I'm an Eastcoast gal through and through. Happily married with one child,I work part time at a craft store though I've worked as a Dept. Mgr in a Department store for many years and in management prior: of retail fashion (mall work). Don't have a favorite cookbook (who needs cookbooks when ya got the web) but I'm a TV Foodnetwork junkie!!!!When I can find time I love to cook and craft,and I'm a gemstone junkie also (hubby worked the Fine Jewelry counter when I met him-major plus(lol)) BIGGEST pet peeve??? Poor phone manners!!! Argh-gonna have that one put on my tombstone!!! Show
Show Full Nutrition Label Hide Full Nutrition Label × (Nutrition information is calculated using an ingredient database and should be considered an estimate.) No-bake Cool Whip cheesecakes are not only super easy to make, but also totally adorable. No one will know that you didn't spend hours baking these little cheesecakes. They use only six ingredients— if you don't make your own graham cracker crust. They're rich and fluffy all at the same time and, thanks to the lack of baking part, make for the perfect decadent yet refreshing summer dessert. Top them with fresh summer berries, but you can top them with whatever fruit you like. Make them ahead of time and store them in the fridge to cut down on prep the day you are serving. "This dessert offers a nearly effortless way to get your cheesecake fix. I made it in muffin cups and the individual portions were the perfect size. The garnish of fresh berries is as pretty as it is delicious with the light, creamy and slightly tangy filling. A dollop of lemon curd would be delicious too." —Danielle Centoni For the Graham Cracker Crust
For the Filling
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Why Is My No-Bake Cheesecake Not Firm?Smaller cheesecakes should firm up in 2 or 3 hours, but it's possible yours needs longer. Also, if you are making the whole cheesecake variation, you will need 6 to 8 hours in the refrigerator to completely firm up to the consistency of a baked cheesecake. Putting your cheesecake in the coldest part of the fridge, which is on the bottom shelf toward the back, should also help. Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating! How do you mix cream cheese and Cool Whip without lumps?Blender or Food Processor. If you have a blender or food processor handy, you have the option of using one of them for blending up your cream cheese to make it smoother and to remove lumps. Simply put the cream cheese into it, and let it work its magic for a few seconds.
What is no bake cheesecake filling made of?What You Need to Make this Simple No Bake Cheesecake. Cream cheese, softened to room temperature.. Ready-made graham cracker crust.. Sour cream.. Granulated sugar.. Vanilla extract.. Lemon juice.. Whipped topping (like Cool Whip). Toppings, optional.. How do you use Philadelphia cheesecake filling?Simply scoop the ready to eat filling into a graham cracker crust for a quick and easy no bake cheesecake without turning on your oven. Add your favorite toppings, such as strawberries, blueberries or chocolate chips for a delicious dessert.
What can I use instead of Philadelphia cream cheese for cheesecake?10 Best Substitutes for Cream Cheese in Cheesecake. Homemade Cream Cheese.. Cottage Cheese.. Greek Yogurt.. Mascarpone Cheese.. Ricotta.. Almonds or Cashewnuts Cream Cheese.. Neufchatel.. |