#makeahead

[magnumicecream]

You can make these breakfast burritos ahead of time and put them in the slow cooker in the morning. They are hearty and filling because they are full of tasty sausage, eggs, and cheese. You can make them ahead of time and have a tasty breakfast any day of the week!

Ingredients: 1 lb breakfast sausage. 1 medium onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 12 large eggs. 1/4 cup milk. Salt and pepper to taste. 1 cup shredded cheddar cheese. 12 large flour tortillas.

Instructions: Toast the breakfast sausage in a pan over medium-low heat until it turns brown and crumbles. Get rid of extra fat. Dice the onion and bell pepper and add them to the pan. About 5 minutes of cooking will soften the food. Whisk the eggs, milk, salt, and pepper together in a bowl. Add the cooked sausage mixture and shredded cheddar cheese, and mix them in. Use cooking spray that won't stick to the slow cooker. Put the egg mix into the slow cooker. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the eggs are set. Put the egg mix on the flour tortillas after they are done cooking. To make a burrito, roll up tortillas and fold the sides in as you go. Place each burrito in foil and either freeze or put it in the fridge until you're ready to eat. Unwrap burritos from foil and heat them in the microwave for one to two minutes. Alternatively, you can bake them in an oven preheated to 350F 175C for fifteen to twenty minutes. Top it with salsa, sour cream, or anything else you like while it's still hot.

Prep Time: 20 minutes

Cook Time: 240 minutes

the hip replacement club

[cakes-and-cookies]

These Vegan Quinoa Breakfast Jars are perfect for busy mornings. Packed with protein, fiber, and antioxidants, they'll keep you full and energized until lunchtime. Plus, they're customizable with your favorite fruits and nuts!

Ingredients: 1 cup quinoa. 2 cups almond milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup chopped nuts walnuts, almonds. 1/4 cup shredded coconut.

Instructions: Rinse quinoa under cold water. In a saucepan, combine quinoa, almond milk, maple syrup, vanilla extract, cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is cooked and mixture is creamy. Divide cooked quinoa mixture into jars. Top each jar with mixed berries, chopped nuts, and shredded coconut. Seal jars and refrigerate overnight. In the morning, grab a jar for a quick, nutritious breakfast!

Prep Time: 5 minutes

Cook Time: 20 minutes

Cushie Jen

[dilloaimigrumi]

This refreshing tequila punch with pear brandy is perfect for holiday gatherings. It's easy to make ahead, allowing you to spend more time with your guests.

Ingredients: 2 cups tequila. 1 cup pear brandy. 2 cups pear nectar. 1 cup fresh lime juice. 1/2 cup agave syrup. 4 cups sparkling water. Sliced pears and lime wheels, for garnish.

Instructions: Put tequila, pear brandy, pear nectar, lime juice, and agave syrup in a large pitcher. Mix things together well. Put the mixture in the fridge for at least two hours or overnight to let the flavors blend. Add the sparkling water right before serving. Put ice in glasses and pour the punch into them. Top with sliced pears and lime wheels, and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

Mountain Clay

[tameblog]

This post may contain affiliate links. Read my full disclosure policy. No baking, no water bath, no cracks—this easy no-bake cheesecake is cool, lusciously creamy, and always a hit. Perfect for warm weather or when you just don’t feel like turning on the oven. There’s something about cheesecake that feels celebratory—and this no-bake cheesecake recipe delivers all the goodness with none of the fuss. With a buttery cookie crust and a creamy, whipped filling, it’s easy to pull together (no water bath or oven required) and perfect for prepping ahead. You can refrigerate it up to 2 days in advance or freeze it for up to 3 months. I use Biscoff cookies for the crust instead of the usual graham crackers—their caramelized flavor and crisp texture make for a richer, more flavorful base that holds up beautifully without baking. You can substitute graham cracker crumbs if you’d like, but the flavor doesn’t have that same caramelly richness. Serve the cheesecake plain, top it with fresh berries and whipped cream, or drizzle it with berry sauce or caramel sauce. What You’ll Need To Make No-Bake CheeseCake Biscoff Cookie Crumbs: These spiced cookies give the crust a buttery, caramelized flavor and crisp texture. You’ll need two 8.8-oz. packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Butter: Helps bind the crust together while adding rich flavor and a tender crunch once chilled. Sugar: Adds a little sweetness to both the crust and filling to round out the tangy and creamy notes. Heavy Cream: Whipped and folded into the filling to lighten the texture and make it fluffy and mousse-like. Cream Cheese: The primary ingredient in the filling—rich, tangy, and ultra-creamy when whipped smooth. Lemon Juice: Adds a hint of acidity that brightens the filling and keeps it from feeling too heavy. Vanilla Extract: Adds warm, aromatic flavor to the cheesecake filling and complements the spice from the cookies. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Make the crust. In a medium bowl, stir together the Biscoff crumbs, melted butter, and sugar. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after chilling. Step 2: Form the crust: Press the mixture into a 9-inch springform pan using your fingers and the bottom of a dry measuring cup, forming a crust that’s about ¼-inch thick and goes 1½ to 2 inches up the sides. Pop the crust in the freezer to set it while you make the filling. Step 3: Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the cold heavy cream on medium-high until medium-stiff peaks form, about 4 minutes. Scoop it into a separate bowl and set aside—no need to wash the mixing bowl. Pro Tip: If you have a few extra minutes, chill the bowl and beaters in the fridge for a few minutes before whipping the cream; this makes for faster whipping and more stable peaks. Step 4: Make the filling. In the same mixing bowl (this time with the paddle attachment or beaters), beat the cream cheese, sugar, lemon juice, vanilla, and salt until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Beating it well at this stage helps dissolve the sugar and incorporates air for a lighter texture. Add about a third of the whipped cream to the cream cheese mixture and mix on low until combined—this lightens the base, making it easier to fold in the rest without deflating the mixture. Then gently fold in the remaining whipped cream with a spatula until fully blended. Don’t overmix; you want the filling to stay light and airy. Step 5: Fill and chill. Spread the filling evenly into the chilled crust using an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours. When you’re ready to serve, remove the sides of the springform pan. Slice into wedges with a sharp knife, rinsing the blade under hot water between cuts (this gives you neat, clean slices without dragging through the filling). Video Tutorial More No-Bake Desserts You May Like Print No-Bake Cheesecake This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make. Servings: 10 slicesPrep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 6 hours to chill For the Crust2 cups Biscoff cookie crumbs (you’ll need two packages; see note) 7 tablespoons unsalted butter, melted2 tablespoons sugar⅛ teaspoon saltFor the Filling1¼ cups heavy cream 16 oz cream cheese, at room temperature¾ cup granulated sugar1 tablespoon fresh lemon juice, from 1 lemon1 teaspoon vanilla extract⅛ teaspoon salt For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar.Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.For the FillingUsing an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan. Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Calories: 616kcalCarbohydrates: 53gProtein: 6gFat: 44gSaturated Fat: 23gCholesterol: 101mgSodium: 390mgFiber: 2gSugar: 36g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[ramestoryworld]

