The Perfect No Bake Cheesecake

This morning on one of the news channels they were talking Valentines Day.  Oh how that word resonates differently between the male & female mind.  I got a good chuckle out of some of the men that were being interviewed, and their thoughts on this big day.  One of the guys was really funny and it made me laugh out loud!

Here is the gist of what he said:

“I definitely think that Valentines Day is a woman’s holiday. If you don’t believe it,  just try skipping it or not bringing it up at all on the fourteenth of February. You might as well find another place to eat and live cause your gonna be in the doghouse for a very long time. Not to mention, women have longer memories than elephants do, and she will never let you forget that you didn’t give her a cheap flower or an overpriced box of horrible candy. I say cook her dinner and do the dishes and you will be good until next year!”

What do you think?

Cheesecake and Valentines Day go together.  I’m not a lover of Real Cheesecake . . . I know it’s weird!  I will eat it, but I feel my calories could be spent better.

My sweet daughter Brandi makes this scrumptious dessert and I snagged the recipe from her. It’s my kind of Cheesecake . . .  light, fluffy and any topping or berry under the sun would be perfect.

Cherry Cheesecake versus Blueberry Cheesecake

 I wanted to take a picture before it was totally dark outside.  The Cheesecake hadn’t been in the fridge very long . . . so I left the little trays on the bottom for now. You can’t really tell from the picture, but these little Cheesecakes are actually hearts!

 We don’t really do anything fancy schmancy for Valentines Day .  If we do anything at all, we might go out to dinner. I don’t need roses or fine jewelry . . . in fact, I’d rather just go buy a new pair of jeans or new shoes!

Raspberry & White Chocolate versus Lemon Curd & Coconut Cheesecake.

If you don’t have a spring form or tart pans, never fear.  You can simply use a cupcake pan, and use paper liners.

They will look similar to this.

 As for what to get my sweet husband . . . Well anyone that knows him, also knows he is difficult to buy for.  He isn’t picky.  If he doesn’t feel he needs it . . . he doesn’t want you to buy it! If you read this blog, then you already know he isn’t a lover of sweets.  Every Valentines Day, I try to make his favorite meal and every year he is pleasantly pleased.  Chicken and Homemade Noodle Soup is actually my four daughters favorite meal as well.  Click here to see one of my favorites.

I found these heart shaped spring form pans at . . . Target of course!

My little cheesecakes start out with a Graham Cracker crust . . . Oreo or Chocolate crumbs would also be yummy.

Put a generous 1/4″ of crumbs on the bottom.  I always tend to go a little overboard with the crumbs.

I’m trying to break this habit.

I baked my graham cracker crust in a 350 degree oven for about 8 minutes.

 I also used a couple of little Tart pans with removable bottoms.

This will be the easiest No Bake Cheesecake you will ever make.

Cream cheese, Powdered Sugar, Pure Vanilla, White Sugar & Cool Whip.

If you don’t care for Cool Whip, you can use a pint of Whipped Whipping Cream instead.  If you’re making this ahead time and don’t plan to serve it right away . . use Cool Whip.

Madagascar Bourbon Vanilla flavored my Cheesecake.

Side note:  Let’s talk Vanilla!    I’ve buyed into all the hype surrounding Italian, Madagascar and a myriad of other Vanilla’s.  Maybe I could tell the difference if I conducted a side by side test and used Pure Vanilla Extract in some, and these other expensive varieties in the others.  However . . . I really can’t tell that much difference in taste quality.  Just make sure you use Pure Vanilla Extract instead of imitation, and your cheesecake will be divine.

Beat the Cream Cheese, Sugars & Vanilla together until mixture is creamy and smooth.

Now blend in the Cool Whip until mixture is thick and Fluffy.

 Divide the Cheesecake mixture evenly between pans, and spread over the cooled graham cracker crust.

You can also use a 9×13 baking dish, or a cookie sheet.

At this point, you could also spread the pie filling of your choice over the cream and then chill.

I didn’t leave much head room for berries, so I put it on afterwards.

Once it’s set up, plop those little babies out of their shells!

Note:  You could flavor the cheesecake with different oils:  Coconut, Key Lime, Pomegranate, etc.

Drizzle Hot Fudge over the top, or top with fresh Strawberries, Raspberries, Blueberries, kiwi, etc.

Easy . . . Fast . . . Delicious

DELICIOUS NO BAKE CHEESECAKE

1  8oz. cream cheese at room temperature

1 cup powdered sugar

2 teaspoons pure vanilla or other flavorings

1 small cool whip – 8 ounce container

1/4 cup white granulated sugar

note: Cool Whip comes in small or large containers.  I used 3/4 of a large one.

