SOUR CREAM CHEESECAKE NO BAKE RECIPES

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RECIPE: HOW TO MAKE CHEESECAKE WITHOUT SOUR CRE…



Recipe: How To Make Cheesecake Without Sour Cre… image

Gluten-free: No  Dairy-free:  No Suitable for nut allergies: Yes

Provided by Cassie Marshall

Categories     Dessert

Prep Time 15 minutes

Cook Time 60 minutes

Yield 9

Number Of Ingredients 9

1¼ cup graham cracker crumbs
3 tbsp sugar
4 tbsp melted butter
8 oz cream cheese at room temperature
16 oz full-fat Greek yogurt
1 cup of sugar
4 large eggs
1 tbsp vanilla extract
Pinch of salt

Steps:

  • To begin, preheat your oven to 350 degrees Fahrenheit.
  • In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Combine the ingredients fully together and then press into a cheesecake tin.
  • Bake for 10-12 minutes. Wait for the cheesecake base to cool completely before moving onto the next step.
  • In another bowl, blend together the cream cheese, eggs, greek yogurt, sugar, vanilla extract and salt. You should keep mixing until you get a smooth consistency.
  • Spread the cheesecake filling onto the top of your base.
  • Place the cheesecake back into the oven for 50 minutes. It will have some bounce to it when you remove from the oven and that is perfect.
  • Allow the cheesecake to fully cool before serving.

Nutrition Facts : Calories 258 kcal, ServingSize 1 serving

NO-BAKE CHOCOLATE-OREO CHEESECAKE PARFAIT - BIGOVEN.…



No-Bake Chocolate-Oreo Cheesecake Parfait - BigOven.… image

"Parfait is French for perfect, which is fitting for this sweet and decadent dessert recipe! Oreo crumbles, cream cheese, cocoa, and whipped cream are layered to make this indulgent dessert perfect for those with a sweet tooth. "

Total Time 55 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

For Oreo Cookie Crust:
2 tablespoons unsalted butter melted and cooled
1 cup Oreo Cookie crumbs
For Chocolate Filling:
1 cup heavy whipping cream cold
1 block full-fat cream cheese 8-ounce
2 tablespoons mascarpone cheese (or sour cream) room temperature
1/3 cup sweetened condensed milk
3 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract

Steps:

  • "1. To make crust: In a small bowl, stir melted butter into cookie crumbs until mixture resembles wet sand. Divide evenly into 6 jars. Press gently and set jars aside. 2. To make filling: Using a mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Transfer to another bowl and set aside. 3. Switch to a paddle attachment and beat the cream cheese, mascarpone/sour cream, sweetened condensed milk, cocoa powder, and vanilla together on medium-high speed until creamy and no lumps remain in the cream cheese. 4. With a rubber spatula, gently fold the whipped cream into the cheesecake filling until combined. Take care not to overwork the mixture and deflate the whipped cream. 5. Layer roughly 4 tablespoons of filling into each of the jars, leaving room at the top for whipped cream and cookie garnish. 6. Chill until ready to serve, at least 30 minutes. 7. Layer with whipped cream and Oreo cookie crumbs. Cover and store leftover cheesecake jars in the refrigerator for up to 5 days."

Nutrition Facts : Calories 346 calories, FatContent 22.7595604167482 g, CarbohydrateContent 35.5298545842059 g, CholesterolContent 43.3566666666667 mg, FiberContent 2.38745827256897 g, ProteinContent 3.40356833344883 g, SaturatedFatContent 10.8514626250469 g, ServingSize 1 1 Serving (83g), SodiumContent 178.631854167171 mg, SugarContent 33.142396311637 g, TransFatContent 1.25450591667177 g

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NO-BAKE CHOCOLATE-OREO CHEESECAKE PARFAIT - BIGOVEN.…
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  • "1. To make crust: In a small bowl, stir melted butter into cookie crumbs until mixture resembles wet sand. Divide evenly into 6 jars. Press gently and set jars aside. 2. To make filling: Using a mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Transfer to another bowl and set aside. 3. Switch to a paddle attachment and beat the cream cheese, mascarpone/sour cream, sweetened condensed milk, cocoa powder, and vanilla together on medium-high speed until creamy and no lumps remain in the cream cheese. 4. With a rubber spatula, gently fold the whipped cream into the cheesecake filling until combined. Take care not to overwork the mixture and deflate the whipped cream. 5. Layer roughly 4 tablespoons of filling into each of the jars, leaving room at the top for whipped cream and cookie garnish. 6. Chill until ready to serve, at least 30 minutes. 7. Layer with whipped cream and Oreo cookie crumbs. Cover and store leftover cheesecake jars in the refrigerator for up to 5 days."
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