This post may contain affiliate links. Read my full disclosure policy. No baking, no water bath, no cracks—this easy no-bake cheesecake is cool, lusciously creamy, and always a hit. Perfect for warm weather or when you just don’t feel like turning on the oven. There’s something about cheesecake that feels celebratory—and this no-bake cheesecake recipe delivers all the goodness with none of the fuss. With a buttery cookie crust and a creamy, whipped filling, it’s easy to pull together (no water bath or oven required) and perfect for prepping ahead. You can refrigerate it up to 2 days in advance or freeze it for up to 3 months. I use Biscoff cookies for the crust instead of the usual graham crackers—their caramelized flavor and crisp texture make for a richer, more flavorful base that holds up beautifully without baking. You can substitute graham cracker crumbs if you’d like, but the flavor doesn’t have that same caramelly richness. Serve the cheesecake plain, top it with fresh berries and whipped cream, or drizzle it with berry sauce or caramel sauce. What You’ll Need To Make No-Bake CheeseCake Biscoff Cookie Crumbs: These spiced cookies give the crust a buttery, caramelized flavor and crisp texture. You’ll need two 8.8-oz. packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Butter: Helps bind the crust together while adding rich flavor and a tender crunch once chilled. Sugar: Adds a little sweetness to both the crust and filling to round out the tangy and creamy notes. Heavy Cream: Whipped and folded into the filling to lighten the texture and make it fluffy and mousse-like. Cream Cheese: The primary ingredient in the filling—rich, tangy, and ultra-creamy when whipped smooth. Lemon Juice: Adds a hint of acidity that brightens the filling and keeps it from feeling too heavy. Vanilla Extract: Adds warm, aromatic flavor to the cheesecake filling and complements the spice from the cookies. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Make the crust. In a medium bowl, stir together the Biscoff crumbs, melted butter, and sugar. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after chilling. Step 2: Form the crust: Press the mixture into a 9-inch springform pan using your fingers and the bottom of a dry measuring cup, forming a crust that’s about ¼-inch thick and goes 1½ to 2 inches up the sides. Pop the crust in the freezer to set it while you make the filling. Step 3: Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the cold heavy cream on medium-high until medium-stiff peaks form, about 4 minutes. Scoop it into a separate bowl and set aside—no need to wash the mixing bowl. Pro Tip: If you have a few extra minutes, chill the bowl and beaters in the fridge for a few minutes before whipping the cream; this makes for faster whipping and more stable peaks. Step 4: Make the filling. In the same mixing bowl (this time with the paddle attachment or beaters), beat the cream cheese, sugar, lemon juice, vanilla, and salt until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Beating it well at this stage helps dissolve the sugar and incorporates air for a lighter texture. Add about a third of the whipped cream to the cream cheese mixture and mix on low until combined—this lightens the base, making it easier to fold in the rest without deflating the mixture. Then gently fold in the remaining whipped cream with a spatula until fully blended. Don’t overmix; you want the filling to stay light and airy. Step 5: Fill and chill. Spread the filling evenly into the chilled crust using an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours. When you’re ready to serve, remove the sides of the springform pan. Slice into wedges with a sharp knife, rinsing the blade under hot water between cuts (this gives you neat, clean slices without dragging through the filling). Video Tutorial More No-Bake Desserts You May Like Print No-Bake Cheesecake This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make. Servings: 10 slicesPrep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 6 hours to chill For the Crust2 cups Biscoff cookie crumbs (you’ll need two packages; see note) 7 tablespoons unsalted butter, melted2 tablespoons sugar⅛ teaspoon saltFor the Filling1¼ cups heavy cream 16 oz cream cheese, at room temperature¾ cup granulated sugar1 tablespoon fresh lemon juice, from 1 lemon1 teaspoon vanilla extract⅛ teaspoon salt For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar.Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.For the FillingUsing an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan. Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Calories: 616kcalCarbohydrates: 53gProtein: 6gFat: 44gSaturated Fat: 23gCholesterol: 101mgSodium: 390mgFiber: 2gSugar: 36g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[alexha2210]