GRAHAM CRACKER CRUST:

1 – 3/4 Cups Graham Cracker crumbs

1/3 cups butter, melted

1/4 cup granulated sugar

Mix crumbs, melted butter and sugar together in bowl.  Press crumb mixture firmly onto bottom of greased baking dish or desired pans.  Bake at 350 degrees for 6 to 8 minutes or until lightly browned.  Let Cool before adding Cheesecake mixture.

DIRECTIONS:

Beat the cream cheese until light & fluffy.  Add the powdered sugar, white sugar and vanilla and beat until very smooth.  Add the cool Whip and beat again until mixture is thick and smooth.  Spread over the top of cooled Graham Cracker crust or chocolate crumb crust.  Top with cherry, blueberry, lemon curd, raspberry filling, etc.  Place in refrigerator and chill for at least 2 to 3 hours before serving.

Garnish with Toasted Coconut and White or Dark chocolate shavings.

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  • Sherry - February 8, 2011 - 7:33 pm

    Those pans are so cute! Jealoussss.ReplyCancel

  • Lynn - February 8, 2011 - 9:31 pm

    “I don’t need roses or fine jewelry . . . in fact, I’d rather just go buy a new pair of jeans or new shoes!” LOL!!! I am SO with you on that one. However, cheesecake is my absolute favorite! I can’t stop at one bite.

    But hubby is like you…..doesn’t care for it unless it’s a NO BAKE Cheesecake. So thanks!!! I am so going to making this one for him. ; DReplyCancel

  • Bran - February 8, 2011 - 9:37 pm

    Mom those seriously turned out just darling. The springform pans worked perfect. I didn’t know for sure if they would. I love the variations of flavors as well. I will have to try them for sure.ReplyCancel

  • Lot-O-Choc - February 9, 2011 - 9:34 am

    Oh wow these cheesecakes look amazingly good and they turned out lovely in the heart-shaped, I think I would go for the blueberry one yum!ReplyCancel

  • Nashina Jagielski - February 9, 2011 - 2:51 pm

    Jonna, I love cheesecake! Those cupcakes a couple posts back look amazing too! I tried the K. Hepburn brownies with pecans…best brownie I have ever eaten!! Thanks 🙂 I am so impressed! Hey if your up for running sometime, let me know! I have been out a couple times, and it rocked!!(Only if it is sunny and a decent temp in the afternoon…which is kinda sparse..but we work with what we’ve got, right?! The snow has melted too on the ones I did, so no worrying about falling!ReplyCancel

  • Katy Lunsford - February 10, 2011 - 2:36 pm

    {L O V E } this cheesecake recipe – thank you.ReplyCancel

  • bergamot - February 10, 2011 - 7:33 pm

    No bake cheesecakes are just delicious. The dripping fruit toppings on the soft cheesecake looks tempting. I love the mini-heart shapes springform pans. They add a lot of spunk to the dessert.ReplyCancel

  • Joelle - February 14, 2011 - 5:09 pm

    I just made this for dessert tonight and I licked the beaters clean!!! It is soooo good!ReplyCancel

  • Jordan - February 17, 2011 - 11:22 am

    That looks delightful! I will have to make this soon as I love a light and fluffy cheesecake but I haven’t found a good recipie. I know yours will be the best, Jonna!ReplyCancel

  • Laurel - February 21, 2011 - 9:17 am

    Mmmm, these look so good! I’d love for you to submit this to the M&T Spotlight: http://www.makeandtakes.com/spotlightReplyCancel

  • yolandi - July 21, 2011 - 5:39 am

    I Love this idea!!!! sooo cute 🙂ReplyCancel

  • Carrie - February 27, 2013 - 8:26 pm

    Way too sweet, tastes like marshmallow cream instead of cheesecake. Leave out the 1/4 cup sugar.ReplyCancel

    • Get Off Your Butt and BAKE - February 28, 2013 - 6:06 pm

      Hi Carrie,

      I love the Cherries on top of mine, and I think adds a tartness to the taste. You could of course leave out the additional sugar.
      I always post the original recipe, but it’s always adaptable to other tastes as well.

      JonnaReplyCancel

  • miranda - March 13, 2014 - 7:55 pm

    Hi! I’ve never made cheesecake. I wanted to be clear, that’s 1 cup powdered sugar AND 1/4 granulated sugar for the filling?

    Thanks!ReplyCancel

    • Get Off Your Butt and BAKE - March 13, 2014 - 9:21 pm

      Hi Miranda,

      Yes, after beating the cream cheese until light & fluffy, add the powdered sugar & granulated sugar and beat again until smooth. Beat in the cool whip.

      Yum!

      JonnaReplyCancel