Posted on Friday, 23rd April 2010 by Grace
Do you have a signature dessert? One that everyone requests time and time again, this no bake cheesecake is the one that everyone hopes I make and bring to every family get together. It’s a great dessert, light and fluffy. The best thing about it? The dessert is so easy to make, it takes no time at all.
I have been making it for over 15 years now and still no one tires of it. Both of my children love it and ask for it regularly, especially my son, Matt. I try to bring other things but inevitable I get the question, “Aunt Grace did you make cheesecake?”. I have resigned myself to the fact that if I want to try something new, no problem, just make sure I bring cheesecake too. It is a handy dessert when I am hosting the get together, especially with the amount I am usually serving. I decided to make them as individual desserts for this post because I wanted to show how versatile the recipe is and also I wanted to try my new pan ( by Chicago Metallic) but usually I will make it in a 9X13 baking dish and serve it in square pieces. My family always prefers it with cherry topping. I wanted to personalize it a little more so last year I decided to can my own cherry and blueberry topping/pie filling, what a difference! The flavour is amazing, homemade is always better.
I wanted to try my hand at dulce de leche, I took the easy way out this time and boiled a can of sweetened condensed milk (2 actually) for 1 hour and 40 minutes, making sure to keep at least an inch of water covering the cans. I kept a tea kettle with boiling water handy in case I needed to add more water to the pot and checked it every twenty minutes to make sure the can was covered with water at all times. I left the cans in the water until they cooled and then placed the dulce de leche in a bowl and whisked. Super easy but I do want to try the traditional method at some point, I understand I will be sitting by the stove for 3 hours stirring but I do want to know if there is a big difference in the taste. Has anyone tried the traditional method? I would love the recipe!
Here I present to you, no bake cheesecake three ways, cherry, blueberry sauce and dulce de leche. You could also top it with any fresh in season fruit or one of your favourite sauces. You may want to change the base as well, crushed biscotti or oreo cookies, the sky’s the limit.
No Bake Cheesecake
(* see note if using a 9X13 baking dish)
- 1 cup graham cracker crumbs
- 2 teaspoons sugar
- 3 tablespoons butter, melted
- 2 250 g packages Philadelphia Cream Cheese, softened
- 2 1/2 cups Cool Whip whipped topping
- 2 cups icing sugar, sifted
- 2 teaspoons pure vanilla extract
- Preheat oven to 350°F.
- In a small bowl, stir together graham cracker crumbs and sugar. Add the melted butter and mix well.
- Cut a piece of parchment paper 1 inch higher than the depth of the cup or molds that you are using. Line the cups with parchment paper to fit the circumference. Press 3 tablespoons of the graham cracker mixture into the bottom of each cup or mold. Bake in oven for 8 minutes. Cool on a baking rack.
- In a medium bowl or in the bowl of a stand mixer using the paddle attachment, beat the cream cheese for 1 1/2 minutes, starting on low speed and gradually moving to high speed. Add the sifted icing sugar and beat until well incorporated, about 1 minute. Add whipped topping and beat for 2 to 2 1/2 minutes starting on slow speed and gradually moving to high speed. Add pure vanilla extract and beat to incorporate. Scrape bowl often with rubber scraper throughout the process.
- Place cream cheese mixture into a large piping bag using a large round tip. Pipe into molds just to top of cup or mold. Using a small demitasse spoon pat down the cream cheese mixture.
- Place in fridge to chill for at least two hours. Release each individual cheesecake, remove parchment paper and plate, add topping and serve.
* If using a 9X13 baking dish increase graham cracker crumbs to 1 3/4 cups, increase sugar to 1 1/2 tablespoons and melted butter to 5 tablespoons. Once dessert has chilled add topping, cut and serve.
Tags: blueberry topping, cheesecake, cherry sauce, cream cheese, dessert, dulce de leche, individual dessert, no bake cheesecake
Posted in Baking & Pastry, Custards, Creams & Mousses, Recipes
Comments (7)
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April 23rd, 2010 at 2:25 pm
Now we all know your secret!
Your cheesecake is delicious – Ricardo always looks forward to it. Don’t tell him that you gave us the recipe, or he’ll expect me to make it for him all of the time – hahaha. I love how you made them individual this time – adorable. Blog is looking fantastic!
April 23rd, 2010 at 5:11 pm
Thank you Alexis. I have been meaning to visit for so long now and will do so very soon. I want to see your new home, I hear you are working on the basement. I will bring over a 9X13 for you and Ricardo. Love you guys!
April 23rd, 2010 at 5:49 pm
those cheesecakes look incredible….great presentation! I have to say I have never made a no bake cheesecake it sounds like a great dessert for my girls! Your recipe is very close to my peanut butter pie recipe…ever think of peanut butter cheesecake with a fudge sauce….yummmm
April 23rd, 2010 at 9:19 pm
Dennis you have my creative juices flowing, I make a mean fudge sauce and I love peanut butter. I will have to work on it!
April 24th, 2010 at 1:56 am
[...] click here to view original post, Light, Fluffy & Easy No Bake [...]
April 24th, 2010 at 4:45 pm
Wow, these cheesecakes look incredible! I love the mini individual portions and all three toppings are excellent!
April 24th, 2010 at 6:09 pm
Thank you, I was almost tempted to have all three but decided on 1 with a little of each topping.