirl.
• Heavy whipping cream: the base for our whipped cream topping. Only heavy whipping cream will work here.
• Cream cheese: a bit of cream cheese adds stability to our whipped cream and more of that cheesecake flavor! You can use light or regular cream cheese.
• Blueberry Jam: adds blueberry flavor and a light purple hue to our whipped cream. Ideally, choose a jam or jelly that’s fairly smooth so it’s easy to pipe.
• Powdered sugar: to sweeten our cream cheese whipped cream

How to make Ice Cream Cupcakes:

Here’s a quick overview of how these cupcakes are made! See the recipe card down below for full instructions.

1. Soften ice cream: to ensure that our ice cream fills our muffin cups completely, remove the ice cream from the freezer to soften. Since we won’t use the whole carton, I like to remove half of it and place in a bowl on the counter.
2. Make the crust: press graham crumb mixture into the bottom of a paper-lined muffin pan.
3. Fill the muffin pan: Spoon the softened ice cream onto the crust and freeze until solid.
4. Make the whipped cream: prep the whipped cream and garnish as desired. You can either top with whipped cream and refreeze, or top with whipped cream just before serving.

Ice Cream Cupcakes FAQ:

Tips and Variations:

Here are a few ways to make these your own!

• Cookies and Cream: choose chocolate baking crumbs, Cookies and Cream ice cream, and add 1 tablespoon of cocoa powder to the whipped cream (omitting the blueberry jam).
• Mint Chip: choose chocolate baking crumbs, Mint Chip ice cream, and add 1 tablespoon cocoa powder and 1 teaspoon mint extract to the whipped cream (omitting the blueberry jam). Garnish with a fresh mint leaf.
• Neapolitan: choose chocolate baking crumbs, Neapolitan ice cream, and add 3 tablespoons strawberry jam to the whipped cream instead of blueberry. Garnish with chocolate shavings or chocolate sauce.
• Chocolate Lovers: choose chocolate baking crumbs, Dutch Chocolate Ice Cream, and add 1-2 tablespoons cocoa powder to the whipped cream. Garnish with chocolate shavings, chocolate sauce and mini chocolate chips.

More easy ice cream desserts you’ll love!

• Try this Brownie Sundae with warm chocolate fudge sauce
• Make this easy Ice Cream Sandwich Cake with your favorite ice cream sandwiches.
• This Frozen Pumpkin Dessert is perfect for summer or fall!
• These mini Baked Alaska Tarts are a fun individual dessert
• These Gluten-Free Ice Cream Sandwiches are made with the best fudgy chocolate brownie!
• This Strawberry Shortcake Ice Cream Cake is a showstopper for any occasion!

Desserts

Brownie Mountain Ice Cream Cake

Desserts

Frozen Ice Cream Dessert Pizza (Treatzza Pizza!)

Desserts

Oreo Ice Cream Cake

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Blueberry Cheesecake Ice Cream Cupcakes

These fun Ice Cream Cupcakes are made with Blueberry Cheesecake Ice Cream, a graham cracker crust and topped with blueberry cream cheese whipped cream. A stunning dessert that is easy to make!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Freezing time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 12 cupcakes

Calories 319cal

Author Ashley Fehr

Ingredients

Crust:

• 1 cup graham cracker crumbs (140 grams)
• ¼ cup melted butter

Cupcakes:

• 1 litre Markdale Creamery Blueberry Cheesecake Ice Cream (4 cups)
• ¼ cup cream cheese (room temperature) 2 oz or 63 grams
• 1½ cups heavy whipping cream (cold)
• 3 tablespoons powdered sugar
• 3 tablespoons blueberry jam

Blueberry Drizzle

• ¼ cup blueberry jam
• 2 tablespoons water
• fresh blueberries and mint leaves for garnish as desired

US Customary – Metric

Instructions

• *Remove ice cream from carton and let sit on the counter for 10-20 minutes to soften.

Crust

• Line a muffin pan with 12 paper liners.
• Stir together graham crumbs and melted butter. Press firmly into the bottom of prepared muffin pan.

Cupcakes

• Spoon softened ice cream over crust and smooth the top.
• Freeze 4-6 hours or until firm.
• Before serving, make the whipped cream. In a large bowl, beat the cream cheese until smooth.
• Add the cream and beat on medium-high speed until soft peaks form.
• Add the powdered sugar and blueberry jam and beat on medium speed until stiff peaks form.
• Spread over cupcakes before serving or place back in the freezer.

