no bake Cheesecake recipes?

Answer 1

INGREDIENTS:
1 1/2 cups semisweet chocolate chips
1/2 cup granulated sugar
11 ounces cream cheese
1/4 cup butter or margarine, softened
2 cups frozen whipped topping, thawed
1 graham cracker crust, below
more whipped topping or whipped cream for topping
shaved milk chocolate, optional
PREPARATION:
Melt chocolate chips over low heat in saucepan or microwave, stirring frequently until smooth and melted. Set aside to cool. In large mixer bowl beat cream cheese, sugar and butter until smooth. On low speed blend in the melted chocolate.
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Fold in whipped topping until blended. Spoon cheese chocolate filling mixture into prepared graham cracker crust. Cover and chill until firm. Garnish with whipped topping and shaved chocolate, if desired.


OR


This is a light and fluffy cheesecake that has been in our family since I was a kid. My mom used to take this to all the family get togethers.
by Pam Walk Requires Premium MembershipMy Notes

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12-16 servings 1 nine x thirteen pan 20 min 20 min prep
Change to: nine x thirteen pan US Metric
1 (3 ounce) package lemon Jell-O gelatin
1/4 cup ReaLemon juice
3/4 cup boiling water
1 (8 ounce) package softened cream cheese
1 cup sugar
13 ounces chilled evaporated milk
graham cracker crust (for 9 x 13 pan or 2 pie pans)

Not the one? See other No Bake Cheesecake Recipes
< 30 mins Cheesecakes
Eggs/Dairy Cheesecakes
Low Sodium Cheesecakes
Before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer.
In small mixing bowl combine the Jello, Reallemon and boiling water.
Set aside to cool.
In medium mixing bowl combine the cream cheese and sugar.
Whip with fork until fluffy.
Set aside.
In the chilled large bowl beat the evaporated milk until thick with mixer.
At low speed add the Jello mix and then the cream cheese mix.
Pour into 9 x 13 graham cracker crust or 2 9" pie crusts.

Answer 2

Cherry Cream Cheese Pie
Submitted by: Linda B. Rawls
Rated: 5 out of 5 by 15 members Prep Time: 15 Minutes
Ready In: 4 Hours 45 Minutes
Yields: 8 servings
"This pie is heavy on flavor but light on calories. Light cherry pie filling and fat-free condensed milk are used to create this very creamy cheesecake crowned with cherries."
INGREDIENTS:
1 (9 inch) prepared
graham cracker crust
1 (21 ounce) can light cherry pie filling
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract

DIRECTIONS:
1. Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
2. Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

Answer 3

components a million a million/2 cups graham cracker crumbs a million/3 cup packed brown sugar a million/2 teaspoon floor cinnamon a million/3 cup butter, melted 2 (8 ounce) applications cream cheese 2 teaspoons lemon juice a million pint heavy whipping cream a million/3 cup white sugar a million (21 ounce) can cherry pie filling study comments (seventy 3) evaluate/fee This Recipe shop To Recipe field upload to paying for record upload a private word positioned up a Recipe image positioned up a commonplace nutrition record Create a Menu instructions In a small bowl, stir mutually the graham cracker crumbs, brown sugar and cinnamon. upload melted butter and combine nicely. Press into the backside of an 8 or 10 inch springform pan. relax until corporation. In a medium bowl, beat mutually the cream cheese and lemon juice until delicate. upload whipping cream and beat with an electric mixer until batter turns into thick. upload the sugar and proceed to beat until stiff. Pour into chilled crust, and good with pie filling. relax countless hours or in one day. merely earlier serving, get rid of the facets of the springform pan.

Answer 4

"No-Bake Cheesecake Pie" - 8 servings

2 tbsp. graham cracker crumbs; divided
1 (3 oz.) pkg. lemon gelatin
2/3 cup boiling water
1 (8 oz.) pkg. cream cheese; cubed
1 cup cottage cheese
2 cups whipped topping

Coat the bottom and sides of a 9" pie plate with nonstick cooking spray; sprinkle with 1 tbsp. cracker crumbs and set aside.
In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl; fold in whipped topping. Pour into prepared pie plate; sprinkle with remaining cracker crumbs. Cover and refrigerate until set.

Answer 5

Don't really know a recipe for that, but Jell-O makes packaged no bake cheesecake mixes. They're really good and they include the crust too.

Answer 6

On the back of the Knox gelatin box there is a good recipe for a no-bake one-its also good if you need to substitute the splenda for sugar..since splenda doesn't bake so well

Answer 7

1 ready crust graham cracker crust
1 pkg cream cheese
i tsp. vanilla
1 1/2 cup powdered sugar
1 1/2 cup whipped topping

set the crust by putting it in a 350 oven for about ten minutes

mix softened{ to almost room temp-or get the creamed cream cheese} and powdered sugar with mixer to blended add vanilla mix add fold in whip topping and spoon into cooled crust. top with a good dollup of whip topping and what ever garnish you like straw berry, chocolate curl, sprinkle with graham cracker crumbs and top with lid of the pie crust up side down refrigerate til ready to eat.

Answer 8

Graham Cracker Crust.
Pkg of Philidelphia cheesecake filling. (it's new!!)
Can of your favorite pie filling.

Put filling in crust, top with the fruit and set in frig.

Answer 9

Hi!!!
Here you go:

Creamy Eggnog Cheesecake

Prep Time: 30 min
Total Time: 4 hr 30 min
Makes: 8 servings

1 cup HONEY MAID Graham Cracker Crumbs
1/2 cup sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
1/4 tsp. ground nutmeg
1 env. KNOX Unflavored Gelatine
1/4 cup cold water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup eggnog
1 cup cold whipping cream, whipped

MIX cracker crumbs, 1/4 cup of the sugar, the butter and nutmeg; press firmly onto bottom of 9-inch springform pan.
SPRINKLE gelatine over water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved; stirring occasionally. Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine, then eggnog, beating well after each addition. Refrigerate until slightly thickened. Gently stir in whipped cream. Pour over crust.
REFRIGERATE 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim. Cut cheesecake into 8 slices to serve. Store leftover cheesecake in refrigerator.

KRAFT KITCHENS TIPS
Special Extra
Garnish cheesecake with a light sprinkling of additional ground nutmeg just before serving.

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Pineapple Cheesecake

Prep Time: 25 min
Total Time: 5 hr 25 min
Makes: 12 servings

1 cup finely crushed NILLA Wafers
3 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
1 envelope KNOX Unflavored Gelatine
1 can (8 oz.) crushed pineapple, drained, liquid reserved
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside.
SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened.
ADD pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.

KRAFT KITCHENS TIPS
Size It Up
This indulgent cheesecake is perfect for a special occasion. One cheesecake serves 12 people.

How To Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 20 seconds or until slightly softened.

-------------AND, LASTLY...

No-Bake Turtle Cheesecake

Prep: 20 Min - Ready in: 3 Hrs 20 Min

Crust
1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans

Filling
2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired

1. In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.

2. In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.

3. Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.

4. To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.

Makes 16 servings