4 Easy No-Bake Cheesecake

4 Easy No-Bake Cheesecake





1- No-Bake Chocolate Peanut Butter Cheesecake

Ingredients
(for 8 servings)

10 graham crackers
7 tablespoons butter, melted
24 oz cream cheese, softened (680 g)
1 ½ cups powdered sugar (240 g)
1 teaspoon vanilla extract
1 ½ cups chocolate chips, melted (265 g)
2 cups peanut butter, melted (480 g)
1 cup confectioners sugar (120 g)

Preparation:

Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.

Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.

Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.

In a large bowl, mix together softened cream cheese until smooth.

Add the powdered sugar and continue to mix until there are no lumps.

Add the vanilla and melted chocolate and mix until the color is even.

Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.

In a large bowl, mix together melted peanut butter and confectioner’s sugar.

Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.

Refrigerate for 2-4 hours. Enjoy!




2- No-Bake Cookies and Cream Cheesecake

Ingredients:
(for 6 servings)

36 chocolate sandwich cookies
5 tablespoons butter, melted
3 cups cream cheese (800 g)
⅓ cup sugar (65 g)
1 tablespoon vanilla extract
1 cup milk, warm (240 ml)
1 tablespoon gelatin

Preparation:

Separate the cream from the cookies into 2 different bowls.

Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup (50g) of the crumbs for later.

Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.

Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.

In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.

In a measuring cup, mix the milk with the gelatin until dissolved.

Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.

Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.

Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.

Unclasp the ring of the springform pan, slice, then serve! Enjoy!




3- No-Bake Dulce De Leche Cheesecake

Ingredients
(for 6 servings)

Crust:

24 chocolate cream cookies
⅓ cup butter, melted (75 ml)

Filling:

15 oz dulce de leche (370 g)
8 oz cream cheese (225 g)
1 tablespoon vanilla extract
1 cup heavy cream, whipped (60 g)
8 strawberries, halved, to garnish

Preparation:

Crush cookies and mix with butter.

Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.

Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth.

In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.

Spread mixture over pie crust.

Refrigerate the pie for at least 4 hours or overnight. (If you’re in a hurry, you could also freeze the pie for 1-2 hours.)

Top with strawberries, cut, and serve. Enjoy!




4- Crispy Rice Cereal Chocolate Cheesecake

Ingredients :
(for 10 servings)

4 tablespoons unsalted butter, 1/2 stick
10 oz mini marshmallows (285 g)
6 cups crispy rice cereal (180 g)
8 oz semisweet chocolate (225 g)
¼ cup heavy cream (60 ml)
16 oz cream cheese, softened (455 g)
½ cup sugar (100 g)
1 teaspoon vanilla
2 ½ cups whipped cream, divided (150 g)
chocolate bar, for shaving

Preparation

In a large saucepan over medium heat, melt the butter.

Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.

While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.

Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.

Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top.

Microwave in 30-second intervals, stirring until melted, about 1 minute.

In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.

Pour in the melted chocolate and stir to incorporate.

Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.

Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.

Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.

Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.

Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.

Slice and serve. Enjoy!

Source: Tasty

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