No Bake Cheesecake #1

A no bake cheesecake recipe that has all the flavor of the more difficult recipes. This is an easy dessert you'll love! Ingredients: 1 graham cracker crust 2 8-ounce packages cream cheese, softened 1/4 cup white sugar 1 teaspoon pure vanilla extract 1 cup heavy whipping cream Directions: 1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended. 2. In a clean chilled bowl, beat the whipping cream until soft peaks form. 3. Slowly beat the whipped cream into the cream cheese mixture. 4. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving.

No Bake Cheesecake #2
This is a no bake cheesecake recipe that's a bit richer than other versions, and includes fruit topping for the cheesecake. Ingredients: Filling Ingredients: 1 pkg. Philadelphia cream cheese (softened) 1/3 cup lemon juice 1 can Eagle Brand milk Crust: 1 graham cracker pie crust Topping: Strawberry, blueberry or cherry pie filling Directions: 1. Mix cream cheese, lemon juice and Eagle Brand milk until smooth and creamy. 2. Pour into graham cracker pie crust. Chill for 6 hours until firm. 3. Top with cherry, strawberry, or blueberry pie filling or serve plain.

5 Easy no-bake Cheesecake recipes

May 25, 2011

Translation This week Im sharing another weakness of minecheesecake recipes. I love baked and no-bake cheesecake, but I find that the no-bake cheesecake recipes are really diverse and easy to experiment with. Ill start off with a base recipe, and show you how to change it and mix it up to go from classic flavours to something a little more special, in 5 Easy nobake Cheesecake recipes:

Lemon cheesecake Mocha Cheesecake Double Chocolate cheesecake Tropical cheesecake Strawberry cheesecake

This recipe makes a very rich and creamy cheesecake so a small piece is very filling, but oh so more-ish! A classic sweet, creamy, lemon flavoured cheesecake on a sweet biscuit base- heaven from the fridge. Best of all this recipe is not baked and easy to do.

Basic Lemon cheesecake Recipe for an 8 spring form tin Biscuit Base 100g melted 1/4 teaspoon 1/2 teaspoon 1/2 packet of Nice biscuits (a plain rectangular sweet 1/2 packet of arrowroot or Marie biscuits or 125g butter cinnamon essence or 125g

lemon biscuit with

sugar

on

top)

In a food processor, blitz the biscuits until well crushed, add cinnamon. Reserve 2 tablespoons of this to the side to sprinkle on top of the cheesecake. Add melted butter and essence. Pulse until combined. Or place all biscuits in a double lined plastic bag and crush until fine crumbs with a rolling pin, tip into a bowl, mix in the remaining ingredients. Press the crumbs into a spring form tin, making the base at least 1 1/2 cm thick. Allow some of the base to go up the sides to create a slight dam. I like to use the bottom of a glass to press the corners well into the tin. Put into the fridge, covered with plastic wrap, while you make the filling.

Lemon cheesecake filling

2 packets of 1 packet 3/4 can 1 1/4 cup lemon juice 1 3 tablespoons boiling water

full light sweetened cup and grated teaspoon

fat

cream cream condensed of 1/2 medium

rind

cheese cheese milk cream lemon gelatine

Whip cream until thick and stiff. In another bowl, beat full fat cream cheese until smooth, then beat in the low fat cream cheese. The lower fat cream cheese is not as hard as the full fat one, if you add them all together it becomes chunky and not smooth. Beat in condensed milk. Fold in whipped cream, lemon juice, lemon rind. Dissolve gelatine with boiling water, mix well into filling. Pour on top of biscuit base, sprinkle the top with the left over cinnamon crumbs. Refrigerate for at least 4 hours or until firm. I always place my no bake cheesecakes into a plastic container and then into the fridge so that it doesnt absorbs any smells- you want lemon cheesecake not cabbage or spaghetti sauce infused cheesecake! So thats my basic recipe for no bake cheesecake, and here are the variations:

Mocha No-Bake Cheesecake

Biscuit Base Changes to the ingredients:1 packet of chocolate ripple biscuits, instead of the Marie and nice ones, and NO lemon essence. Follow the same procedures for making the biscuit base. Filling Changes to the ingredients: NO lemon juice and grated lemon, instead add 2 tablespoons of strong coffee (granulated) with a little water to make a paste. Melt 150g of chocolate and add to coffee mixture then mix into cheesecake mix. Follow the same procedures for making the filling. Add a dollop of whipped cream on top, then dust with drinking chocolate that has been mixed with powdered/instant coffee.