This post may contain affiliate links. Read my full disclosure policy. No baking, no water bath, no cracks—this easy no-bake cheesecake is cool, lusciously creamy, and always a hit. Perfect for warm weather or when you just don’t feel like turning on the oven. There’s something about cheesecake that feels celebratory—and this no-bake cheesecake recipe delivers all the goodness with none of the fuss. With a buttery cookie crust and a creamy, whipped filling, it’s easy to pull together (no water bath or oven required) and perfect for prepping ahead. You can refrigerate it up to 2 days in advance or freeze it for up to 3 months. I use Biscoff cookies for the crust instead of the usual graham crackers—their caramelized flavor and crisp texture make for a richer, more flavorful base that holds up beautifully without baking. You can substitute graham cracker crumbs if you’d like, but the flavor doesn’t have that same caramelly richness. Serve the cheesecake plain, top it with fresh berries and whipped cream, or drizzle it with berry sauce or caramel sauce. What You’ll Need To Make No-Bake CheeseCake Biscoff Cookie Crumbs: These spiced cookies give the crust a buttery, caramelized flavor and crisp texture. You’ll need two 8.8-oz. packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Butter: Helps bind the crust together while adding rich flavor and a tender crunch once chilled. Sugar: Adds a little sweetness to both the crust and filling to round out the tangy and creamy notes. Heavy Cream: Whipped and folded into the filling to lighten the texture and make it fluffy and mousse-like. Cream Cheese: The primary ingredient in the filling—rich, tangy, and ultra-creamy when whipped smooth. Lemon Juice: Adds a hint of acidity that brightens the filling and keeps it from feeling too heavy. Vanilla Extract: Adds warm, aromatic flavor to the cheesecake filling and complements the spice from the cookies. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Make the crust. In a medium bowl, stir together the Biscoff crumbs, melted butter, and sugar. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after chilling. Step 2: Form the crust: Press the mixture into a 9-inch springform pan using your fingers and the bottom of a dry measuring cup, forming a crust that’s about ¼-inch thick and goes 1½ to 2 inches up the sides. Pop the crust in the freezer to set it while you make the filling. Step 3: Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the cold heavy cream on medium-high until medium-stiff peaks form, about 4 minutes. Scoop it into a separate bowl and set aside—no need to wash the mixing bowl. Pro Tip: If you have a few extra minutes, chill the bowl and beaters in the fridge for a few minutes before whipping the cream; this makes for faster whipping and more stable peaks. Step 4: Make the filling. In the same mixing bowl (this time with the paddle attachment or beaters), beat the cream cheese, sugar, lemon juice, vanilla, and salt until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Beating it well at this stage helps dissolve the sugar and incorporates air for a lighter texture. Add about a third of the whipped cream to the cream cheese mixture and mix on low until combined—this lightens the base, making it easier to fold in the rest without deflating the mixture. Then gently fold in the remaining whipped cream with a spatula until fully blended. Don’t overmix; you want the filling to stay light and airy. Step 5: Fill and chill. Spread the filling evenly into the chilled crust using an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours. When you’re ready to serve, remove the sides of the springform pan. Slice into wedges with a sharp knife, rinsing the blade under hot water between cuts (this gives you neat, clean slices without dragging through the filling). Video Tutorial More No-Bake Desserts You May Like Print No-Bake Cheesecake This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make. Servings: 10 slicesPrep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 6 hours to chill For the Crust2 cups Biscoff cookie crumbs (you’ll need two packages; see note) 7 tablespoons unsalted butter, melted2 tablespoons sugar⅛ teaspoon saltFor the Filling1¼ cups heavy cream 16 oz cream cheese, at room temperature¾ cup granulated sugar1 tablespoon fresh lemon juice, from 1 lemon1 teaspoon vanilla extract⅛ teaspoon salt For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar.Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.For the FillingUsing an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan. Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Calories: 616kcalCarbohydrates: 53gProtein: 6gFat: 44gSaturated Fat: 23gCholesterol: 101mgSodium: 390mgFiber: 2gSugar: 36g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[angusstory]

This post may contain affiliate links. Read my full disclosure policy. No baking, no water bath, no cracks—this easy no-bake cheesecake is cool, lusciously creamy, and always a hit. Perfect for warm weather or when you just don’t feel like turning on the oven. There’s something about cheesecake that feels celebratory—and this no-bake cheesecake recipe delivers all the goodness with none of the fuss. With a buttery cookie crust and a creamy, whipped filling, it’s easy to pull together (no water bath or oven required) and perfect for prepping ahead. You can refrigerate it up to 2 days in advance or freeze it for up to 3 months. I use Biscoff cookies for the crust instead of the usual graham crackers—their caramelized flavor and crisp texture make for a richer, more flavorful base that holds up beautifully without baking. You can substitute graham cracker crumbs if you’d like, but the flavor doesn’t have that same caramelly richness. Serve the cheesecake plain, top it with fresh berries and whipped cream, or drizzle it with berry sauce or caramel sauce. What You’ll Need To Make No-Bake CheeseCake Biscoff Cookie Crumbs: These spiced cookies give the crust a buttery, caramelized flavor and crisp texture. You’ll need two 8.8-oz. packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Butter: Helps bind the crust together while adding rich flavor and a tender crunch once chilled. Sugar: Adds a little sweetness to both the crust and filling to round out the tangy and creamy notes. Heavy Cream: Whipped and folded into the filling to lighten the texture and make it fluffy and mousse-like. Cream Cheese: The primary ingredient in the filling—rich, tangy, and ultra-creamy when whipped smooth. Lemon Juice: Adds a hint of acidity that brightens the filling and keeps it from feeling too heavy. Vanilla Extract: Adds warm, aromatic flavor to the cheesecake filling and complements the spice from the cookies. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Make the crust. In a medium bowl, stir together the Biscoff crumbs, melted butter, and sugar. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after chilling. Step 2: Form the crust: Press the mixture into a 9-inch springform pan using your fingers and the bottom of a dry measuring cup, forming a crust that’s about ¼-inch thick and goes 1½ to 2 inches up the sides. Pop the crust in the freezer to set it while you make the filling. Step 3: Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the cold heavy cream on medium-high until medium-stiff peaks form, about 4 minutes. Scoop it into a separate bowl and set aside—no need to wash the mixing bowl. Pro Tip: If you have a few extra minutes, chill the bowl and beaters in the fridge for a few minutes before whipping the cream; this makes for faster whipping and more stable peaks. Step 4: Make the filling. In the same mixing bowl (this time with the paddle attachment or beaters), beat the cream cheese, sugar, lemon juice, vanilla, and salt until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Beating it well at this stage helps dissolve the sugar and incorporates air for a lighter texture. Add about a third of the whipped cream to the cream cheese mixture and mix on low until combined—this lightens the base, making it easier to fold in the rest without deflating the mixture. Then gently fold in the remaining whipped cream with a spatula until fully blended. Don’t overmix; you want the filling to stay light and airy. Step 5: Fill and chill. Spread the filling evenly into the chilled crust using an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours. When you’re ready to serve, remove the sides of the springform pan. Slice into wedges with a sharp knife, rinsing the blade under hot water between cuts (this gives you neat, clean slices without dragging through the filling). Video Tutorial More No-Bake Desserts You May Like Print No-Bake Cheesecake This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make. Servings: 10 slicesPrep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 6 hours to chill For the Crust2 cups Biscoff cookie crumbs (you’ll need two packages; see note) 7 tablespoons unsalted butter, melted2 tablespoons sugar⅛ teaspoon saltFor the Filling1¼ cups heavy cream 16 oz cream cheese, at room temperature¾ cup granulated sugar1 tablespoon fresh lemon juice, from 1 lemon1 teaspoon vanilla extract⅛ teaspoon salt For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar.Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.For the FillingUsing an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan. Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Calories: 616kcalCarbohydrates: 53gProtein: 6gFat: 44gSaturated Fat: 23gCholesterol: 101mgSodium: 390mgFiber: 2gSugar: 36g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[tumibaba]

