Why I Love This Cheesecake

This creme brulee cheesecake recipe was shared with us from our friend Kerri. The rich, creamy cheesecake paired with the crisp sugar topping is seriously irresistible. After taking my first bite, I told her she simply had to share the recipe with us *and* all of you too. Thankfully she agreed! Here’s why I think you are going to love this cheesecake:

• Impressive: Whip out your kitchen torch to toast the caramelized sugar topping. It adds a delightful crunch that contrasts beautifully with the creamy cheesecake!
• So Creamy: Loaded with cream cheese, heavy cream, and 10 egg yolks, this cheesecake is incredibly rich, smooth and velvety.
• Crowd-pleaser: Cheesecake is best prepared in advance and is always a crowd favorite that disappears quickly!

Looking for more cheesecake flavors? Try my chocolate-orange cannoli cheesecake, refreshing lemon cheesecake or this southern-style banana pudding cheesecake!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this creme brulee cheesecake. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Graham Crackers: If you aren’t a graham cracker fan, you can use any dry wafer style cookie, such as Biscoff cookies or golden Oreo cookies with the cream filling removed.
• Cream Cheese: I always use full-fat cream cheese, as it gives your cheesecake the best creamy texture. Make sure your cream cheese is fully softened to room temperature, otherwise it will make your batter lumpy!
• Extracts: I like to use a combination of caramel extract and vanilla extract. The caramel extract really helps to boost the creme brulee flavor in the cheesecake filling. If you prefer, you can also scrape a vanilla bean and add it to the batter for a more intense vanilla flavor.
• Heavy Cream: I highly recommend using real heavy cream for the best creamy texture, however half-and-half will also work.
• Egg Yolks: You will need TEN egg yolks. I know that sounds like a lot, but they are needed to create the creme brulee flavor in the cheesecake. Use your leftover egg whites to make these gorgeous lemon meringues!

How To Make Creme Brulee Cheesecake

Ensure all ingredients are at room temperature for a smooth batter. While there are quite a few steps, the hardest part of actually making this cheesecake is waiting for it to chill after baking! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

• Make the crust: Wrap a 9-inch springform pan tightly on the outside with foil. Process the crust ingredients until fine and crumbly. Press the mixture into the bottom of the pan. Bake for 10 minutes, then set it aside to cool.
• Beat the cream cheese: Beat the cream cheese, granulated sugar, salt, vanilla extract and caramel extract until smooth. Set aside.
• Temper the eggs: Add the heavy cream to a pot and let it heat, but do not boil. Whisk the yolks in a bowl until pale, then slowly pour the warm cream into the eggs while whisking constantly. Fold the egg mixture into the cream cheese mixture until smooth. The batter will be runny.
• Bake it: Pour the cheesecake batter over the prepared crust. Fill the roasting pan with hot water until it’s halfway up the sides of the springform pan. Bake the cheesecake until the center barely jiggles.

• Cool it: Remove the roasting pan from the oven. Leave the cheesecake in the water bath until completely cooled. Then remove it and dry the outside of the pan. Cover it tightly and refrigerate overnight.
• Make the sauce: Process the raspberry sauce ingredients in a blender or food processor until smooth. Strain the mixture through a fine mesh sieve to remove any seeds and set it aside.
• Caramelize the sugar: When ready to serve, remove the chilled cheesecake from the pan. Sprinkle the top of the whole cheesecake, or just a slice, with granulated sugar. Use a kitchen torch to melt the sugar until toasty. Serve cheesecake immediately with raspberry sauce on top and enjoy!

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Creme Brulee Cheesecake

This ultra-rich and creamy, homemade creme brulee cheesecake with fruity raspberry sauce combines two classic favorites into one show-stopping dessert! Topped with a caramelized sugar topping and 3-ingredient fresh raspberry sauce, it's a creamy make-ahead dessert that's perfect for impressing your friends and family.

Course Desserts

Cuisine American

Keyword creme brulee cheesecake, creme brulee cheesecake recipe, recipe for creme brulee cheesecake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Chill Time 12 hours hours

Total Time 14 hours hours

Servings 10 slices

Calories 695kcal

Author Jessica – The Novice Chef

Ingredients

For the Graham Cracker Crust

• 14 graham crackers
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 6 tablespoons unsalted butter melted

For the Creme Brulee Cheesecake

• 3 (8 oz) blocks cream cheese room temperature
• 1 ⅓ cup granulated sugar
• 2 teaspoons caramel extract
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups heavy cream
• 10 large egg yolks
• granulated sugar for the topping

For the Raspberry Sauce

• 10 oz fresh raspberries frozen will work too
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

Instructions

Make the Crust:

• Preheat the oven to 350°F. Prepare a 9-inch springform pan by wrapping two layers of foil tightly around the outside bottom of the pan. Set aside. The foil will help prevent water from leaking into the springform pan during the water bath process.
• Using a food processor, crush the graham crackers into fine crumbs. Add sugar, salt, and melted butter. Mix to combine. Transfer crust mixture into the bottom of the springform pan and press into an even layer.
• Bake for 10 minutes. Remove and let cool. Once crust is removed from oven, lower the temperature to 325°F.

Make the Cheesecake:

• In a large bowl or stand mixer, add the cream cheese and beat for several minutes until smooth and no lumps remain, scraping sides and bottom of bowl several times. Add sugar, caramel extract, vanilla extract, and salt. Mix for another 2 to 3 minutes, until fully incorporated.
• Next, add the heavy cream to a small pot. Heat over medium-low heat until cream is steaming, making sure not to let it boil. Meanwhile, add egg yolks into separate mixing bowl. Whisk yolks for about 2 minutes or until pale in color.
• Strain the heated cream through a fine mesh sieve to remove impurities. Slowly add 1/4 cup of the heated cream to your yolk mixture at a time, whisking constantly. Whisk until completely incorporated. This step is extremely important to help ensure that the eggs are properly tempered. If your cream accidentally boiled, let it cool for 5 minutes before whisking into the eggs.
• Slowly drizzle the egg/cream mixture into the cream cheese mixture, and stir by hand, to prevent mixture from overflowing the bowl. Stir this mixture until smooth and well-combined.
• Place the springform pan into a deep roasting pan. Then carefully pour the batter into the prepared crust. Add hot water to the roasting pan, until it reaches about half way up the outside of the springform pan. Be careful while transferring the roasting pan to the oven to not splash water into the cheesecake.
• Bake for 1 hour and 30 minutes — until the center just barely jiggles. The cheesecake will continue to set as it cools. If the cheesecake begins to brown at the end, turn off the oven.
• Remove the roasting pan from the oven and let the cheesecake sit in the water bath until it cools completely to room temperature. Once the cheesecake has cooled, cover it tightly with plastic wrap and refrigerate overnight. Allowing your cheesecake to slowly cool will help to prevent cracks!

Make the Sauce:

• Add the raspberries, sugar and lemon juice into food processor or blender. Puree until well combined and mixture is smooth, about 2 minutes. Strain the sauce through a fine mesh strainer to remove the seeds. The mixture will be slightly thick, to help it strain quicker, I place the strainer over a medium bowl and use a spoon to help push it through. If you prefer the sauce thinner, you can add water to thin it out until you reach your desired consistency. No more than 1 to 2 tablespoons at a time.

Assemble and Serve:

• When ready to serve, carefully unlock the springform pan and remove the cheesecake from the pan. Sprinkle sugar all over the top of the whole cheesecake or over individual slices.
• Use a kitchen torch to caramelize the sugar. Serve immediately with raspberry sauce. I personally like to torch individual slices instead of the entire cheesecake. If you torch the whole cheesecake, cutting slices will not look pretty since the sugar topping will crack once cut.

Video

Notes

Store: Cheesecakes are always best a day after they’re made. Store cooled cheesecake in an airtight container, or wrapped tightly with plastic wrap, for up to 7 days. Keep it away from strong-smelling foods like onions. 

Freeze: Wrap the cheesecake, whole or sliced, in plastic wrap. Transfer it to a freezer bag and freeze for up to 3 months. Thaw it overnight in the fridge.

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Nutrition

Serving: 1 slice | Calories: 695kcal | Carbohydrates: 55g | Protein: 10g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 311mg | Sodium: 478mg | Potassium: 224mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1903IU | Vitamin C: 8mg | Calcium: 137mg | Iron: 2mg

More Cheesecake Recipes To Try

Easy Instant Pot Cheesecake

Triple Coconut Cheesecake

The Best Pumpkin Cheesecake

Tiramisu Cheesecake Recipe

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Why I Love This Cream Cheese Red Velvet Brownies Recipe

No one ever rejects brownies, red velvet, or cheesecake… and this recipe has all three! I originally made these brownies as a little Valentine’s Day treat for the kids. Since then, I’ve made them several more times because brownies this good shouldn’t be enjoyed only once a year! The best part is that these red velvet brownies with cream cheese swirls aren’t just scrumptious, they’re also picture perfect. Whip them up when you feel like showing off! Here’s why I have big heart eyes for them:

• Fudgy: Cream cheese, cocoa powder and butter create an irresistibly rich and fudgy texture.
• Sweet and Tangy: The combination of a cocoa-based red velvet brownie batter plus a tangy cream cheese mixture means the flavors are perfectly balanced.
• Simple To Make: Beat to combine the brownie batter and cheesecake batter and swirl them together and bake. While there are a few steps, each is quick and simple to do!
• Holidays: Red food coloring makes these festive and fudgy red velvet brownies an ideal dessert for Christmas and Valentine’s Day. Package them in a cute bag or box for a delightful little gift.

