healthy no bake cheesecake recipe

Healthy No Bake Cheesecake Bites Recipe


No Bake healthy Cheesecake Bites

Simple graham crackers topped with Cheesecake filling and then add some fresh fruit.

What You’ll Need:
1 8-ounce package reduced-fat or fat-free cream cheese, softened
3 tablespoons sugar
1 teaspoon lime juice
1/2 teaspoon vanilla
2 tablespoons half & half
12 full-size graham crackers
Fresh berries, for garnish (optional)

What to Do:
1. In a large bowl, combine the cream cheese, sugar, lime juice, vanilla, and half & half.  Use an electric mixer to beat the ingredients until smooth.
2. Chill the cheesecake mixture for 1 hour.
3. Meanwhile, use a 2-inch round cookie cutter or biscuit cutter to cut the cheesecake bases from the graham crackers.  You should get 2 bases from each graham cracker.
4. Transfer the cream cheese mixture to a pastry bag fitted with your favorite tip.  Pipe 1-2 tablespoons of the cream cheese mixture onto each graham cracker round.  Top each round with a fresh berry.
5. Serve immediately.

Note: If you don’t have a pastry bag you can use a quart-size resealable plastic bag.


Healthy No Bake Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Simple graham crackers topped with Cheesecake filling and then add some fresh fruit.
Ingredients
  • 1 8-ounce package reduced-fat or fat-free cream cheese, softened
  • 3 tablespoons sugar
  • 1 teaspoon lime juice
  • ½ teaspoon vanilla
  • 2 tablespoons half & half
  • 12 full-size graham crackers
  • Fresh berries, for garnish (optional)
Instructions
  1. In a large bowl, combine the cream cheese, sugar, lime juice, vanilla, and half & half. Use an electric mixer to beat the ingredients until smooth.
  2. Chill the cheesecake mixture for 1 hour.
  3. Meanwhile, use a 2-inch round cookie cutter or biscuit cutter to cut the cheesecake bases from the graham crackers. You should get 2 bases from each graham cracker.
  4. Transfer the cream cheese mixture to a pastry bag fitted with your favorite tip. Pipe 1-2 tablespoons of the cream cheese mixture onto each graham cracker round. Top each round with a fresh berry.
  5. Serve immediately.
Nutrition Information
Serving size: 12

 

Original Recipe

Turtle Cheesecake

No Bake Turtle Cheesecake Recipe



Turtle Cheesecake NO BAKE

Homemade crust is prepared from chocolate wafer crumbs, sugar, melted butter, and chopped pecans.

Crust is topped with filling prepared from cream cheese, whole milk, brown sugar, vanilla extract, and pudding mix. Filling topped with chocolate fudge ice cream topping and pecans. Cheesecake is refrigerated to set filling. Individual servings are garnished with caramel topping and whipped cream.

Ingredients –
Crust:
1-1/4 cups Chocolate Wafer Crumbs
2 tablespoons Sugar
1/4 cup Butter, melted
1/4 cup chopped Pecans

Filling:
2 (8 ounces) package Cream Cheese, softened
1-1/2 cups Whole Milk
1/4 cup firmly packed Dark Brown Sugar
2 teaspoons Vanilla
1 (3.4 ounces) package Instant Vanilla Pudding and Pie Filling Mix
1/4 cup Chocolate Fudge Ice Cream Topping (not hot fudge)
1/2 cup Pecan Halves
1/3 cup Caramel Ice Cream Topping
Whipped Cream, if desired

Preparation:
Crust:
1. Add chocolate wafer crumbs, sugar, melted butter, and chopped pecans to medium mixing bowl.

2. Stir to combine.

3. Press crumb mixture evenly into bottom of 9-inch spring-form pan.

Filling:
1. Add softened cream cheese to medium bowl and beat with hand mixer until fluffy.

