Cheesecake Archives - A Classic Twist

No Bake Raspberry Lemon Cheesecake

Zainab Mansaray — Tue, 05 Mar 2024 11:00:00 +0000

This no bake raspberry lemon cheesecake perfectly captures the flavors of spring with its tangy combination of raspberries and zesty lemon.

Hey there, and welcome back, friends.

You are in for a spring treat!

No-bake cheesecakes are always easy to make, and after all that Christmas baking, I’m ready for something light and easy. That’s where this cheesecake comes in. It’s perfect for making for a tasty weeknight meal or taking to an event.

Let’s talk more about this dessert because I love no bake cheesecakes! This raspberry lemon cheesecake is creamy and light. It’s paired with a classic buttery graham cracker crust.

The swirls of raspberry are picture-perfect and each swirl offers a burst of raspberry flavor! The cheesecake filling is made with whipped cream, cream cheese, lemon juice, and lemon zest for the ideal lemony flavor.

The tart lemon flavor brings out the flavor of the raspberries. These two flavors are a match made in heaven. I can’t think of anything better for spring than making this cheesecake for your family.

Ingredients

graham crackers
salted butter
light brown sugar
fresh raspberries
white granulated sugar
heavy whipping cream
powdered sugar
cream cheese
a few lemons
mint (optional)

How to Make No Bake Raspberry Lemon Cheesecake

Add the graham crackers to a food processor. Pulse on low until a fine crumb.

Add the butter and brown sugar. Pulse on low until you have a coarse sand.

To a 9” springform pan, add the crumb mixture. Press with the back of a measuring spoon until the crumbs are compact. Set aside.

Place the raspberries and granulated sugar into a bowl, and with a fork, mash the berries. Set aside.

To a large bowl, add the heavy whipping cream and powdered sugar. Mix for a few minutes with a hand mixer on low to medium speed until you have stiff peaks. Set aside. When you shake the bowl, the whipping cream won’t move.

In another bowl, add the cream cheese and lemon juice. Add powdered sugar and lemon zest. Mix with a hand mixer on low to medium speed for a few minutes until fluffy and creamy.

Add the whipped cream to the cream cheese mixture.

Fold with a spatula until thoroughly combined.

Transfer the cheesecake mixture to the top of the crust.

Smooth out the top of the cheesecake.

Place the mashed raspberries into the blender and process until smooth. Add dollops of the raspberry puree to the top of the cheesecake mixture.

Use a knife to swirl the raspberry throughout the cheesecake. You may not need all the raspberry puree.

Refrigerate for a few hours. Top with fresh raspberries and mint before serving.

How to Store

If you happen to have leftovers, store this no bake cheesecake in the fridge for up to 5 days in an airtight container. This cheesecake can also be frozen for up to 3 months. Unthaw in the fridge.

More Cheesecake Recipes

What do you think of this amazing cheesecake recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy spring (no) baking, friends!

No Bake Raspberry Lemon Cheesecake Recipe

Yield: serves 8

No Bake Raspberry Lemon Cheesecake

This no bake raspberry lemon cheesecake perfectly captures the flavors of spring with its tangy combination of raspberries and zesty lemon.

Prep Time 15 minutes

Cooling Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

1 ½ cups graham crackers ( about 18 sheets)
3/4 cup salted butter, melted
5 tablespoons light brown sugar
9 ounces raspberries, washed and dried
1 tablespoon white granulated sugar
2 cups heavy whipping cream, cold
1 3/4 cup powdered sugar, divided
32 ounces cream cheese, softened
Juice of 3 lemons
Zest of 3 lemons
Mint (optional)

Instructions

In a food processor add the graham crackers. Pulse on low until a fine crumb.
Add the butter and brown sugar. Pulse on low until you have a coarse sand.
To a 9” springform pan add the crumb mixture. (no need to grease the pan)
Press with the back of a measuring spoon until the crumbs are compact. Set aside.
Place 1 cup of raspberries and granulated sugar into a bowl. With a fork mash the berries. Set aside.
To a large bowl add the heavy whipping cream and ½ cup powdered sugar. With a hand mixer on low to medium speed mix for 2-3 minutes until you have stiff peaks. Set aside. When you shake the bowl, the whipping cream won’t move.
In another bowl, add the cream cheese and lemon juice.
Add remaining 1 ¼ cups powdered sugar and lemon zest. Mix with a hand mixer on low to medium speed for 2-3 minutes until fluffy and creamy.
Add the whipped cream to the cream cheese mixture. Fold with a spatula until completely combined.
Transfer the cheesecake mixture to the top of the crust. Smooth out the top of the cheesecake.
Place the mashed raspberries into the blender and process until smooth.
Add dollops of the raspberry puree to the top of the cheesecake mixture. Use a knife to swirl the raspberry throughout the cheesecake. You may not need all the raspberry puree.
Refrigerate for at least 6 hours.
Top with fresh raspberries and mint before serving.