If you love red velvet desserts, make sure to try my impressive layered red velvet cake, easy red velvet crinkle cookies and decadent red velvet cupcakes.

Key Ingredients

Red food coloring is a must for this red velvet brownie recipe or it’s will not have that signature red velvet look! Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Flour: I use all-purpose flour. Avoid cake flours because it’ll make the brownies airier and cakey.
• Cocoa Powder: I used Dutch process cocoa powder for a darker and more intense chocolate flavor, but unsweetened cocoa powder will also work.
• Unsalted Butter: If you use salted butter, only add 1/4 teaspoon additional salt to the batter.
• Granulated Sugar: Light brown sugar works too for the brownies, but only use granulated sugar for the cheesecake filling.
• Red Gel Food Coloring: Liquid food coloring works too, but you’ll need to add 2 to 3 times more to get the same color intensity.
• Cream cheese: Full-fat or low-fat are okay, but full-fat will make them creamy.

How to Make Red Velvet Cheesecake Brownies

It’s just like making regular brownies, but you swirl of cheesecake on top before baking. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

• Dry Ingredients: Combine the flour, cocoa powder, and salt in a large bowl. Set aside.
• Wet Ingredients: Whisk the melted butter and sugar in a separate bowl, then add the eggs one at a time. Add the vanilla extract, food coloring, and dry ingredients. Mix well.
• Cheesecake Filling: Beat the cream cheese and egg in a bowl until smooth. Then add the sugar and vanilla, beating until creamy.

• Swirl: Pour the red velvet batter into the prepared baking pan with parchment paper, reserving ⅓ cup. Top batter with the cheesecake mixture. Then drop dollops of the reserved batter on top and create swirls using a toothpick or knife.
• Bake: Bake the brownies in a preheated oven until a toothpick inserted in the center comes out clean, or with a few crumbs. Remove from the oven and allow to cool completely, then slice and serve!

Chef’s Tips and Variations

• Festive shapes: Use cookie cutters to cut the cooled brownies into Christmas trees, santa hats, hearts, or your favorite shapes for different holidays.
• Baking pan: A non-stick 8×8 metal baking pan is your best bet at perfectly baked brownies. Glass pans take longer to heat up and will increase the baking time. The bottom usually ends up over cooked while the center is under cooked.
• Christmas colors: Add 1 to 2 drops of green food coloring into the cheesecake batter to make your brownies extra Christmas-y.
• Add-ins: Stir 1/2 cup of chopped pecans, chocolate chips, white chocolate chips, crushed peppermints, or even mini pretzels into the batter for extra flavor and texture. You can also sprinkle them on top before baking.
• Bang the tray: If the cheesecake layer is uneven when you pour it in, bang the baking pan against the counter 3 to 4 times to help the mixtures settle before baking.
• Cool the knife: Pop the knife into the freezer for 20 minutes before slicing. It helps make cleaner cuts. Dip the knife into ice water in between each cut. Another trick is to use a plastic disposable knife to make cleaner cuts.

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Red Velvet Cheesecake Brownies

These rich and fudgy red velvet cheesecake brownies are a combination of three classic desserts: red velvet cake, cheesecake and brownies. Sweet and creamy cheesecake is swirled into moist red velvet brownies creating a stunning dessert in under an hour.

Course Brownies, Dessert, Desserts

Cuisine American

Keyword red velvet brownies, red velvet brownies recipe, red velvet cheesecake brownies, red velvet cheesecake brownies recipe, red velvet cream cheese brownies

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 9 brownies

Calories 338kcal

Author Jessica- The Novice Chef

Ingredients

• ¾ cup all-purpose flour
• 3 tablespoons Dutch processed cocoa powder or unsweetened cocoa powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter melted
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 5-6 drops red gel food coloring

Cream Cheese:

• 8 oz cream cheese room temperature
• 1 large egg room temperature
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F. Grease an 8×8 square metal baking pan with cooking spray and line it with parchment paper. Set aside.
• In a medium bowl, combine the flour, cocoa powder, and salt. Mix well and set aside.
• Whisk to combine the melted butter and sugar for 1 minute. Add the eggs one at a time to the butter mixture, beating for 2 minutes until well combined. Next, add the vanilla extract and red food coloring.
• Add the dry ingredients and combine using a spatula until they are evenly incorporated. Set the red velvet batter aside.
• Prepare the cream cheese batter by beating the cream cheese and egg together until smooth. Add the sugar and vanilla, and beat for an additional minute until creamy.
• Pour the red velvet batter into the prepared pan, reserving ⅓ cup of the batter.
• Next, pour the cream cheese cake batter over the red velvet layer as evenly as you can. Then add the ⅓ cup reserved red velvet batter in dollops on top. Create beautiful swirls using a chopstick or toothpick.
• Bake the brownies for 30 to 35 minutes, or until the top looks shiny and a toothpick inserted in the center comes out with a few crumbs.
• Allow the red velvet cream cheese brownies to cool. Then cut into equal squares and serve.

Notes

Storage: Transfer the cooled brownies to an airtight container and store in the fridge for up to 6 days. Place a piece of parchment paper between each layer to keep them from sticking. Enjoy them chilled or set them on the counter for 20 minutes to warm to room temperature.

Freeze: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or airtight container. Freeze for up to 3 months. For best results, thaw overnight in the fridge.

Baking Pan: A non-stick metal baking pan is your best bet at perfectly baked brownies. Glass pans take longer to heat up and will increase the baking time. The bottom usually ends up over cooked while the center is under cooked.

Bang The Tray: If the cheesecake layer is uneven when you pour it in, bang the baking pan against the counter 3 to 4 times to help the mixtures settle before baking.

Cool The Knife: Pop the knife into the freezer for 20 minutes before slicing. It helps make cleaner cuts. Dip the knife into ice water in between each cut. Another trick is to use a plastic disposable knife to make cleaner cuts. 

Festive Shapes: Use cookie cutters to cut the cooled brownies into Christmas trees, santa hats, hearts, or your favorite shapes for different holidays.

Red & Green: Add 1 to 2 drops of green food coloring into the cheesecake batter to make your brownies extra Christmas-y.

Add-ins: Stir 1/2 cup of chopped pecans, chocolate chips, white chocolate chips, crushed peppermints, or even mini pretzels into the batter for extra flavor and texture. You can also sprinkle them on top before baking.

Nutrition

Serving: 1 brownie | Calories: 338kcal | Carbohydrates: 33g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 116mg | Sodium: 234mg | Potassium: 99mg | Fiber: 1g | Sugar: 23g | Vitamin A: 757IU | Calcium: 41mg | Iron: 1mg

More Of The Very Best Brownie Recipes

Cookies and Cream Brownies

Pecan Pie Brownies

Ultimate Mint Brownies

Homemade Brownie Recipe

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Love making cheesecakes? Try my favorite coconut cheesecake, fall themed pumpkin cheesecake or fruity banana pudding cheesecake!

• Prepare: Prepare the graham cracker crust in a 9-inch springform pan and the lemon curd.
• Filling: Beat the cream cheese, granulated sugar, and lemon zest until smooth and creamy. Add the vanilla extract and lemon juice.
• Add Eggs: Add the eggs one at a time, mixing well each time. Slowly add the heavy cream, until completely combined.

• Water Bath: Pour the cheesecake filling over the prepared crust. Place the cake pan into a large shallow pan. Fill the larger pan with hot water, until it comes halfway up the sides of the springform pan.
• Bake: Bake cheesecake for about 75 minutes, until the sides start to puff and the center is only slightly jiggly.
• Cool: Let the cheesecake cool at room temperature for one hour. 
• Fridge: Spread lemon curd in an even layer on top of the cheesecake. Refrigerate for at least 5 hours.
• Serve: Garnish with fresh lemon slices, if desired. Slice and enjoy!

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Lemon Cheesecake

Rich and creamy lemon cheesecake is topped with a bright and zesty lemon curd to create this decadent lemon cheesecake.

Course Cheesecake

Cuisine American

Keyword Lemon cheesecake, lemon cheesecake recipe, recipe for a lemon cheesecake

Prep Time 25 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Chill time 6 hours hours

Total Time 7 hours hours 45 minutes minutes

Servings 10 servings

Calories 405kcal

Author Jessica

Ingredients

• 1 prepared graham cracker crust
• 1 batch lemon curd or store-bought lemon curd

Lemon Cheesecake Filling

• 24 oz (3 blocks) cream cheese softened at room temperature
• 1 ¼ cups granulated sugar
• 1 tablespoon lemon zest
• 2 teaspoons vanilla extract
• ¼ cup freshly squeezed lemon juice
• 4 large eggs
• ½ cup heavy cream

Instructions

• Graham Cracker Crust: Prepare crust according to recipe directions in a 9-inch springform pan lined with a parchment paper circle. Bake for 10 minutes in a 325°F oven. Remove from the oven and allow to cool while making the filling.
• Lemon Cheesecake Filing: In a large mixing bowl with a hand mixer, beat the cream cheese, granulated sugar, and lemon zest until smooth and creamy. Add the vanilla extract and lemon juice, and mix until combined.
• Add the eggs 2 at a time, mixing until well combined. Slowly add the heavy cream, while mixing on low speed, until completely combined.
• Add a double layer of aluminum foil around the cheesecake pan to stop water from leaking in when placed in the water bath.
• Pour the cheesecake batter over the crust in the springform pan. Place the cake pan into a large shallow pan. Create a water bath by filling the larger pan with hot water until it comes halfway up the sides of the springform pan.
• Bake cheesecake until the sides start to puff, the center is slightly jiggly, and the surface is no longer shiny (about 75 minutes to 85 minutes).
• Allow the cheesecake to cool at room temperature for 1 hour. Spread lemon curd in an even layer on top of the cheesecake.
• Refrigerate cheesecake for at least 5 hours, or overnight, before serving.

