Candy Cane No Bake Cheesecake Recipe (2024)

FAQs

What is no-bake cheesecake filling made of? ›

For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment.

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse. Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Your cream cheese needs to be room temperature before mixing. Trying to whip cold cream cheese into the filling will result in little lumps. Try this: Pull the cream cheese out of the fridge at least an hour before mixing. Unwrap the cream cheese and cut it into cubes if you're in a hurry to get the cake in the fridge.

What's the Difference? Baked cheesecake has a denser texture and fuller flavor than no-bake cheesecake. They are made using different ingredients. Each uses a different method to get the filling to set, and they are even made in different types of dishes.

Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge. If the cheesecake has a crust, store it separately from the filling to prevent it from becoming soggy. You can cover the crust with plastic wrap or foil as well.

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

Cheesecake typically has about the same calories as an iced chocolate cake and roughly 30 per cent fewer calories than a chocolate mud cake. It also has on average 2-3 times as much calcium, less sugar and more protein than either kind of chocolate cake.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

Can you over whip no bake cheesecake? ›

You're looking for stiff peaks to form, meaning the cream holds its shape when the beaters are lifted. Be careful not to over-whip the cream, as it can quickly turn into butter if beaten for too long.

Yes, Philadelphia makes a 24-ounce tub of pre-made cheesecake filling that you can use directly from the fridge—no baking necessary. The tub has everything you want from the sugary, sweet, cream cheese filling of a cheesecake, and it's ready to serve as-is.

You can fix a runny cheesecake mixture the same as the others – with a setting agent – or freezing to make an ice cream mixture. Sometimes the cheesecake can be too thin if a chocolate has melted the mixture for example – and this is also solved this way.

Confectioners' Sugar: A smidge of confectioners' sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners' sugar. Sour Cream: Add a little sour cream for that trademark tangy cheesecake flavor.

You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.

Instructions on how to make Cream Cheese Filling for Pastry

Start by whipping the cream cheese and the granulated sugar in a large bowl, with a mixer. Whip for about 2 minutes over medium speed, until creamy. Add the egg yolk, lemon juice, and vanilla. Mix just until combined.

Pasteurized Milk And Cream, Sugar, Whey Protein Concentrate, Whey, Modified Food Starch, Contains Less Than 1% Of Salt, Carob Bean Gum, Cheese Powder (Cultured Milk, Salt, Enzymes), Natural Flavor, Butter (Cream), Lactic Acid, Corn Syrup Solids, Buttermilk, Nonfat Milk, Algal Carotenes (Color), Natamycin (a Natural ...