Double Chocolate No-Bake Cheesecake

Biscuit Base Changes to the ingredients:1 packet of chocolate ripple biscuits, instead of the Marie and nice ones, and NO lemon essence. Follow the same procedures for making the biscuit base. Filling Changes to the ingredients: NO lemon juice and grated lemon, instead Melt 150g of chocolate or chocolate sauce then mix into cheesecake mix. Follow the same procedures for making the filling. Once you have poured the chocolate cheesecake mix into the tin, use chocolate sauce to swirl on top of the mixture, marble it through the batter by swirling a fork through the chocolate sauce and cheesecake mix. Allow to set. In my photo, I over mixed it through dollop of whipped cream and a strawberry to garnish. I make my own chocolate sauce using this recipe Add a

Tropical No-Bake cheesecake

Biscuit Base Changes to the ingredients:1 packet of Anzac or golden butternut crunch biscuits, and NO lemon essence. Follow the same procedures for making the biscuit base. Filling Changes to the ingredients: NO lemon juice and grated lemon, instead mix 185g tin of strained crushed pineapple, blot off any excess liquid with paper towelling, then mix into cheesecake mix. Follow the same procedures for making the filling. Once you have poured the cheesecake mix into the tin, use tropical fruit sauce to swirl on top of the mixture. Allow to set in fridge. Then using 3/4 cup of tropical fruit sauce or tinned passionfruit that has been mixed 1 teaspoon of gelatine that has been dissolved into 30 mL boiling water. POur the tropical sauce or passionfruit sauce ontop of cheesecake. Allow to set in fridge again. If youd like a recipe to make your own tropical fruit sauce, I bought Woolworth brand from the supermarketany pre bottled fruit sauce could be used.

Strawberry No-Bake Cheesecake Biscuit Base: No change to original recipe. Filling Changes to the ingredients: Follow the same procedures for making the lemon filling. Once you have poured the cheesecake mix into the tin, allow to set in fridge. Mix red tortenguss or make a batch or strawberry jelly, and when it is sloppy pour on top of cheesecake, and set sliced strawberries into it. I prefer the red tortenguss, if you can find it, check this link, because it sets pretty instantly. I buy it from continental delis. Pipe some fresh cream with it too for a little extra decadence. Youll notice that in some of the photos the cakes are small, thats because I made them into cupcake sized cakes- they look adorable, and you can try more variety that way. They also freeze well, so theyre great to use as treats later oneven the strawberry one. If youd like to make the cupcake ones, line a muffin tray with patty pans, and press the cookie base into the liners using the bottom of a glass. I also made mini ones using a mini muffin tray, and pushed the cookie base into the liners with the end of a shot glass.

I hope youve enjoyed this recipehappy baking, or no-bakingyou know what I mean Let me know if you have any questions in the comments. Once you have the hang of swapping and changing, your flavours will be limitlessplease share any combinations youve created of think of in the comments below too :)

Ingredients (Serves 4-6) - 1 1/2 cups uncooked rice - Water to cook rice - 5 garlic cloves - 200g (white or brown) button mushrooms, sliced - 200g chicken fillet, cubed - 15g butter - a few tablespoons uncooked Campbells cream of mushroom soup - Shredded Mozzarella Cheese - Shredded Cheddar Cheese (I use mild red cheddar) - Salt & Pepper - Parsley (garnishing) Directions 1. Wash and rinse rice until water runs clear. 2. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, saute for a few minutes until the surface of the chicken pieces is white. 3. Add the washed rice, salt and black pepper to taste. Stir well. 4. Wait for the rice mixture to cool, then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water adjust the water amount according to your cooker). 5. When the rice is cooked, portion out the rice into individual oven-safe baking dishes (or use a 20cm x 20 cm square alumnium tray) until about half the height of the dish. 6. Smear some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese. 7. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned. Garnish with parsley.

OLIO SPGAHETTI
Ingredients

1 pound spaghetti 2 teaspoons chopped garlic 1/4 cup chopped parsley 1/4 teaspoon crushed red pepper flakes 1/4 cup olive oil 1/4 cup melted butter

Directions
1. 2. 3. In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain. Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes. Toss pasta with garlic mixture and butter or margarine. Serve warm.

Ingredients

1 (16 ounce) package spaghetti 1/4 cup olive oil 3 cloves garlic, chopped 1/2 teaspoon crushed red pepper 1/4 cup grated Parmesan cheese

Directions 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. In a small saucepan over low heat place olive oil, garlic and peppers and simmer. Pour olive oil mixture over cooked pasta and serve with Parmesan cheese.