Notes

Storage: Once the cheesecake is cooled, store leftovers in an airtight container in the refrigerator for up to five days. 

Freeze: Wrap your cheesecake tightly in plastic wrap and add an extra layer of foil to prevent any freezer burn or flavor absorption. If possible, freeze the cheesecake without the curd on top. This will prevent the curd from sticking to plastic wrap (and losing that delicious curd!) when it defrosts. Lemon curd also freezes well and can be frozen in a separate container.

Room Temp: Allow the cream cheese and eggs to come to room temperature. Cold cream cheese can be hard to beat and mix, creating a lumpy cheesecake.

Do Not Over Mix: If you get too much air into your cheesecake batter, the top can crack when baking. If it does crack, don’t worry! The lemon curd will hide any cracks!

Boost the Flavor: Try adding vanilla bean paste for even more vanilla flavor.

Cookie Crust: Try swapping out the graham cracker for Biscoff cookies, toss them in the food processor to create cookie crumbs. This spiced cookie flavor goes great with the tangy lemon!

Gluten Free: A gluten free graham cracker crumbs work just as well as traditional.

Cooling the Cheesecake: This is the hardest part! Be sure to let the cheesecake cool properly, according to the recipe instructions. If you try to serve it too soon, it won’t be set.

Nutrition

Serving: 1 slice | Calories: 405kcal | Carbohydrates: 30g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 243mg | Potassium: 134mg | Fiber: 0.1g | Sugar: 28g | Vitamin A: 1184IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 0.4mg

More of the Best Lemon Recipes

Lemon Bars

Lemon Lava Cake

Lemon Meringues

Lemon Pudding Trifle

The post Lemon Cheesecake appeared first on The Novice Chef.

Fellow pumpkin cookie lovers should also try my favorite pumpkin snickerdoodles, soft pumpkin chocolate chip cookies or my adorable pumpkin pie cookies!

• Cream Cheese Filling: Beat the cream cheese, sugar, and vanilla until smooth. Scoop 9 dollops of the cheesecake filling, about 2-teaspoons each, onto a parchment paper lined baking sheet. Freeze until firm.
• Dough: Combine the dry ingredients in a bowl. Mix the wet ingredients in another bowl and combine the two until a smooth dough comes together.

• Shape: Use a cookie scoop to make 9 cookie dough balls. Flatten each ball of dough and place a frozen cheesecake dollop in the center. Wrap the dough over the filling to enclose it completely.
• Coat: Combine the spiced sugar ingredients in a small bowl. Roll each dough ball in the mixture till well coated. Place the cookies on a baking sheets with parchment paper.

• Bake: Pop them into the oven for 11 to 12 minutes, or until the bottoms and edges turn lightly golden.
• Serve: Remove them from the oven, let them cool completely, and then serve!

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Pumpkin Cheesecake Cookies

These soft pumpkin cheesecake cookies are stuffed with a creamy cheesecake filling and rolled in sweet, spiced sugar. They taste just like pumpkin cheesecake, but in a handheld cookie form!

Course Cookies, Dessert, Desserts

Cuisine American

Keyword pumpkin cheesecake cookies, pumpkin cheesecake cookies recipe, pumpkin cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chill Time 20 minutes minutes

Total Time 52 minutes minutes

Servings 9 large cookies

Calories 334kcal

Author Jessica – The Novice Chef

Ingredients

Cheesecake Filling:

• 5 oz cream cheese room temperature
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

Pumpkin Cookies:

• 2 ¼ cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter melted
• ¾ cup light brown sugar packed
• 1 egg yolk
• 1 teaspoon vanilla extract
• ¼ cup pumpkin puree

Spiced Sugar:

• ¼ cup granulated sugar
• 1 teaspoon pumpkin pie spice or cinnamon

Instructions

Cheesecake Filling

• Prepare a small baking sheet with parchment paper. Set aside.
• In a small mixing bowl beat to combine the cream cheese, granulated sugar, and vanilla extract, until smooth. (You can do this by hand or quicker with a hand mixer.)
• Scoop the cheesecake mixture into 2 teaspoon sized dollops and place on the prepared baking sheet. (about 9 dollops)
• Place in the freezer for about 20 minutes or until frozen and firm.

Pumpkin Cookies

• Preheat oven to 350°F and line two cookie sheets with parchment paper.
• In a medium mixing bowl, combine the flour, pumpkin pie spice, baking soda, and salt with a whisk. Set aside.
• In a large mixing bowl, beat to combine the melted butter and brown sugar until smooth. Add the egg yolk, vanilla extract, and pumpkin puree, mixing until well combined.
• Add the dry ingredients and fold in with a large spoon until completely combined. Use a large (2 oz) cookie scoop to create 9 cookie dough balls.
• Flatten each cookie dough ball, and place the frozen cheesecake filling in the center. Fold the dough over the filling and roll into a smooth ball.
• In a small bowl, combine the spiced sugar ingredients. Roll each cookie dough ball in the cinnamon sugar.
• Transfer to the prepared baking sheets and bake for 11-12 minutes, until edges look set. Remove from oven and let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

Video

Notes

Storage: Refrigerate the cooled cookies in airtight containers or bags for up to 7 days. Don’t leave them at room temperature because the cheesecake filling will spoil.

Warm: For a freshly-baked feel, microwave the chilled cookies for about 10 seconds. If you prefer them room temperature, leave them out for 5 to 10 minutes before digging in.

Freeze: Wrap each cooled cookie in plastic wrap. Transfer them to a freezer-friendly bag or container and freeze for up to 3 months. Thaw them on the counter for 30 minutes, or until the filling softens

DIY Pumpkin Pie Spice: Combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.

Filling: You must freeze the cream cheese mixture before stuffing and baking the cookies. If you don’t, it will be almost impossible to wrap the dough around the cheesecake filling. Also, unfrozen filling can melt out of the cookies as they bake.

Leave Space: Don’t crowd the cookies on a small baking sheet. You will need to leave about 4 inches in between each cookie so they have space to spread out as they bake.

Let Them Cool: Allow the cookies to cool on the baking sheet for at least 15 to 20 minutes before removing them. This is very important, otherwise the cheesecake filling will not set properly.

Room Temperature: Cream cheese needs to be fully softened and at room temperature. If it is still cold, it will make a lumpy cheesecake filling.

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Nutrition

Serving: 1cookie | Calories: 334kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 183mg | Potassium: 87mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1616IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 1mg

More of the BEST Pumpkin Cheesecake Recipes

Mini Pumpkin Cheesecakes

No Bake Pumpkin Cheesecake

Pumpkin Cheesecake Bars

Easy Pumpkin Pie Cheesecake

The post Pumpkin Cheesecake Cookies appeared first on The Novice Chef.

What You’ll Love this No Bake Peanut Butter Cheesecake Recipe

Whether you’re a peanut butter lover, cheesecake aficionado, or just love hassle-free desserts, this peanut butter cheesecake recipe is for you! Here’s why you’ll love it:

• So Easy: First off, these no-bake peanut butter cheesecakes are incredibly easy to make. It’s basically mix, chill, and enjoy!
• So Decadent: These peanut butter cheesecakes have an ultra-creamy texture that’s impossible to beat, with a crunchy peanut butter crust made with peanut butter Cap’n Crunch cereal and a sweet marshmallow fluff garnish. With the marshmallow topping, the flavor reminds me of a classic fluffernutter sandwich!
• Perfect Size: The mini size is not only adorable, but also makes serving a crowd a breeze – everything’s already portioned out and ready to go.
• No Baking! Whether you want to simplify your prep, or you’re avoiding heating up your kitchen, this no bake peanut butter cheesecake is the perfect easy dessert recipe.

Watch How To Make It

Want to see how to make this easy no-bake peanut butter cheesecake from start to finish? Here’s a step-by-step video:

If you love the idea of mini cheesecake, be sure to check out these sweet mini pumpkin cheesecakes!

The Ingredients You’ll Need

To make this recipe, you’ll want some peanut butter, cream cheese, Cap’n Crunch… ha. Caught you by surprise, didn’t I? It’s true- the cookie crust mixture is actually made with Cap’n Crunch cereal, for a bold peanut butter crunch! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Cap’n Crunch Peanut Butter Crunch Cereal: You could also make a plain butter cookie or graham cracker crust, if you prefer.
• Butter: Unsalted butter, melted.
• Cream Cheese: Soften the cream cheese before using. 
• Peanut Butter: I like to use creamy peanut butter for a smooth cheesecake, but you can use chunky if you prefer.
• Powdered Sugar: Do not use granulated sugar as it won’t dissolve well.
• Heavy Cream: Used to thin out the cheesecake, you can also swap it for half and half or milk.
• Vanilla: Pure vanilla extract, or vanilla bean paste.
• Marshmallow Fluff: Marshmallow fluff makes an excellent garnish, but feel free to use whipped cream or cool whip instead.