This post may contain affiliate links. Read my full disclosure policy. No baking, no water bath, no cracks—this easy no-bake cheesecake is cool, lusciously creamy, and always a hit. Perfect for warm weather or when you just don’t feel like turning on the oven. There’s something about cheesecake that feels celebratory—and this no-bake cheesecake recipe delivers all the goodness with none of the fuss. With a buttery cookie crust and a creamy, whipped filling, it’s easy to pull together (no water bath or oven required) and perfect for prepping ahead. You can refrigerate it up to 2 days in advance or freeze it for up to 3 months. I use Biscoff cookies for the crust instead of the usual graham crackers—their caramelized flavor and crisp texture make for a richer, more flavorful base that holds up beautifully without baking. You can substitute graham cracker crumbs if you’d like, but the flavor doesn’t have that same caramelly richness. Serve the cheesecake plain, top it with fresh berries and whipped cream, or drizzle it with berry sauce or caramel sauce. What You’ll Need To Make No-Bake CheeseCake Biscoff Cookie Crumbs: These spiced cookies give the crust a buttery, caramelized flavor and crisp texture. You’ll need two 8.8-oz. packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Butter: Helps bind the crust together while adding rich flavor and a tender crunch once chilled. Sugar: Adds a little sweetness to both the crust and filling to round out the tangy and creamy notes. Heavy Cream: Whipped and folded into the filling to lighten the texture and make it fluffy and mousse-like. Cream Cheese: The primary ingredient in the filling—rich, tangy, and ultra-creamy when whipped smooth. Lemon Juice: Adds a hint of acidity that brightens the filling and keeps it from feeling too heavy. Vanilla Extract: Adds warm, aromatic flavor to the cheesecake filling and complements the spice from the cookies. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Make the crust. In a medium bowl, stir together the Biscoff crumbs, melted butter, and sugar. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after chilling. Step 2: Form the crust: Press the mixture into a 9-inch springform pan using your fingers and the bottom of a dry measuring cup, forming a crust that’s about ¼-inch thick and goes 1½ to 2 inches up the sides. Pop the crust in the freezer to set it while you make the filling. Step 3: Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the cold heavy cream on medium-high until medium-stiff peaks form, about 4 minutes. Scoop it into a separate bowl and set aside—no need to wash the mixing bowl. Pro Tip: If you have a few extra minutes, chill the bowl and beaters in the fridge for a few minutes before whipping the cream; this makes for faster whipping and more stable peaks. Step 4: Make the filling. In the same mixing bowl (this time with the paddle attachment or beaters), beat the cream cheese, sugar, lemon juice, vanilla, and salt until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Beating it well at this stage helps dissolve the sugar and incorporates air for a lighter texture. Add about a third of the whipped cream to the cream cheese mixture and mix on low until combined—this lightens the base, making it easier to fold in the rest without deflating the mixture. Then gently fold in the remaining whipped cream with a spatula until fully blended. Don’t overmix; you want the filling to stay light and airy. Step 5: Fill and chill. Spread the filling evenly into the chilled crust using an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours. When you’re ready to serve, remove the sides of the springform pan. Slice into wedges with a sharp knife, rinsing the blade under hot water between cuts (this gives you neat, clean slices without dragging through the filling). Video Tutorial More No-Bake Desserts You May Like Print No-Bake Cheesecake This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make. Servings: 10 slicesPrep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 6 hours to chill For the Crust2 cups Biscoff cookie crumbs (you’ll need two packages; see note) 7 tablespoons unsalted butter, melted2 tablespoons sugar⅛ teaspoon saltFor the Filling1¼ cups heavy cream 16 oz cream cheese, at room temperature¾ cup granulated sugar1 tablespoon fresh lemon juice, from 1 lemon1 teaspoon vanilla extract⅛ teaspoon salt For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar.Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.For the FillingUsing an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan. Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Calories: 616kcalCarbohydrates: 53gProtein: 6gFat: 44gSaturated Fat: 23gCholesterol: 101mgSodium: 390mgFiber: 2gSugar: 36g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[romaleen]

