Homemade no-bake cheesecake is one of the easiest dessert recipes to make that everyone enjoys.
Cheesecake has a base made from crushed sweet biscuits or pastry with a filling made of soft fresh cheese, Ricotta or cream cheese, sweetened with sugar or honey and topped with fresh fruit such as strawberries, kiwi fruit, nuts or chocolate.
Various flavors and types of cheesecake exist, such as lemon, passion fruit, coffee, strawberry or toffee.
Baked cheesecakes include eggs that help the filling to set. No bake cheesecakes are set by refrigeration, and are made without eggs, and generally include cream or condensed milk.
Philadelphia Cream Cheese is now the most popular cheese for no bake cheesecakes.
In Italy cheesecakes are usually made using Ricotta cheese and in the Netherlands, Germany and Poland use quark cheese.
Usually, baked cheesecake included eggs and egg yolks that are added to provide richness and smoothness to the cheese filling.
This article includes several recipes for delicious homemade no bake cheesecakes based on Philadelphia Cream Cheese.
Various low fat cream cheeses are available that have about 240 Calories and 35 g of fat per 100 g. Standard Philadelphia Cream Cheese has 400 calories per 100 g with 36 g of fat, and the no fat variety has 90 Calories and zero fat per 100 g. Ricotta Cheese has 174 calories per 100 g with 13 g of fat, and there are low fat varieties available. So homemade cheesecake can be enjoyed with greatly reduced calories and fat.
Take the graham crackers or other sweet biscuits, and place in a plastic bag. Hit with a rolling pin until the biscuits are crushed to coarse crumbs. Place the crumbs, cinnamon and brown sugar in a small bowl. Add the melted butter and mix thoroughly. Press the mixture into the bottom and sides of an 8-10 inch (15-20 cm) springform pan. Place in the refrigerator and chill until the base is firm.
In a second bowl, beat together the cream cheese and lemon juice until soft using an electric mixer. Add the cream and beat vigorously until the mixture becomes thick. Add the sugar and beat the mixture until it stiffens. Pour the mixture into the chilled based, and top with the fresh fruit or pie filling. Chill the cheesecake for several hours or overnight. Remove the cheesecake from the springform pan just before serving.
Poor the softened cream cheese and beat vigorously until the mixture smooth. While beating slowly add the vanilla and sugar and continue mixing until the mixture is well blended. In separate chilled bowl, beat the whipping cream until the mixture can form soft peaks. Slowly blend the whipped cream into the cream cheese mixture. Transfer the cheese filling mixture into the chilled base in a springform pan. Top with slices of kiwi fruit or other fruit and chill in the refrigerator for 4-6 hours before serving.
Mix the condensed milk, cream cheese, lemon juice together vigorously until the mixture is smooth and creamy. Pour the mixture into the chilled base in a springform pan. Chill for about 6 hours until the filling sets firm. Top the cheesecake with various fruit combinations.
Pour the melted butter into the biscuit crumbs in a small bowl, blend together and then press into the base and sides of a lightly greased 20 cm springform pan to form the base and chill for several hours.Beat the cream cheese and sugar using an electric mixer until the mixture is very smooth. Add the gelatine mixture and lemon juice beat the mixture well until combined. Fold the whipped cream into mixture and add the passionfruit pulp. Pour the mixture into the chilled base and refrigerate for 3 hours or until the fillings sets. Just before serving the cheesecake garnish with kiwi fruit and drizzle over and extra amount of passionfruit pulp.