You’ll also need some kind of a small cups or ramekins to make the cheesecakes in. I like to use 4 oz mini mason jars – they are cute and also have a lid that seals to store them easily!

How to Make Mini Peanut Butter Cheesecakes

As much as I love baking, one of my favorite things about this mini peanut butter cheesecake recipe is that it’s a no-bake dessert. No heating up the oven or stove. You just whip them up and let them chill for a few hours and enjoy. Cheesecake has never been easier!

• Make the Crust: Pulse the cereal in a food processor to crush it finely, and then pulse in the butter to make an even mixture that holds together when you pinch it. Divide the crust evenly into the mason jars, and press it into the bottom to make a crust. Chill the crusts while you make the filling.
• Make the Filling: Next, fit your stand mixer with the paddle attachment, and beat the softened cream cheese with the peanut butter until smooth – about 2 minutes. Then beat in the rest of the ingredients.
• Fill the Jars and Chill: Divide the batter evenly into the jars, cover, and chill for four hours or overnight.
• Enjoy: When ready to serve, top with a scoop of marshmallow fluff and serve.

Does No-Bake Cheesecake Thicken in the Fridge?

Yes, most no-bake cheesecakes thicken while they chill in the refrigerator, because the softened cream cheese will firm up as it gets cold again. Other recipes use ingredients like gelatin, which also sets as it chills. This one firms up nicely thanks to both peanut butter and cream cheese, both of which solidify when refrigerated.

Tips and Variations

Fun fact – I originally made this recipe for National Cheesecake Day – which also happens to fall on Jorge’s birthday. He’s a big fan of peanut butter, so I had to combine the two – and the rest is history! Along the way, these are some helpful tips I learned:

• Softening the Cream Cheese: Softening the cream cheese might seem like an unnecessary step, but it really goes a long way toward keeping the batter smooth and lump-free.
• Chilling: Be sure to chill the cheesecakes for at least 4 hours, so they have plenty of time to set into a decadent, easy-to-eat dessert.
• Add Chocolate: If you like, you can add chocolate to the recipe by garnishing the cheesecakes with shaved chocolate or a chocolate drizzle.
• Add Nutella: For a Nutella twist, make half of the batter with peanut butter, and half with Nutella! Yum.
• Add Crunch: Feel free to sprinkle a layer of chopped peanuts over the tops of the cheesecakes for even more added crunch.

How to Store Mini Peanut Butter Cheesecakes

You can store these in the refrigerator, covered, for up to 5 days. If you use mini mason jars, you can just top them with the lids for easy storage! For ramekins and other open dishes, a little saran wrap, press-n-seal, or foil will do the trick.

Does Peanut Butter Cheesecake Freeze Well?

Sure! You can totally stick these in the freezer for longer storage – about 3 months. Make sure to cover them well to prevent freezer burn. Mark them with the date, and thaw in the refrigerator before serving.

More Decadent Cheesecake Recipes

• Bananas Foster Cheesecake
• Oreo Cheesecake Cookie Cups
• Triple Coconut Cheesecake
• Best Pumpkin Cheesecake
• Easy Eggnog Cheesecake
• Instant Pot Cheesecake
• No-Bake Cherry Cheesecake

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No Bake Peanut Butter Cheesecake

These delicious No Bake Mini Peanut Butter Cheesecakes are bursting with peanut butter flavor!. They can be mixed together and chilled in no time.

Course Cheesecake

Cuisine American

Keyword mini cheesecakes, no bake mini cheesecakes, no bake peanut butter cheese cake, peanut butter cheesecake

Prep Time 10 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 mini cheesecakes

Calories 469kcal

Author Jessica- The Novice Chef

Ingredients

• 2 cups Cap'n Crunch Peanut Butter Crunch
• 3 tablespoons unsalted butter melted
• 1 (8 oz) block cream cheese room temperature
• ¾ cup creamy peanut butter
• ½ cup powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 6 4 oz mini mason jars
• marshmallow fluff optional garnish

Instructions

• In a food processor, pulse the cereal until finely crushed. Add butter and pulse until well combined and when you pinch the mixture together, it holds well.
• Divide crust evenly and press the mixture into the bottom of each mini mason jar. Refrigerate until ready to fill.
• In a stand mixer fitted with a paddle attachment or with a hand mixer, beat the cream cheese and peanut butter until smooth, about 2 minutes.
• Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter. Divide the batter among the mini mason cars, cover and refrigerate for 4 hours or overnight.
• When ready to serve, top with a spoonful of marshmallow fluff and serve immediately!

Video

Notes

Storage: You can store these in the refrigerator, covered, for up to 5 days. You can also freeze them for longer storage – about two months. Make sure to cover them well to prevent freezer burn. Mark them with the date, and thaw in the refrigerator before serving.

Softening the Cream Cheese: Softening the cream cheese might seem like an unnecessary step, but it really goes a long way toward keeping the batter smooth and lump-free.

Add Chocolate: If you like, you can add chocolate to the recipe by garnishing the cheesecakes with shaved chocolate or a chocolate drizzle.

Add Nutella: For a Nutella twist, make half of the batter with peanut butter, and half with Nutella! Yum.

Add Crunch: Feel free to sprinkle a layer of chopped peanuts over the tops of the cheesecakes for even more added crunch.

Nutrition

Serving: 1 | Calories: 469kcal | Carbohydrates: 28g | Protein: 10g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 305mg | Potassium: 251mg | Fiber: 2g | Sugar: 18g | Vitamin A: 923IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg

The post No Bake Peanut Butter Cheesecakes appeared first on The Novice Chef.

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No Bake Pumpkin Cheesecake

So smooth and creamy, this No Bake Pumpkin Cheesecake combines a gingersnap crust with a perfectly spiced pumpkin cheesecake filling.

Course Cheesecake, Dessert

Cuisine American

Keyword no bake pumpkin cheesecake, no bake pumpkin cheesecake recipe​, pumpkin cheesecake (no bake), pumpkin cheesecake recipe easy​

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 10

Calories 357kcal

Author Jessica – The Novice Chef

Ingredients

Crust:

• 2 cups gingersnap cookie crumbs
• ⅓ cup packed light brown sugar
• ½ cup unsalted butter melted

Cheesecake:

• 1 cup heavy whipping cream cold
• 2 (8 oz) blocks cream cheese room temperature
• 1 cup powdered sugar
• 2 teaspoons pumpkin pie spice
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup pumpkin puree

Optional Topping:

• 1 cup whipped cream
• Crushed gingersnap cookies for garnish

Instructions

• Line a 9-inch springform pan with parchment paper and set it aside.
• Prepare the crust by combining gingersnap cookie crumbs, brown sugar, and butter in a bowl. Transfer the mixture to the springform pan and press it firmly up the sides. Freeze for 10 to 15 minutes.
• In a medium bowl, beat heavy whipping cream until soft peaks form. Set aside.
• In another medium bowl, beat softened cream cheese, powdered sugar, pumpkin pie spice, vanilla, and salt, until creamy and smooth.
• Add the pumpkin puree and beat for a couple more minutes, until well combined.
• Gently fold the prepared whipped cream into the cheesecake mixture, until just combined. Be careful not to over stir.
• Spread the cheesecake mixture over the crust in the springform pan, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
• Once set and ready to serve, carefully remove the cheesecake from the springform pan.
• Transfer the pumpkin cheesecake to a plate or cake stand and decorate with whipped cream. Dust some crushed gingersnap cookies for added flavor. Gently slice and serve!

Notes

Storage: Store cheesecake for up 5 days in the refrigerator. It can also be frozen for up to 3 months. Transfer it to the fridge 24 hours before you want to serve it to allow it to thaw.

Graham Cracker Crust: If you are in a rush, grab a store bought graham cracker crust instead! Or if you prefer graham crackers over gingersnap cookies, you can make my homemade graham cracker crust recipe instead.

Mini Cheesecakes: For an even cuter dessert, try making mini pumpkin cheesecakes by using a muffin pan instead of a springform pan. Or, use mini 4 oz mason jars to create individual no-bake cheesecakes that are as beautiful as they are tasty!

Pumpkin Pie Spice: If you do not have pumpkin pie spice, you can make your own by combining 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves.

Nutrition

Serving: 1 slice | Calories: 357kcal | Carbohydrates: 40g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 196mg | Potassium: 176mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4492IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

The post No Bake Pumpkin Cheesecake appeared first on The Novice Chef.

Why You’ll Adore This Scrumptious Pumpkin Delight Recipe

With its gorgeous combination of flavors and textures, there’s a whole lot to love here! Let’s take a look:

• The Taste of Fall: Pumpkin, people, pumpkin! This dish takes pumpkin spice to a whole new level, pairing it with pecans and cheesecake, and oodles of other creamy fall yumminess.
• Amazing Textures: Starting with a crumbly pecan crust, followed by a layer of sweet cheesecake, creamy pumpkin pudding and fluffy whipped cream, each bite of this dessert is a beautiful combination of textures that’ll have you swooning.
• Pretty Presentation: Cut into this dessert, and you’ll reveal lovely layers that are so appetizing!
• Perfect for the Holidays: Pumpkin desserts are in demand for Halloween and Thanksgiving especially, but they’re wonderful for any special occasion. Make this, and you’ll give pumpkin pie a run for its money.

Want more no-bake pumpkin goodness? Check out this pumpkin icebox cake and our favorite creamy pumpkin dip! You may also enjoy this Puerto Rican pumpkin coquito!

