Cheesecake is not only delicious, but also simple and easy to make, with a variety of patterns and no baking. Is there such a good thing? Speaking of this, I feel extremely happy, and I immediately ran to the kitchen to make a few pieces to relieve my craving. Sure enough, I can make them in minutes and share them with many more friends. Let's take a look at the encyclopedia of the practice of exemption from cheesecake!
I suggest:
Because it takes time to refrigerate, it is necessary to prepare in advance.
A cup =150g, an ounce = 28g, a spoon =15g and a teaspoon = 5g.
1, baking-free coconut cream cheesecake
In a small bowl, mix 4 tablespoons of butter and 2/3 cups of wheat crumbs, and press them on the bottom of the jar with a spoon. Beat 8 ounces of cream cheese and 6 ounces of goat cheese with a blender until the mixture flows smoothly. Add 1/4 cups of coconut milk and stir with a blender at low speed until the paste is smooth and smooth. Pour evenly into a small jar, decorate the top with roasted coconut slices, refrigerate for 4-6 hours and take out.
2. Bake-free cheese cherry cake
Mix 6 ounces of biscuits, 2 tablespoons of butter, 2/3 cups of sugar, 1/8 teaspoons of cinnamon powder and a little salt and break them to make a cake bottom. Beat 1 cup of yogurt, 4 ounces of cream cheese, 2/3 cups of sugar, 2 ounces of goat cheese, a little vanilla, 1/4 teaspoons of lemon peel (optional) until smooth, about 4 minutes long, and then put the mixture into a large bowl. 1 cup of fresh cream and sugar are beaten with an egg beater. Mix the whipped cream into the cream mixture and mix well, then apply it to the bottom of the cake. Finally, drizzle with roasted cherry sauce and refrigerate for at least 2 hours.
3. Bake-free peanut butter cup cheesecake (vegetarian)
Use 1/3 cups of coconut oil mixed with 10 ounces of Oreo biscuit crumbs as the bottom of the cake, soak 1.5 cups of cashew nuts in water for 5 hours, drain the water, and then add 1/4 cups of lemon juice, 1/3 cups of coconut oil,1. Pour a little peanut butter and chocolate chips into the center, stir gently with a toothpick and put it in the refrigerator for overnight.
4. Bake-free peanut butter cheesecake
Stir 18 pieces of Oreo extruded biscuit crumbs and 2 tablespoons of melted butter are poured into a glass dessert cup for compaction. Beat 12 oz cream cheese in a large bowl with an electric mixer until light and smooth. Add 1 cup peanut butter and vanilla and mix well. Beat the mixture of 2 cups of cream and 3 tablespoons of powdered sugar, gently mix the whipped cream into the cream cheese mixture with a rubber spatula, pour it into the cup after mixing well, and squeeze a proper amount of vegetable cream and chocolate chips on the top. Refrigerate for 2-8 hours.
5. Bake-free peach cream cheesecake
Melt 6 tablespoons of butter and mix 2 cups of graham crackers crumbs to make the bottom of the cake. Stir 8 ounces of cream cheese and 1 cup of sugar evenly with a blender, pour gelatin liquid and continue to stir evenly. Mix in fresh peach pieces and plant cream and put them in the refrigerator for at least 4 hours.
6. Oreo cookies and cream baking-free cheesecake
Press the mixture of 1/2 cups of Oreo biscuit crumbs and 7 tablespoons of butter into the bottom of the cup to make the bottom of the cake. Send 2 1 1/4 cups of whipped cream for later use, and send cream cheese with two-thirds cups of sugar, half teaspoon of salt, 2 teaspoons of vanilla powder and lemon juice until smooth (about 3-5 minutes). Whisk the cream cheese mixture, whipped cream and Oreo biscuit crumbs until mixed, and pour into a cup. Finally, put a mini Oreo cookie on the top floor and refrigerate for at least 6 hours.