Notes

If you want a smooth puree after blending the raspberries, you can place the raspberries in a mesh strainer to remove all the seeds. Use a spoon to press the puree through the sieve. For this cheesecake, I like the consistency of the puree to be thicker.
Make sure you zest your lemons before juicing them.

Blood Orange Cheesecake

Zainab Mansaray — Tue, 20 Feb 2024 14:18:00 +0000

A luscious and creamy blood orange cheesecake infused with tangy blood orange. This cheesecake is crowned with a stunning ring of sliced blood orange and has a vanilla wafer crust.

Hey there, and welcome back, friends.

You are in for a zesty treat!

Is there anything more gorgeous than blood orange? Its vibrant colors get me every time! I always look forward to blood orange season, and I’ve made many blood orange recipes over the years like my Blood Orange Cocktail, Blood Orange Coconut Marshmallows, Blood Orange Walnut Macarons, and Blood Orange Moscow Mule.

As a baker, I’ve made a lot of cheesecakes over the years. I’m always looking for inspiration; today, I found it in blood oranges. I felt it was time to make my spin on a blood orange cheesecake.

This cheesecake’s velvety smooth texture and bright, citrusy taste will transport you to food heaven with every bite.

I used a vanilla wafer crust instead of a traditional graham cracker crust for this winter citrus cheesecake. The rich vanilla flavor compliments the citrus flavor of the cheesecake filling.

I wanted the cheesecake filling to have the right blood orange flavor, so I added plenty of zest and freshly squeezed juice. A little bit of salt in the filling brightens the citrus flavor. Then, I topped the cheesecake with a light layer of whipped cream and whipped cream swirls and slices of blood orange to turn it into a stunning masterpiece.

Ingredients

vanilla wafers
unsalted butter
granulated sugar
a blood orange
some cream cheese
all-purpose flour
heavy cream
kosher salt
pure vanilla extract
a few eggs
powdered sugar

How to Make Blood Orange Cheesecake

Preheat the oven and wrap the outside of a springform pan with two foil sheets.

Using a food processor, pulse the vanilla wafer cookies. Add in the melted butter and pulse until moist. Transfer the crumbs to the prepared pan and evenly spread it. Press down on the crust with a flat bottom cup to create an even layer.

Bake the crust until lightly golden. Let cool while you prepare the filling, and reduce the oven temperature.

To make the cheesecake filling, combine the sugar and orange zest in the bowl of an electric mixer. Using your fingers, mix the zest into the sugar until fragrant, and the zest oils come out. Add in the cream cheese and, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy. Add flour, heavy cream, salt, orange juice, and extracts.

Mix well on medium-low speed. Reduce speed to low and add eggs one at a time, mixing until combined. Mix filling until smooth for an additional minute.

Pour the filling into a springform pan with the crust. Place the springform pan into a much larger baking pan (I like using a roasting pan).

Add hot water to the larger baking pan to reach halfway up the side of your spring-form pan. Bake for one hour or until cheesecake is set around the edges but still jiggly in the center. Then turn off the oven and leave the cheesecake for 45 minutes.

Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.

The next day, whisk together all the ingredients for the topping in a medium bowl until soft peaks form. Remove the sides from the spring-form pan and spread the whipped cream on the cheesecake. Smooth evenly. Chill for a few hours before serving.

How to Store

Store the cheesecake in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Unthaw on a plate at room temperature or in the fridge.

More Winter Citrus Recipes

What do you think of this citrusy cheesecake recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy winter baking, friends!

Blood Orange Cheesecake Recipe

Yield: serves 8-10

Blood Orange Cheesecake

A luscious and creamy blood orange cheesecake infused with tangy blood orange. This cheesecake is crowned with a stunning ring of sliced blood orange and has a vanilla wafer crust.