What Is Pumpkin Delight?

This pumpkin delight recipe is a no-bake dessert that is, well, delightful! There are various versions out there, but most of them include a pumpkin layer, a whipped cream layer, and maybe a couple of other creamy layers. This one has a crunchy pecan crust and a decadent cheesecake pudding layer that’s so luscious. If you like silky-smooth, no-bake desserts, this one is sure to become a favorite.

The Ingredients You’ll Need

Prepare to be wowed, because this recipe is a showstopper! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

Pecan Crust

• Pecans: Halves or pieces, either is fine.
• Graham Crackers: I use plain grahams, but cinnamon graham crackers would also be good.
• Brown Sugar: Use light brown for a milder flavor, or dark brown for a stronger molasses taste.
• Pumpkin Pie Spice: You can use store-bought, or mix your own. See the Tips section below for a quick recipe for that!
• Butter: Salted butter, melted.

Stabilized Whipped Cream

• Water
• Gelatin: To help the whipped cream stay light and fluffy, without breaking down.
• Heavy Cream: Make sure you get heavy whipping cream as half and half will not whip up.
• Sugar: I used granulated sugar, but powdered sugar will also work.
• Vanilla Extract: Pure vanilla extract gives the best flavor.
• Pecans: Chopped, this is an optional topping.

Cheesecake Layer

• Cream Cheese: Have your cream cheese at room temperature, for a smooth, creamy layer. 
• Powdered Sugar: Make sure you use powdered sugar for this, not granulated. Powdered sugar dissolves more easily.
• Milk: Just a tiny bit, to thin the cheesecake mixture as needed.
• Vanilla: Again, you want pure vanilla extract for this, or you could use vanilla bean paste.
• Stabilized Whipped Cream: Made as directed above.

Pumpkin Layer

• Instant Vanilla Pudding Powder: Or you can also use white chocolate flavor.
• Whole Milk: Whole milk makes it creamy, but you could use reduced fat if necessary.
• Pumpkin Puree: You can use homemade pumpkin puree or store bought canned pumpkin, but you do not want to use pumpkin pie filling.
• Pumpkin Pie Spice: Again, homemade is fine, or you could use store-bought pumpkin pie spice.
• Stabilized Whipped Cream: From the batch that you made.

How to Make Pumpkin Delight

You’ll need to make each layer and carefully spread them one on top of the other to make this delicate dessert. Here’s how:

• Make the Pecan Crust: Pulse the graham crackers and pecans until you produce a fine crumb. Then pulse in the brown sugar, pumpkin spice, and butter. Press into a glass dish, and bake until golden brown. 
• Make the Stabilized Whipped Cream: Add water to a small bowl and sprinkle the gelatin over the top. Stir it in, and melt it for a few seconds in the microwave. Then whip the cream to soft peaks, with the sugar and vanilla extract. Drizzle in the gelatin and continue beating to stiff peaks.
• Mix Up the Cheesecake Layer: Place the softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl, and beat until smooth, beginning on low speed and increasing to high speed. Fold in some of the whipped cream until just combined. Pour this over the crust, smooth it out, and put it in the freezer.
• Beat the Pumpkin Layer: Beat the instant pudding and milk on high for a couple of minutes, and then mix in the pumpkin puree and pumpkin spice. Fold in one cup of stabilized whipped cream. Pour this over the cheesecake layer, smooth it out, and place it in the freezer again.
• Add the Whipped Cream Layer: Gently scoop the leftover stabilized whip cream on top of the chilled pumpkin filling layer. Spread it out evenly. Cover the pumpkin delight with plastic wrap and place it in the fridge to set for at least 4 hours, but preferably overnight.
• Enjoy! Sprinkle with more pecans, if you like, and then cut into squares and serve.

Tips and Tricks

These helpful recipe tips will ensure flawless, gorgeous pumpkin delight every time!

• Pumpkin Pie Spice: If you do not have pumpkin pie spice, you can mix your own by combining 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves.
• Crust Tip: The firmer you press down on the pecan graham cracker crumbs before baking, the less likely your crust will crumble apart during serving.
• Working with Gelatin: Once you melt your gelatin it is important to work swiftly as you don’t want the gelatin to begin to congeal before you add it to the heavy cream.
• Whipping Cream: Don’t over-mix the whipped cream or it will begin to separate and you will end up with butter. Stop once you reach stiff peaks (peaks that stand straight up and don’t fall over once you stop mixing).
• Assembly: The more careful you are in spreading each layer and not disturbing the layer below, the better your final serving will look.
• Serving: You will get the cleanest cuts by washing and drying your knife between cuts.
• Make Ahead: The longer this dessert stays in the fridge, the better it sets up. Making it a day ahead of time is perfect. To serve it the same day, I would suggest placing it in the freezer for two hours and then in the fridge for about an hour.
• Cool Whip: Feel free to replace the stabilized whip cream with Cool Whip.

Storing This Dish

To store, cover the pumpkin delight tightly with plastic wrap, or carefully transfer to an airtight container. Store it in the fridge for food safety. It will keep for up to 5 days.

Can I Freeze Pumpkin Delight?

Sure! You can freeze pumpkin delight whole, or in individual squares. It will keep for up to three months. Just be aware that the texture might slightly change after freezing and thawing.

More Perfect Pumpkin Desserts

• Iced Pumpkin Oatmeal Cookies
• Pumpkin Earthquake Cake
• Best Pumpkin Bread
• Easy Pumpkin Cupcakes
• Pumpkin Pie Cookies
• Pumpkin Roll with Toffee Filling
• Easy Pumpkin Pie Cheesecake

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Pumpkin Delight

Pumpkin Delight features light, creamy layers of whipped cream, spiced pumpkin, and sweet cheesecake pudding, all on top of a crisp pecan crust! Served chilled, this is an easy, no-bake pumpkin dessert you’ll crave.

Course Dessert

Cuisine American

Keyword easy pumpkin dessert, no bake dessert, pumpkin delight, pumpkin delight recipe, pumpkin dessert

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

4 hours hours 15 minutes minutes

Total Time 5 hours hours 15 minutes minutes

Servings 12

Calories 819kcal

Author Jessica

Ingredients

Pecan Crust:

• 1 cup pecans
• 9 graham cracker sheets
• ⅓ cup brown sugar
• ¼ teaspoons pumpkin pie spice
• 8 tablespoons salted butter melted

Stabilized Whipped Cream:

• ¼ cup water
• 1 tablespoon gelatin
• 3 cups heavy cream
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract
• ½ cup chopped pecans optional topping

Cheesecake Layer:

• 8 oz cream cheese room temperature
• 1 tablespoon milk
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 1 ½ cups stabilized whipped cream

Pumpkin Layer:

• 1 box (5.1 oz) instant vanilla pudding or white chocolate flavor
• 2 cups whole milk
• 15 oz pumpkin puree not pumpkin pie filling
• 2 teaspoons pumpkin pie spice
• 1 cup stabilized whipped cream

Instructions

• Heat the oven to 350°F and spray a 9×13-inch casserole dish with non- stick spray. Set aside.
• Pecan Crust: Place pecans and graham crackers into a food processor and pulse until you produce a fine crumb. Add in the brown sugar and pumpkin spice. Pulse a couple of times to combine.
• Pour melted butter into food processor and pulse until combined. 4.Add pecan graham cracker mix to prepared casserole dish and press down using the bottom of a glass cup to compress tightly and in to the corners.
• Bake in oven for 12 to 15 minutes, until golden brown. Remove from oven and let cool.
• Stabilized Whipped Cream: Add water to a small bowl and sprinkle the gelatin overtop. Give it a quick stir to make sure all the gelatin is mixed in.
• Place bowl in the microwave and heat for 15 seconds. Give it a quick stir and make sure no granules are visible, if there are a few granules left not melted, heat for 5 more seconds. Stir again and set aside.
• Pour heavy cream into a large mixing bowl. Add the granulated sugar and vanilla extract. Using a stand mixer or handheld mixer, whip the cream on high until soft peaks form.
• Slowly drizzle in the liquid gelatin mixture while beating on low, until all the gelatin has all been added. Bring the mixer speed back up to high and continue mixing until stiff peaks form. Set aside in the fridge.
• Cheesecake Layer: Place cream cheese into a medium sized mixing bowl. Add in powdered sugar, milk, and vanilla extract. Beginning on low, and increasing gradually to high, use an electric mixer to whip ingredients into a smooth creamy consistency.
• Fold in 1 1/2 cups of stabilized whip cream, until just combined. (Do not over stir.)
• Pour cheesecake mixture on top of the completely cooled pecan crust and smooth out into an even layer with a rubber or offset spatula. Place dish in freezer while you work on next step.
• Pumpkin Layer: Empty packet of instant pudding into a medium mixing bowl. Add milk and beat on high with an electric mixer for 2 minutes. The mixture will be fairly thick.
• Mix in pumpkin puree and pumpkin spice until well combined. Fold in 1 cup stabilized whip cream, until just combined. (Do not over stir.)
• Pour Pumpkin mixture gently over top of the cheesecake layer. Gently spread the pumpkin layer evenly with a rubber or offset spatula, being careful to not disturb the bottom layer more than necessary.
• Return dish to freezer for 15 minutes.
• Whip Cream Layer: Remove dish from freezer. Gently scoop the leftover stabilized whip cream on top of the chilled pumpkin filling layer. Using a rubber or offset spatula gently spread the layer evenly.
• Cover the pan with plastic wrap and place in the fridge to set for at least 4 hours, but preferably overnight.
• Once set, sprinkle top with optional chopped pecans and cut into squares and serve.

