Best No Bake Cheesecake With Gelatin Recipes

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IT'S-A-SNAP GELATIN CHEESECAKE



It's-a-Snap Gelatin Cheesecake image

Discover this super-simple and delicious gelatin cheesecake recipe! It's-a-Snap Gelatin Cheesecake takes three steps, the last of which is "refrigerate."

Provided by My Food and Family

Categories     Baking Ingredients

Time 4h5m

Yield Makes 8 servings.

Number Of Ingredients 6

1 env. KNOX Unflavored Gelatine
1/2 cup sugar
1 cup boiling water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Mix gelatine and sugar in small bowl. Add boiling water; stir 5 minutes or until gelatine is completely dissolved.
  • Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating until well blended after each addition. Refrigerate 45 minutes or until thickened, stirring every 15 minutes. Pour into pie crust.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

NO-BAKE CHEESECAKE



No-Bake Cheesecake image

This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you'll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.

Provided by Sally

Categories     Dessert

Time 8h20m

Number Of Ingredients 10

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
1/3 cup (67g) packed light or dark brown sugar
1/2 cup (8 Tablespoons; 113g) unsalted butter, melted
1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
2 Tablespoons (15g) confectioners' sugar
1/4 cup (60g) sour cream, at room temperature
2 teaspoons lemon juice
1 teaspoon pure vanilla extract

Steps:

  • Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
  • Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  • Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
  • Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
  • Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
  • Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

NO-BAKE CHEESECAKE WITH GELATIN



No-Bake Cheesecake with Gelatin image

This recipe is absolutely fantastic. I have impressed many with it and so did my grandmother. It is not the 'run-of-the-mill' cheesecake. You just have to try it! Trust me, you'll love it!

Provided by EC

Categories     Desserts     Cakes     Cheesecake Recipes     No-Bake Cheesecake Recipes

Time 3h15m

Yield 10

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened to room temperature
2 cups powdered sugar
1 envelope unflavored gelatin (such as Knox®)
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can cherry pie filling

Steps:

  • Combine cream cheese and powdered sugar in a large bowl; beat with an electric mixer until smooth. Add gelatin and beat until incorporated. Mix in whipped topping until smooth. Spread batter in prepared crust, leaving some room at the top. Spread cherry pie filling over cream cheese mixture.
  • Place in the refrigerator until firm, 3 to 4 hours.

Nutrition Facts : Calories 426.8 calories, Carbohydrate 62.8 g, Cholesterol 24.6 mg, Fat 17.6 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 9.9 g, Sodium 215.1 mg, Sugar 36.3 g

JELL-O NO-BAKE MINI CHEESECAKES



JELL-O No-Bake Mini Cheesecakes image

Create no-bake mini cheesecakes for a party! Made with a cheesecake mix, these JELL-O No-Bake Mini Cheesecakes are ready to chill in just minutes.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 12 servings

Number Of Ingredients 4

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
5 Tbsp. margarine or butter, melted
2 Tbsp. sugar
1-1/2 cups cold milk

Steps:

  • Mix Crust Mix, margarine and sugar until blended. Spoon into 12 paper-lined muffin cups; press crust mixture firmly onto bottoms of cups.
  • Beat milk and Filling Mix with mixer on low speed just until blended, then beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 2.44 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.5043 g, Sugar 0 g, Protein 2 g

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