Easy Cheesecake Recipe With Cream Cheese

By Bella Michaels

Cheesecake is always a popular dessert at any time of the year. It can be baked or unbaked, plain or flavored, have a crust or be crustless. Whether it is simple or fancy, dress it up with a dollop of whipped cream and some fresh fruit to make it even more special. There are many varieties of cheesecake; however, the one ingredient that is common to most of them is cream cheese.


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Easy No-Bake Cheesecake Recipe


If it is hot outside and you do not want to turn on the oven, you can still have cheesecake. Beat 8 oz. of room-temperature cream cheese with an electric mixer until fluffy. Add one can of sweetened condensed milk, 1/3 cup of fresh lemon juice and 1/2 cup of sour cream to the bowl and mix until everything is combined. Pour the mixture into a purchased graham cracker crust and chill it for at least two hours.

No-Bake Caramel Chocolate Cheesecake Recipe


Serve this caramel chocolate cheesecake and no one will guess that you didn't have to bake it. Heat 4 cups of miniature marshmallows and one 12-oz. jar of caramel topping over low heat until the marshmallows are melted. Stir while it is heating to prevent scorching. Set this aside to cool.

Crush 20 chocolate wafer cookies and mix with 1/4 cup sugar and 1/4 cup melted butter. Press the mixture into the bottom of a 9-inch springform pan.

Whip one cup of whipping cream and set it aside.

Beat 16 oz. softened cream cheese and one tsp. vanilla extract with an electric mixer until smooth. Add the caramel marshmallow mixture and continue beating until it is combined. Add the whipped cream and gently fold it into the mixture.

Pour the cheesecake mixture over a chocolate cookie crumb crust. Refrigerate it at least four hours before serving.

Easy Baked Cheesecake Recipe


Place two 8-oz. packages of softened cream cheese into the bowl of an electric mixer. Add 2/3 cup sugar, three large eggs and 1/2 tsp. of vanilla extract and beat until smooth. Pour it into a greased nine-inch pie pan. Bake in a preheated 350-degree oven for 25 minutes. Remove the cheesecake from the oven and turn the oven off.

Immediately mix together 3 tbsp. sugar, 1 cup sour cream and 1 tsp. of vanilla. Spread this over the cheesecake and return it to the oven for five minutes. Remove it from the oven and allow it to cool on the counter before placing in the refrigerator. Chill your cheesecake at least four hours before serving.