Blueberry Drizzle

• In a medium bowl, whisk together blueberry jam and water until smooth. If desired, you can place in the blender to smooth if there are lots of chunks.
• Drizzle over prepared cupcakes and garnish as desired.

Video

Notes

Prep ahead:

You can make these well in advance of whenever you want to serve them, since they can be stored in the freezer for at least 3 months.
You can either prep, top and freeze until ready to serve, or simply prepare the crust and fill with ice cream and place in the freezer to top before serving

Nutrition

Calories: 319cal | Carbohydrates: 28g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 141mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 815IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 0.4mg

The post Blueberry Cheesecake Ice Cream Cupcakes appeared first on The Recipe Rebel.

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.

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

It’s hard to go wrong with anything in mini form, and these mini Apple Crisp Cheesecakes are one of my favorite bite-sized treats!

Not only are they insanely delicious, but they’re so easy to prep ahead of time and they’re already portioned out making them absolutely perfect for parties.

You can easily swap the apples for almost any other fruit (think blueberries, raspberries, chopped strawberries, peaches, pears, etc., etc.), or you can leave it out and simple have a coffee cake style cheesecake.

Want a little more variety? Serve them alongside these Lemon Cheesecake Bars and these Easy Cheesecake Cupcakes.

Looking for something a little more classic? Try my Easy Apple Crisp next!

Ingredients Needed:

• Crust: we’re making a super simple crust with graham cracker crumbs and melted butter.
• Cream Cheese: use full-fat blocks of cream cheese for the richest, creamiest cheesecake.
• Granulated Sugar: we gotta sweeten things up a bit, right?!
• Sour Cream: plain Greek yogurt will work great too for a lighter option.
• Eggs: helps the cheesecakes hold their shape.
• Lemon Juice: adds a touch of brightness to contrast the richness from the cream cheese.
• Vanilla: adds flavor depth and warm sweetness.
• Apple: I love the tart flavor of granny smith apples in desserts, but feel free to use another variety if preferred. Just be sure to peel and finely chop it!
• Streusel: we’re topping the mini cheesecakes off with a simple streusel made up of melted butter, flour, oats, cinnamon, and brown sugar.

How to Make Apple Crisp Cheesecakes

These mini fruit crisp cheesecakes are so simple to whip up. Full instructions included in the recipe card below.

1. Make the crust: In a bowl, mix together graham cracker crumbs and melted butter. Divide evenly between 20 muffin cups with paper liners and press into the bottom firmly. Bake at 325ºF until dry in the center.
2. Mix the cheesecake filling: In another bowl, beat the cream cheese until smooth, then add sugar, sour cream, eggs, lemon juice, vanilla, and salt. Beat again until smooth.
3. Portion it out: Divide the cheesecake evenly between the muffin cups, then top with chopped apple.
4. Add the streusel: In a bowl, mix together oats, flour, sugar, butter, and cinnamon. Sprinkle over the top of the cheesecakes.
5. Bake: Bake at 300ºF until the centers are nearly set, then remove from the oven and cool in the pan for 15-20 minutes. Transfer to a wire rack and cool completely, then chill in the fridge.

Apple Crisp Cheesecake FAQs

Tips and Notes

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

More Fruity Cheesecake Recipes to Try

Desserts

No Bake Raspberry Cheesecake

Desserts

Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Blueberry Cheesecake

Bars & Squares

Lemon Cheesecake Bars

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Apple Crisp Cheesecakes

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 20 mini cheesecakes

Calories 184cal

Author Ashley Fehr

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup butter melted

Cheesecake

• 16 oz cream cheese 2 (8oz/250g) packages, room temperature
• 1 cup granulated sugar
• ½ cup sour cream or plain Greek yogurt
• 2 eggs
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• 1 granny smith apple peeled and finely chopped

Streusel

• 3 tablespoons salted butter melted
• ⅓ cup flour
• ½ cup oats
• ½ tsp cinnamon
• ¼ cup brown sugar

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F and line 20 muffin cups with paper liners.
• In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 8 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add the sugar, sour cream, eggs, lemon juice and vanilla and beat on medium-high speed until smooth, 2-3 minutes — don't overmix!
• Divide evenly between muffin cups (they should be about almost full). Top with chopped apple.
• In a medium bowl, stir together oats, flour, sugar, butter and cinnamon until crumbly. Sprinkle over top of apples.
• Bake for 20-22 minutes or until the centers are nearly set.
• Remove from the oven and let cool in the pan for 15-20 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.