2. Gradually add whole milk and continue beating until all milk is incorporated and mixture is smooth.

3. Stir in brown sugar and vanilla extract. Stir in pudding mix and beat with electric mixer 2 minutes.

4. Pour filling mixture over crust in spring-form pan and spread evenly.

5. Drizzle fudge topping over filling. Swirl into filling with tip of knife.

6. Arrange pecan halves over filling.

7. Refrigerate at least 3 hours or until firm.

8. Drizzle individual servings with caramel topping and top with whipped cream.

No Bake Turtle Cheesecake Recipe
Author: 
Recipe type: Desert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Homemade crust is prepared from chocolate wafer crumbs, sugar, melted butter, and chopped pecans. Crust is topped with filling prepared from cream cheese, whole milk, brown sugar, vanilla extract, and pudding mix. Filling topped with chocolate fudge ice cream topping and pecans. Cheesecake is refrigerated to set filling. Individual servings are garnished with caramel topping and whipped cream.
Ingredients
  • Crust
  • 1-1/4 cups Chocolate Wafer Crumbs
  • 2 tablespoons Sugar
  • ¼ cup Butter, melted
  • ¼ cup chopped Pecans
  • Filling
  • 2 (8 ounces) package Cream Cheese, softened
  • 1-1/2 cups Whole Milk
  • ¼ cup firmly packed Dark Brown Sugar
  • 2 teaspoons Vanilla
  • 1 (3.4 ounces) package Instant Vanilla Pudding and Pie Filling Mix
  • ¼ cup Chocolate Fudge Ice Cream Topping (not hot fudge)
  • ½ cup Pecan Halves
  • ⅓ cup Caramel Ice Cream Topping
  • Whipped Cream, if desired
Instructions
  1. Add chocolate wafer crumbs, sugar, melted butter, and chopped pecans to medium mixing bowl.
  2. Stir to combine.
  3. Press crumb mixture evenly into bottom of 9-inch spring-form pan.
  4. Filling:
  5. Add softened cream cheese to medium bowl and beat with hand mixer until fluffy.
  6. Gradually add whole milk and continue beating until all milk is incorporated and mixture is smooth.
  7. Stir in brown sugar and vanilla extract. Stir in pudding mix and beat with electric mixer 2 minutes.
  8. Pour filling mixture over crust in spring-form pan and spread evenly.
  9. Drizzle fudge topping over filling. Swirl into filling with tip of knife.
  10. Arrange pecan halves over filling.
  11. Refrigerate at least 3 hours or until firm.
  12. Drizzle individual servings with caramel topping and top with whipped cream.
Nutrition Information
Serving size: 1 Slice
Easy No Bake Cheesecake

Easy No Bake Cheesecake Recipe


Recipe for No Bake Cheesecake Easy

Cream cheese, cool whip, sugar, vanilla extract, and fresh lemon juice combined and poured into ready-made graham cracker crust. Cheesecake is chilled for several hours or overnight before serving.
Ingredients –
1 (8 ounces) package Cream Cheese
1 container Cool Whip
1 cup powdered Sugar
2 tablespoons Vanilla Extract
2 tablespoons Lemon Juice
Graham Cracker Crust

Preparation:
1. Mix first five ingredients together and pour into crust. Add topping if you like.

2. Chill for one to two hours and eat.


Easy No Bake Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Simple, Easy to the point no bake cheesecake recipe that will take no time at all.
Ingredients
  • 1 (8 ounces) package Cream Cheese
  • 1 container Cool Whip
  • 1 cup powdered Sugar
  • 2 tablespoons Vanilla Extract
  • 2 tablespoons Lemon Juice
  • Graham Cracker Crust
Instructions
  1. Mix first five ingredients together and pour into crust. Add topping if you like.
  2. Chill for one to two hours and eat.
Nutrition Information
Serving size: 1 Slice

 

 

Peanut Butter Cheesecake

No Bake Peanut Butter Cheesecake Recipe

Peanut Butter Cheesecake NO BAKE

Ingredients:

Chocolate Filling:
1 (8 ounces) package Cream Cheese, softened
1 tablespoon Lemon Juice
1-2/3 cups (10 ounces) Peanut Butter Candy Chips
1 can (14 ounces) Sweetened Condensed Milk (not evaporated milk)
1 cup (1/2 pint) cold Whipping Cream, whipped
sliced Fresh Fruit (optional)

Chocolate Crumb Crust:
1-1/4 cups graham cracker crumbs
1/4 cup HERSHEY’S Cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted.

