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-> Yom Tov / Holidays
-> Shavuos
abaker
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 Fri, Apr 12 2013, 5:37 pm
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can anyone post an amazing, really yummy no bake cheesecake recipe? thanks so much!
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chocolate moose
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Fri, Apr 12 2013, 6:14 pm
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there are a lot posted here. do a search !
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ra_mom
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Sat, Apr 13 2013, 11:02 pm
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Cookielady's recipe is great.
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ThankYouHashem
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Sat, Apr 13 2013, 11:09 pm
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ThankYouHashem
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Sat, Apr 13 2013, 11:11 pm
Here is the recipe from cookielady that ramom is talking about:
1 ready made graham cracker crust
8 oz. cream cheese, at room temperature
2 c. milk
1 pkg instant vanilla pudding
1/2 c. sour cream
1 can cherry pie filling.
In a large bowl, blend cream cheese and 1/2 cup milk until smooth. Add remaining 1 1/2 cups milk. Beat in pudding mix and sour cream. When smooth, pour into ready crust. Top with pie filling. Chill at least 2 hours before serving.
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abaker
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Sun, Apr 14 2013, 11:13 am
yum thanks! wish I had those ingredients on hand so I could make one now! 
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MaBelleVie
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Sun, Apr 14 2013, 11:17 am
| WOW!! wrote: | Here is the recipe from cookielady that ramom is talking about:
1 ready made graham cracker crust
8 oz. cream cheese, at room temperature
2 c. milk
1 pkg instant vanilla pudding
1/2 c. sour cream
1 can cherry pie filling.
In a large bowl, blend cream cheese and 1/2 cup milk until smooth. Add remaining 1 1/2 cups milk. Beat in pudding mix and sour cream. When smooth, pour into ready crust. Top with pie filling. Chill at least 2 hours before serving. |
Thanks for copying this. I hope to make it with my egg-allergic ds.
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AZmom09
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Thu, Apr 25 2013, 2:54 pm
I make this one- its sooo good! But I didnt do it in separate things, I made it on one pan and it cut nicely.
Ingredients:
8 graham crackers
4 tablespoons granulated sugar
2 tablespoons unsalted butter
2 (8 ounce) packages cream cheese (at room temperature)
3/4 cup confectioners sugar, sifted
1 vanilla bean, split and scraped (I used some vanilla extract)
2 tablespoons fresh lemon juice
2/3 cup heavy whipping cream
Serves 4
Directions
(Before I start, I put my kitchen aid bowl in the freezer to chill, because it is supposed to be cold for the heavy whipping cream)
Put graham crackers in the food processor and pulse until finely ground. Put a small skillet over medium heat and add 4 tablespoons of the sugar. Cook until the sugar melts and begins to caramelize. Add the butter and stir to incorporate and melt. Add the graham cracker crumbles and toss. Pour the graham cracker caramel clusters onto a baking pan and set aside to cool.
In a large bowl, beat the cream cheese on low speed for 1 minute, just until smooth and free of any lumps. Gradually add the confectioners sugar and beat 1-2 minutes, or until creamy. Periodically scrape down the sides of the bowl and beaters. Add vanilla bean seeds and lemon juice, beating until incorporated. The batter should be well mixed but not overbeaten.
In the bowl that was in the freezer, whip the heavy cream for 2 minutes, or until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
Spoon the cream cheese mixture into 4 (3 1/2 inch*) ring molds on small serving plates. Level off the top with a butter knife. Chill for at least 40 minutes or up to overnight, until set.
Top with graham cracker clusters and carefully remove the ring.
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amother
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Thu, Apr 25 2013, 9:19 pm
| WOW!! wrote: | Here is the recipe from cookielady that ramom is talking about:
1 ready made graham cracker crust
8 oz. cream cheese, at room temperature
2 c. milk
1 pkg instant vanilla pudding
1/2 c. sour cream
1 can cherry pie filling.
In a large bowl, blend cream cheese and 1/2 cup milk until smooth. Add remaining 1 1/2 cups milk. Beat in pudding mix and sour cream. When smooth, pour into ready crust. Top with pie filling. Chill at least 2 hours before serving. |
I would love to make this with my students! but I want them to each take it home in a tiny round pan. does anyone know how I can just make the graham cracker crust for the tiny pans?
also, would you say one recipe would make 12 of those tiny pans? tia
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SJcookie
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Thu, Apr 25 2013, 10:02 pm
Easiest one I've seen & made:
mix gvina levana (or sour cream) with vanilla powder, cinnamon, & sugar.
Put in graham cracker pie crust and let chill in the fridge.
Optional: you can add fruits (strawberry, kiwi, peach, pineapple, etc.) or drizzle chocolate on top if you'd like.
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ra_mom
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Fri, Apr 26 2013, 12:06 am
Ladies, iirc, I think I might have wanted to replace 1/2 cup of milk with another 1/2 pkg cream cheese to firm it up a bit more. I am not sure but just wanted to put it out there before you try. Delicious cheesecake btw!
Last edited by ra_mom on Sun, May 12 2013, 12:24 am; edited 1 time in total
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chestnut
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Fri, May 10 2013, 4:49 pm
| WOW!! wrote: | Here is the recipe from cookielady that ramom is talking about:
1 ready made graham cracker crust
8 oz. cream cheese, at room temperature
2 c. milk
1 pkg instant vanilla pudding
1/2 c. sour cream
1 can cherry pie filling.
In a large bowl, blend cream cheese and 1/2 cup milk until smooth. Add remaining 1 1/2 cups milk. Beat in pudding mix and sour cream. When smooth, pour into ready crust. Top with pie filling. Chill at least 2 hours before serving. |
whipped cream cheese or a block one?
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ra_mom
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Sun, May 12 2013, 12:24 am
| chestnut wrote: | | WOW!! wrote: | Here is the recipe from cookielady that ramom is talking about:
1 ready made graham cracker crust
8 oz. cream cheese, at room temperature
2 c. milk
1 pkg instant vanilla pudding
1/2 c. sour cream
1 can cherry pie filling.
In a large bowl, blend cream cheese and 1/2 cup milk until smooth. Add remaining 1 1/2 cups milk. Beat in pudding mix and sour cream. When smooth, pour into ready crust. Top with pie filling. Chill at least 2 hours before serving. |
whipped cream cheese or a block one? | Block cream cheese
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MaBelleVie
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Mon, May 13 2013, 9:58 pm
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I just made this using an extra cream cheese to replace some of the milk. The batter tasted a little too cream cheesey, not sure how it will turn out once it sets in the fridge.
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ra_mom
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Tue, May 14 2013, 12:33 am
| MaBelleVie wrote: | | I just made this using an extra cream cheese to replace some of the milk. The batter tasted a little too cream cheesey, not sure how it will turn out once it sets in the fridge. | I'm sorry MaBelleVie  Dh said the same thing about mine.
Cookielady, my apologies, I should never have tried to fix your perfect recipe. I remember that it took forever for my cheesecake to set last year, and had thoughts about using more cream cheese.
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MaBelleVie
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Tue, May 14 2013, 12:49 am
No worries! I actually spaced out and put in an entire extra 8 oz container instead of the half you recommended. Dh thought it tasted great. I tasted some a couple of hours later and it wasn't too bad. Anyway, the cake is for ds who loves cream cheese so he'll probably be happy. And tomorrow I'm making the really sinful one that I've been looking forward to for myself 
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stayathomemomof4
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Tue, May 14 2013, 3:12 am
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Last weeks Whisk had one that looked amazing. Didn't try it yet, maybe sometime later today I will get around to it
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