Cheesecake, one of my favorite desserts.
But not cheesecake as you imagine.
It’s cheesecake, reimaged!
Years ago, I made a no bake cheesecake. Since, I have converted to a sugar free option, dropped cool whip for real cream, and this has become my go-to dessert for dinner parties, brunches, lunches and more!
I even enjoy it for breakfast! Yes, breakfast!
There are so many ways to “dress” this up. I have included several of my favorites. I hope this can be an easy go-to dessert staple for you too!
It’s easy. It’s a fun. It’s delicious!
I hope you enjoy it as much as we do.
Until Next Time,
Farmgirl Jo
NO BAKE CHEESECAKE
Cheesecake filling:
- 2 – 8 oz full fat cream cheese, softened
- 1/2 cup Truvia Stevia (more if you like it sweeter)
- 2 tsp vanilla
- 2 cups, heavy whipping cream
In mixing bowl, whip heavy whipping cream until it peaks. Be sure to watch it as it will turn to butter! Set aside.
In mixing bowl, whip cream cheese, sweetener and vanilla. Whip until light and fluffy.
Add whipped cream to cream cheese mixture. Fold together until it’s completely combined together. You do not want to use a mixer.
This is the basics. Now, you can have fun with it!
I love these ramekins. I make them for dinner parties.
No bake cheesecake ramekins with graham cracker crust & fresh whipping cream, fruit topping.
On this style of easy dessert, you can make a graham cracker crust. Then place your cheesecake filling in the ramekins or dessert containers. Then before serving, add fresh whipped cream, a berry topping and sprinkle a little reserved crust on the top. You can step it up a notch & drizzle chocolate sauce on them too!
The graham cracker crust for 6 ramekins:
- 1 slat of graham crackers, crushed
- 1 stick of butter (1/2 cup) melted
Combine melted butter and crumbled graham crackers.
Reserve a few crumbles for garnishment.
Divide evenly the mix into dessert holders. Press solid to form a crust.
Add cheesecake filling.
Chill for at least 2 hours.
Top & serve.
You can create a traditional style cheesecake as well.
It is best to make the day before so it can set up overnight. You want the cake to be very firm.
Use a spring foam pan.
Here are two version that are my go-to for “fancy” style desserts.
Classic NO Bake Cheesecake with Fresh Fruit
Use the same technique as the ramekin style cheesecake. Use a spring foam pan & be sure to rest in fridge at least overnight.
Lemon Curd
Lemon Curd:
- 5 Egg Yolks
- 2 Tablespoons Fresh Lemon Zest
- ½ Cup Lemon Juice
- ½ Cup Truvia Stevia
- 1 Teaspoon vanilla extract
- Dash of salt
- 1 Stick Cold Unsalted Butter, cubed
Instructions
- In a medium size saucepan, add the egg yolks, stevia, lemon zest, lemon juice, vanilla, and salt.
- Whisk ingredients together and let sit for a couple minutes.
- Place saucepan on burner and heat on low/medium, whisking gently for 7-8 minutes or until thickened. Do not stop whisking! It will not set up correctly. The whisking keeps the eggs from setting up (think scrambled egg yolks)
- Remove from heat and add in cubes of butter then mix until melted and incorporated.
- Refrigerate until cool.
Once cooled and cheesecake is chilled, cover the top of cake.
I love the lemon garnish! I sliced fresh lemons, coated with sugar, and placed them in my dehydrator overnight.
They are tasty too! Chewy, sweet and tart!
Be sure to leave a comment if you try any of these versions. I would love to hear your feedback.
LOW CARB OPTION
To create a low carb dessert, switch out the graham cracker crust for a low carb version, like a nut crust or using trim healthy mama baking blend.
You can purchase through my affiliate store link @ https://store.trimhealthymama.com/?ref=577
I do make a small commission off your sale. This does not impact your price.
Thank you.
Farmgirl Jo
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