Preparation:

Chocolate Crumb Crust:
Stir together all ingredients in medium bowl until blended. Press firmly onto bottom of 9-inch springform pan.

Chocolate Filling:
Beat cream cheese with lemon juice in large bowl until fluffy. Combine peanut butter chips and sweetened condensed milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth; add to cream cheese mixture, beating until well blended.

Beat whipping cream in small bowl until stiff. Fold into cream cheese mixture. Pour over crust. Cover; freeze 4 to 6 hours or until firm. Remove sides of pan; garnish as desired. 12 servings.


No Bake Peanut Butter Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Simple and delicious Peanut Butter Cheesecake that requires no baking.
Ingredients
  • Chocolate Filling:
  • 1 (8 ounces) package Cream Cheese, softened
  • 1 tablespoon Lemon Juice
  • 1-2/3 cups (10 ounces) Peanut Butter Candy Chips
  • 1 can (14 ounces) Sweetened Condensed Milk (not evaporated milk)
  • 1 cup (1/2 pint) cold Whipping Cream, whipped
  • sliced Fresh Fruit (optional)
  • Chocolate Crumb Crust:
  • 1-1/4 cups graham cracker crumbs
  • ¼ cup HERSHEY’S Cocoa
  • ¼ cup powdered sugar
  • ¼ cup (1/2 stick) butter or margarine, melted
Instructions
  1. Beat whipping cream in small bowl until stiff. Fold into cream cheese mixture. Pour over crust. Cover; freeze 4 to 6 hours or until firm. Remove sides of pan; garnish as desired. 8 servings.
Nutrition Information
Serving size: 1 Slice

Chocolate Mint Cheesecake

No Bake Chocolate Mint Cheesecake Recipe


Chocolate Mint Cheesecake NO BAKE

Ingredients:

1/4 cup Butter or Margarine, melted
1 cup Chocolate Wafer Crumbs (10 wafers)
20 Miniature or 5 Large York Peppermint Patties
2 tablespoons Butter
16 ounces Cream Cheese
1 (14 ounce) can Sweetened Condensed Milk
1 tablespoon Unflavored Gelatin
2 tablespoons Lemon Juice
1 tablespoon Vanilla Extract
1 cup Whipping Cream
1 cup Sour Cream
8 miniature or 2 large York Peppermint Patties, frozen, then grated

Preparation:

Mix melted butter and chocolate wafer crumbs. Firmly pat over bottom of 9-inch springform pan. Chill. Melt 20 miniature York Peppermint Patties or 5 large York Peppermint Patties and butter. Drizzle over crumb crust. Chill.

Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk while beating until smooth. Soften gelatin in lemon juice and warm to dissolve. Add to cheese mixture with vanilla extract. Whip cream until stiff peaks form. Fold into cream cheese mixture. Pour into prepared pan. Chill. Cover with whipped sour cream. Garnish with grated York Peppermint Patties. Chill several hours before serving.


No Bake Chocolate Mint Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Simple and delicious Chocolate Mint Cheesecake that requires no baking.
Ingredients
  • ¼ cup Butter or Margarine, melted
  • 1 cup Chocolate Wafer Crumbs (10 wafers)
  • 20 Miniature or 5 Large York Peppermint Patties
  • 2 tablespoons Butter
  • 16 ounces Cream Cheese
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 1 tablespoon Unflavored Gelatine
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Vanilla Extract
  • 1 cup Whipping Cream
  • 1 cup Sour Cream
  • 8 miniature or 2 large York Peppermint Patties, frozen, then grated
Instructions
  1. Mix melted butter and chocolate wafer crumbs. Firmly pat over bottom of 9-inch springform pan. Chill. Melt 20 miniature York Peppermint Patties or 5 large York Peppermint Patties and butter. Drizzle over crumb crust. Chill.
  2. Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk while beating until smooth. Soften gelatine in lemon juice and warm to dissolve. Add to cheese mixture with vanilla extract. Whip cream until stiff peaks form. Fold into cream cheese mixture. Pour into prepared pan. Chill. Cover with whipped sour cream. Garnish with grated York Peppermint Patties. Chill several hours before serving.
Nutrition Information
Serving size: 1 Slice