Notes

These freeze wonderfully, and will keep for quite some time in the fridge or freezer before you need them.

 

Tips:

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

 

Storing:

These mini apple cheesecakes will last in an airtight container in the fridge for 4-5 days.

To freeze your cheesecakes, let them cool and chill completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When you’re ready to serve, simply thaw in the fridge first.

Nutrition

Calories: 184cal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.5mg

The post Apple Crisp Cheesecakes 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 Banoffee Pie is made with a no bake graham cracker crust, sliced bananas, dulce de leche or thick caramel, and a generous layer of sweet whipped cream! It’s totally no bake and totally delicious!

See the step by step recipe video down in the recipe card.

Love creamy no bake pies? Try my French Silk Pie (easy method), my Peanut Butter Pie or my Grasshopper Pie Recipe next!

I know.

Generally, we don’t get that excited about banana desserts (unless it’s this Banana Cream Pie or this No Bake Reese’s Banana Cream Pie!), but caramel and bananas is just one epic combination.

We love no bake desserts year round, but with the weather warming up I feel like turning on the oven less and less!

With a graham cracker crust filled to the brim (okay, over the brim!) with deliciousness, no one says no when the slices are passed around!

What is Banoffee Pie?

Banoffee is a mash up of the words “banana” and “toffee”, and Banoffee Pie is a combination of freshly sliced bananas and thick dulce de leche.

Dulce de leche is a very thick caramel flavored spread, that is made with more milk or cream than traditional caramel.

It is rich and decadent and the perfect complement to some sliced bananas!

How do you make Dulce de Leche?

You can buy Dulce de Leche at your grocery store, just be sure it is actually Dulce de Leche and not simply caramel sauce.

The caramel version of sweetened condensed milk is too thin and won’t work for this recipe — which is unfortunate, since sweetened condensed milk is the only ingredient we need to make it!

You can see my complete post on how to make Dulce de Leche here, but essentially all we have to do is submerge a can (or more) in a pot of water and boil it for 3 hours.

That’s it! Keep an eye on it and add more water if the can is above the water line, and then carry on with your day

Variations and Substitutions:

• Graham cracker crust: you can use any crushed cookie crumbs or Oreo crumbs in this recipe, or swap out the no bake crust for my class Pie Crust Recipe here.
• Dulce de leche: dulce de leche is easy to buy or make, but if you need Banoffee Pie right now and you simply don’t have it, you can use the caramel layer from this Turtle Cheesecake as a stand in, although you might want to double it and keep in mind that it will be significantly sweeter.
• Fresh bananas: Just no. I mean, you can leave them out or swap them for whatever crazy combination you can come up with, but it definitely won’t be a Banoffee Pie
• Whipped cream: this Homemade Whipped Cream is the only way to go if you ask me, but in a pinch you can swap for store bought. For a fun twist, add some cocoa powder or a spoonful or two of Dulce de Leche to flavor the cream.
• Make it a mash up: add some dulce de leche to the custard layer in this homemade Banana Cream Pie for the ultimate banana pie mash up.
• Make them mini: use mini store bought tart shells (or make your own!) and divide up the filling for mini Banoffee Pies — perfect for a party!

Can I make this pie ahead?

Unfortunately, no. Not really.

Sliced bananas just don’t keep, so I prefer to make this pie within a few hours of when I want to serve it.

But it comes together quickly once you have the crust and Dulce de Leche made, and both of those can be made in advance!

If you prefer, you can make the crust and spread the Dulce de Leche in the bottom, then cover and refrigerate until you want to serve (up tp a few days). Then, just layer your bananas and top with whipped cream and it doesn’t need any more chill time!

More pie recipes you’ll love!

• French Silk Pie — rich and decadent!
• Easy Coconut Cream Pie
• Peanut Butter Pie — no bake!
• Blueberry Pie — with fresh or frozen berries.

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Banoffee Pie

This Banoffee Pie is made with a no bake graham cracker crust, sliced bananas, dulce de leche or thick caramel, and a generous layer of sweet whipped cream! It's totally no bake and totally delicious!

