Category: Cheesecake

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Mango No-Bake Cheesecake

One last recipe for a parting mango season. Super delicious, beautiful and no-fuss no-bake mango cheesecake. This recipe is simple and can feed at least 6 people.  Since it has fruit in it, it is better to finish cheesecake within 3 days. This is a recipe for dinner party dessert which everyone will adore.

Ingredients for cheesecake :

  • 15-17 Biscoff Cookies
  • ¼ cup Almond flour
  • ¼ cup Melted unsalted butter
  • 8 oz or 1 pack Cream cheese
  • ½ cup Mango Purée
  • 1 cup Heavy cream
  • 1 tsp Vanilla extract
  • ½ cup Icing sugar

Ingredients for Mango glaze :

  • 1 cup Mango Purée
  • ¼ cup Water
  • ¼ cup Granulated sugar
  • 2 tbsp Corn flour

Tip:

  • Use fresh and room temperature ingredients except heavy cream.
  • You can use any cookies if you do not have biscoff cookies but if they are bland just add a little bit of granulated sugar.

Directions:

  • In a bowl, add Biscoff cookies with almond flour and grind into a coarse mixture.
  • Add melted unsalted butter to cookie mixture, mix well, put it into a tart pan, even out the level and put pan in the refrigerator to chill.
  • Take another bowl, add cream cheese, icing sugar and vanilla extract. Whisk everything together and add mango purée with heavy cream and whisk again till the mix is fluffy.
  • Spread and even out cream cheese mix on to the refrigerated tart pan, keep some aside and put it in the refrigerator again.
  • To make glaze, add mango purée, water and granulated sugar to a saucepan and put it on medium flame while continuously stirring.
  • Once sugar is dissolved, add corn flour and keep stirring till the liquid starts bubbling and take the saucepan off heat.
  • Let the glaze cool down for a couple of minutes and add it to the top of cheesecake.
  • Add dollops of kept aside cream cheese mix on top and try to spread them by making circles through them using a skewer to create beautiful pattern.
  •  Put the cheesecake in the refrigerator overnight and enjoy later.
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No Bake Chocolate Cheesecake

This is a very easy to make no bake cheesecake with minimum ingredients. Chocolate, Oreos and Nutella, well everything yummy and delicious. Involve your children and get them interested in baking (well essentially just mixing and freezing) with this recipe. Effort is tiny and outcome is tasty so, go for it.

No Bake Chocolate Cheesecake

Ingredients:

For Crust:

  • 30 Oreo thin cookies (more is fine)
  • 2 tbsp melted unsalted butter

For Cheesecake:

  • 2 cream cheese packs (8 oz each)
  • ¼ cup sour cream
  • ½ cup icing sugar
  • 1 tsp vanilla extract
  • ½ cup Nutella

For Decorating:

  • 2 oz chocolate
  • 1tbsp softened unsalted butter
No Bake Chocolate Cheesecake

Tips:

  • Use butter, cream cheese and sour cream at room temperature.
  • If the cheesecake slices are melting a little at the edges, keep it in the freezer for 2 to 3 minutes just before serving.
  • Butter the pan before putting the crumb crust in the pan to remove the cheesecake easily later.
No Bake Chocolate Cheesecake

Directions:

  • Put Oreo cookies in a small grinder and crush them until the crumbs are very fine.
  • Pour crumbs into a large bowl, add melted and slightly cooled butter to it, and stir until well combined.
  • Press the crumb mixture into a 9-inch springform pan or a 9 -inch pie pan , spread and press flat.
  • Chill crust in freezer for at least 10 minutes.
  • Using an electric mixer, beat the cream cheese in a large bowl until smooth. Beat in the icing sugar and sour cream, scraping the sides of the bowl, as necessary.
  • Add and fold the vanilla extract and Nutella slowly and carefully .
  • Pour the filling into the crust. Cover with plastic wrap if you want and refrigerate until firm, 2 ½ to 3 hours.
  • Remove cheesecake and put some melted chocolate strokes on top and its ready to serve.
No Bake Chocolate Cheesecake
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No Bake Cheesecake

This is a very easy to make no bake cheesecake with minimum ingredients. And since you don’t bake it, there is absolutely no way this can go wrong (cracks etc.).The taste is as good as any other baked cheesecake and you could have a lot of fun with decorating it with fruits, chocolates or nuts.

Ingredients:

  • 1 ½ packet Biscoff cookies(45-48 cookies)
  • ½ cup butter
  • Two 8oz cream cheese packs
  • One 14oz condensed milk pack
  • 1 tsp vanilla extract
  • ¼ cup lemon juice

Tips:

  1. Use butter, cream cheese and condensed milk at room temperature.
  2. I have used Biscoff cookies so that I don’t have to add extra sugar with the cookies and butter mixture but you can use any other cookies or crackers and add a little sugar to it.
  3. If the cheesecake slices are melting a little at the edges, keep it in the freezer for 2 to 3 minutes just before serving.
  4. Butter the pan before putting the crumb crust in the pan to remove the cheesecake easily later.

Directions:

1. Put Biscoff cookies in a small grinder and crush them until the crumbs are very fine.

2. Pour crumbs into a large bowl, add melted and slightly cooled butter to it, and stir until well combined.

3. Press the crumb mixture into a 9-inch springform pan or a 9 -inch pie pan , spreading it 1 1/2 to 2 inches up the side; press flat.

4. Chill crust in freezer for at least 10 minutes.

5. Using an electric mixer, 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.

6.Add the lemon juice and vanilla extract to the filling mixture.

7. Pour the filling into the crust. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

8. Remove cheesecake from the pan and it is ready to serve.

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Mini Cheese Cupcakes

Mini cheesecakes are one of the easiest recipes and sophisticated looking desserts that I have ever come across. If you don’t want to make an elaborate dessert which would end up in leftovers or will take up too much of your time, this is the best looking and better tasting option to go with. So here it is.

Mini Cheesecakes

Ingredients:

  • 15 Biscoff cookies
  • ¼ cup butter
  • 8 oz cream cheese
  • 1/3  cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • ½ cup sour cream
  • 1 tbsp lemon juice

Tips:

  1. Use butter, cream cheese, sour cream and egg at room temperature.
  2. I have used Biscoff biscuits so that I don’t have to use sugar with the cookies and butter mixture but you can use any other cookies and add a little sugar to it.
  3. Duration of baking may change with different ovens, so keep an eye after 10-11mins.

Directions:

1. Preheat the oven to 320 degree F.

2. Crush the biscuits to a powder.

3. Add the melted and slightly cooled butter with the    powdered biscuits and mix well.

4. Prepare the cupcake tray by lining it with the baking cups.

5. Put the biscuit mixture in each individual baking cup and push it down to make the bottom layer plain and even. Keep it in the refrigerator for 15 minutes.

6. In a big glass bowl whisk the cream cheese until its creamy.

7. Add sugar, a little at a time, to the cream cheese and mix.

8. Add egg and then add vanilla extract with lemon juice to the mixture.

9. Sift the flour in the mixture, mix it well and then add sour cream but don’t overmix.

10. Put equal amount of mixture in each cup and make sure there is some space at the top.

11. Slightly tap the tray on a firm ground to get rid of any air bubbles.

12. Put it in the oven for 14-15 minutes, until they wiggle when shaken gently and the center is set.

13. Get it out, let it cool and refrigerate before serving.