Notes

To Store: Cover the pumpkin delight tightly with plastic wrap, or carefully transfer to an airtight container. Store it in the fridge for food safety. It will keep for up to 5 days.

To Freeze: You can freeze pumpkin delight whole, or in individual squares. It will keep for up to three months. Just be aware that the texture might slightly change after freezing and thawing.

Pumpkin Pie Spice: If you do not have pumpkin pie spice, you can mix your own by combining 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves.

Crust Tip: The firmer you press down on the pecan graham cracker crumbs before baking, the less likely your crust will crumble apart during serving.

Working with Gelatin: Once you melt your gelatin it is important to work swiftly as you don’t want the gelatin to begin to congeal before you add it to the heavy cream.

Assembly: The more careful you are in spreading each layer and not disturbing the layer below, the better your final serving will look.

Serving: You will get the cleanest cuts by washing and drying your knife between cuts.

Make Ahead: The longer this dessert stays in the fridge, the better it sets up. Making it a day ahead of time is perfect. If you need to serve it the same day, I would suggest placing it in the freezer for two hours and then in the fridge for about an hour.

Cool Whip: Feel free to replace the stabilized whip cream with Cool Whip.

 

Nutrition

Calories: 819kcal | Carbohydrates: 94g | Protein: 7g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 602mg | Potassium: 307mg | Fiber: 3g | Sugar: 65g | Vitamin A: 6953IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 1mg

The post Pumpkin Delight appeared first on The Novice Chef.

Why You’ll Love Making No Bake Cherry Cheesecake

There are so many reasons I love this easy no-bake cherry cheesecake, but here are just a few:

• Easy: This no-bake cherry cheesecake is so simple – no oven, no worries! It’s perfect for making in the summer, when you want a sweet treat without heating up the kitchen!
• Creamy: No-bake cheesecake is famous for it’s smooth, creamy texture and decadent flavor…and this recipe absolutely delivers! With a luscious cherry topping, it is unbeatably delicious!
• Versatile: You can easily change up the flavors in this cheesecake by using a different topping, extracts, or mix-ins! Read below in the post to see some of my favorites!
• Affordable: This recipe uses simple affordable ingredients and a can of cherry pie filling to keep your wallet happy.
• Travels Well: And most of all, this no-bake cherry cheesecake travels wonderfully! If you are going further than 30 minutes, pop it in a cooler, but otherwise it travels great to take to a party.
• Crowd Favorite: Cheesecake? Who says no to cheesecake? It’s a well loved classic dessert that everyone will want a slice of!

What You’ll Need

The ingredients here are so basic and simple, you might already have most of them on hand! A can of pie filling, some cream cheese, and a few more ordinary baking items are all you need.

• Crust: A store-bought graham cracker crust, or you can make your own Homemade Graham Cracker Crust if you prefer.
• Heavy Whipping Cream: Don’t substitute half and half or milk – you need to be able to whip the cream.
• Cream Cheese: Set this out and let it come to room temperature before you bake.
• Powdered Sugar: Be sure to use powdered sugar, not granulated – granulated sugar is harder to dissolve and can leave tiny spots of moisture.
• Vanilla: Pure vanilla extract, or vanilla bean paste if you prefer.
• Lemon: A bit of lemon juice and freshly grated lemon zest elevates this dish and makes it taste homemade.
• Cherry Pie Filling: Just like in my easy black forest cake recipe, I use canned Cherry Pie Filling to keep this recipe simple. It makes the perfect no-hassle topping! However, if you would prefer, you can always make your own instead.

How to Make No-Bake Cherry Cheesecake

Get ready to make the easiest dessert ever! This is so fun and simple to do. Here are the steps:

• Whip the Cream: Beat the heavy whipping cream in a medium bowl, until stiff peaks form. Set the whipped cream aside.
• Beat the Remaining Filling Ingredients. In another medium bowl, beat the softened cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice until creamy and smooth.
• Fold in the Whipped Cream. Gently fold the whipped cream into the cream cheese mixture, to get a lighter cheesecake filling.
• Fill the Crust and Chill. Spread the cheesecake mixture into the crust, smoothing the top. Refrigerate for 30 minutes.
• Add Topping and Chill Longer. Gently spoon the cherry pie filling over the center of the cheesecake using a spoon. Leave the edges of the cheesecake. Cover with plastic wrap, and refrigerate for at least 4 more hours, or overnight.
• Enjoy! Once set, carefully slice and serve!

Tips For Success

So there you have it – a scrumptious chilled cheesecake dessert, effortless to whip up and gorgeous, as well. Be sure to read through these tips and variations before you get started, for an even better result:

• Cool Whip: If you would prefer to use Cool Whip instead of whipped cream, that’s fine! You will need 2 and ½ cups of cool whip.
• Cream Cheese: Bringing the cream cheese to room temperature before making the recipe is also important, to ensure that it blends well with the other ingredients without any lumps.
• Stiff Peaks: Whipping the heavy cream to stiff peaks is crucial for adding air and lightness to the cheesecake layer. Stiff peaks means that you can lift the beater out of the whipped cream, and the “peaks” of whipped cream that are stuck to the beater are stiff and firm. If the peaks sink back down or drip off, keep beating the cream. 
• Over-Whipping the Cream: Be careful not to overbeat the whipped cream, or it will turn grainy – those grains are actually butter, and can’t be turned back into whipped cream.
• Chilling: Refrigerating the cheesecake layer before adding the cherry pie filling is an important step because it helps to set the cheesecake layer and prevent the cherry pie filling from sinking in.

Flavor Variations

Cherries and cheesecake is a classic combo, but there are a ton of ways you can change up this easy basic recipe to feature different flavors.

• Extracts: You can use extracts to change up the flavor easily in a no-bake cheesecake. Like almond extract, maple extract, etc.
• Mix-Ins: Crushed or chopped Oreos, cookies, candy bars, M&Ms, nuts, etc.
• Toppings: You can use any canned pie filling for a topping or this easy Homemade Apple Pie Filling. Lemon Curd, Homemade Nutella, Salted Caramel Sauce, Dulce De Leche or any jam/jelly are also great cheesecake toppings. Simple fresh fruit, like sliced strawberries, blueberries or blackberries are a refreshing and easy topping.

(By the way, for a fun spin on cherry cheesecake, try these cute Cherry Cheesecake Tacos!)

How to Store No-Bake Cherry Cheesecake

Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to five days. (Not that it would last that long around here!)

Can I Freeze This? 

Yes, you can freeze this easy no-bake cherry cheesecake! For best results, freeze it without the topping. Just add it when you’re ready to serve. 

If you want to freeze individual slices, wrap them tightly and then store them in a freezer bag. You can also store the entire cheesecake if you prefer, wrapped in two layers of plastic wrap, or a layer of plastic wrap and another of foil. Either way, the cheesecake will keep in the freezer for up to 3 months. Thaw in the fridge before serving.

More Delicious Cheesecake Recipes

If you love cheesecake, you have come to the right place! My family *LOVES* cheesecake! Here are some of my other cheesecake recipes I think you will enjoy:

• Easy Instant Pot Cheesecake
• Triple Coconut Cheesecake
• Easy Sopapilla Cheesecake Bars
• Almond Amaretto Cheesecake
• Easy Pumpkin Pie Cheesecake
• Banana Pudding Cheesecake
• Tiramisu Cheesecake
• Easy Eggnog Cheesecake
• Best Pumpkin Cheesecake

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No Bake Cherry Cheesecake

Cheesecake is a classic dessert that never fails to impress, and adding a sweet cherry pie topping takes it to the next level. This light and airy No Bake Cherry Cheesecake is quick and easy to whip together, but looks and tastes like you spent hours on it!

Course Dessert

Cuisine American

Keyword cheesecake, cherry cheesecake, no bake cheesecake, no bake cherry cheesecake

Prep Time 30 minutes minutes

Chilling Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 10 Slices

Calories 219kcal

Author Jessica

Ingredients

• 1 batch graham cracker crust
• 1 ¼ cups heavy whipping cream
• 3 8 oz blocks cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons grated fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 (21 oz) can cherry pie filling

Instructions

• Line a 9-inch springform pan with parchment paper and set it aside. Prepare the graham cracker crust and transfer the mixture to the springform pan and press it firmly up the sides. Chill for 2 hours or freeze for 10-15 minutes in freezer. 
• Beat the heavy whipping cream in a medium bowl until stiff peaks form. Set aside.
• In another medium bowl, beat the softened cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice until creamy and smooth.
• Gently fold the prepared whipped cream into the cheesecake mixture.
• Spread the cheesecake mixture over the crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 more hours, or overnight.
• When ready to serve, you can gently add the cherry pie filling in the center of the cheesecake layer using a spoon then slice and serve. Or you can add the cherry pie filling on top of each individual slice as you serve them!