Course Dessert

Cuisine American, canadian

Prep Time 15 minutes minutes

Chilling time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Calories 561cal

Author Ashley Fehr

Ingredients

• 2 ½ cups graham cracker crumbs
• ½ cup melted unsalted butter
• 1 can dulce de leche (300 ml or about 1 cup)-see post notes above
• 4 bananas
• 1 ½ cups heavy whipping cream (cold)
• ⅓ cup powdered sugar
• 1 teaspoon vanilla
• chocolate shavings

Instructions

• Stir together graham crumbs and melted butter and press into the bottom and up the sides of a 9" pie plate.
• Spread Dulce de Leche (you cannot use caramel sauce! Follow the link for specific instructions for making Dulce de Leche from sweetened condensed milk) into the bottom of the pie crust. The easiest way to do this is to spoon dollops all over the bottom, then gently smooth it out.
• Place into the fridge to chill for at least 2 hours.
• Slice bananas and place in layers on top of the Dulce de Leche. Place in the fridge while you make the whipped cream.
• Pour cream, sugar and vanilla into a large bowl. Beat with an electric mixer (start on low. increase to high as it gets thicker) and until stiff peaks form. Spread over top of bananas and top with chocolate shavings as desired.
• You can serve immediately, or refrigerate for a few hours. Keep in mind the bananas will start to brown within an hour or two, so the sooner you can serve it, the nicer it will look (although it will still taste delicious!)

Video

Nutrition

Calories: 561cal | Carbohydrates: 60g | Protein: 6g | Fat: 34g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 240mg | Potassium: 435mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1148IU | Vitamin C: 6mg | Calcium: 163mg | Iron: 1mg

The post Banoffee Pie appeared first on The Recipe Rebel.

These No Bake Mint Chocolate Bars are made with a no bake graham cracker crust and topped with a creamy mint filling and chocolate ganache! See the step by step video down in the recipe card.

Love Mint Chocolate? You might also like this Mint Chocolate Lasagna and this No Bake Peppermint Bark Cheesecake!

I want to see hands from all my mint chocolate lovers! Where are you?

The husband and I love the mint chocolate combo. We disagree on our share of things, but generally dessert is not one of those things. Unless it’s pumpkin — then he’s all in and I’m on the edge somewhere.

But mint and chocolate? There’s never been any question.

These Mint Bars are the perfect combination of a chocolatey, chewy crust, creamy mint filling and rich chocolate ganache. The cool mint and decadent chocolate balance each other out perfectly!

If you love the chocolate mint combo as much as we do, you’ll also enjoy these Mint Cream Cheese Brownies and these Mint Chocolate No Bake Cookies!

Tips for making these Mint Chocolate Bars:

• Line your pan: I always line my pan with foil (don’t worry, it’s not going to be baked) so that once the bars are chilled I can easily remove them and slice. It’s one quick step that makes a big difference!
• Yes, you really need the egg (it’s a similar crust to these Nanaimo Bars, which also requires eggs). I promise it’ll be okay — it’s not raw, the egg cooks in the hot cocoa mixture and it binds everything so well that it can’t be left out.
• Yes, you really need to chill it: unless you don’t care about being able to cut nice slices!

Variations on these No Bake Bars:

• You can make these bars with almost any flavor — choose your favorite extract or even use just vanilla!
• You can use any color of food coloring, or none at all, if you want to color them for a special occasion
• Stir in some finely chopped candy canes or sprinkle on top of the chocolate before it sets for a Christmas-y treat

The filling is a perfectly cool and creamy mint buttercream frosting, and the chocolate ganache, well, it’s more chocolate and I think that’s saying enough.

More No Bake Christmas Treats!

• Peanut Butter Balls
• No Bake Christmas Tree Cookies
• Grasshopper Pie

More bars for baking!

Desserts

Nanaimo Bars

Desserts

Caramel Nut Bars

Desserts

Seven Layer Magic Bars Recipe

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No Bake Mint Chocolate Bars

These No Bake Mint Chocolate Bars are one of my ALL-TIME favorites! Made up of a no bake graham cracker crust and topped with a creamy mint frosting and chocolate ganache!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 16 bars

Calories 278cal

Author Ashley Fehr

Ingredients

Base

• 1/2 cup butter
• 1/3 cup cocoa
• 1/4 cup sugar
• 1 egg
• 2 cups graham cracker crumbs
• 3/4 cup shredded coconut

Filling:

• 1/4 cup butter
• 2 cups powdered icing sugar
• 2-3 tablespoons milk
• 1 teaspoon mint extract
• green food coloring

Ganache

• 2/3 cup chocolate chips or chopped chocolate
• 2 tablespoons butter

Instructions

• BaseLine an 8×8″ pan with tin foil.
• In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
• Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
• Filling:With an electric mixer, beat butter until smooth. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding a little more milk or sugar to reach desired consistency.
• Add mint extract and green food coloring (as desired). Spread over base in pan.
• Ganache:In a medium microwave safe bowl, combine chocolate and butter and melt in 20 second intervals on high, stirring each time, until smooth. Pour over filling in pan.
• Refrigerate until completely set, at least 2-3 hours, before slicing and serving. Store in the refrigerator or freeze for up to a few months.