Prep Time 30 minutes

Cook Time 1 hour 55 minutes

Additional Time 8 hours

Total Time 10 hours 25 minutes

Ingredients

FOR CRUST:

2 ½ cups vanilla wafers
5 tablespoons unsalted butter, melted

FOR THE FILLING:

1 cup granulated sugar
zest of one blood orange
24 ounces (3 packages) cream cheese, softened at room temperature
2 tablespoons all-purpose flour
2 tablespoons heavy cream
¼ teaspoon kosher salt
juice of one blood orange
1 teaspoon pure vanilla extract
3 large eggs, room temperature

FOR TOPPING:

1 cup heavy cream, cold
1/4 cup powdered sugar

Instructions

Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch springform pan with two foil sheets.
Using a food processor, pulse the vanilla wafer cookies. Add in the melted butter and pulse until moist.
Transfer the crumbs to the prepared pan and evenly spread it. Press down on the crust with a flat bottom cup to create an even layer.
Bake crust for 10 minutes or until lightly golden. Let cool while you prepare the filling.
Reduce oven temperature to 325 degrees F.
Combine the sugar and orange zest in the bowl of an electric mixer. Using your fingers, mix the zest into the sugar until fragrant and the zest oils come out. Add in the cream cheese and, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 -3 minutes.
Add flour, heavy cream, salt, orange juice, and extracts. Mix well on medium-low speed. Reduce speed to low and add eggs one at a time, mixing until combined. Mix filling until smooth for an additional minute.
Pour filling into springform pan with crust.
Place the springform pan into a much larger baking pan (I like using a roasting pan). Add hot water to the larger baking pan to reach halfway up the side of your spring-form pan.
Bake at 325 degrees F for one hour or until cheesecake is set around the edges but still jiggly in the center. Then turn off the oven and leave the cheesecake in the oven for 45 minutes.
Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
The next day, whisk together all the ingredients for the topping in a medium bowl until soft peaks form.
Remove the sides from the spring-form pan and spread the whipped cream on the cheesecake. Smooth evenly.
Chill for 1-2 hours before serving.
Store leftovers covered in the refrigerator.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 649Total Fat: 43gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 168mgSodium: 595mgCarbohydrates: 48gFiber: 1gSugar: 35gProtein: 19g

The post Blood Orange Cheesecake appeared first on A Classic Twist.

White Chocolate Raspberry Cheesecake Bars

Zainab Mansaray — Tue, 06 Feb 2024 11:09:00 +0000

White chocolate, raspberry preserves, and an Oreo crust are heavenly combinations! These white chocolate raspberry cheesecake bars are exceptional and perfect for any occasion.

Hey there, and welcome back, friends.

You are in for a creamy decadent treat!

Sometimes cheesecake is better in bar form. These cheesecake bars really celebrate two main ingredients. I find the combination of white chocolate and raspberry just heavenly. The Oreo crust is rich and crunchy and really helps to make the raspberry flavor shine.

The velvety smooth cheesecake filling is mixed with melted white chocolate. That delicious filling gets even better with a surprise raspberry preserves layer that is swirled throughout the bars for a spectacular look.

I like to garnish these cheesecake bars with a simple drizzle of melted white chocolate and fresh raspberries.

Ingredients

raspberry preserves
cornstarch
chocolate sandwich cookies or Oreos
salted butter
white chocolate chips
heavy cream
cream cheese
powdered sugar
Greek yogurt
a few eggs

How to Make White Chocolate Cheesecake Bars

Prepare the raspberry sauce by heating the raspberry preserves and some water together in a medium saucepan over medium heat. Bring to a low boil and cook for a few minutes or until smooth and runny. Make a slurry out of some water and cornstarch. Add the cornstarch to the sauce and simmer for a minute. Strain through a fine mesh strainer into a heat-proof bowl and allow to cool to room temperature, stirring occasionally.

While the sauce is cooling, preheat the oven to and line a baking pan with parchment paper or spray with baking spray. Make the crust by crushing the cookies in a food processor until finely crumbled. Add in the melted butter and pulse to combine.

Press the mixture into the bottom of the prepared baking pan in an even layer and bake. Remove from the oven and allow to cool.

To make the cheesecake layer, place the white chocolate chips in a heat-safe bowl.

In a separate, microwave-safe bowl or in a small saucepan, heat the heavy cream until it is hot and steaming but not boiling. Pour the hot cream over the white chocolate chips. After a few minutes, whisk together well to make a smooth ganache.