This post may contain affiliate links. Read my full disclosure policy. No baking, no water bath, no cracks—this easy no-bake cheesecake is cool, lusciously creamy, and always a hit. Perfect for warm weather or when you just don’t feel like turning on the oven. There’s something about cheesecake that feels celebratory—and this no-bake cheesecake recipe delivers all the goodness with none of the fuss. With a buttery cookie crust and a creamy, whipped filling, it’s easy to pull together (no water bath or oven required) and perfect for prepping ahead. You can refrigerate it up to 2 days in advance or freeze it for up to 3 months. I use Biscoff cookies for the crust instead of the usual graham crackers—their caramelized flavor and crisp texture make for a richer, more flavorful base that holds up beautifully without baking. You can substitute graham cracker crumbs if you’d like, but the flavor doesn’t have that same caramelly richness. Serve the cheesecake plain, top it with fresh berries and whipped cream, or drizzle it with berry sauce or caramel sauce. What You’ll Need To Make No-Bake CheeseCake Biscoff Cookie Crumbs: These spiced cookies give the crust a buttery, caramelized flavor and crisp texture. You’ll need two 8.8-oz. packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Butter: Helps bind the crust together while adding rich flavor and a tender crunch once chilled. Sugar: Adds a little sweetness to both the crust and filling to round out the tangy and creamy notes. Heavy Cream: Whipped and folded into the filling to lighten the texture and make it fluffy and mousse-like. Cream Cheese: The primary ingredient in the filling—rich, tangy, and ultra-creamy when whipped smooth. Lemon Juice: Adds a hint of acidity that brightens the filling and keeps it from feeling too heavy. Vanilla Extract: Adds warm, aromatic flavor to the cheesecake filling and complements the spice from the cookies. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Make the crust. In a medium bowl, stir together the Biscoff crumbs, melted butter, and sugar. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after chilling. Step 2: Form the crust: Press the mixture into a 9-inch springform pan using your fingers and the bottom of a dry measuring cup, forming a crust that’s about ¼-inch thick and goes 1½ to 2 inches up the sides. Pop the crust in the freezer to set it while you make the filling. Step 3: Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the cold heavy cream on medium-high until medium-stiff peaks form, about 4 minutes. Scoop it into a separate bowl and set aside—no need to wash the mixing bowl. Pro Tip: If you have a few extra minutes, chill the bowl and beaters in the fridge for a few minutes before whipping the cream; this makes for faster whipping and more stable peaks. Step 4: Make the filling. In the same mixing bowl (this time with the paddle attachment or beaters), beat the cream cheese, sugar, lemon juice, vanilla, and salt until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Beating it well at this stage helps dissolve the sugar and incorporates air for a lighter texture. Add about a third of the whipped cream to the cream cheese mixture and mix on low until combined—this lightens the base, making it easier to fold in the rest without deflating the mixture. Then gently fold in the remaining whipped cream with a spatula until fully blended. Don’t overmix; you want the filling to stay light and airy. Step 5: Fill and chill. Spread the filling evenly into the chilled crust using an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours. When you’re ready to serve, remove the sides of the springform pan. Slice into wedges with a sharp knife, rinsing the blade under hot water between cuts (this gives you neat, clean slices without dragging through the filling). Video Tutorial More No-Bake Desserts You May Like Print No-Bake Cheesecake This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make. Servings: 10 slicesPrep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 6 hours to chill For the Crust2 cups Biscoff cookie crumbs (you’ll need two packages; see note) 7 tablespoons unsalted butter, melted2 tablespoons sugar⅛ teaspoon saltFor the Filling1¼ cups heavy cream 16 oz cream cheese, at room temperature¾ cup granulated sugar1 tablespoon fresh lemon juice, from 1 lemon1 teaspoon vanilla extract⅛ teaspoon salt For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar.Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.For the FillingUsing an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan. Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Calories: 616kcalCarbohydrates: 53gProtein: 6gFat: 44gSaturated Fat: 23gCholesterol: 101mgSodium: 390mgFiber: 2gSugar: 36g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[monaleen101]

This post may contain affiliate links. Read my full disclosure policy. No baking, no water bath, no cracks—this easy no-bake cheesecake is cool, lusciously creamy, and always a hit. Perfect for warm weather or when you just don’t feel like turning on the oven. There’s something about cheesecake that feels celebratory—and this no-bake cheesecake recipe delivers all the goodness with none of the fuss. With a buttery cookie crust and a creamy, whipped filling, it’s easy to pull together (no water bath or oven required) and perfect for prepping ahead. You can refrigerate it up to 2 days in advance or freeze it for up to 3 months. I use Biscoff cookies for the crust instead of the usual graham crackers—their caramelized flavor and crisp texture make for a richer, more flavorful base that holds up beautifully without baking. You can substitute graham cracker crumbs if you’d like, but the flavor doesn’t have that same caramelly richness. Serve the cheesecake plain, top it with fresh berries and whipped cream, or drizzle it with berry sauce or caramel sauce. What You’ll Need To Make No-Bake CheeseCake Biscoff Cookie Crumbs: These spiced cookies give the crust a buttery, caramelized flavor and crisp texture. You’ll need two 8.8-oz. packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Butter: Helps bind the crust together while adding rich flavor and a tender crunch once chilled. Sugar: Adds a little sweetness to both the crust and filling to round out the tangy and creamy notes. Heavy Cream: Whipped and folded into the filling to lighten the texture and make it fluffy and mousse-like. Cream Cheese: The primary ingredient in the filling—rich, tangy, and ultra-creamy when whipped smooth. Lemon Juice: Adds a hint of acidity that brightens the filling and keeps it from feeling too heavy. Vanilla Extract: Adds warm, aromatic flavor to the cheesecake filling and complements the spice from the cookies. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Make the crust. In a medium bowl, stir together the Biscoff crumbs, melted butter, and sugar. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after chilling. Step 2: Form the crust: Press the mixture into a 9-inch springform pan using your fingers and the bottom of a dry measuring cup, forming a crust that’s about ¼-inch thick and goes 1½ to 2 inches up the sides. Pop the crust in the freezer to set it while you make the filling. Step 3: Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the cold heavy cream on medium-high until medium-stiff peaks form, about 4 minutes. Scoop it into a separate bowl and set aside—no need to wash the mixing bowl. Pro Tip: If you have a few extra minutes, chill the bowl and beaters in the fridge for a few minutes before whipping the cream; this makes for faster whipping and more stable peaks. Step 4: Make the filling. In the same mixing bowl (this time with the paddle attachment or beaters), beat the cream cheese, sugar, lemon juice, vanilla, and salt until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Beating it well at this stage helps dissolve the sugar and incorporates air for a lighter texture. Add about a third of the whipped cream to the cream cheese mixture and mix on low until combined—this lightens the base, making it easier to fold in the rest without deflating the mixture. Then gently fold in the remaining whipped cream with a spatula until fully blended. Don’t overmix; you want the filling to stay light and airy. Step 5: Fill and chill. Spread the filling evenly into the chilled crust using an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours. When you’re ready to serve, remove the sides of the springform pan. Slice into wedges with a sharp knife, rinsing the blade under hot water between cuts (this gives you neat, clean slices without dragging through the filling). Video Tutorial More No-Bake Desserts You May Like Print No-Bake Cheesecake This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make. Servings: 10 slicesPrep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 6 hours to chill For the Crust2 cups Biscoff cookie crumbs (you’ll need two packages; see note) 7 tablespoons unsalted butter, melted2 tablespoons sugar⅛ teaspoon saltFor the Filling1¼ cups heavy cream 16 oz cream cheese, at room temperature¾ cup granulated sugar1 tablespoon fresh lemon juice, from 1 lemon1 teaspoon vanilla extract⅛ teaspoon salt For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar.Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.For the FillingUsing an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan. Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Calories: 616kcalCarbohydrates: 53gProtein: 6gFat: 44gSaturated Fat: 23gCholesterol: 101mgSodium: 390mgFiber: 2gSugar: 36g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[iamownerofme]