Video

Nutrition

Calories: 278cal | Carbohydrates: 33g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 174mg | Potassium: 108mg | Fiber: 1g | Sugar: 24g | Vitamin A: 330IU | Calcium: 22mg | Iron: 1.3mg

The post No Bake Mint Chocolate Bars appeared first on The Recipe Rebel.

A no bake graham cracker crust filled with bananas, chocolate peanut butter ganache, homemade vanilla pudding and whipped cream, topped with peanut butter cups, chocolate shavings and salted peanuts — the best banana cream pie you’ll ever have!

So, I was out one day this summer with my 3 year old, my 8 month old, and my 3 year old niece. We met some friends, went to the wading pool, played all through nap time and then I dragged them, exhausted, through the grocery store.

One aisle at a time, of course, because as I was distracted by them acting all ridiculous in the cart, I managed to delete my entire grocery list off of my phone, one letter at a time.

I’m not even sure how I could possibly have had the same finger on the backspace button on my phone for that long, while dealing with the ridiculousness, and not having moved it at some point.

But then I looked down at my grocery list, ready to move on and actually accomplish something, and it was gone.

The baby is crying, and the un-napped 3 year olds are about to fall to pieces.

But hey, we made it (I bribed them).

And then I insisted on ice cream for supper. Mostly because I needed it after a whole day out with 3 kids.

So we went to one of my favorite ice cream places, and when we were walking up I saw a sign for a Funky Monkey, with peanut butter, chocolate, whipped cream, bananas…. SO good.

And since we are big fans of Banana Cream Pie (check out my classic recipe here <–), I decided to take this flavor combo and turn it into this totally no bake, Chocolate Peanut Butter Banana Cream Pie — perfect for any time of the year!

I kind of think peanut butter and chocolate is the only way to do banana cream pie.

I don’t always love banana desserts (they’re just not always very dessert-y, you know?), but I do love a banana cream pie. This version takes Banana Cream Pie and turns it into something totally over the top, in the best way.

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No Bake Reese Peanut Butter Chocolate Banana Cream Pie

A no bake graham cracker crust filled with bananas, chocolate peanut butter ganache, homemade vanilla pudding and whipped cream, topped with peanut butter cups, chocolate shavings and salted peanuts — the best banana cream pie you'll ever have!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 10

Calories 343cal

Author Ashley Fehr

Ingredients

Crust

• 2 1/2 cups graham cracker crumbs
• 1/2 cup melted butter

Filling:

• 1/2 cup chocolate chips
• 1/4 cup cream (any kind)
• 1/4 cup smooth peanut butter
• 1 cup half and half
• 1/4 cup granulated sugar
• 2 eggs
• 1 tablespoon corn starch
• 2 tablespoons smooth peanut butter
• 1 teaspoon vanilla
• 2 bananas sliced
• whipped cream, extra bananas, mini peanut butter cups, and peanut butter for garnish as desired.

Instructions

Crust:

• Stir together graham crumbs and melted butter and press firmly into the bottom and up the sides of a 9" pie plate.
• Bake at 350 degrees F for 8-9 minutes, until it looks slightly dry. (This step is optional and just helps the crust to hold up better)

Filling:

• In a medium bowl, combine chocolate chips, cream and peanut butter. Microwave on high in 20 second intervals, stirring each time, until melted.
• Pour into the bottom of the crust.
• In a medium saucepan, whisk together half and half, sugar, eggs and corn starch until smooth.
• Cook over medium heat, stirring constantly, until thickened — this can take up to 10 or 15 minutes but don't rush it.
• When filling has thickened, stir in peanut butter and vanilla until smooth. Stir in sliced bananas.
• Pour into crust over chocolate. Cover with plastic wrap and refrigerate for 6 hours or overnight until set.
• Top with sweetened whipped cream, sliced bananas, Reese's peanut butter cups, and peanut butter drizzle as desired. (To drizzle peanut butter, simply heat in the microwave until it can be poured, then use a spoon to drizzle over).

