Cheesecake Recipe | How to make Rare Cheesecake | No bake cheesecake recipe | Delicious cheesecake
No-Bake Rare Cheesecake
ingredients:-
150gm Cookies
40gm Butter
Cream cheese 200gm
Sugar 100gm
whipping cream 100gm
plain yogurt 100gm
Lemon juice 10ml
gelatin 6gm
water 40ml
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The Best No-Bake Cheesecake
No-bake cheesecake is an easy and refreshing dessert that's perfect when served with some seasonal fresh fruit. If you're throwing a last-minute party, this dessert is the best choice. It comes together in no time, looks impressive, and is absolutely delicious.Oh, and best of all, you don't even have to turn on your oven. Meet your new go-to dessert for summer! Bonus points if you add in some freeze-dried fruit for added color.
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NO-BAKE Mini Cheesecake Bites
No Bake Mini Cheesecake Bites with Strawberry Topping (MACROS BELOW)
It's that time of year! The sun is out, the tanning lotion is on, and my oven is OFF! As much as I love baking, there is nothing more annoying than having a hot oven on during a hot summer day. On that note, I wanted to share these delicious NO BAKE Mini Cheesecake Bites with a simple strawberry topping with you. They are sweetened using sweetened condensed milk...which I am extremely addicted to.These are soooo good. I could eat the whole pan in one sitting! Not only that, but they are so easy to make and look quite impressive! You can get really creative with the topping to make it extra pretty. This is something you and your guests with absolutely love.
Thanks for watching!
xoxo, Court.
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RING LIGHT:
LIGHTING:
CUPCAKE PAN:
MACROS PER CHEESECAKE:
28g Carbs
19g Fat
5 g Protein
290 Calories
NO BAKE Mini Cheesecakes with Strawberry Topping
*Makes 12 Mini Cheesecakes – Double the recipe for 24*
| Ingredients |
1 Package Graham Crackers (About 10 Sheets)
5 Tablespoons Butter, Melted
1 Tablespoon Sugar
2 8-Ounce Packages of Cream Cheese, Room Temperature
7 Ounces Sweetened Condensed Milk
3 Teaspoons Fresh Lemon Juice
1 Teaspoon Vanilla Extract
¼ Teaspoon Lemon Zest
Topping:
¼ Cup Fresh Strawberries, Chopped
¼ Cup Strawberry Preserves or Jam
| Instructions |
Prepare a cupcake pan with cupcake liners and spray with nonstick cooking spray.
In a food processor, blend graham crackers until they are a sand like consistency. Add sugar and melted butter and mix well. The consistency should be like wet sand and easily pack-able.
Add 1 Tablespoon of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Place in freezer for 10 minutes.
In the bowl of a standing mixer, beat room temperature cream cheese until smooth and light. Add sweetened condensed milk, lemon juice, vanilla, and lemon zest. Beat until well combined.
Pipe the filling into the mini crusts and smooth the tops with the back of a spoon.
Cover and refrigerate overnight to set.
Once set, remove the paper liners. (If they are not coming off, freeze the cheesecakes for 30 minutes to help the removal process.)
In a separate bowl, combine chopped strawberries and strawberry perseveres. Use a dollop to top the cheesecakes and garnish with a fresh strawberry.
Refrigerate until ready to enjoy!
HOW TO MAKE KETO LEMON CHEESECAKE | NO BAKE | NO TOOLS | EASY | SMOOTH & CREAMY | REFRESHING
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1. The Ultimate Keto Bread Recipes
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The Ultimate Keto Bread Recipes by Elsie Yan (
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Almond flour (
Allulose (
Unsweetened Cocoa Powder (
6-inch (15 cm) round pan with a removable bottom (
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If you love anything lemony like I do, you'll love this Keto Lemon Cheesecake. It's smooth, creamy, lemony, refreshing and so delicious. No bake, no tools and so easy to make.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 3.7 g
Dietary Fiber = 1.3 g
Net Carb = 2.4 g
Calories = 242
Total Fat = 22.7 g
Protein = 6.7 g
INGREDIENTS FOR CRUST
Almond flour = 120 g / 1 cup (You can also use any other nut flour)
Unsweetened Cocoa Powder = 5 g (2 tsp) (This is optional, but it helps to create a color contrast)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Allulose = 20 g / 2 1/2 tbsp (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lemon Juice = 60 g / 1/4 cup (This amount makes a stronger lemony taste but if you prefer a milder flavor then you can reduce the lemon juice to 40 g)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese)
Whipping Cream (cold) = 225 g / 1 cup
Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lemon Zest = 2 lemons
DIRECTIONS
1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Place the flat side of the removable bottom facing up so that the cake and parchment paper can slide out easily. Line the bottom and sides of the pan with parchment paper. Set aside
2. Mix all the ingredients for the crust in a bowl until a dough is formed. The dough may look sandy, but it will become a firm dough when you squeeze it. Spread evenly. Use a cup to flatten the dough and a spoon to smooth the edges. Then chill in the fridge until needed.
3. Add the gelatin powder and fresh lemon juice in a bowl, stir to mix then set aside.
4. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
5. Then add the powdered sweetener and mix until well combined, smooth and creamy.
6. Add the cold whipping cream gradually into the batter and whisk until well combined.
7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir to melt the gelatin. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and mix until combined.
8. Zest the lemons into the batter and mix with a spatula until combined. The batter is smooth and creamy.
9. Transfer the batter into the pan with the crust. Use the back of a spoon to spread evenly.
10. Chill in the fridge for at least 2 hours.
11. Once ready, remove the pan and parchment paper. Smooth the sides of the cake with a frosting spatula.
12. Slice and enjoy! Remember to wipe the knife clean after each cut.
NOTE
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Keto No Bake Cheesecake Recipe | How to Make No Bake Cheesecake
Keto No Bake Cheesecake Recipe | How to Make No Bake Cheesecake
Full No Bake Cheesecake Recipe
Serves: 12
Ingredients;
Filling:
16 oz cream cheese softened to room temperature
1 cup of powdered sweetener
1 teaspoon of vanilla extract
2 teaspoons of lemon juice
⅓ cup of sour cream
1 ½ cup of heavy cream
Crust:
1 cup of almond flour
½ cup of pecans
1/2 cup sweetener
5 tablespoons room temperature butter
Macros: (Per Serving)
3g Net Carbs
1g Fiber
5g Total Carbs
6g Protein
38g Fat
380 Calories
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Timestamps:
0:00 Keto No Bake Cheesecake Recipe
0:24 Making the Crust
2:07 Crust Before Fridge
2:14 Create Your Filling
8:00 Creating Your No Bake Cheesecake
9:27 Keto No Bake Cheesecake Taste Test
#lowcarblove #keto #cheesecake #nobake
Arnott's No Bake Coffee Cheesecake Slice
Arnott's No Bake Coffee Cheesecake Slice, this delicious recipe is wonderfully light, as any cheesecake should be- with a rich coffee flavour. Perfect for sharing with friends at picnics.