RuthAnne. Am I missing something? What percentage of fat was in the heavy cream you used? If we are to use 1 cup, then recipe should just state 1 cup. Take your cream cheese out first and do something for 30 minutes or so then start your crust. Hi i would love to try this but i’ve almost given up on trying to make cheesecake cause i can never get the crust right. Do you think I should whip the cold heavy whipping cream first until thick and then mix into the cream cheese mix? Also instead of 3/4 of whipping cream use 2/3. And you are on my exact same wavelength when it comes to dessert. Are you measuring differently than I do? My whipping cream was ice cold . Disconnecting from electronic life is the best, Sheila! All of this led me to the personal truth that I’d much rather eat a smaller slice of something real than load it with crazy stuff just to get a cut in calories and still have it set up right. Refrigerate until the filling is ready.In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. This is definitely softer than a baked cheesecake, but as long as it’s well chilled it should be fine. Sounds like a light pie. Just one question – your recipe calls for heavy whipping cream. Guess I will serve at party . This looks amazing, we’ll definitely be trying this the next time we need (want) cheesecake! Easy to put together, and so tasty. I have in the past attempted a no bake unfortunately with no success. I made exactly as recipe states . That worked perfectly, although in the past when I had heavy cream on hand I did not do that and it worked perfectly too. What would happen if I make my cheesecake without the sour cream? My family and friends love it! I love, love, love cheesecake and can’t wait to try this. You cannot substitute half and half or milk or creamer for the heavy whipping cream and have it set right. That sometimes will make it not set up very well. Do u use whipped cream cheese or Philadelphia style? I’m allergic to eggs which is a recent discovery, I love your caramel apple cheesecake bars but they have eggs, do you think I could replace the cheesecake filling in the other recipe with this? Leah, You add it unwhipped and then whip it with the other ingredients. It is not going to be dense and thick like that. Stir in the melted butter until well-combined. Was like cheesecake pudding with a crust. From reading some comments I decided to keep going but just start with less cream, knowing I could always add more. I followed the recipe exactly and had such success that I can’t wait to try it again! I know that’s a bit confusing, but basically that extra milk fat is what is going to make sure the cream thickens considerably more than regular whipping or heavy whipping cream ensuring the cheesecake batter is thick and creamy. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This looks delicious, and I have all of the ingredients! The recipe states, “1 cup (4 ounces) powdered sugar”. It’s a keeper recipe! Homemade Condensed Cream of Chicken Soup {And How to Sub in Recipes}, Pasta al Forno {Baked Pasta with Tomatoes and Mozzarella}, https://www.melskitchencafe.com/no-bake-creamy-chocolate-cheesecake/, http://www.melskitchencafe.com/no-bake-creamy-chocolate-cheesecake/, 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers), 16 ounces cream cheese, softened to room temperature (but not warm). No cheap ice cream for me. This sounds delish and I’m planning to make this tomorrow! We would much rather have the full fat and delicious version then go through all the effort to save calories! I put the timer on for mixing the cream cheese/vanilla/powd. I. Falafel Meatballs with Easy Tzatziki Sauce. The mascarpone substitute sounds fantastic! Is it still firm? Made it in a 9×13 pan only needed to increase the graham crust (1.5 of the recipe). So easy and so delicious!!! Since then no problem! Can you use just cream cheese , sugar , & vanilla for the filling ? Spread the filling evenly into the prepared crust. The recipe is so simple that I’ll try it again with full fat sour cream! If so, yes, that will work! I took the label off the plastic part of the pie plate, turned it over, used it as a cover while chilling the cheesecakes. Can’t wait to try it. DELICIOUS!!!! Yes I made this cheesecake, what a disaster, it would not thicken up, soup cake, into the garbage, can’t imagine what i did wrong. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Lol you must use full fat on everything and the cream cheese can not be to the point where it is too soft. So I’ve been looking for the Darigold heavy cream and am having a hard time. Mel Recommended Products I’ve made this cheesecake several times now, and it’s always a hit. Silicone Spatula Thanks for sharing. Additional Time: I’d really appreciate it if you would answer me direct. Just to make sure I get it right, you don’t whip the whipping cream before adding it?
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