Nutrition

Calories: 343cal | Carbohydrates: 37g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 286mg | Potassium: 208mg | Fiber: 2g | Sugar: 19g | Vitamin A: 458IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

The post No Bake Reese Peanut Butter Chocolate Banana Cream Pie appeared first on The Recipe Rebel.

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

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

This Frozen Pumpkin Dessert is made with layers of graham crumbs, ice cream, pumpkin cheesecake and whipped cream! It’s cool and creamy and perfect for a potluck!

Fall is quickly approaching, and even though we’re still hanging on to summer, pumpkin lovers are eagerly snatching up those cans from grocery store shelves!

But what do we do if we want a little of both?

This Frozen Pumpkin Dessert is perfect when you want a taste of summer and a taste of fall. It is cool and creamy, with a simple graham crumb crust, Chapman’s Butterscotch Ripple ice cream layer and pumpkin cream cheese layer.

It is easy to make (and no bake!), so it’s perfect for a Thanksgiving dinner or if you just want to stash a pan in the freezer to get you through those busy weeknights

Chapman’s Ice Cream really makes this the perfect luscious and creamy dessert for any time of the year!

How to make this Frozen Pumpkin Dessert:

• Start with your crust: just graham cracker crumbs and melted butter and we’re good to go!
• Spread on a layer of softened Chapman’s ice cream and let freeze for 30-60 minutes to set — this ensures that our layers are clean and crisp!
• Whip up your pumpkin cheesecake filling and spread on top of your frozen ice cream layer.
• Freeze for 6 hours to set completely — you can cover and freeze up to 3 months!
• Top with sweetened whipped cream, and let warm for 20-30 minutes before slicing and serving — the amount of time will depend on how cold your freezer is and how warm your house is!

Variations on this Pumpkin Dessert:

• You can swap out the graham crumbs for another flavor of baking crumb or finely crushed cookies — gingersnaps would be great in here!
• Swap out the Chapman’s Ice Cream for any flavor that you enjoy with pumpkin — chocolate, vanilla, maple walnut, caramel — anything goes!
• Make mini Pumpkin Dessert cupcakes — repeat the same process in muffin cups lined with silicone liners (or a silicone muffin pan). Once frozen, pop them out and top with a swirl of whipped cream.

This post is generously sponsored by Chapman’s Ice Cream and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

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Frozen Pumpkin Dessert

This Frozen Pumpkin Dessert is made with layers of graham crumbs, ice cream, pumpkin cheesecake and whipped cream! It's cool and creamy and perfect for a potluck!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Freezing time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 12 servings

Calories 417cal

Author Ashley Fehr

Ingredients

Crust

• 2 cups graham crumbs
• 1/4 cup melted butter

Filling

• 2 litres Chapman's Butterscotch Ripple ice cream (about 8 cups) softened
• 2 packages cream cheese room temperature (16 oz or 500g total)
• 1 cup pure pumpkin puree
• 1 can sweetened condensed milk (14oz)
• 3/4 teaspoon pumpkin pie spice

Whipped Cream

• 1 cups heavy whipping cream (33-35%)
• 1/3 cup powdered sugar

Instructions

Crust

• In a medium bowl, combine graham crumbs and butter and press into the bottom of a 9×13" pan.

Filling:

• Let ice cream sit at room temperature for 15 minutes to soften slightly. Press ice cream onto the graham crumb crust in pan in a smooth layer. Place in the freezer to set for 30-60 minutes.
• In a large bowl, beat room temperature cream cheese with an electric mixer until smooth.
• Add pumpkin, condensed milk and pumpkin pie spice and beat on low speed until incorporated, scraping the sides of the bowl as necessary.
• Spread pumpkin layer over ice cream and place in the freezer for 1-2 hours to set.

Whipped Cream

• In a medium bowl, combine cream and powdered sugar and beat on low speed until combined, then high speed until thickened and fluffy.
• Spread over pumpkin layer and freeze for 4 hours or until set completely.
• Let pumpkin dessert sit at room temperature for 20-30 minutes before slicing and serving.

Video

Nutrition

Calories: 417cal | Carbohydrates: 36g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 90mg | Sodium: 298mg | Potassium: 256mg | Fiber: 1g | Sugar: 26g | Vitamin A: 4181IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg

The post Frozen Pumpkin Dessert appeared first on The Recipe Rebel.