Add crushed graham crackers to each glass. In a large mixing bowl, beat together the cream cheese, pumpkin puree, pumpkin pie spice, vanilla pudding mix. (You can also use an electric mixer.) Add the sweetened condensed milk and continue mixing. Using a wire whisk, gently fold in the cool whip topping. Prepare the filling. Meanwhile, in the bowl of a stand mixer, beat cream cheese and sugar together until light and fluffy, about 3 minutes. Stir in vanilla extract. In a separate bowl, whisk heavy cream until soft peaks form. Fold whipped cream into cream cheese mixture until fully combined.
How to Make No-Bake Vegan Cheesecake Jars. There are three easy layers in these no-bake cheesecake cups: 1. Cookie Crumb Layer: Combine vegan cookie or graham wafer crumbs with melted vegan butter. 2. Dairy-Free Cheesecake Filling: Blend the cheesecake ingredients in the blender until creamy and smooth.
Combine the cherries and honey in a medium saucepan and cook it over medium heat until hot and bubbly. Pour in the whiskey and stir to combine, then let it cook for 2 minutes. Stir in the butter until it melts. Mix together the lemon juice with the cornstarch, then pour it in. Continue cooking for 2-3 minute until thicker.

Prepare the filling. Beat the cream cheese, and then add the powdered sugar. Next add the vanilla extract and sour cream. Beat the heavy cream in a separate large bowl until stiff peaks, and fold it into the cream cheese mixture. Pour filling in crust. Spread the cheesecake filling evenly into the graham cracker crust. Refrigerate.

Instructions. In a stand mixer or with electric beaters beat together cream cheese, peanut butter and powdered sugar until creamy and smooth. Add in vanilla and mix until combined. Fold in 8 ounces whipped topping. Top with additional whipped topping and chopped up mini Recee’s Peanut Butter Cups.
Add melted butter and mix well. Press into the bottom of an 8- or 10-inch springform pan. Chill until firm. Beat together cream cheese and lemon juice in a medium bowl until soft. Add whipping cream and beat with an electric mixer until the batter becomes thick. Add sugar and continue to beat until stiff.
Put water into a small bowl. Sprinkle the gelatin evenly over the top of the water. Allow to sit for 1-2 minutes until the gelatin has "bloomed." Scrape the gelatin mixture into the mixing bowl with the cream cheese mixture. Mix until smooth with no lumps. Pour into the dessert cups over the crust, dividing evenly.
Make the Crust. Melt butter in microwave, heat on medium at 15 second intervals. Mix melted butter with graham cracker crumbs and sugar (to taste) until homogeneous. Evenly distribute graham crust mixture into each cupcake cavity lined with paper cupcake liners, around 2 teaspoon each.

Instructions. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, heavy cream and sugar until smooth. Add the lemon juice, lemon zest and vanilla extract and beat until light and creamy, about 3 minutes. Add a layer of graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of

Set aside. In a medium-sized bowl, whip the heavy cream on medium-high speed until it forms stiff peaks, about 4-5 minutes. Fold the whipped cream into the cream cheese mixture, along with the vanilla extract. Stir in the chocolate chips. Scoop 2 Tablespoons of cheesecake filling onto each cookie crust. Bring the blueberries to a simmer. Add sugar, lemon juice, and water. Let the mixture simmer for at least 15 minutes or until the blueberries start to break down. Bring to a roaring boil and mix until a thick sauce is formed (about 5 extra minutes). Set the mixture aside.

Cheesecake Filling. Add all ingredients for the cheesecake to a food processor, and pulse to combine, scraping the edges of the bowl a couple times to incorporate all the ingredients. Spoon the cheesecake filling evenly between 8 cups. Refrigerate for 2-3 hours until the cheesecake is set.

Remove the whipped cream from the mixing bowl and set aside. In the same mixing bowl, replace the whisk attachment with the paddle attachment. Mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed.

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    • cheesecake cups recipe no bake