7. Pink lemon baking-free cheesecake
Add 2 cups of biscuit crumbs to 2 tablespoons of melted butter, mix them, pour them into cups and press them fully. In a large bowl, beat 1 cup of heavy cream, 1/2 cups of powdered sugar and 2 tablespoons of sugar. Stir the softened 8 oz cream cheese with a blender until there are no lumps. Slowly add lemon juice and a drop of pink food coloring and mix. Add the whipped cream mixture to the cream cheese mixture, continue to stir until smooth, and put it in the refrigerator for at least one hour.
8. Bake-free biscuit cheese
Send 8 ounces of cream cheese, 1 teaspoon of vanilla extract, 2 tablespoons of liqueur and? A cup of sugar mixture, then pour it into the cup, layer by layer with biscuits, and finally sprinkle colored sugar on the top layer for decoration.
9. Bake-free mini raspberry cheesecake
Put a layer of plastic wrap on the mold, press the mixture of 2 cups of biscuit crumbs and 1/2 cups of butter into the mold, knead it into the shape of mini cups, and freeze it in the refrigerator. Beat 1 cup of whipped cream at high speed with an electric mixer. Set aside. Beat 10 ounce cream cheese and sugar in a blender at medium speed until they are fully mixed. Gently mix the cream and cream cheese mixture and mix thoroughly. Spoon it into the biscuit cup, pour raspberry jam on the top layer, and continue to refrigerate.
10, mini peanut butter and cheese cake with salt and pepper
Use 3 ounces of pretzel crumbs as the bottom of the cake, pour them into mini-cups, and compact them. In two bowls, respectively, use an electric stirrer to beat 1 you 1/2 cups of whipped cream and 8 ounces of cream cheese, 1/4 cups of peanut butter, 1/3 cups of sugar, salt and pretzel mixture. Gradually add 4 tablespoons gelatin solution to the cream cheese mixture, stir well, then add the whipped cream, continue to stir well, and pour into the mini cup. Finally, pour chocolate juice on the top floor and squeeze it into the decoration.
1 1, baking-free cherry pistachio cheesecake
Grind 12 piece of graham crackers and mix it with12 cup of melted butter to make the bottom of the cake. In a large bowl, whisk 32 ounces of cream cheese, 1 cup of cherry juice to boil, add it to the heated 1 cup of mixed liquid of sugar and gelatin, then gradually add it to the cream cheese mixture, stir and mix continuously, and pour it into the bottom and upper layer of the cake to freeze for 2 hours. 0.5 cup of pistachio nuts are fully ground, fully mixed with cream cheese and a drop of green food pigment, and then liquid gelatin is gradually added and fully mixed. Pour over the cherry layer and continue to refrigerate for 2 hours.
12, almond chocolate cream cheesecake
Use 12 ounce crushed Cheetos chocolate biscuits mixed with melted 6 tablespoons of butter as the bottom of the cake, and put it in the refrigerator for one hour before taking it out. Beat 2 cups of cream in a bowl, then pour in 2 cups of cream cheese, melted chocolate and 6 tablespoons of liqueur, gently stir and mix well, then pour the mixture on the bottom of the frozen cake, sprinkle the remaining 4 ounces of biscuit crumbs on the top floor, and finally put it in the refrigerator for refrigeration. This cake has a preservation time of up to two weeks.
13, vegetarian cheesecake
Break 1 cup of nuts with a blender and put them into a mold to make a cake bottom. Mix 1/4 cups of lemon juice, 1/3 cups of melted coconut oil and 2 tablespoons of 1/2 cups of melted full-fat coconut milk, then pour them over the cake bottom. Finally, pour in your favorite jam such as blueberry jam or bourbon caramel sauce and shake them out gently.
14, chocolate bean cheesecake
Stir the cream cheese, lemon juice, vanilla and sugar together, then beat the whipped cream in another bowl, pour two-thirds of the whipped cream into the cream cheese mixture, and add peanut butter to the remaining one-third, then pour the cream cheese mixture and chocolate beans into the cup with Oreo biscuit bottom, and finally pour the peanut butter mixture. Sprinkle the remaining chocolate beans on the top floor and refrigerate for more than 6 hours.
