Posted on Friday, 23rd April 2010 by Grace Massa Langlois
No Bake Cheesecake is my signature dessert. It’s a quick and easy dessert, light and fluffy and everyone loves it. So what’s the problem? Everyone loves it a little too much!
I’ve been making this No Bake Cheesecake for over 15 years and it is still the one dessert that everyone requests at every family function. It also happens to be my children’s favourite dessert. I’ve tried over and over again to bring different treats but inevitably I get the question “Aunt Grace did you make cheesecake?” I think someone forgot to tell them “variety is the spice of life”.
I’ve come to realize if I want to introduce a new dessert the best way to do it is to bring along a cheesecake too. Thankfully I can whip up a cheesecake in less than 15 minutes.
Ordinarily I would make this no bake cheesecake in a 9 X 13 baking dish but I recently purchased a new baking tin by Chicago Metallic (6 cup lift and serve) and I wanted to try it out. Plus making mini cheesecakes gives you the opportunity to serve them with various toppings and it’s also a great way to give your guests a choice.
My family loves cherries and blueberries but almost always the topping of choice is cherry. I make so many cheesecakes throughout the year I decided to take advantage of the fresh bounty this past summer and I canned my own cherry and blueberry topping, what a difference it made! Doesn’t it always taste so much better when it’s homemade?
I decided to try my hand at Dulce de Leche. I found a quick and easy method using sweetened condensed milk. I would like to try the traditional method at some point but this recipe was so easy and the taste was magnificent.
Whether you choose to top this No Bake Cheesecake with Cherry Topping, Blueberry Sauce or Dulce de Leche it’s definitely a winner!
If you like baked cheesecake you may want to try my Chocolate Cheesecake with Chocolate Sauce, Butter Caramel Sauce and Toasted Hazelnuts. This is absolute indulgence on a plate.
No Bake Cheesecake
(* see note if using a 9X13 baking dish)
- 120 g (1 cup) graham wafer crumbs
- 2 teaspoons sugar
- 42 g (3 tablespoons) unsalted butter, melted
- 500 g (16-ounces or 2 packages) Philadelphia Cream Cheese, softened
- 180 g (2½ cups) Cool Whip whipped topping or the same amount of heavy cream (35%) whipped to medium peak
- 250 g (2 cups) icing sugar, sifted
- 2 teaspoons pure vanilla extract or seeds from 1 vanilla bean
- Preheat oven to 350°F. Line rimmed baking sheet with non-stick baking paper. Arrange ring moulds (or muffin tin with removable bottoms) on baking sheet. Line moulds (or muffin cups) with non-stick baking collars cut 2.5-cm (1-inch) higher than the depths of the moulds (or individual muffin cups).
- In a small bowl, stir together graham wafer crumbs and sugar. Add the melted butter and stir until crumbs are evenly moistened.
- Press 3 tablespoons of the crumb mixture into the base of each mould (or cup). Bake until set, 8 minutes. Remove from oven and transfer to wire rack. Let stand until the crumb base is completely cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese beginning at low speed and gradually increasing to high speed until smooth, about 1½ minutes. Add the sifted icing sugar and beat until well incorporated, about 1 minute. Add whipped topping (or whipped heavy cream) and beat at low speed and gradually increasing to high speed, about 2½ minutes. Add the vanilla extract (or seeds) and beat to just combine. Scrape the sides, bottom of the bowl and beater attachment often throughout the mixing process to ensure a lump free mixture.
- Transfer the cheesecake filling to large pastry bag fitted with large plain tip. Pipe the filling to the tops of the moulds (or cups). Using the back of a demitasse spoon or offset spatula spread filling evenly to sides applying a bit of pressure to ensure the cups or moulds are full. If necessary pipe a bit more filling and level again.
- Transfer to the refrigerator (on the baking sheet)to chill, uncovered or loosely covered with a sheet of non-stick baking paper, at least two hours.
- Remove from refrigerator. Remove ring moulds and paper collars and transfer each cheesecake to a dessert plate using an offset spatula. If using muffin tin, carefully push up the base of each individual muffin cup to release each cheesecake. Using an offset spatula carefully release the cheesecake from the removable bottoms and transfer cheesecakes to dessert plates.
- To serve, spoon topping of choice onto the surface of each cheesecake.
- Buon Appetito!
* If using 23 x 33-cm (9X13-inch) baking dish, increase graham cracker crumbs to 210 g (1¾ cups), increase sugar to 1 tablespoon and increase melted butter to 71 g (5 tablespoons). After chilling add topping of choice, cut and serve.
- Amaretto Caramel Sauce (feel free to substitute the Amaretto liqueur with your favourite liqueur, keeping in mind to add the liqueur gradually to taste)
- Sweet Glazed Cherries (the dark chocolate-cherry ganache would also be lovely used as a cheesecake topping)
- Lemon Curd
- Blueberry Compote
Quick and Easy Dulce de Leche
- 1 can (300 ml or 10-ounces) sweetened condensed milk (not evaporated milk) *See Recipe Notes
- Remove the label from the can of condensed milk.
- Place the unopened can of condensed milk in a large stockpot.
- Fill the pot with room temperature tap water. Cover the can completely with water. The water level should be 2.5 to 5-cm )1 to 2 inches) above the can at all times. Keep a teapot of boiling water handy in case you need to add more water to the pot. Check the water level every 20 minutes (setting a timer is best) to ensure the can is covered with water at all times. **See Recipe Notes
- Cover the pot and bring to the boil.
- Cook for 1 hour and 40 minutes.
- Remove pot from heat. Remove the lid. Let water cool completely before removing can.
- Pour dulce de leche in a bowl and whisk before serving.
- Dulce de leche must be stored in the refrigerator after opening can. If not using dulce de leche immediately, label unopened can and store in your pantry.
*Depending on the size of your pot you can easily double or triple the recipe. Cans must fit in one layer in your pot (do not overcrowd).
**It is imperative that can(s) are covered by at least 1 to 2 inches of water at all times! If the water is not covering the can at all times it could explode and you will have quite the mess to clean up.
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Tags: after school treat, afternoon tea, blueberry topping, cake, cakes, cheesecake, cherry sauce, cream cheese, dessert, desserts, dulce de leche, food, food photography, food photos, fruit, individual dessert, individual desserts, mini cakes, no bake cheesecake, quick desserts, small cakes, Summer desserts
Posted in Baking & Pastry, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes