9 Cheesecake Recipes - How to make No Bake Cheesecake Desserts Recipe - Cheese Cake decorating Ideas
Recipes in this Video
Chocolate cheesecake is a delightful variation of the classic cheesecake, originating from the rich dessert traditions of France. This indulgent treat combines the creamy texture of traditional cheesecake with the deep flavors of chocolate, making it a favorite for celebrations and special occasions. Today, chocolate cheesecake is enjoyed globally, with numerous adaptations and variations that cater to different tastes and dietary preferences.
Ingredients
- ●cream cheese
- ●sugar
- ●eggs
- ●dark chocolate
- ●heavy cream
- ●vanilla extract
- ●butter
- ●graham cracker crumbs
- ●cocoa powder
- ●salt
- ●sour cream
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2Prepare a springform pan by greasing it lightly.
- 3Combine graham cracker crumbs, melted butter, and cocoa powder in a bowl until mixed.
- 4Press the crumb mixture into the bottom of the springform pan to form a crust.
- 5Melt dark chocolate in a heatproof bowl over simmering water until smooth, then let cool slightly.
- 6In a separate bowl, beat cream cheese and sugar until creamy and smooth.
- 7Add eggs one at a time, mixing well after each addition.
- 8Stir in melted chocolate, vanilla extract, and salt until fully combined.
- 9Pour the cheesecake batter over the crust in the springform pan.
- 10Bake in the preheated oven for 50-60 minutes, until the center is set but slightly jiggly.
- 11Turn off the oven and let the cheesecake cool inside for 1 hour.
- 12Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- 13Before serving, whip heavy cream and spread it over the cheesecake, if desired.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
dark chocolate
Healthier: cacao powder
Cheaper: semi-sweet chocolate
Cacao powder is lower in sugar and calories.
sour cream
Healthier: Greek yogurt
Cheaper: cream cheese
Greek yogurt provides tanginess with fewer calories.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil adds richness with less saturated fat.
Techniques
Equipment
Also Known As
Strawberry cheesecake has its roots in ancient Greece, where a similar cheese-based dessert was served to athletes during the first Olympic Games. Over the centuries, it evolved, particularly in the United States, where creamy versions became popular. Today, it's a beloved dessert for celebrations and gatherings, often featuring fresh fruit toppings that enhance its flavor and presentation.
Ingredients
- ●cream cheese
- ●sugar
- ●heavy cream
- ●vanilla extract
- ●eggs
- ●graham cracker crumbs
- ●butter
- ●strawberries
- ●lemon juice
- ●cornstarch
- ●salt
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a bowl, combine graham cracker crumbs and melted butter until evenly mixed.
- 3Press the crumb mixture into the bottom of a springform pan to form the crust.
- 4In a large mixing bowl, beat cream cheese until smooth and creamy.
- 5Add sugar and beat until well combined.
- 6Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.
- 7Add vanilla extract, lemon juice, and salt; mix until smooth.
- 8In a separate bowl, whip heavy cream until stiff peaks form.
- 9Gently fold the whipped cream into the cream cheese mixture until combined.
- 10Pour the filling over the prepared crust in the springform pan.
- 11Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
- 12Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 13Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- 14Prepare the strawberry topping by slicing fresh strawberries and mixing with sugar and lemon juice.
- 15Once chilled, top the cheesecake with the strawberry mixture before serving.
New York cheesecake is a rich, creamy dessert that has become a staple in American cuisine, particularly associated with New York City. Its origins can be traced back to ancient Greece, but the modern version, characterized by its dense texture and creamy filling, was popularized in the United States in the 20th century. Often served at celebrations and special occasions, it reflects the influence of various culinary traditions.
Ingredients
- ●cream cheese
- ●sugar
- ●eggs
- ●vanilla extract
- ●sour cream
- ●graham cracker crust
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2Prepare the graham cracker crust by mixing crushed crackers with melted butter and pressing into a springform pan.
- 3In a large bowl, beat cream cheese until smooth.
- 4Add sugar and mix until well combined.
- 5Incorporate eggs one at a time, mixing well after each addition.
- 6Stir in vanilla extract and sour cream until smooth.
- 7Pour the cheesecake batter into the prepared crust.
- 8Bake in the preheated oven for about 60 minutes, or until the center is set.
- 9Turn off the oven and let the cheesecake cool inside for 1 hour.
- 10Remove from the oven and chill in the refrigerator for at least 4 hours before serving.
- 11Garnish with fruit or chocolate if desired.
Ingredient Alternatives
cream cheese
Healthier: ricotta cheese
Cheaper: neufchâtel cheese
Ricotta is lower in fat and calories, while neufchâtel is a budget-friendly option.
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt is higher in protein and lower in fat, while plain yogurt is often less expensive.
Techniques
Equipment
Also Known As
Lemon cheesecake is a popular dessert that combines the rich creaminess of cheesecake with the bright, tangy flavor of lemon, making it a refreshing treat.
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●4 (8 oz) packages cream cheese, softened
- ●1 cup granulated sugar
- ●1/4 cup all-purpose flour
- ●4 large eggs
- ●1/2 cup sour cream
- ●1/4 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●1 tsp vanilla extract
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- 3Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 5Add 1 cup sugar and flour to the cream cheese, and mix until well combined.
- 6Add the eggs one at a time, mixing well after each addition.
- 7Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- 8Pour the cream cheese mixture over the cooled crust in the springform pan.
- 9Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- 10Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 11Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Equipment
Ingredients
- ●24 Oreo cookies, crushed
- ●1/4 cup unsalted butter, melted
- ●16 oz cream cheese, softened
- ●1/2 cup granulated sugar
- ●1 tsp vanilla extract
- ●2 cups whipped cream
- ●1/2 cup mini Oreo cookies, for topping
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine the crushed Oreo cookies and melted butter until well mixed.
- 3Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- 4In a large bowl, beat the softened cream cheese until smooth and creamy.
- 5Add the granulated sugar and vanilla extract to the cream cheese, and mix until well combined.
- 6Fold in the whipped cream gently until the mixture is smooth and fluffy.
- 7Pour the cream cheese mixture over the Oreo crust in the springform pan.
- 8Smooth the top with a spatula and sprinkle mini Oreo cookies on top for decoration.
- 9Bake in the preheated oven for 30 minutes, then turn off the oven and let the cheesecake cool inside for 1 hour.
- 10Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Equipment
Originating in the United States, pumpkin cheesecake combines the rich, creamy texture of traditional cheesecake with the warm, spiced flavors of pumpkin, making it a beloved dessert during the fall season, especially around Thanksgiving. This dish reflects the harvest traditions of using seasonal ingredients, and its popularity has led to numerous adaptations and variations across the globe, from New York-style to vegan versions.
Ingredients
- ●cream cheese
- ●pumpkin puree
- ●sugar
- ●eggs
- ●vanilla extract
- ●ground cinnamon
- ●ground nutmeg
- ●ginger
- ●graham cracker crumbs
- ●butter
- ●sour cream
- ●whipped cream
Instructions
- 1Preheat the oven to 325°F (163°C).
- 2Prepare a springform pan by greasing it lightly.
- 3Combine graham cracker crumbs and melted butter in a bowl until moistened.
- 4Press the crumb mixture firmly into the bottom of the prepared pan to form the crust.
- 5In a large mixing bowl, beat cream cheese until smooth and creamy.
- 6Add sugar and continue to beat until well combined.
- 7Mix in pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, and ginger until smooth.
- 8Add eggs one at a time, mixing well after each addition.
- 9Pour the pumpkin mixture over the crust in the springform pan.
- 10Bake in the preheated oven for 50-60 minutes, until the center is set but slightly jiggly.
- 11Remove from the oven and let cool at room temperature for 1 hour.
- 12Chill in the refrigerator for at least 4 hours or overnight before serving.
- 13Top with whipped cream before slicing and serving.
Ingredient Alternatives
cream cheese
Healthier: ricotta cheese
Cheaper: cottage cheese
Ricotta offers a lighter texture and fewer calories.
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt reduces calories while adding creaminess.
sugar
Healthier: honey
Cheaper: brown sugar
Honey provides natural sweetness with a unique flavor.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is plant-based and adds a subtle flavor.
Techniques
Equipment
Also Known As
Blueberry cheesecake is a popular dessert in the United States, often enjoyed at gatherings and celebrations. The combination of creamy cheesecake and sweet blueberries creates a delightful contrast, making it a favorite among dessert lovers. This dish showcases the use of seasonal blueberries, which are abundant in summer, but can be enjoyed year-round with frozen berries.
Ingredients
- ●cream cheese
- ●sugar
- ●eggs
- ●vanilla extract
- ●blueberries
- ●graham cracker crust
- ●butter
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a mixing bowl, combine cream cheese and sugar until smooth.
- 3Add eggs one at a time, mixing well after each addition.
- 4Stir in vanilla extract and mix until fully incorporated.
- 5Fold in fresh blueberries gently to avoid breaking them.
- 6Pour the mixture into the prepared graham cracker crust.
- 7Bake for 50-60 minutes or until set in the center.
- 8Remove from the oven and let cool at room temperature.
- 9Chill in the refrigerator for at least 4 hours before serving.
- 10Top with additional blueberries if desired.
Ingredient Alternatives
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta cheese
Greek yogurt is lower in fat and higher in protein.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar is often less expensive.
graham cracker crust
Healthier: almond flour crust
Cheaper: store-bought pie crust
Almond flour is gluten-free and nutritious, while store-bought options save time.
Techniques
Equipment
Also Known As
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●4 (8 oz) packages cream cheese, softened
- ●1 cup granulated sugar
- ●1 tsp vanilla extract
- ●4 large eggs
- ●1 cup sour cream
- ●1 cup fresh raspberries
- ●1/4 cup raspberry puree (optional)
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- 3Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a large mixing bowl, beat the softened cream cheese with 1 cup sugar and vanilla extract until smooth and creamy.
- 5Add the eggs one at a time, mixing well after each addition until fully incorporated.
- 6Stir in the sour cream until the mixture is smooth and well combined.
- 7Gently fold in the fresh raspberries, being careful not to break them apart too much.
- 8Pour the cheesecake batter over the cooled crust in the springform pan.
- 9Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- 10Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 11Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
- 12Before serving, drizzle with raspberry puree if desired and garnish with additional fresh raspberries.
Equipment