Notes

• Mini Cheesecakes: You can use the same recipe and make mini cherry cheesecakes, using a muffin pan!
• Cool Whip: If you would prefer to use Cool Whip instead of whipped cream, that’s fine! You will need 2 and ½ cups of cool whip.
• Cream Cheese: Bringing the cream cheese to room temperature before making the recipe is also important, to ensure that it blends well with the other ingredients without any lumps.
• Stiff Peaks: Whipping the heavy cream to stiff peaks is crucial for adding air and lightness to the cheesecake layer. Stiff peaks means that you can lift the beater out of the whipped cream, and the “peaks” of whipped cream that are stuck to the beater are stiff and firm. If the peaks sink back down or drip off, keep beating the cream. 
• Over-Whipping the Cream: Be careful not to overbeat the whipped cream, or it will turn grainy – those grains are actually butter, and can’t be turned back into whipped cream.
• Chilling: Refrigerating the cheesecake layer before adding the cherry pie filling is an important step because it helps to set the cheesecake layer and prevent the cherry pie filling from sinking in.
• Storing and Freezing: Store in an airtight container in the refrigerator for up to 5 days. Freeze without the cherry topping for up to 3 months.

Nutrition

Calories: 219kcal | Carbohydrates: 30g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 20mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 564IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 0.2mg

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A Dreamy Retro Pie Recipe with Fresh Strawberries!

Confession time: I am a huge fan of old-fashioned icebox pies. I mean, everyone loves a good homemade baked apple pie or pumpkin pie. But icebox pies are creamy, retro frozen delicacies that truly have my heart! They have all the richness of your favorite ice cream, but with added toppings and crusts that really put the whole dessert over the top.

A perfect example is this strawberry pretzel pie. It’s a play on old-fashioned strawberry pretzel salad, which you’ll see at church potlucks and family get-togethers all across the south. Made with a cream cheese and strawberry filling, Jello-glazed strawberries on top, and a crushed pretzel crust, this pie tastes as good as it looks – and that’s saying a lot.

What’s the Deal with Strawberries and Pretzels?

You might be wondering, “what is up with the combination of strawberries and pretzels?” It’s a fair question, but I’ll just say this: don’t knock it till you’ve tried it! Pretzels here are used very similarly to graham crackers, in order to create a buttery, crunchy pie crust.

But pretzels are even tastier in my opinion, because they add that touch of saltiness to the pie. The salt in the pretzels brings out the sweet, fresh, tangy flavor of the strawberries and cream. This combination has become a classic, and once you taste it, you’ll see why.

The Ingredients You’ll Need

Let’s talk ingredients. I don’t mind taking shortcuts in my recipes sometimes, including by using Cool Whip instead of making whipped cream for this pie. However, feel free to make your own homemade whipped cream if you like! Here’s the complete list of ingredients you’ll need:

Crust

• Pretzels: Crush them up finely. You can use a rolling pin for this, toss them in a food processor, etc. Be careful not to overprocess them into mush!
• Brown Sugar: Granulated sugar would also work, but brown sugar adds a warm molasses flavor you’ll love.
• Butter: Unsalted butter, melted.

Filling

• Cream Cheese: It’s helpful to have the cream cheese softened for easy whipping.
• Powdered Sugar: Powdered sugar is better than granulated sugar for the filling, because it dissolves so easily and won’t leave a grainy texture.
• Lime Juice: For a fresh, zesty tanginess. Lemon juice is also fine.
• Strawberry Extract: You can often find this in the baking aisle, or if your grocery store doesn’t stock it, it can be ordered online.
• Vanilla: Pure vanilla extract, or vanilla bean paste for a stronger vanilla taste.
• Salt
• Cool Whip: Feel free to substitute homemade whipped cream if you prefer.

Topping

• Water
• Sugar: Granulated sugar is best for this part of the recipe.
• Cornstarch: This adds a silky smoothness to the glaze.
• Jello: You’ll need a small box (3.4 oz) of strawberry Jello.
• Strawberries: Whole, fresh strawberries.

How to Make Classic Strawberry Pretzel Pie

This recipe is super easy, but it does involve a few steps. It can be helpful to get familiar with the recipe before you start, so that you know what to do next. Here are the steps:

• Make the Crust Mixture: This crust is a baked crust (check out the tips for more on that). Preheat the oven to 350°F, and combine the pretzels and brown sugar in a medium bowl. Add in the melted butter, and mix until well-coated and the texture is like wet sand.
• Bake the Crust. Transfer the mixture to a 9” pie plate. Press it evenly into the bottom and up the sides of the pie plate. Place the crust into the preheated oven on the center rack. Bake for 10 minutes. Then take it out of the oven and set it aside.

• Cream the Powdered Sugar and Cream Cheese: Combine the cream cheese and powdered sugar in a stand mixer, and mix on low speed until the powdered sugar is incorporated. Then turn the speed up to medium-high, and beat the mixture until fluffy.
• Finish Making the Filling. Add the lime juice, strawberry extract, vanilla, and salt to your cream cheese mixture. Mix until combined. Fold in the Cool Whip using a rubber spatula. Set the filling aside.

• Make the Jello Glaze: In a small saucepan, bring the water to a boil over medium-high heat. Add the sugar and cornstarch, and whisk them until they are fully dissolved. Remove the saucepan from the heat and whisk in the Jello until dissolved. Set this aside to cool down.

• Assemble the Pie: Place the filling in the cooled crust, and smooth it out. Cut the stems off of the strawberries, and arrange them on top of the cheesecake.
• Add the Jello Glaze: Once the Jello topping mixture is cool, but not set, pour it over the strawberries. Loosely cover the pie with plastic wrap, and place it into the fridge to chill for at least 4 hours before serving.

Helpful Tips

To make sure your strawberry pretzel pie is a smashing success, I’ve collected a few helpful tips and tricks here. Be sure to give them a read, and enjoy!

• Scrape the Bowl: When mixing up the filling, make sure you stop the mixer and scrape down the sides of the bowl with a rubber spatula from time to time. This will ensure that all of the ingredients are well-combined, resulting in a smooth, lump-free filling.
• Jello Glaze: You may put the Jello in the fridge to help it to cool down faster. Just be sure to not let it set, or you won’t be able to pour it over the strawberries.
• Crust: While I bake my own pretzel crust, you can substitute a store-bought crust instead, if you like. Or use a classic Graham Cracker Crust or pre-bake a traditional Pie Crust.

Strawberry Pretzel Pie Variations

Want some ideas for changing up this easy recipe? I’ve got you covered! Here are just a few simple changes you can try:

• Change the Crust: Use crushed cookies, graham crackers, or even ground almonds for the crust. Remember, each of these will have its own unique taste and consistency.
• Strawberry Banana: For a strawberry-banana spin, try adding pureed banana to the filling mixture. This makes an extra delicious, super creamy filling.
• Whipped cream: Pipe homemade or store-bought whipped cream on top of the pie for a beautiful finish that adds a touch of creamy sweetness.

How to Store Strawberry Pretzel Pie

Let’s be honest, a fresh strawberry pie is so scrumptious, there will probably not be any leftovers! However, if you’re lucky enough to have some, save them in your fridge for up to three days. Make sure to store them tightly covered, or in an airtight container.

Can I Freeze This Pie?

You can freeze strawberry pretzel pie, but keep in mind that the strawberries may become mushy after freezing and thawing. I recommend freezing the pie without the strawberry topping, and then adding that on the day of.

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Strawberry Pretzel Pie

Strawberry Pretzel Pie combines creamy, fluffy cheesecake filling with a sweet and salty, crunchy, pretzel crust, and a topping of fresh glazed strawberries! Easy to make and utterly addictive!

Course Pie

Cuisine American

Keyword strawberry desserts, strawberry pie, strawberry pie with jello

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 8 Servings

Calories 504kcal

Author Jessica – The Novice Chef

Ingredients

Crust:

• 2 ¾ cups crushed pretzels
• ⅓ cup brown sugar
• 1 cup melted butter

Filling:

• 8 oz cream cheese
• ¼ cup powdered sugar
• 2 teaspoon lime juice
• 1 teaspoon strawberry extract
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup Cool Whip or whipped cream

Topping:

• ½ cup water
• ⅓ cup granulated sugar
• 1 ½ tablespoons cornstarch
• 1 3.4 oz box strawberry jello
• 2 cups whole strawberries

Instructions

• Preheat the oven to 350°F. In a medium sized mixing bowl combine pretzels and brown sugar. Add in the butter and mix until well coated and the texture is like wet sand.
• Transfer the mixture to a 9” pie plate. Press evenly into the bottom and up the sides of the pie plate.
• Place the crust into the preheated oven on the center rack. Bake for 10 minutes, until set. Once baked, remove from the oven and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and powdered sugar. Mix on low speed until the powdered sugar is incorporated, then turn up to medium-high speed and beat until fluffy.
• Add in lime juice, strawberry extract, vanilla and salt. Mix until combined.
• Remove the bowl from the stand mixer and add in the Cool Whip. Fold in using a rubber spatula. Set aside and make the topping.
• Add water to a small saucepan. Bring to a boil over medium-high heat. Add sugar and cornstarch and whisk until dissolved. Remove from the heat and whisk in the jello until dissolved. Set aside to cool down.
• Add the filling to the cooled crust and smooth out.
• Cut the stems off of the strawberries and line them on top of the cheesecake.
• Once the jello topping mixture is cooled, but not congealed, pour over the top of strawberries.
• Loosely cover with plastic wrap and place into the fridge to chill for as least 4 hours before serving.

