Cheesecakes

7.5M views · 724K reactions | Cottage cheese cheesecake ✨ Im shook this cheesecake is so good!! Cottage cheese can truly do it all. ✨ to get the recipe like this post and comment “recipe” and the recipe will be dmed to you✨ ✨alternatively you can go to the link in my bio or www.avocadoskillet.com ✨ #highproteinrecipes #healthyfood #vegetarianrecipes #healthydessert | Kristi Roeder

No Bake Pumpkin Cheesecake!

221K views · 366 reactions | No-Bake Cheesecake Recipe | cheesecake, oven | This No-Bake Cheesecake is super easy to make and doesn’t require you to turn the oven on. It features a buttery crust, and a creamy cheesecake filling.... | By Pies and Tacos | This no bake cheesecake is easy to make and doesn't require you to turn the oven on. It features a buttery crust and a super creamy cheesecake filling. Let's start by making the crust. Mix crumb cracker crumbs and brown sugar. Add melted butter and mix to combine. Pour the mixture on the bottom of a nine inch or eight inch spring form pin. Use a special to press the crumbs up the sides of the pin. Press it hard to make the crumbs stick up to the sides. If it falls off, just keep repeating and working the crust up the sides of the pin. Make sure the crust is very packed. Place the crust in the freezer for at least 15 minutes. Meanwhile, you can make the no bake cheesecake filling. Beat the cream cheese with a mixer. You can use a stem mixer or a head mixer. Add the powdered sugar, lemon juice, vanilla, and sour cream to the bowl. Beat for another two minutes at medium speed until combined. Set it aside. In another large bowl, whip the heavy cream by beating with a mixer at medium speed for about three minutes until stiff peaks form. Add half of the whipped cream to the cream cheese mixture and fold with a spatula to combine. Once the first half is incorporated, add the remaining whipped cream to the mixture. Fold again until the batter is smooth and creamy. Pour the butter on the bottom of the cheesecake pan. Use a spatula to smooth out the top. Place the cheesecake in the fridge for six hours or overnight. To decorate the cheesecake, I piped some whipped cream on top and decorated with cherries and strawberries.

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