No Bake Vanilla Cheesecake Recipes

Steps:

• Combine Milk, Vanilla, and Sugar in a large mixing bowl (Or into your stand mixer).
• Place Cream Cheese In the Middle of the Bowl.
• Use Hand Mixer On Medium Speed for 3 Minutes or Until Completely mixed (stand mixer on a low speed then gradually up to 4 make sure you scrape the bowl once) If hand whisking you are brave and this could take a strong arm and bout 10 minutes.
• Crush Tea Biscuits either by hand, hammer, or food processor.
• Place Biscuits in a rectangular or circle container (Seal-able is best if not eating right away.).
• Pour Cream Cheese onto tea biscuits.
• Place in Freezer for 10-20 minutes (Depending on Your Freezer).
• Put into fridge or serve.
• Stores for 3-5 days Covered in the Fridge.

Steps:

• For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
• For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
• Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
• Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
• Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

Steps:

• Crush vanilla wafers in food processor and then mix with melted butter. Pat in 9 x 13" pan.
• Mix cream cheese, sour cream, sugar and vanilla with an electric mixer until creamy.
• Fold in Cool Whip.
• Spoon this mixture onto the crushed vanilla wafer crust.
• Refrigerate until firm - overnight is best.
• When ready to serve, cut into slices and put on a dollup of Wilderness Pie Filling Raspberry Premium. If you prefer, you can use another Wilderness Pie Filling Premium like Strawberry or Peach or you can use fresh fruit to garnish.
• Another suggestion is to add a small squirt of Reddi-Whip to the slice before adding the pie filling.
• Refrigerate leftovers.
• Note: My original recipe called for 2/3 cup sugar but I cut it down to 1/2 cup. Feel free to add 2/3 cup if you like your cheesecake sweeter.

Steps:

• Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Steps:

• Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin - or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
• To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.