5 Ingredient No Bake Cheesecake
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- Опубліковано 29 лис 2022
- This is such an easy cheesecake recipe to make with just 5 ingredients -- including a homemade crust! It's no bake too!
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►INGREDIENTS:
1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
1 ½ cups cold heavy cream
2 bricks (16 ounces) cream cheese, softened
1 ¼ cups powdered sugar
🖨Printable recipe www.everydayfamilycooking.com...
►DIRECTIONS:
1. Grease a 9-inch springform pan very lightly with baking spray.
In a large bowl, stir together the graham cracker crumbs and melted butter.*
2. Press the graham cracker mixture into the bottom and sides of the pan, creating a ¼-inch thick border all the way around. Make sure to pack it tightly so the crust isn’t too crumbly.
3. Place the crust in the freezer to chill for 20 minutes while you prepare the filling.
4. Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until the cream holds stiff peaks - about 2 minutes. Remove the whipped cream to a separate bowl.
5. Add the cream cheese to the bowl of the stand mixer (still fitted with the whisk attachment) and turn the speed to low. Slowly add the powdered sugar a little at a time.
6. When all of the powdered sugar has been incorporated, turn the speed to medium and beat until the cream cheese is light and fluffy - about 2 minutes.
7. Add the whipped cream back to the cream cheese mixture and fold it in gently.
8. Add the cheesecake filling to the chilled crust and smooth out the top.
9. Place the cheesecake in the freezer to chill for at least 6 hours, preferably overnight.
10. When ready to serve, run a knife around the edge between the crust and the pan and then release the springform pan.
11. To slice, run a sharp knife under hot water and slice through the cheesecake. Run the knife under hot water and wipe it clean between each slice.
12. Serve the cheesecake chilled and store any leftovers in an airtight container in the fridge for up to 3 days.
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*TIPS BEFORE YOU MAKE THIS!*
I just made this and it was great but here’s some things you may want to consider before (no) baking and what I would do differently next time:
-I didn’t have a spring form pan, but a regular pie pan line with parchment paper sprayed on the inside with cooking spray worked fine. The parchment paper allows you to lift the whole cake out of the pan for easy cutting/serving (and you can lift and set it the whole thing back into the pan when you’re done serving, if you like, to keep the shape.)
-There’s an asterisk in the description regarding the melted butter but doesn’t explain, at the time of this comment, what the asterisk is _actually for._ (She doesn’t seem very responsive on YT and her comments are turned off on IG so God help you if you have a question. I went on without whatever the asterisk meant and it was fine.
-Consider sweetening your crust. Every no bake recipe I watched (after following this recipe, of course, lol 🙈) suggested adding at least 2T of sugar to the crust batter. Do your own research but I do think a slightly sweeter crust would’ve elevated this.
-If you’re a crust fan, you can safely double the crust ingredients and the filling will still fit nicely. (I wanted to make sure of this before I suggested it and it worked fine for me.)
-In step 9 where it says to freeze your finished cheesecake, *just refrigerate it.* I froze this thing for 6 hrs (intending to do it overnight per her suggestion,) and it was *a brick.* 🧱The texture was strange and feeling nervous about it, I cross checked some other no-bake recipes, all of which said to _“chill it in the fridge.”_
So after 6hrs, just before I went to bed, I moved it from the freezer to the fridge and (thank GOD!!) it was thawed and redeemed by the next day. Short story long: just skip the freezer.
-Lastly, consider some type of topping (especially if you choose not to sweeten the crust) to gives it a nice sweet finish. Raspberry jam drizzle was a hit.
Enjoy!
I love the idea of raspberry drizzle! Unfortunately, UA-cam doesn't give me all my notifications, so sometimes comments are missed, but I am definitely responsive. A quick look through other UA-cam pages would show that.
IG comments are on, but only for followers, as IG is being hit with spam comments on accounts right now (it's awful).
The asterisk should actually not be there. I appreciate that oversight on my part.
Adding the sugar to the crust can add extra sweetness, but I find graham crackers tend to have enough sugar in them to not need the extra sugar along with the powdered sugar (it's sugar overload).
I personally prefer to freeze the cheesecake and take it out about 15 minutes before cutting it, and it ends up with the perfect consistency. Again, it's a preference thing and can go in the fridge if that's what you prefer.
And yes, highly recommend topping it with a nice topping! My favorites are strawberries and cherry pie filling.
@@EverydayFamilyCooking hey!!! 👋🏻 hi!! And thank you!!!!
Thanks for your tips but sugar preferences are different..I prefer no sugar crust and I even reduce the icing sugar because we don't like too much sugar at home. A fridge or freezer is a preference. Thank you 😊
@@anangel2077 you’re welcome 😊
Add 1tsp vanilla to the batter. That will give it an extra something.
Thanks love this recipe i have made it and its delicious
Did I miss the amount of powdered sugar?
I had to repeatedly pause to even see the ingredients. It was way too fast. Then some didn’t even have a measurement. Way too much trouble to get a recipe.
This is a recipe short and meant to be a quick look at the recipe. You can grab the full recipe here: www.everydayfamilycooking.com/5-ingredient-no-bake-cheesecake/
@@EverydayFamilyCookingthx
The recipe is in the description, dear 🙈🙈🙈
Right!
is there any replacements for heavy cream?
Probably coconut cream
😍
What's yhe song name plz ?!
Do you know if we can use a replacement for cream cheese?
Sour cream
Maybe Greek yogurt
Then it wouldn't be a cheesecake. 🤨
Vegan replacement?
@@kimberlygeary-uq8yjbut that would be so thin... and kinda gross...
Does it set without gelatin r milkmaid.pls reply
yes, cheesecake does not typically have gelatin in it.
That shit is melting
Your website says the ingredients for this cheesecake recipe but in the description box for ingredients needed it says it needs (24) ounces of cream cheese…. Is that correct? Or do you mean (2)-4 ounces of cream cheese??? Please help.
The website, ingredient list, video, and list on this page all show 2 bricks of cream cheese or 16 ounces of cream cheese in total. I am not sure where the 24 ounce number is coming from?
Might be better off with double cream looks a bit too runny
You need to go slower. Can't see what and how much Ingredients you are using
The full recipe is listed below the UA-cam video. This is just meant to be a quick demo of how to make it, but you will need the full instructions to officially make it.
Looks runny
Too fast
It's a reel, which has to be fast since they have limited time. Full recipe is listed in description.