In a large mixing bowl cream together the cream cheese and powdered sugar with a hand or stand mixture until smooth. Gradually mix in the white chocolate ganache, stirring constantly until combined. Mix in the plain Greek yogurt and then slowly mix in the eggs, one at a time, until fully combined.

Pour half of the mixture into the prepared crust and drizzle some of the raspberry sauce over it in an even layer. Carefully spread the remaining cheesecake on top, making sure to cover all of the raspberry sauce. Drizzle on the remaining raspberry sauce and use a knife or toothpick to swirl together lightly.

Bake until the edges are set and the center is still wobbly. If the edges begin to brown too much you can cover with aluminum foil for the remaining baking time. Allow the bars to cool to room temperature and then wrap them well with plastic wrap and place in the refrigerator to chill overnight.

When ready to serve, remove from the pan and cut into squares.

How to Store

Store cheesecake bars in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Unthaw the cheesecake on a plate at room temperature or in your fridge.

More Cheesecake Recipes

What do you think of this delicious cheesecake bar recipe? What would you serve with these bars? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

White Chocolate Raspberry Cheesecake Bar Recipe

Yield: 24 bars

White Chocolate Raspberry Cheesecake Bars

White chocolate, raspberry preserves, and an Oreo crust is a heavenly combination! These white chocolate raspberry cheesecake bars are exceptional and perfect for any occasion.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Raspberry sauce:

1 (18 ounce) jar raspberry preserves
3 Tablespoons water, divided
1 Tablespoon cornstarch

Crust:

38 chocolate sandwich cookies
⅓ cup salted butter, melted

Cheesecake Layer:

2 cups white chocolate chips
¾ cup heavy cream
3 (8 ounce) packages cream cheese, room temperature
1 ½ cups powdered sugar
⅔ cup plain Greek yogurt, room temperature
3 large eggs, room temperature

Instructions

Prepare the raspberry sauce by heating the raspberry preserves and 2 Tablespoons of water together in a medium saucepan over medium heat.
Bring to a low boil and cook for 3-5 minutes or until smooth and runny.
Make a slurry out of the remaining 1 Tablespoon of water and the cornstarch. Add the cornstarch to the sauce and simmer for 1 more minute. Strain the sauce through a fine mesh strainer into a heat-proof bowl and allow to cool to room temperature, stirring occasionally, for 15-20 minutes.
While the sauce is cooling, preheat the oven to 325 degrees Fahrenheit and line a 9x13 inch baking pan with parchment paper or spray with baking spray.
Make the crust by crushing the cookies in a food processor until finely crumbled. Add in the melted butter and pulse to combine. Press the mixture into the bottom of the prepared baking pan in an even layer and bake for 10 minutes. Remove from the oven and allow to cool.
To make the cheesecake layer, place the white chocolate chips in a heat-safe bowl.
In a separate, microwave-safe bowl or in a small saucepan, heat the heavy cream until it is hot and steaming but not boiling. If microwaving, do not heat for over 30 seconds at a time before removing and stirring well. Pour the hot cream over the white chocolate chips, making sure that they are evenly covered, and allow to sit for 5 minutes. After 5 minutes, whisk together well to make a smooth ganache. Allow to cool to room temperature if needed, stirring occasionally.
In a large mixing bowl cream together the cream cheese and powdered sugar with a hand or stand mixture until smooth. Gradually mix in the white chocolate ganache, stirring constantly until combined.
Mix in the plain Greek yogurt and then slowly mix in the eggs, one at a time, until fully combined. Do not overmix. Use a spatula to scrape the sides and bottom of the bowl until everything is incorporated.
Pour half of the mixture into the prepared crust and drizzle ⅔ cup of the raspberry sauce over it in an even layer.
Carefully spread the remaining cheesecake on top, covering all of the raspberry sauce. Drizzle on the remaining raspberry sauce and swirl together lightly with a knife or toothpick.
Bake for 45-48 minutes or until the edges are set and the center is still wobbly or a digital thermometer reads 150 degrees Fahrenheit internally. If the edges begin to brown too much you can cover with aluminum foil for the remaining baking time.
Allow the bars to cool to room temperature and then wrap well with plastic wrap and place in the refrigerator to chill for 4-6 hours or overnight. When ready to serve, remove from the pan and cut into squares.

