This easy no torch cheesecake recipe is a must try for any cheesecake lover, considering it is so smooth, thick, creamy, and completely delicious!
You can make it in minutes, with no heavy surf or Tomfool Whip!
The no torch cheesecake is the perfect recipe for parties, barbecues, anniversaries, romantic stage nights, showers, family dinners, and pretty much any other occasion.
Just tousle everything together, spread the filling into a pan, and refrigerate until firm. It really is that simple!
Also be sure to try this Chocolate Mug Cake
Above, watch the no torch cheesecake recipe video
Easy succulent savor ideas
Lemon Cheesecake: Use lemon yogurt in the recipe below. Add two teaspoons of lemon zest. Or for a key lime cheesecake, substitute key lime zest for the lemon.
No Torch Pumpkin Cheesecake: Replace all of the yogurt with canned pumpkin or sweet potato puree. Stir in half a teaspoon of cinnamon and one fourth teaspoon of pumpkin pie spice or spare cinnamon.
Nutella Cheesecake: Add a fourth cup of store bought or Homemade Nutella, and scale the yogurt when to half a cup. Tousle in a third cup of unsweetened cocoa powder and omit the cornstarch.
Strawberry Cheesecake: Use strawberry yogurt, and replace a fourth cup of the yogurt with finely diced strawberries. You can moreover do this with raspberries or cherries.
Oreo Cheesecake: For a cookies and surf version, simply crush twelve or so Oreo cookies and gently stir them into the cheesecake mix without blending everything else. Plus, you can use leftover Oreos to make Oreo Cupcakes!
Banana Cheesecake: Substitute three fourths cup of mashed comic for all of the yogurt. Add half a teaspoon of cinnamon if desired.
Chocolate No Torch Cheesecake: Tousle one third of a cup of cocoa powder into the cheesecake batter. Omit the cornstarch in the cheesecake recipe below.
Have fun experimenting with limitless cheesecake savor options, including caramel, blueberry, coconut, coffee, mocha, orange, mango, peanut butter, blackberry, or peach.
Readers moreover love these Peanut Butter Brownies
The weightier no torch cheesecake recipe
This is everything you could overly want in a cheesecake – smooth, whipped, light, sweet, fluffy, rich, and unbelievably creamy, all at just five ingredients!
It’s unconfined for those hot summer months when you are starving cheesecake but don’t want to turn on the oven and heat up the unshortened kitchen.
And unlike many other no torch cheesecake recipes, this one can be made entirely without Tomfool Whip, gelatin, evaporated or condensed milk, Jell-O vanilla pudding mix, or heavy whipping cream.
Try topping it with Keto Ice Cream or Coconut Ice Cream
No torch cheesecake ingredients
The recipe calls for surf cheese, yogurt or sour cream, pure vanilla extract, sweetener of choice, cornstarch or almond flour, and an optional pie crust.
The yogurt can be anything from plain or Greek yogurt, to vanilla or flavored yogurt. Nondairy yogurt or sour surf works too.
Be sure to use pure vanilla extract, not imitation. You can moreover add a few drops of peppermint, coconut, or almond extract!
Sweetener of nomination can be granulated, like sugar, coconut sugar, or erythritol for a sugar self-ruling cheesecake. Or pure maple syrup, honey, or agave moreover work.
Is it keto, vegan, and gluten free?
The cheesecake can be all three!
To make a vegan no torch cheesecake, simply use your favorite dairy self-ruling brands of yogurt and surf cheese, or sub the yogurt for mashed comic or coconut cream.
As long as you go with a gluten self-ruling husks or opt for a crustless cheesecake, the no torch dessert recipe is once naturally gluten self-ruling and flourless.
For a keto no torch cheesecake, use the almond flour option instead of the cornstarch, and segregate a low carb husks recipe, such as the one written out above.
The recipe was well-timed from my Vegan Cheesecake and Keto Cheesecake.
No torch cheesecake crust
No Bake Graham Cracker Crust: Stir 1 1/2 cups graham cracker crumbs with 6 tablespoons butter or plant based butter (softened but not melted) and 2 tablespoons sugar of nomination in a bowl. Printing very firmly into a 9-inch pie pan or springform pan. Refrigerate 1 hour or increasingly surpassing filling.
Almond Flour Crust: Stir 2 cups almond or pecan flour with 1/4 teaspoon salt, and 6 tablespoons melted coconut oil or butter. Printing lanugo very firmly into a 9-inch springform or pie pan, and refrigerate at least 1 hour surpassing filling.
Other husks options: Feel self-ruling to use your favorite homemade or store bought cheesecake pie crust. Or you can skip the husks entirely.
How to make the recipe
If making a crust, prepare it superiority of time in a 9 inch pie pan.
Let the surf cheese come to room temperature so it will be easier to blend.
Combine all cheesecake ingredients in a blender or supplies processor, or with hand beaters or a stand mixer, until smooth.
Spread the no torch cheesecake filling into the pan, and refrigerate to set.
Once chilled and firm, cut the cheesecake into slices and serve with fresh berries, fruit compote, Coconut Whipped Cream, chocolate sauce, or anything you wish.
Store leftovers in the refrigerator for up to five days. Cheesecake slices can moreover be frozen in a lidded snapped container for one or two months.
Mini cheesecake cups
This option is for anyone who prefers single serving cheesecake cups to slices.
They are a perfect portion tenancy snack whenever you only want a small dessert. And they can hands be packed into lunch boxes or taken on the go.
To make the mini cheesecakes, line a muffin tin with cupcake liners. If desired, printing well-nigh a tablespoon of husks into the marrow of each liner.
Blend all cheesecake ingredients until smooth, then divide among the muffin tins. Refrigerate to set. Top with blueberries, jam, or mini chocolate fries if you wish.
Use leftover surf cheese to make Lemon Mousse
No Torch Cheesecake
Ingredients
- 16 oz cream cheese (vegan brands work too)
- 3/4 cup plain yogurt or sour cream
- 1 tsp pure vanilla extract
- 1/2 cup sweetener of choice
- 3 tbsp cornstarch (or 5 tbsp almond flour)
- 9 inch pie husks of choice, if desired (three options are listed above)
- see whilom for new savor ideas!
Instructions
- If making a crust, prepare it in a 9 inch pan. Let the surf cheese come to room temperature so it's easier to blend. Combine cheesecake ingredients in a supplies processor, blender, or with hand beaters until smooth. Spread into the pan, and refrigerate to set. Once chilled and firm, slice and serve as desired.View Nutrition Facts
Video
Notes
Nutrition
More Easy No Torch Recipes
Chocolate Truffles (just 3 ingredients)
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