This post may contain affiliate links. Read my full disclosure policy. No baking, no water bath, no cracks—this easy no-bake cheesecake is cool, lusciously creamy, and always a hit. Perfect for warm weather or when you just don’t feel like turning on the oven. There’s something about cheesecake that feels celebratory—and this no-bake cheesecake recipe delivers all the goodness with none of the fuss. With a buttery cookie crust and a creamy, whipped filling, it’s easy to pull together (no water bath or oven required) and perfect for prepping ahead. You can refrigerate it up to 2 days in advance or freeze it for up to 3 months. I use Biscoff cookies for the crust instead of the usual graham crackers—their caramelized flavor and crisp texture make for a richer, more flavorful base that holds up beautifully without baking. You can substitute graham cracker crumbs if you’d like, but the flavor doesn’t have that same caramelly richness. Serve the cheesecake plain, top it with fresh berries and whipped cream, or drizzle it with berry sauce or caramel sauce. What You’ll Need To Make No-Bake CheeseCake Biscoff Cookie Crumbs: These spiced cookies give the crust a buttery, caramelized flavor and crisp texture. You’ll need two 8.8-oz. packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Butter: Helps bind the crust together while adding rich flavor and a tender crunch once chilled. Sugar: Adds a little sweetness to both the crust and filling to round out the tangy and creamy notes. Heavy Cream: Whipped and folded into the filling to lighten the texture and make it fluffy and mousse-like. Cream Cheese: The primary ingredient in the filling—rich, tangy, and ultra-creamy when whipped smooth. Lemon Juice: Adds a hint of acidity that brightens the filling and keeps it from feeling too heavy. Vanilla Extract: Adds warm, aromatic flavor to the cheesecake filling and complements the spice from the cookies. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Make the crust. In a medium bowl, stir together the Biscoff crumbs, melted butter, and sugar. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after chilling. Step 2: Form the crust: Press the mixture into a 9-inch springform pan using your fingers and the bottom of a dry measuring cup, forming a crust that’s about ¼-inch thick and goes 1½ to 2 inches up the sides. Pop the crust in the freezer to set it while you make the filling. Step 3: Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the cold heavy cream on medium-high until medium-stiff peaks form, about 4 minutes. Scoop it into a separate bowl and set aside—no need to wash the mixing bowl. Pro Tip: If you have a few extra minutes, chill the bowl and beaters in the fridge for a few minutes before whipping the cream; this makes for faster whipping and more stable peaks. Step 4: Make the filling. In the same mixing bowl (this time with the paddle attachment or beaters), beat the cream cheese, sugar, lemon juice, vanilla, and salt until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Beating it well at this stage helps dissolve the sugar and incorporates air for a lighter texture. Add about a third of the whipped cream to the cream cheese mixture and mix on low until combined—this lightens the base, making it easier to fold in the rest without deflating the mixture. Then gently fold in the remaining whipped cream with a spatula until fully blended. Don’t overmix; you want the filling to stay light and airy. Step 5: Fill and chill. Spread the filling evenly into the chilled crust using an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours. When you’re ready to serve, remove the sides of the springform pan. Slice into wedges with a sharp knife, rinsing the blade under hot water between cuts (this gives you neat, clean slices without dragging through the filling). Video Tutorial More No-Bake Desserts You May Like Print No-Bake Cheesecake This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make. Servings: 10 slicesPrep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 6 hours to chill For the Crust2 cups Biscoff cookie crumbs (you’ll need two packages; see note) 7 tablespoons unsalted butter, melted2 tablespoons sugar⅛ teaspoon saltFor the Filling1¼ cups heavy cream 16 oz cream cheese, at room temperature¾ cup granulated sugar1 tablespoon fresh lemon juice, from 1 lemon1 teaspoon vanilla extract⅛ teaspoon salt For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar.Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.For the FillingUsing an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan. Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Calories: 616kcalCarbohydrates: 53gProtein: 6gFat: 44gSaturated Fat: 23gCholesterol: 101mgSodium: 390mgFiber: 2gSugar: 36g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[shelyold]

