While I fully support eating well and living a healthy lifestyle, every now and then, indulging in a tiny treat can do wonders. In honor of National Cheesecake day, I’ve put together a list of delicious (and simple!) recipes you can try your hand at to celebrate. Here are a variety of flavors for every indulgence. Life is short. Try the cheesecake.
National Cheesecake Day: Delicious Recipes to Celebrate
1) No-bake Strawberry Cheesecake (This recipe makes 8 servings)
Ingredients:
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 8 ounces prepared whipped topping, thawed
- 1 prepared graham cracker crust (6 ounces)
- 1 pound fresh strawberries, hulled and halved lengthwise
Preparation:
1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the piecrust. (There may be some fi lling left over. If so, reserve it to be decoratively piped onto the top of the pie.) Chill in the refrigerator for 4 hours.
2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.
Note: If you prefer to make a graham cracker crust, combine 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter. Press the mixture into a 9-inch pie plate and bake for 8 minutes in a preheated 350°F oven. Cool completely.
2) No-bake Nutella Cheesecake (This recipe makes 6 servings)
Ingredients:
Crust:
- 18 Oreo cookies, crushed into crumbs
- 2 tablespoons butter, melted
Cheesecake:
- 12 ounces cream cheese, softened
- 1 cup nutella (chocolate hazelnut spread)
- 1 1/2 teaspoons pure vanilla extract
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
Garnish:
- Extra sweetened whipped cream, optional
- Crushed oreos or chocolate curls, optional
Preparation:
- In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. Glass dessert cups work well for this, as well as mini-trifle dishes; you could also use a mini-cheesecake pan or simply small glass bowls.
- In a large bowl, with an electric mixer, beat the cream cheese until light and smooth. Add the nutella and mix until combined and smooth. Add the vanilla and mix to combine. In another medium/large bowl, whip the cream and powdered sugar together until medium to stiff peaks form. Using a rubber spatula, gently fold in the whipped cream into the cream cheese/nutella mixture until well blended and no streaks remain.
- Spoon the filling into individual serving dishes on top of the crust. Cover with plastic wrap and refrigerate until serving, at least 2 hours or up to 8 hours.
- If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Cookie Base
- 8oz gingernut cookies, crushed
- 4oz butter, melted
Filling
- 16 oz cream cheese
- 28 oz condensed milk (2 tins)
- 1 cup lemon juice
Instructions
1. Place the cookies in a Ziplock bag, and use a rolling pin to crush the cookies. Do not crush the cookies finely, as too much crushing will make the base too hard.
2. Transfer the cookies crumbs to a medium sized mixing bowl and add the melted butter. Mix until well combined. Spread the crumbs over the base of an 9″ spring form pan and press down firmly, using either your hand or the base of a glass cup.
3. In a separate bowl, beat the cream cheese and 1 tin of condensed milk until smooth.
4. Add other second tin of condensed milk and lemon juice and continue to beat until mixed.
5. Pour the cream cheese mixture on top of cookie base.
6. Place in refrigerator overnight, or until set.
Notes
- This cheesecake needs about 8 hours to set completely.
Thinking of trying one of these recipes? You can now order the ingredients on SHOP.com Groceries and have them delivered to your doorstep!
