Best Easy Tang No Bake Cheesecake Recipes

EASY NO-BAKE CHEESECAKE RECIPE

Steps:

• Combine all crust ingredients and firmly press with fingers into a 9-inch pie plate. Refrigerate for 1 hour before adding the filling.
• Using a stand or hand-held electric mixer, whip cream cheese until fluffy.
• Gradually add sweetened condensed milk while continuing to beat until well blended. You may need to stop the mixer and scrape down the sides and give the mixture a good stir with a spatula. Do not over-beat or filling will be too thin.
• Add lemon juice and vanilla; blend well. Pour mixture into prepared pie crust, cover, and refrigerate for 6-8 hours or overnight. I chill mine overnight for best results. The longer this pie is refrigerated, the better the no-bake cheesecake will set up.
• Serve cheesecake with cherry pie filling or other desired topping. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

THE BEST NO-BAKE CHEESECAKE

Steps:

• For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
• For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
• Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
• Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
• Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

BEST NO BAKE CHEESECAKE RECIPE

Steps:

• In a medium bowl, combine the crust ingredients and mix well to combine completely.
• Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
• In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
• Add the sour cream and mix until well combined and smooth.
• Add the lemon juice and mix until well combined and smooth. Set mixture aside.
• In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
• Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
• Add the filling to the crust and spread into an even layer.
• Refrigerate cheesecake until firm, 5-6 hours or overnight.
• To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
• Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit.
• Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.

NO-BAKE CHEESECAKE WITH COOL WHIP®

Steps:

• Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
• Refrigerate until firm, 2 to 3 hours.

EASY TANG NO-BAKE CHEESECAKE

Steps:

• Add water to drink mix in large bowl; stir until dissolved. Add cream cheese; beat with mixer until blended. Gently stir in 2 cups COOL WHIP; spoon into crust. Top with dollops of remaining COOL WHIP.
• Refrigerate 3 hours.
• Top with oranges just before serving.

BEST NO-BAKE CHEESECAKE

Steps:

• 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.