No Bake Cheesecake Martha Stewart Recipes

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NO-BAKE CHEESECAKE

There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven. This no-bake cheesecake is sure to please with its creamy center.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h30m

Yield Makes one 9-inch cake

Number Of Ingredients 7



No-Bake Cheesecake image

Steps:

  • Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
  • Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
  • Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  • Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
  • Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
  • Unclasp sides of pan, and remove cheesecake.

2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

NO-BAKE CHERRY CHEESECAKE

The combination of sour cream, mascarpone, cream cheese, and goat cheese makes the filling of this cake ultra rich.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h10m

Yield Makes one 9-inch cake

Number Of Ingredients 20



No-Bake Cherry Cheesecake image

Steps:

  • Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
  • Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
  • Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
  • Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake. Cheesecake can be frozen or refrigerated for up to 2 days. Cherry topping can be refrigerated for up to 3 days.

Vegetable oil cooking spray, for pan
1 1/3 cups vanilla wafer or shortbread cookies, finely ground (6 ounces)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1/8 teaspoon ground cinnamon
Salt
1 cup sour cream, room temperature
2/3 cup sugar
4 ounces mascarpone cheese (1/2 cup), room temperature
4 ounces cream cheese (1/2 cup), room temperature
2 ounces soft fresh goat cheese (1/4 cup), room temperature
1 vanilla bean, split and scraped, pod reserved for another use (or 3/4 teaspoon pure vanilla extract)
1/4 teaspoon finely grated lemon zest
1 cup heavy cream
1 pound sweet cherries, halved and pitted (3 cups)
1/3 cup sugar
2 teaspoons balsamic vinegar
1/2 cinnamon stick
1 tablespoon cornstarch
1 tablespoon water

INDIVIDUAL NO-BAKE CHEESECAKES

Pomegranate jelly and seeds provide a sweet ruby-red glaze for these easy, no-bake cheesecake treats that set in the freezer. The recipe makes six perfect mini desserts that are destined to be a big hit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6

Number Of Ingredients 9



Individual No-Bake Cheesecakes image

Steps:

  • Line six large (8-ounce) cups of a muffin tin with plastic wrap; set aside. Combine sugar and crackers in the bowl of a food processor fitted with the metal blade; pulse until very finely chopped. Transfer to a small bowl, and stir in melted butter. Press into prepared muffin tin. Place in freezer while preparing filling.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, creme fraiche, and confectioners' sugar until combined. In another bowl, beat heavy cream just until stiff peaks form; fold into cream-cheese mixture. Spoon into crusts, and freeze until firm, about 30 minutes.
  • Meanwhile, heat pomegranate jelly in a small saucepan over low heat, stirring until melted and smooth. Remove from heat; let stand until cool but pourable.
  • When ready to serve, remove muffin tin from freezer. Lift out cheesecakes by gently pulling up on the plastic wrap. Carefully remove plastic; set cakes on serving plates. Drizzle each with jelly, and sprinkle with pomegranate seeds.

3 tablespoons granulated sugar
7 ounces graham crackers (about 13)
1/2 cup (1 stick) unsalted butter, melted
10 ounces cream cheese, room temperature
6 ounces creme fraiche
2/3 cup sifted confectioners' sugar
1 cup heavy cream
1 cup Mrs. Gubler's Pomegranate Jelly, for serving
Pomegranate seeds, for garnish

NO-BAKE CHEESECAKE MARTHA STEWART

Make and share this No-Bake Cheesecake Martha Stewart recipe from Food.com.

Provided by LaVieestDoucement

Categories     Cheesecake

Time 3h55m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 7



No-Bake Cheesecake Martha Stewart image

Steps:

  • Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
  • Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
  • Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  • Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
  • Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
  • Unclasp sides of pan, and remove cheesecake.

Nutrition Facts : Calories 644, Fat 37.4, SaturatedFat 19.8, Cholesterol 97.1, Sodium 465.2, Carbohydrate 69.5, Fiber 1.6, Sugar 43.2, Protein 9.8

2 (20 sheet) packages graham crackers
11 tablespoons unsalted butter, melted
2 tablespoons sugar
2 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

MARTHA'S NO BAKE CHEESECAKE

This is a recipe from my cousin, Martha, who is a caterer. This is seriously the best cheesecake I've ever eaten. You can choose whatever fruit you like to go on top - I just listed some random ones so you get the idea.

Provided by BK GeeGee

Categories     Cheesecake

Time 3h

Yield 1 cake

Number Of Ingredients 10



Martha's No Bake Cheesecake image

Steps:

  • Mix the crust ingredients together and press firmly into a 10" springform pan.
  • Beat the cream cheese adding the sugar.
  • Fold in the cool whip and spread evenly over the top of the crust.
  • Arrange the fruit on top.
  • Make the glaze according to the directions on the package (it's like making jello), and pour it evenly over top of the fruit.
  • Chill in the fridge for 2-3 hours.

Nutrition Facts : Calories 3724.7, Fat 284.4, SaturatedFat 181.2, Cholesterol 712.5, Sodium 2637.5, Carbohydrate 264, Fiber 19, Sugar 175.7, Protein 51.6

1 1/3 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup melted butter
2 (250 g) blocks cream cheese
1 (225 g) container Cool Whip, thawed
1 (10 g) package of dr oetker glaze
2 apples, sliced
2 kiwi fruits, sliced
1/2 cup grapes
1/2 cup raspberries

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