Notes

Salted butter: Unsalted butter works well as a substitute, but I like to add a pinch or two of salt for flavor.
Plain Greek yogurt: Sour cream is an excellent substitution.
For the raspberry sauce, do not overheat it or you may end up with a burnt flavor in your sauce. Be sure to stir it continuously as it is cooking and boil for just a few minutes until it is runny and smooth. Even if you use a seedless jam or jelly, I still recommend straining the sauce for lumps. Allow the sauce to cool to room temperature before using and be sure to stir occasionally while it is cooling.
When making the crust, be sure to crumble the cookies well. If you don’t have a food processor you can crush the cookies in a large ziploc bag with a rolling pin until you have crumbs and then mix them in a large bowl with the melted butter. Use the bottom of a glass or measuring cup to pack the crust into the bottom of the pan.
Be sure the ingredients are at the proper temperature. Room temperature ingredients for the cheesecake filling ensure a smooth, lump-free cheesecake. Using hot cream for the ganache, without boiling it, allows for a smooth white chocolate ganache which incorporates well into the cream cheese without seizing.

Mini White Chocolate Peppermint Cheesecakes

Zainab Mansaray — Tue, 05 Dec 2023 03:23:56 +0000

A creamy mini cheesecake filled with peppermint flavor and hints of white chocolate, topped with a light peppermint whipped cream frosting. These mini white chocolate peppermint cheesecakes are a must-have this holiday season!

Hey there, and welcome back, friends.

You are in for a festive treat!

Mini Candy Cane Cheesecakes

With the holiday season approaching, I’m already planning my holiday baking! If I can make a few no-bake desserts, that will make my life easier; they’re usually quicker to assemble.

The family always loves my cheesecake recipes, and they gobbled up this one. These mini cheesecakes have layers of holiday flavor!

I used golden Oreo cookies to give them a light crust because the focus is on the peppermint flavor from the crushed candy canes. Then, I topped the crust with cream cheese mixed with whipped cream and crushed candy canes.

The cheesecakes are topped with a ganache layer of white chocolate and a delicious topping made of whipped cream mixed with crushed candy canes.

Mini Peppermint Cheesecake Ingredients

Oreo cookies (Golden, or Peppermint work best)
unsalted butter
heavy whipping cream
cream cheese
white chocolate chips
peppermint extract
candy canes
heavy cream
confectioners’ sugar

How to Make Mini Peppermint Cheesecakes

Crust

Line 2 cupcake pans with cupcake liners.

In a food processor, pulse the cookies to crumbs (or smash them in a plastic bag).

Add in the melted butter until the mixture looks like wet sand. Press an even amount of crust into the bottom of each cupcake liner.

Press down the crusts firmly, using a small glass or the backside of a tablespoon. Place in the freezer while you prepare the filling.

Cheesecake Filling

In a large mixing bowl, beat the heavy cream to stiff peaks on medium-high speed for about 2 minutes.

Using an electric mixer, cream the cream cheese with a spoon in a separate mixing bowl until smooth.

Melt white chocolate chips in a heat-safe bowl in a microwave in 30-second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.

Beat in the white chocolate and peppermint extract into the cream cheese mixture until well combined.

Gently fold in the chopped candy canes and whipped cream. Do not deflate the air you whipped into your cream.

Divide the filling equally among the cupcake liners, filling almost to the top.

Refrigerate for at least 3 hours or overnight.

White Ganache

Place the white chocolate chips and heavy cream in a microwave-safe bowl, and melt them in 30-second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.

Divide the White Ganache among the cheesecakes, placing a small amount on top of each and smoothing it with a spoon. Chill in the fridge until set.

Whipped Cream

Place the heavy cream in a mixing bowl and whip on medium-high for approx. 2 minutes until it forms stiff peaks. Scrape down the sides of the bowl.

Add in the Confectioners’ Sugar and mix until just combined.

Pipe the whipped cream onto the mini cheesecakes and sprinkle with the remaining chopped Candy Canes. Enjoy!

How to Store White Chocolate Peppermint Mini Cheesecakes

Store these mini cheesecakes in an airtight container in your refrigerator for up to 5 days or in your freezer for up to 3 months. You can unthaw the cheesecakes on a plate at room temperature.