Chocolate Cheesecake

No Bake Chocolate Cheesecake Recipe


Chocolate Cheesecake NO BAKE

Cream cheese, sugar and butter blended with non-dairy whipped topping and melted chocolate chips.

Mixture is spooned into ready-made graham cracker crust and chilled to set.

Ingredients –
1-1/2 cups Semi-Sweet Chocolate Chips
1 (8 ounces) package Cream Cheese, softened
1 (3 ounces) package Cream Cheese, softened
1/2 cup Sugar
1/4 cup (1/2 stick) Butter or Margarine, softened
2 cups Frozen Non-Dairy Whipped Topping, thawed
1 (6 ounces) packaged ready-made Graham Cracker Crumb Crust

Preparation:
1. Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.

2. Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.

3. Refrigerate until firm. Garnish as desired. Cover; refrigerate leftover cheesecake.


No Bake Chocolate Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Simple and creamy Chocolate Cheesecake that requires no baking.
Ingredients
  • 1-1/2 cups Semi-Sweet Chocolate Chips
  • 1 (8 ounces) package Cream Cheese, softened
  • 1 (3 ounces) package Cream Cheese, softened
  • ½ cup Sugar
  • ¼ cup (1/2 stick) Butter or Margarine, softened
  • 2 cups Frozen Non-Dairy Whipped Topping, thawed
  • 1 (6 ounces) packaged ready-made Graham Cracker Crumb Crust
Instructions
  1. Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.
  2. Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.
  3. Refrigerate until firm. Garnish as desired. Cover; refrigerate leftover cheesecake.
Nutrition Information
Serving size: 1 Slice

Cherry Almond Cheesecake

No Bake Cherry Almond Cheesecake Recipe


Cherry Almond Cheesecake NO BAKE

Ingredients:

1 package (21.4 ounces) JELL-O No Bake Cherry Topped Cheesecake
2 tablespoon Sugar
5 tablespoons Butter, melted
1-1/2 cups cold Milk
1/8 teaspoon Almond Extract

Preparation:

Stir Crust Mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened.

Press crumb mixture firmly against side of pie plate, using measuring cup or large spoon.

Then, press remaining crumb mixture onto bottom of pie plate.

Pour milk into medium bowl. Add Filling Mix and almond extract. Beat with electric mixer on low speed 30 sec.

Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour.

Squeeze Fruit Topping from pouch onto cheesecake; gently spread to evenly cover top of cheesecake. Store leftover cheesecake in refrigerator.


No Bake Cherry Almond Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Amazingly simple Cherry Almond Cheesecake Recipe that does not need to be baked.
Ingredients
  • 1 package (21.4 ounces) JELL-O No Bake Cherry Topped Cheesecake
  • 2 tablespoon Sugar
  • 5 tablespoons Butter, melted
  • 1-1/2 cups cold Milk
  • ⅛ teaspoon Almond Extract
Instructions
  1. Stir Crust Mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened.
  2. Press crumb mixture firmly against side of pie plate, using measuring cup or large spoon.
  3. Then, press remaining crumb mixture onto bottom of pie plate.
  4. Pour milk into medium bowl. Add Filling Mix and almond extract. Beat with electric mixer on low speed 30 sec.
  5. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour.
  6. Squeeze Fruit Topping from pouch onto cheesecake; gently spread to evenly cover top of cheesecake. Store leftover cheesecake in refrigerator.
Nutrition Information
Serving size: 1 Slice

 

Caramel No Bake Cheesecake

No Bake Caramel Cheesecake Recipe


Caramel Cheesecake NO BAKE

Crumb crust prepared from finely crushed chocolate wafers, sugar and melted butter. Crust is topped with mixture of melted marshmallows and caramel, cream cheese, vanilla extract and whipping cream. Cheesecake chilled several hours to set.