Notes

Storage: Pie may be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1 | Calories: 504kcal | Carbohydrates: 44g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 569mg | Fiber: 1g | Sugar: 27g

More Easy Strawberry Desserts

• Strawberry Cupcakes with Strawberry Buttercream Frosting
• Fresh Fruit Sandwich
• Homemade Strawberry Milk
• Strawberry Smoothie Bowl
• Lemon Strawberry Trifle
• Strawberry Shortcake Ice Cream Cake
• Strawberry Icebox Cake

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A Pretty Pastel Cheesecake that’s Perfect for Spring!

Cheesecake is a magical dessert, and I have to say, no bake cheesecake is almost more fantastic than regular cheesecake. Why? Because it’s so easy! Light, foamy layers of rich, creamy cheesecake are completely irresistible. When you add soft pastel food coloring to your no bake cheesecake, you have a treat that’s just right for spring. It’s like the unicorn of cheesecakes!

Of course, you could also use more intense food coloring to make a more brightly-colored no bake cheesecake. Or tint the cheesecake filling with just one color to match a specific theme. Finally, if you don’t care about the color and just want to eat a cheesecake without much effort – and I can completely sympathize – forget layers and food coloring, and just assemble the no bake cheesecake with one untinted layer. It will be amazing no matter how you slice it. (See what I did there?)

Is No Bake Cheesecake Better than Baked Cheesecake?

This is a good question. I think the answer depends on what you’re going for. No bake cheesecake recipe tends to have a much lighter, cloud-like texture than a classic baked cheesecake. No bake cheesecakes are made with gelatin and pudding mix, which helps the filling set but doesn’t make it as heavy, rich, and dense as traditional baked cheesecake.

If you want an old-fashioned cheesecake texture, then this dessert may be too light for you. (Instead, try making this Triple Coconut Cheesecake, an Easy Instant Pot Cheesecake, or a luscious Bananas Foster Cheesecake… yum.) If you just want tons of creamy cheesecake flavor with a melt-in-your-mouth texture and super easy no-bake method, you’re in the right place!

Ingredients

So what ingredients will you need to make this recipe? It’s a mixture of several yummy dairy ingredients, plus gelatin, pudding, vanilla, and whipped topping. Here’s the list:

• Cream: Heavy whipping cream. It should be cold from the fridge.
• Gelatin: Unflavored, powdered gelatin. 
• Cream Cheese: Unlike the heavy whipping cream, the cream cheese should sit out for a bit to come to cool room temperature.
• Condensed Milk: Make sure to get sweetened condensed milk, not evaporated milk! They come in similar containers but aren’t the same thing.
• Whole Milk: Cold from the fridge, like the whipping cream.
• Pudding Mix: Cheesecake-flavored or vanilla-flavored instant pudding mix.
• Vanilla: Pure vanilla extract gives the best flavor.
• Whipped Topping: Such as Cool Whip. Thaw it out before using it. You can also use homemade whipped cream if you prefer.
• Gel Food Coloring: You’ll want pastel gel food coloring to make the pale, spring-like colors like the ones in the photos.
• Pie Crusts: This recipe makes two cheesecakes, so grab two store-bought or homemade graham cracker crusts.
• Sprinkles: Optional, but cute! This is the pastel sprinkle mix I used!

How to Make a Rainbow No Bake Cheesecake

If you haven’t worked with unflavored gelatin before, this recipe is a great place to start. Mixing up the creamy filling is so satisfying!

• “Bloom” the Gelatin. Pour the cold, heavy whipping cream into a bowl, and sprinkle the unflavored gelatin over the cream. Allow these ingredients to stand for 2 minutes, so that the gelatin softens and dissolves a bit.
• Beat the Cream Cheese and Sweetened Condensed Milk. Place the cream cheese and sweetened condensed milk in a large bowl, and beat until smooth. A hand mixer is fine, or you could use a stand mixer if you like.
• Finish Dissolving the Gelatin. Heat the heavy cream and gelatin mixture for 45 seconds in the microwave (or over a double-boiler). Stir until the gelatin is completely dissolved and combined. If needed, you can heat for an extra 15 to 30 seconds.  

• Combine Everything Except Cool Whip and Sprinkles. Once the gelatin is completely dissolved, beat the whipping cream mixture into the cream cheese mixture. Add the milk, pudding mix,and vanilla, and beat until well combined.
• Beat in Half the Cool Whip. Add 1 container of whipped topping to the cheesecake mixture, and beat on low for 30 seconds, just until combined. (Save the second cool whip container for topping cheesecake!)

• Tint the Filling. Divide the cheesecake filling into five bowls, one for each color. Add a different food coloring to each bowl. Stir with a spoon until combined.

• Make the Cheesecakes. Pour half of the first color into the bottom of each pie crust. Spread it out if needed with a spatula. Then gently spoon on another color, and spread it out evenly. Repeat until all the colors have been added.  

• Chill. Refrigerate the cheesecakes until they are set, about 2 to 3 hours.

• Decorate and Serve. Before serving, pipe the remaining whipped topping on top of the cheesecakes, and add sprinkles if using. Serve and enjoy!

Should You Bake the Crust of a No Bake Cheesecake?

You can always bake a graham cracker crust for a few minutes, but you don’t have to. I don’t for this recipe, because hey – it’s no bake! That includes the buttery crust.

Helpful Tips for Success

So there you have it, a pretty pastel cheesecake recipe that doesn’t require baking at all! And these helpful tips will make this simple dessert even easier.

• Whipped Topping: If you don’t want to use store-bought whipped topping, you can use homemade whipped cream instead.
• Food Coloring: I like to use gel food coloring (or icing colors), because you only need a couple of drops.
• Pudding Mix: For this recipe, cheesecake-flavored instant pudding is my favorite, because it adds more cheesecake flavor. However, vanilla is also delicious.
• Blooming the Gelatin: Allowing the gelatin to sit on top of the cream before heating and mixing may seem a bit fussy, but it helps the gelatin dissolve and melt correctly. That’s what gives the cheesecake its lush, silky texture.

How Many Days Is a No Bake Cheesecake Good For?

This no bake cheesecake with keep for up to five days in the refrigerator, properly stored. Make sure to keep it as fresh as possible by storing it in an airtight container. Covering the pie plate with plastic wrap or press-n-seal also works.

Can I Freeze This Dessert?

Sure! Wrap it well in a couple of layers of foil, or slip it into a freezer bag or airtight container. Then freeze it for up to three months. Thaw in the fridge before cutting and serving.

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Rainbow No Bake Cheesecake

This Rainbow No Bake Cheesecake is a fluffy, festive dessert with pastel rainbow colors! An easy, sweetly-perfect treat that is just right for Easter.

Course Dessert, No Bake

Cuisine American

Keyword easter dessert recipes, easy no bake cheesecake, homemade cheesecake

Prep Time 20 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 16 9-inch Cheesecakes

Calories 289kcal

Author Jessica – The Novice Chef

Ingredients

• ½ cup cold heavy whipping cream
• 1 (.25 oz) envelope unflavored powdered gelatin
• 16 oz (2 blocks) cream cheese room temperature
• 1 (14 oz) can sweetened condensed milk
• 2 cups cold whole milk
• 1 (3.4 oz) package instant pudding mix cheesecake or vanilla flavored
• 1 teaspoon vanilla extract
• 2 (8 oz) tubs cool whip thawed (or whipped cream)
• Gel food coloring pastel colors
• 2 (9 inch) graham cracker pie crusts homemade or store bought
• Pastel sprinkles optional

Instructions

• Pour the heavy whipping cream into a bowl and sprinkle the unflavored gelatin over the cream.  Allow to stand for 2 minutes.
• Place the cream cheese and condensed milk in a large bowl and beat until smooth.
• Heat the heavy cream for 45 seconds in the microwave and stir in the gelatin until completely dissolved and combined. If needed, heat for an extra 15 to 30 seconds.  
• Once the gelatin is completely dissolved, beat it into the cream cheese.
• Add the milk, pudding mix and vanilla to the cream cheese and beat until well combined.
• Add 1 container of cool whip to the cheesecake mixture and beat on low for 30 seconds just until combined. (Save the second cool whip container for topping cheesecake.)
• Divide the cheesecake filling into 5 bowls and add a different food coloring to each bowl. Stir until combined.
• Pour half of one color into the bottom of each of the pie crusts, gently spoon on another color and spread evenly. Repeat until all the colors have been added.  
• Refrigerate the pie until set, about 2 to 3 hours.
• Before serving, pipe the remaining cool whip on top of the pie. Add sprinkles, if desired.

Notes

Storage: This no bake cheesecake with keep for up to five days in the refrigerator in an airtight container, or freeze for up to 3 months.

Whipped Topping: If you don’t want to use store-bought whipped topping, you can use homemade whipped cream instead.

Food Coloring: I like to use gel food coloring (or icing colors), because you only need a couple of drops.

Pudding Mix: For this recipe, cheesecake-flavored instant pudding is my favorite, because it adds more cheesecake flavor. However, vanilla is also delicious.

Blooming the Gelatin: Allowing the gelatin to sit on top of the cream before heating and mixing may seem a bit fussy, but it helps the gelatin dissolve and melt correctly. That’s what gives the cheesecake its lush, silky texture.

Nutrition

Serving: 1 slice | Calories: 289kcal | Carbohydrates: 29g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 186mg | Potassium: 214mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 0.1mg

More Creative Cheesecake Recipes

• Tiramisu Cheesecake Recipe
• Almond Amaretto Cheesecake
• Oreo Cheesecake Cookie Cups
• Pumpkin Pie Cheesecake
• Banana Pudding Cheesecake
• Best Pumpkin Cheesecake

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