More Cheesecake Recipes

What do you think of this amazing holiday cheesecake recipe? What would you serve with one of these cheesecakes? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Mini Peppermint Cheesecake Recipe

Yield: 24 mini cheesecakes

Mini White Chocolate Peppermint Cheesecakes

Prep Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Crust

22 Oreo cookies (Golden, or Peppermint work best)
5 tablespoons unsalted butter (melted)

Cheesecake Filling

1 cup heavy whipping cream
16 oz (2 packages) cream cheese (at room temperature)
1 1/2 cups White Chocolate Chips
1/2 teaspoon peppermint extract
1/2 cup chopped candy canes, plus additional for topping

White Chocolate Ganache

6 ounces White Chocolate Chips
6 tablespoons heavy cream

Whipped Cream

2 cups heavy whipping cream, cold
1 cup confectioners’ sugar

Instructions

Crust

Line 2 cupcake pans with cupcake liners.
In a food processor, pulse the cookies to crumbs (or smash them in a plastic bag). Add in the melted butter until the mixture looks like wet sand. Press an even amount of crust into the bottom of each cupcake liner.
Press down the crusts firmly, using a small glass or the backside of a tablespoon. Place in the freezer while you prepare the filling.

Cheesecake Filling

In a large mixing bowl, beat the heavy cream to stiff peaks on medium-high speed for about 2-3 minutes.
Using an electric mixer, cream the cream cheese with a spoon in a separate mixing bowl until smooth.
Melt the White Chocolate Chips in a heat-safe bowl in a microwave in 30-second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.
Beat in the white chocolate and peppermint extract into the cream cheese mixture until well combined.
Gently fold in the chopped candy canes and whipped cream. Do not deflate the air you whipped into your cream.
Divide the filling equally among the cupcake liners, filling almost to the top.
Refrigerate for at least 3 hours or overnight.

White Ganache

Place the White Chocolate Chips and heavy cream in a microwave-safe bowl and melt them in 30-second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.
Divide the White Ganache among the cheesecakes, placing a small amount on top of each and smoothing it with a spoon. Chill in the fridge until set.

Whipped Cream

Place the heavy cream in a mixing bowl and whip on medium-high for approx. 2 minutes until it forms stiff peaks. Scrape down the sides of the bowl. Add in the Confectioners’ Sugar and mix until just combined.
Pipe the whipped cream onto the mini cheesecakes and sprinkle with the remaining chopped Candy Canes. Enjoy!

No Bake Apple Caramel Cheesecake

Zainab Mansaray — Wed, 08 Nov 2023 02:27:15 +0000

This no bake apple caramel cheesecake has a creamy cream cheese filling that is infused with apple flavor and covered in a thick caramel sauce with thinly sliced apple slices.

This post is sponsored by Lehigh Valley Dair y. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

Hey there, and welcome back, friends.

You are in for a delicious treat!

You’re probably very well aware of my love for no-bake cheesecakes. I’ve made so many versions throughout the years. When I think of a fall-themed no-bake cheesecake, it has to have either pumpkin or apples. I already made a no bake pumpkin cheesecake, so apple-themed was the next choice.

Let me tell you about this cheesecake! Gather in close; I used a secret ingredient to really make the apple flavor shine. I used freeze-dried apples in the apple cheesecake batter. Every bite of this cheesecake is infused with the most incredible apple flavor.

It’s the most delicious apple cheesecake I’ve made so far. The crust is a buttery graham cracker crust.

The topping of this cheesecake is covered in a creamy thick caramel sauce that is made with heavy whipping cream. I used Lehigh Valley whipping cream since it’s creamy and amazing tasting.

The thick caramel sauce drips all over the no-bake cheesecake, which I love because it covers the whole cheesecake in caramel. And I placed fresh apple slices on top for even more apple flavor. It’s a stunning cheesecake, and I know you’ll love gobbling it all up.

Ingredients

graham cracker crumbs
unsalted butter
ground cinnamon
a few packages of cream cheese
powdered sugar
pure vanilla extract
freeze-dried apples
apple pie spice
Lehigh Valley heavy cream
sugar

How to Make No Bake Apple Caramel Cheesecake

Prepare the Cheesecake

In a large bowl, stir the graham cracker crumbs, melted butter, and cinnamon until the mixture resembles wet sand.

Spoon and spread the mixture into the base of a round springform pan, compacting it down with the back of a spoon into a smooth, even layer. Place in the fridge to chill while preparing the filling.

Add the cream cheese, powdered sugar, and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fitted. Beat on a medium speed until smooth.

Sieve the crushed freeze-dried apples and apple pie spice into the cream cheese mixture. Mix until combined.

Add the heavy cream and mix until thick and soft peaks form.

Spoon the mixture onto the chilled cheesecake base and spread it into an even layer. Chill in the fridge for a few hours or overnight.