Ingredients –
20 Chocolate Wafers, finely crushed (about 1 cup)
1/4 cup Sugar
1/4 cup (1/2 stick) Butter, melted
4 cups Miniature Marshmallows
1 jar (12.5 ounces) Caramel Topping
2 packages (8 ounces each) Cream Cheese, softened
1 teaspoon Vanilla
1 cup Whipping Cream, whipped

Preparation:
1. Mix wafer crumbs, sugar and butter; press firmly onto bottom of 9-inch springform pan.

2. Place marshmallows and caramel topping in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat.

3. Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in the whipped cream; pour over crust.

4. Refrigerate 4 hours or until firm.

5. Store leftover cheesecake in refrigerator.


No Bake Caramel Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Amazingly simple Caramel Cheesecake Recipe that does not need to be baked.
Ingredients
  • 20 Chocolate Wafers, finely crushed (about 1 cup)
  • ¼ cup Sugar
  • ¼ cup (1/2 stick) Butter, melted
  • 4 cups Miniature Marshmallows
  • 1 jar (12.5 ounces) Caramel Topping
  • 2 packages (8 ounces each) Cream Cheese, softened
  • 1 teaspoon Vanilla
  • 1 cup Whipping Cream, whipped
Instructions
  1. Mix wafer crumbs, sugar and butter; press firmly onto bottom of 9-inch springform pan.
  2. Place marshmallows and caramel topping in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat.
  3. Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in the whipped cream; pour over crust.
  4. Refrigerate 4 hours or until firm.
  5. Store leftover cheesecake in refrigerator.
Nutrition Information
Serving size: 1Slice

 

No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake Recipe



Blueberry Cheesecake NO BAKE

Ingredients:

Crust:
8 Zwieback Toasts*
1 tablespoon Butter

Filling:
1 envelope (2-1/2 teaspoons) Unflavored Gelatin
1 cup boiling Water
2 packages (8 ounces each) Cream Cheese, softened
1/3 cup Sucralose-Based Sugar Substitute
1 teaspoon Vanilla
1 cup thawed Frozen Whipped Topping
3/4 cup Unsweetened Frozen Blueberries

Preparation:

For crust, place zwieback toasts and butter in food processor. Cover; pulse until coarse crumbs form. Pat thin layer of crumbs onto bottom of 9-inch square springform pan.

For filling, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved.

Beat cream cheese, sugar substitute and vanilla in large bowl with electric mixer at medium speed until well blended. Beat in whipped topping. Add dissolved gelatin in steady stream while beating at low speed. (Mixture will become loose and lumpy.) Beat 4 minutes at medium speed until smooth and creamy, scraping side of bowl occasionally.

Fold frozen blueberries into cream cheese mixture; spread in prepared pan. Refrigerate 3 hours or until set. Garnish with fresh blueberries and mint, if desired.


No Bake Blueberry Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Silky smooth Blueberry Cheesecake Recipe that does not need to be baked.
Ingredients
  • 8 Zwieback Toasts*
  • 1 tablespoon Butter
  • Filling:
  • 1 envelope (2-1/2 teaspoons) Unflavored Gelatin
  • 1 cup boiling Water
  • 2 packages (8 ounces each) Cream Cheese, softened
  • ⅓ cup Sucralose-Based Sugar Substitute
  • 1 teaspoon Vanilla
  • 1 cup thawed Frozen Whipped Topping
  • ¾ cup Unsweetened Frozen Blueberries
Instructions
  1. For crust, place zwieback toasts and butter in food processor. Cover; pulse until coarse crumbs form. Pat thin layer of crumbs onto bottom of 9-inch square springform pan.
  2. For filling, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved.
  3. Beat cream cheese, sugar substitute and vanilla in large bowl with electric mixer at medium speed until well blended. Beat in whipped topping. Add dissolved gelatin in steady stream while beating at low speed. (Mixture will become loose and lumpy.) Beat 4 minutes at medium speed until smooth and creamy, scraping side of bowl occasionally.
  4. Fold frozen blueberries into cream cheese mixture; spread in prepared pan. Refrigerate 3 hours or until set. Garnish with fresh blueberries and mint, if desired.
Nutrition Information
Serving size: 1 Slice