15, Berry strip baking-free mini cheesecake
Use a mixture of 1 and 1/2 cups of graham crackers crumbs and half a cup of butter as the bottom of the cake. Beat 16 oz cream cheese, 2/3 cups of sugar, salt, lemon juice and vanilla extract with a blender until smooth and free from caking, then pour out one third and mix with liquid gelatin, then pour the gelatin mixture back into the cream cheese mixture and mix it evenly with a rubber scraper, and then pour in the beaten 214 fresh cream. Then divide it into three parts, one part is mixed with raspberry jam, the other part is mixed with blackberry jam, and the last layer is arranged layer by layer and smoothed, and put it in the refrigerator for overnight.
16, cheese Mu Si cake
In a large bowl, whisk away 8 ounces of cream cheese, 4 tablespoons of sugar and 1/2 cups of peanut butter biscuit powder until the mixture is smooth. In another cooled bowl, pour 1 cup of cold cream and beat with an electric mixer until soft and smooth, then add the cream cheese mixture and beat until the mixture thickens. Pour the mixture into a cup and refrigerate it. After taking it out, sprinkle cinnamon powder on the surface of the cake to enrich the taste.
17, cherry chocolate frozen cheesecake
Mix 28 chocolate Oreo cookies with 2 tablespoons of melted butter to make the biscuit base. Beat 1 cup of whipped cream with a blender, then mix 4 ounces of cream cheese, cherry pieces, 2 tablespoons of cherry liquid, almond extract and a little salt in another bowl and stir until mixed. Then gently mix the whipped cream into the cream cheese mixture and gently stir and mix. Pour it into a container with biscuit bottom and put it in the refrigerator for refrigeration.
18, baking-free peanut butter cheesecake
Crush 1/2 cups of biscuits and dry bread with a rolling pin, 2 tablespoons of melted butter, and then spread it on the bottom of a circular baking tray. Add gelatin to 3/4 cups of milk and heat it until it melts. Beat 46 ounces of cream cheese, 18 ounces of yogurt, 2 teaspoons of vanilla extract and 1/3 cups of sugar until smooth. Mix them with 4 ounces of peanut butter and continue to stir and mix. Spread them evenly on the bottom of the cake and put them in the refrigerator for the night. Take it out and put cherries on the top floor for decoration.
19, baking-free strawberry mint cheesecake
Stir and mix 1 and 1/2 cups of graham crackers crumbs, 1/3 cups of melted butter and 2 tablespoons and 2/3 cups of sugar, and press them to the bottom of the plate to make a cake. Mix 16 oz cream cheese, 2 teaspoons of lemon juice and lemon peel evenly with an electric mixer, then pour 500 ml of whipped cream and continue to beat until the mixture thickens, then pour in sugar and continue to beat. Finally, pour the mixture into the bottom of the cake, put it in the refrigerator for the night, take it out and put a mixture of strawberries, mint and 2 tablespoons of sugar on the top floor.
20, Red Velvet baking-free cheesecake.
In a small bowl, mix 3 tablespoons of melted butter and half a packet of black cookie crumbs evenly, pour the bottom of the cake into the bottom of the small cup with a small spoon and compact it, put 8 ounces of melted chocolate, 2-8 ounces of cream cheese, vanilla extract and red food pigment into a blender and mix them thoroughly, put them into a piping bag and squeeze them into the small cup, and then squeeze vanilla plant cream and beautiful chocolate shavings into the top layer.
2 1, baking-free lemon cheesecake
Crush 8 ounces of biscuits with a rolling pin, put them in a disc, mix in 4 ounces of melted butter, fully combine them, and then compact them by hand. Beat 16 oz cream cheese and a can of 12 oz condensed milk until smooth, add lemon juice and a second can of condensed milk, continue to beat until fully mixed, pour it at the bottom of the cake and spread it evenly, and finally put it in the refrigerator for more than 8 hours.
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