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No Bake Cheesecake

5
Apr

No Bake Cheesecake 01

Before we moved into our house in the country, we had to knock down an old, rotten house that stood where we wanted to build. The house still had pretty much everything still in it…from old dressers, books, dishes, toys, and magazines. Everything was antique and pretty much falling apart, but there were a few things we saved just for kicks.

…Including this recipe. We found it in a timeworn Family Circle Magazine that came out when my Mom was only 2 years old. Kind of crazy. But when we leafed through it, this recipe looked so great we just had to try it. It was altered a bit from the original, but barely. The recipe is pretty healthy, but there are a couple ingredients like the organic sugar or cool-whip that I try to keep “just for special”. Like I always say, it’s all about balance.  Dessert keeps us balanced. For sure.

No Bake Cheesecake

  1. 2 envelopes Knox unflavoured gelatin
  2. 1 cup organic sugar
  3. 1/4 tsp. sea salt
  4. 2 egg yolks
  5. 1 cup organic rice milk
  6. 1 tsp. grated lemon rind
  7. 3 cups cottage cheese (blended)
  8. 1 tbsp. lemon juice
  9. 1 tsp. vanilla
  10. 2 tbsp. melted butter
  11. 1 tbsp. organic sugar
  12. 1/2 cup graham cracker crumbs
  13. 1/4 tsp. cinnamon
  14. 1/4 tsp. nutmeg
  15. 2 egg whites
  16. 1 cup light Cool Whip

No Bake Cheesecake 02

Mix together the gelatin, sugar, and salt in a double boiler.

Beat together the egg yolks and rice milk; add to gelatin mixture. Cook over boiling water, stirring consistantly until gelatin is dissolved and mixture thickens, about 10 minutes.

Remove from heat; add the lemon rid; cool.

Blend cottage cheese. Then add in lemon juice and vanilla to the cottage cheese. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

While mixture is chilling, make crumb topping by mixing the melted butter, 1 tbsp. sugar, graham crumbs, and the spices together. Set aside.

Fold egg whites, stiffly beaten and add the Cool Whip into chilled gelatin mixture.

Get out a 9″ spring form pan. Press crumb mixture in bottom of the pan. Turn in gelatin mixture. Chill until firm.

This is a great recipe to have when you have company over…it’s just one of those desserts that easily impress. I think there would be a lot of flexibility with the flavours that you could add as well…I could easily see this being vanilla almond, chocolate, lime, or maybe mango.  It’s up to you and your imagination. This serves 8 people.

No Bake Cheesecake 03

Calorie Count -- New Recipe_1302020860516

What is your favourite “to impress” dessert?

Mango Strawberry Protein Shake
Potato and Cauliflower Curry (Aloo Gobi)
Spirulina Guacamole




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8 Responses to “No Bake Cheesecake”

  1. Clarkie @ Beloved Green

    That is so cool how you found the magazines. When we were renovating my brother’s first home, we pulled out the insulation in the attic, which was stuffed with newspapers from WWII.

    Love it!

  2. Pure2raw Twins

    Looks great. I love no bake recipes :) Pretty cool about finding this recipe in a magazine back than!

  3. Charissa

    Clarkie~ That’s awesome. Funny where we find treasures…

    Pure2Raw Twins~ Me too…the easier and faster, the better. Thanks!

  4. Dee D.

    That looks delicious!
    Its so cool how you got those magazines! Lucky :) I would have loved to look through those, I really love vintage things :)

  5. DessertForTwo

    I love these old recipes! Thanks for sharing :)

    Happy I found you thru Photograzing :)

  6. Nilay

    Delicious! I saw your comment on my blog, my blog’s language is Turkish :)

  7. sweetmakemesmile

    Wow, your cheesecake look so yummy ^^ I am sure it taste so good!

  8. Mother’s Day Dessert Roundup — Colourful Palate

    [...] No Bake Cheesecake [...]


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