This post may contain affiliate links. Read my full disclosure policy. No baking, no water bath, no cracks—this easy no-bake cheesecake is cool, lusciously creamy, and always a hit. Perfect for warm weather or when you just don’t feel like turning on the oven. There’s something about cheesecake that feels celebratory—and this no-bake cheesecake recipe delivers all the goodness with none of the fuss. With a buttery cookie crust and a creamy, whipped filling, it’s easy to pull together (no water bath or oven required) and perfect for prepping ahead. You can refrigerate it up to 2 days in advance or freeze it for up to 3 months. I use Biscoff cookies for the crust instead of the usual graham crackers—their caramelized flavor and crisp texture make for a richer, more flavorful base that holds up beautifully without baking. You can substitute graham cracker crumbs if you’d like, but the flavor doesn’t have that same caramelly richness. Serve the cheesecake plain, top it with fresh berries and whipped cream, or drizzle it with berry sauce or caramel sauce. What You’ll Need To Make No-Bake CheeseCake Biscoff Cookie Crumbs: These spiced cookies give the crust a buttery, caramelized flavor and crisp texture. You’ll need two 8.8-oz. packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Butter: Helps bind the crust together while adding rich flavor and a tender crunch once chilled. Sugar: Adds a little sweetness to both the crust and filling to round out the tangy and creamy notes. Heavy Cream: Whipped and folded into the filling to lighten the texture and make it fluffy and mousse-like. Cream Cheese: The primary ingredient in the filling—rich, tangy, and ultra-creamy when whipped smooth. Lemon Juice: Adds a hint of acidity that brightens the filling and keeps it from feeling too heavy. Vanilla Extract: Adds warm, aromatic flavor to the cheesecake filling and complements the spice from the cookies. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Make the crust. In a medium bowl, stir together the Biscoff crumbs, melted butter, and sugar. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after chilling. Step 2: Form the crust: Press the mixture into a 9-inch springform pan using your fingers and the bottom of a dry measuring cup, forming a crust that’s about ¼-inch thick and goes 1½ to 2 inches up the sides. Pop the crust in the freezer to set it while you make the filling. Step 3: Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the cold heavy cream on medium-high until medium-stiff peaks form, about 4 minutes. Scoop it into a separate bowl and set aside—no need to wash the mixing bowl. Pro Tip: If you have a few extra minutes, chill the bowl and beaters in the fridge for a few minutes before whipping the cream; this makes for faster whipping and more stable peaks. Step 4: Make the filling. In the same mixing bowl (this time with the paddle attachment or beaters), beat the cream cheese, sugar, lemon juice, vanilla, and salt until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Beating it well at this stage helps dissolve the sugar and incorporates air for a lighter texture. Add about a third of the whipped cream to the cream cheese mixture and mix on low until combined—this lightens the base, making it easier to fold in the rest without deflating the mixture. Then gently fold in the remaining whipped cream with a spatula until fully blended. Don’t overmix; you want the filling to stay light and airy. Step 5: Fill and chill. Spread the filling evenly into the chilled crust using an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours. When you’re ready to serve, remove the sides of the springform pan. Slice into wedges with a sharp knife, rinsing the blade under hot water between cuts (this gives you neat, clean slices without dragging through the filling). Video Tutorial More No-Bake Desserts You May Like Print No-Bake Cheesecake This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make. Servings: 10 slicesPrep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 6 hours to chill For the Crust2 cups Biscoff cookie crumbs (you’ll need two packages; see note) 7 tablespoons unsalted butter, melted2 tablespoons sugar⅛ teaspoon saltFor the Filling1¼ cups heavy cream 16 oz cream cheese, at room temperature¾ cup granulated sugar1 tablespoon fresh lemon juice, from 1 lemon1 teaspoon vanilla extract⅛ teaspoon salt For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar.Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.For the FillingUsing an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan. Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Calories: 616kcalCarbohydrates: 53gProtein: 6gFat: 44gSaturated Fat: 23gCholesterol: 101mgSodium: 390mgFiber: 2gSugar: 36g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[iammeandmy]

This post may contain affiliate links. Read my full disclosure policy. No baking, no water bath, no cracks—this easy no-bake cheesecake is cool, lusciously creamy, and always a hit. Perfect for warm weather or when you just don’t feel like turning on the oven. There’s something about cheesecake that feels celebratory—and this no-bake cheesecake recipe delivers all the goodness with none of the fuss. With a buttery cookie crust and a creamy, whipped filling, it’s easy to pull together (no water bath or oven required) and perfect for prepping ahead. You can refrigerate it up to 2 days in advance or freeze it for up to 3 months. I use Biscoff cookies for the crust instead of the usual graham crackers—their caramelized flavor and crisp texture make for a richer, more flavorful base that holds up beautifully without baking. You can substitute graham cracker crumbs if you’d like, but the flavor doesn’t have that same caramelly richness. Serve the cheesecake plain, top it with fresh berries and whipped cream, or drizzle it with berry sauce or caramel sauce. What You’ll Need To Make No-Bake CheeseCake Biscoff Cookie Crumbs: These spiced cookies give the crust a buttery, caramelized flavor and crisp texture. You’ll need two 8.8-oz. packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Butter: Helps bind the crust together while adding rich flavor and a tender crunch once chilled. Sugar: Adds a little sweetness to both the crust and filling to round out the tangy and creamy notes. Heavy Cream: Whipped and folded into the filling to lighten the texture and make it fluffy and mousse-like. Cream Cheese: The primary ingredient in the filling—rich, tangy, and ultra-creamy when whipped smooth. Lemon Juice: Adds a hint of acidity that brightens the filling and keeps it from feeling too heavy. Vanilla Extract: Adds warm, aromatic flavor to the cheesecake filling and complements the spice from the cookies. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Make the crust. In a medium bowl, stir together the Biscoff crumbs, melted butter, and sugar. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after chilling. Step 2: Form the crust: Press the mixture into a 9-inch springform pan using your fingers and the bottom of a dry measuring cup, forming a crust that’s about ¼-inch thick and goes 1½ to 2 inches up the sides. Pop the crust in the freezer to set it while you make the filling. Step 3: Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the cold heavy cream on medium-high until medium-stiff peaks form, about 4 minutes. Scoop it into a separate bowl and set aside—no need to wash the mixing bowl. Pro Tip: If you have a few extra minutes, chill the bowl and beaters in the fridge for a few minutes before whipping the cream; this makes for faster whipping and more stable peaks. Step 4: Make the filling. In the same mixing bowl (this time with the paddle attachment or beaters), beat the cream cheese, sugar, lemon juice, vanilla, and salt until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Beating it well at this stage helps dissolve the sugar and incorporates air for a lighter texture. Add about a third of the whipped cream to the cream cheese mixture and mix on low until combined—this lightens the base, making it easier to fold in the rest without deflating the mixture. Then gently fold in the remaining whipped cream with a spatula until fully blended. Don’t overmix; you want the filling to stay light and airy. Step 5: Fill and chill. Spread the filling evenly into the chilled crust using an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours. When you’re ready to serve, remove the sides of the springform pan. Slice into wedges with a sharp knife, rinsing the blade under hot water between cuts (this gives you neat, clean slices without dragging through the filling). Video Tutorial More No-Bake Desserts You May Like Print No-Bake Cheesecake This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make. Servings: 10 slicesPrep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 6 hours to chill For the Crust2 cups Biscoff cookie crumbs (you’ll need two packages; see note) 7 tablespoons unsalted butter, melted2 tablespoons sugar⅛ teaspoon saltFor the Filling1¼ cups heavy cream 16 oz cream cheese, at room temperature¾ cup granulated sugar1 tablespoon fresh lemon juice, from 1 lemon1 teaspoon vanilla extract⅛ teaspoon salt For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar.Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.For the FillingUsing an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan. Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Calories: 616kcalCarbohydrates: 53gProtein: 6gFat: 44gSaturated Fat: 23gCholesterol: 101mgSodium: 390mgFiber: 2gSugar: 36g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[januishstory]