Make the Caramel Sauce

Add the sugar to a saucepan with some water. Heat on a low-medium setting, stirring until the sugar has dissolved.

Turn the heat up to medium, stop stirring, and leave the sugar mixture to bubble until it becomes amber in color, making sure to keep checking, as it could burn quickly.

Remove the pan from the heat and whisk in the cream. Then add the butter and vanilla extract and whisk again until melted and everything is smooth and combined.

Leave the sauce to cool to room temperature, then chill in the fridge until ready to add to the cheesecake.

Assemble the Cheesecake

Carefully run a sharp knife around the edge of the cheesecake to loosen it from the side of the pan, then unclip and slowly remove the pan edge. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate of choice.

If the caramel sauce has solidified in the fridge, microwave it in short bursts until it becomes spreadable but still thick.

Spoon and spread the caramel all over the top of the cheesecake.

Decorate with apple slices, candied caramel apple slices, or your toppings of choice.

How to Store

Store this no bake cheesecake in an airtight container in your refrigerator for up to 5 days. You can also freeze this cheesecake for up to 3 months. Unthaw the frozen cheesecake at room temperature.

More Fall Cheesecake Recipes

What do you think of this amazing apple caramel cheesecake recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

No Bake Apple Caramel Cheesecake Recipe

Yield: 9 servings

No Bake Apple Caramel Cheesecake

This no bake apple caramel cheesecake has a creamy cream cheese filling that is infused with apple flavor and covered in a thick caramel sauce with thinly sliced apple slices.

Prep Time 30 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

For the Crust:

2 2/3 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ teaspoon ground cinnamon

For the Cheesecake:

24 ounces (3 packages) cream cheese, softened at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
¼ cup freeze-dried apples, finely crushed
1 teaspoon apple pie spice
1 ¼ cups Lehigh Valley heavy cream, cold

For the Caramel Sauce

1 ¼ cups granulated sugar
¾ cup Lehigh Valley heavy cream
¼ cup unsalted butter, cut in cubes
½ teaspoon pue vanilla extract

Instructions

Prepare the cheesecake

In a large bowl, stir the graham cracker crumbs, melted butter, and cinnamon until the mixture resembles wet sand.
Spoon and spread the mixture into the base of an 8” or 9” round springform pan, compacting it down with the back of a spoon into a smooth, even layer. Place in the freezer to chill for at least 30 minutes while preparing the filling.
Add the cream cheese, powdered sugar, and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fitted. Beat on a medium speed until smooth.
Sieve the crushed freeze-dried apples and apple pie spice into the cream cheese mixture. Mix until combined.
Add the heavy cream and mix until thick and soft peaks form.
Spoon the mixture onto the chilled cheesecake base and spread it into an even layer. Chill in the fridge for 4-6 hours or overnight.

Make the caramel sauce

Add the sugar to a saucepan with four tablespoons of water. Heat on a low-medium setting, stirring until the sugar has dissolved.
Turn the heat up to medium, stop stirring, and leave the sugar mixture to bubble until it becomes amber in color. This will take about 8-10 minutes, but keep checking, as it could burn quickly.
Remove the pan from the heat and whisk in the cream. Then add the butter and vanilla extract and whisk again until melted and everything is smooth and combined.
Leave the sauce to cool to room temperature, then chill in the fridge until ready to add to the cheesecake.

Assemble the cheesecake

Carefully run a sharp knife around the edge of the cheesecake to loosen it from the side of the pan, then unclip and slowly remove the pan edge. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate of choice.
If the caramel sauce has solidified in the fridge, microwave it in 10-second bursts until it becomes spreadable but still thick.
Spoon and spread the caramel all over the top of the cheesecake. If desired, you can create a drip effect by carefully pushing small spoonfuls of the caramel over the edge of the cheesecake.
Decorate with apple slices, candied caramel apple slices, or your toppings of choice.

Pumpkin Swirl Cheesecake

Zainab Mansaray — Tue, 31 Oct 2023 19:27:06 +0000

This is your go-to pumpkin cheesecake for all your holiday gatherings. With bold pumpkin flavor, warm spices, and a gingersnap crust, it is decadent and perfect! This pumpkin swirl cheesecake is here to impress your guests and your tastebuds.

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The post Pumpkin Swirl Cheesecake appeared first on A Classic Twist.

Cheesecake Archives - A Classic Twist

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