 

Apricot Cheesecake

No Bake Apricot Cheesecake Recipe


Apricot Cheesecake NO BAKE

 

Ingredients:

Crust:
1/2 cup Butter or Margarine
1/3 cup Granulated Sugar
1 1/2 cups Corn Flake Crumbs
Cream Cheese Filling:
1 (30 ounces) can Apricot Halves, drained (reserve syrup)
1 envelope Unflavored Gelatin
2 (8 ounces each) packages Cream Cheese, softened
1 (14 ounces) can Sweetened Condensed Milk
2 tablespoons Lemon Juice
1 (4 1/2 ounces) container Frozen Non-Dairy Whipped Topping, thawed

Apricot Glaze:
1/2 cup Reserved Syrup
1 teaspoon Cornstarch

Preparation:

Crust:
Cook butter and sugar in small saucepan until mixture boils; remove from heat. Mix in corn flake crumbs. Reserve 2 tablespoons mixture for garnish; press remainder in bottom of 9-inch springform pan. Chill.

Cream Cheese Filling:
Combine 1/2 cup reserved syrup and gelatin; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricots halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatin mixtures; set aside.

In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot-gelatin mixture. Fold in whipped topping. Turn into prepared pan. To garnish, slice reserved apricot halves into pieces; arrange in two-piece clusters around top of cheesecake. Spoon Apricot Glaze over top of cake if desired. Add mint leaves to clusters. Sprinkle crumbs around outer edge of cake. Chill 3 hours.

Apricot Glaze:
Cook and stir cornstarch and 1/2 cup reserved syrup until thick and clear. Cool. Spoon glaze evenly over top of cake.


No Bake Apricot Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Sweet and easy Apricot Cheesecake Recipe that does not need to be baked.
Ingredients
  • Crust:
  • ½ cup Butter or Margarine
  • ⅓ cup Granulated Sugar
  • 1½ cups Corn Flake Crumbs
  • Cream Cheese Filling:
  • 1 (30 ounces) can Apricot Halves, drained (reserve syrup)
  • 1 envelope Unflavored Gelatine
  • 2 (8 ounces each) packages Cream Cheese, softened
  • 1 (14 ounces) can Sweetened Condensed Milk
  • 2 tablespoons Lemon Juice
  • 1 (4½ ounces) container Frozen Non-Dairy Whipped Topping, thawed
  • Apricot Glaze:
  • ½ cup Reserved Syrup
  • 1 teaspoon Cornstarch
Instructions
  1. Crust:
  2. Cook butter and sugar in small saucepan until mixture boils; remove from heat. Mix in corn flake crumbs. Reserve 2 tablespoons mixture for garnish; press remainder in bottom of 9-inch springform pan. Chill.
  3. Cream Cheese Filling:
  4. Combine ½ cup reserved syrup and gelatine; stir over low heat until gelatine dissolves. Reserve 4 or 5 apricots halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatine mixtures; set aside.
  5. In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot-gelatine mixture. Fold in whipped topping. Turn into prepared pan. To garnish, slice reserved apricot halves into pieces; arrange in two-piece clusters around top of cheesecake. Spoon Apricot Glaze over top of cake if desired. Add mint leaves to clusters. Sprinkle crumbs around outer edge of cake. Chill 3 hours.
  6. Apricot Glaze:
  7. Cook and stir cornstarch and ½ cup reserved syrup until thick and clear. Cool. Spoon glaze evenly over top of cake.
Nutrition Information
Serving size: 1 Slice