This post may contain affiliate links. Read my full disclosure policy. No baking, no water bath, no cracks—this easy no-bake cheesecake is cool, lusciously creamy, and always a hit. Perfect for warm weather or when you just don’t feel like turning on the oven. There’s something about cheesecake that feels celebratory—and this no-bake cheesecake recipe delivers all the goodness with none of the fuss. With a buttery cookie crust and a creamy, whipped filling, it’s easy to pull together (no water bath or oven required) and perfect for prepping ahead. You can refrigerate it up to 2 days in advance or freeze it for up to 3 months. I use Biscoff cookies for the crust instead of the usual graham crackers—their caramelized flavor and crisp texture make for a richer, more flavorful base that holds up beautifully without baking. You can substitute graham cracker crumbs if you’d like, but the flavor doesn’t have that same caramelly richness. Serve the cheesecake plain, top it with fresh berries and whipped cream, or drizzle it with berry sauce or caramel sauce. What You’ll Need To Make No-Bake CheeseCake Biscoff Cookie Crumbs: These spiced cookies give the crust a buttery, caramelized flavor and crisp texture. You’ll need two 8.8-oz. packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Butter: Helps bind the crust together while adding rich flavor and a tender crunch once chilled. Sugar: Adds a little sweetness to both the crust and filling to round out the tangy and creamy notes. Heavy Cream: Whipped and folded into the filling to lighten the texture and make it fluffy and mousse-like. Cream Cheese: The primary ingredient in the filling—rich, tangy, and ultra-creamy when whipped smooth. Lemon Juice: Adds a hint of acidity that brightens the filling and keeps it from feeling too heavy. Vanilla Extract: Adds warm, aromatic flavor to the cheesecake filling and complements the spice from the cookies. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Make the crust. In a medium bowl, stir together the Biscoff crumbs, melted butter, and sugar. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after chilling. Step 2: Form the crust: Press the mixture into a 9-inch springform pan using your fingers and the bottom of a dry measuring cup, forming a crust that’s about ¼-inch thick and goes 1½ to 2 inches up the sides. Pop the crust in the freezer to set it while you make the filling. Step 3: Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the cold heavy cream on medium-high until medium-stiff peaks form, about 4 minutes. Scoop it into a separate bowl and set aside—no need to wash the mixing bowl. Pro Tip: If you have a few extra minutes, chill the bowl and beaters in the fridge for a few minutes before whipping the cream; this makes for faster whipping and more stable peaks. Step 4: Make the filling. In the same mixing bowl (this time with the paddle attachment or beaters), beat the cream cheese, sugar, lemon juice, vanilla, and salt until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Beating it well at this stage helps dissolve the sugar and incorporates air for a lighter texture. Add about a third of the whipped cream to the cream cheese mixture and mix on low until combined—this lightens the base, making it easier to fold in the rest without deflating the mixture. Then gently fold in the remaining whipped cream with a spatula until fully blended. Don’t overmix; you want the filling to stay light and airy. Step 5: Fill and chill. Spread the filling evenly into the chilled crust using an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours. When you’re ready to serve, remove the sides of the springform pan. Slice into wedges with a sharp knife, rinsing the blade under hot water between cuts (this gives you neat, clean slices without dragging through the filling). Video Tutorial More No-Bake Desserts You May Like Print No-Bake Cheesecake This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make. Servings: 10 slicesPrep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 6 hours to chill For the Crust2 cups Biscoff cookie crumbs (you’ll need two packages; see note) 7 tablespoons unsalted butter, melted2 tablespoons sugar⅛ teaspoon saltFor the Filling1¼ cups heavy cream 16 oz cream cheese, at room temperature¾ cup granulated sugar1 tablespoon fresh lemon juice, from 1 lemon1 teaspoon vanilla extract⅛ teaspoon salt For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar.Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.For the FillingUsing an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan. Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs. Calories: 616kcalCarbohydrates: 53gProtein: 6gFat: 44gSaturated Fat: 23gCholesterol: 101mgSodium: 390mgFiber: 2gSugar: 36g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[krimxonrath]

These sausage egg and cheese bites are perfect for a low carb and keto-friendly breakfast or snack. Packed with protein and flavor, they are easy to make ahead and grab on the go.

Ingredients: 6 eggs. 1/2 lb ground sausage. 1 cup shredded cheese cheddar or mozzarella. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. In a skillet, cook the ground sausage until browned and cooked through. Drain excess fat and set aside. In a mixing bowl, whisk together the eggs. Add in cooked sausage, shredded cheese, chopped green onions, salt, and pepper. Mix until well combined. Grease a mini muffin tin with oil or cooking spray. Spoon the egg mixture evenly into each muffin cup. Bake in the preheated oven for 12-15 minutes or until the bites are set and golden brown on top. Remove from the oven and let cool slightly before removing from the muffin tin. Serve warm and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Big Mouse World

[marian16rox]

This Egg Salad Sandwich recipe is perfect for parties as it's easy to make and serve as finger food. The creamy egg salad is complemented by the crunch of celery and the tang of red onion, sandwiched between slices of soft bread.

Ingredients: 6 eggs, hard-boiled and chopped. 1/4 cup mayonnaise. 2 teaspoons Dijon mustard. 1/4 cup finely chopped celery. 1/4 cup finely chopped red onion. Salt and pepper to taste. 8 slices bread. Lettuce leaves, for serving optional.

Instructions: Chop up hard-boiled eggs and put them in a bowl with Dijon mustard, mayonnaise, celery, and red onion. Add salt and pepper to taste, then mix everything together well. Cover 4 pieces of bread with the egg salad mixture. If you want, you can add lettuce leaves on top and then cover with the last 4 slices of bread to make a sandwich. For easy finger food, cut each sandwich in half or four. Serve and have fun!

Keaton Stein