Dessert - No bake condensed milk recipes
Author: Sonya Sundermeyer
Some time later, in 1880, William Lawrence distributed cream cheese in aluminum foil wrappers under the name of his company called Empire, but later the company Kratf Foods began to market it under the name of Philadelphia. It consists of a graham crackers crumb base and the filling is made with pumpkin puree, cream cheese, sour cream, vanilla, spices, among other ingredients.
No Bake Strawberry Cheesecake with Condensed Milk and Philadelphia
The Cheesecake is a recipe originating in Ancient Greece, although in the past it was not prepared as it is today. Because cream cheese was invented in 1872 by an American milkman named William Lawrence who was accidentally trying to make a French cheese called Neufchatel. Some time later, in 1880, William Lawrence distributed cream cheese in aluminum foil wrappers under the name of his company called Empire, but later the company Kratf Foods began to market it under the name of Philadelphia. Next, we will present you step by step how to prepare a Strawberry Cheesecake without an oven in an easy and fast way.
Provided by: James Sandoval
Total time: 30 minutes
Prep time: 30 minutes
Yields: 0 servings
Cuisine: European
Number of ingredients: 9
Provided by: James Sandoval
Total time: 30 minutes
Prep time: 30 minutes
Yields: 0 servings
Cuisine: European
Number of ingredients: 9
Ingredients:
- 1 Cup graham cracker pie crust.
- 130 gr of melted butter.
- 450 gr of Philadelphia Cream Cheese.
- 200 gr of cold whipping cream.
- 1 Can of Condensed Milk.
- 350 gr of sliced strawberries.
- 1 tablespoon of unflavored gelatin.
- 50 ml of Hot Water.
- Note: It is necessary that the whipping cream is very cold to be able to beat.
How to cook:
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Tags:
No-bake Pineapple Cheesecake
Provided by: Cheesecakes World
Total time: 270 minutes
Cook time: 240 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 8
Total time: 270 minutes
Cook time: 240 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- 2 pkts biscuits
- 125 cup butter (melted)
- 1 tub cream cheese
- 1 tin condensed milk
- 1 lemon (juiced)
- 1 lime (juiced, and zest)
- 1 tin crushed pineapple pieces
- passion fruit pulp
How to cook:
- in the food processor, blend the biscuits until they resemble bread crumbs. In a large mix bowl, melt the butter in the microwave until liquid. Add the blended biscuits to the butter and mix well. This biscuit mix should resemble wet sand.
- Spoon the biscuit crumb mixture into the cake tin. Using the back of a spoon, press the biscuit mixture into the base of the springform tin. This should be a nice even and compact base. Place it in the fridge to chill and firm up.
- Into a mixing bowl, place the cream cheese. Soften the cream cheese using a spatula. Then using the whisk, mix in the condensed milk. Add the condensed milk slowly, whisking the mixture continuously, so you don't end up with lumps.
- Add both the lemon and lime juice, as well as the lime zest. Combine well into the mixture.
- Drain the pineapple from its liquid thoroughly, then fold it through the cream cheese mixture.
- Pour the cheesecake filling into the biscuit base and place it in the fridge to set. But be sure to keep it level in the refrigerator.
- Leave the cheesecake to set for at least four hours, or preferably overnight. Make sure it is on a level surface, so the cheesecake doesn't set at an angle.
- Remove the cheesecake from the springform tin, and place it on a serving platter. Top the cheesecake with a tin of passionfruit pulp and some rose petals if you have one.
Pumpkin Cheesecake Recipe Sweetened With Condensed Milk
This pumpkin pie with cream cheese and condensed milk we are presenting to you in this post, has a very creamy texture, a smooth and delicious flavor, and is right at its sweet spot. It consists of a graham crackers crumb base and the filling is made with pumpkin puree, cream cheese, sour cream, vanilla, spices, among other ingredients. A delicious dessert, with which you will undoubtedly surprise your loved ones. And the best of all is that it doesn't need to be baked! Check out the list of ingredients and the step-by-step directions you'll need to follow to achieve it.
Provided by: Cheesecakes World
Yields: 0 servings
Cuisine: American
Number of ingredients: 11
Provided by: Cheesecakes World
Yields: 0 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 200 g of graham cracker -crumbs-
- 50 g of unsalted butter -melted-
- 8 oz of room temperature cream cheese -1 package-
- 1 cup of icing sugar
- 15 oz of pumpkin puree
- 1/2 cup of whipping cream
- 1 tsp of cinnamon powder
- 1/2 tsp of ginger powder
- 1/2 tsp of nutmeg powder
- 1/4 tsp of clove powder
- a pinch of black pepper
How to cook:
- Start by processing the cookies in a food processor until crumbs. Then, melt your butter in the microwave for about 30 seconds or until completely melted. Next, pour your butter into the graham crumbs and process until well combined.
- Grease your pie mold with cooking oil first. Second, pour your crumbs and press firmly using your fingers. Make sure to cover all the edges of the mold. Then, take it into the fridge while you make your cheesecake filling.
- In a mixing bowl, put the cream cheese, icing sugar, and pumpkin puree. Use an electric mixer to blend these 3 ingredients together. Then, add the spices and mix again for about 1 minute.
- In a different mixing bowl, whisk the whipping cream. Use your electric mixer also until form peaks. Then, add your whipped cream with your cream mixture and fold it carefully.
- Remember this has to be made manually. You can use a plastic or wooden spatula.
- Get your pie mold with the crust out of the fridge. Pour your pumpkin cheesecake cream onto the bottom and spread it evenly using your spatula.
- Get your cheesecake into the fridge for about 3 hours or overnight if possible. This will help it settle and it will taste better.
- As a tip, do not leave your cheesecake in the freezer. If you do so, you will not be able to slice it for another hour or so. Because you will need to wait for it to defrost and this may take a while.
- So, three hours in the fridge will be perfect.
- You can decorate your cheesecake with whipped cream.
