No-bake cheesecake recipe?

Question

Does anyone know where to get a good no-bake cheesecake recipe or know one they can share with me? I know Jello has them in a box but I don't want that kind. I want to make it for Thanksgiving. Thanks!

Answer 1

This website claims the best cheesecake:
http://allrecipes.com/recipe/best-no-bake-cheesecake/detail.aspx

Answer 2

INGREDIENTS 1 1/2 cups graham cracker crumbs 1/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/3 cup butter, melted 2 (8 ounce) packages cream cheese 2 teaspoons lemon juice 1 pint heavy whipping cream 1/3 cup white sugar 1 (21 ounce) can cherry pie filling READ REVIEWS (73) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm. In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

Answer 3

I have my own version, but you can adjust it to fit the occasion and your own personal taste.

I prepare Jello as directed on the box and let it gel in the fridge until it is just soft set (I usually use lime, but for Thanksgiving, cranberry flavor or orange would work just as well)

In a separate bowl, I mix about 2/3 of a container of Coolwhip with one package of softened (room temp overnight is best) cream cheese. I whisk together until smooth.

I then gradually add the cream cheese/Coolwhip mixture to the Jello and whisk together until smooth and no Jello lumps. A hand mixer would work well too.

Pour into graham cracker crust pie shell and refrigerate for at least 2-3 hours. Decorate top of pie with remaining Coolwhip.

Answer 4

"No-Bake Cheesecake Pie" - 8 servings

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

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

Answer 5

8oz cream cheese, 1/3 cup sugar, 1 cup sour cream, 2 teaspoons vanilla, 8oz. cool whip, 9" graham cracker pie crust

In blender mix all but the cool whip. Fold in cool whip. Pour into pie crust, then top with your favorite pie filling.
This is quick easy and very good. DR

Answer 6

Cherry Cheese Pie
Servings: Makes one (8- or 9-inch) pie
Ingredients
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT
evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (8- or 9-inch) prepared graham cracker or baked pie crust
1 (21-ounce) can cherry pie filling, chilled
Instructions
In large bowl, beat cream cheese until fluffy. Gradually beat in
EAGLE BRAND® until smooth. Stir in lemon juice and vanilla.
Pour into crust; chill 4 hours or until set. Top with desired amount
of cherry pie filling before serving.
Store leftovers covered in refrigerator.
Topping Variations:
BLUEBERRY: Omit cherry pie filling. In medium saucepan, combine 1/4 cup sugar and 1 tablespoon cornstarch; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly.
CRANBERRY: Omit cherry pie filling. In medium saucepan, combine 1/3 cups sugar and 1 tablespoon cornstarch. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 mintues. Spread over pie. Chill thoroughly.
FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained, and blueberries on tip of chilled pie. Just before serving, brush fruit with light corn syrup if desired.
AMBROSIA: Omit cherry pie filling. In small saucepan, combine 1/2 cup peach or apricot preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice or orange flavored liqueur and 2 teaspoons cornstarch; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.
Notes:

Answer 7

cooks.com or foodnetwork.com