Anyone have a recipe for a nobake cheese cake, that does not need sour cream?

my grandmother used to make it when i was little but i cant remember the recipe. can anyone help?Anyone have a recipe for a nobake cheese cake, that does not need sour cream?
CHEESECAKE PIE (NO BAKING)





1 (6-oz.) ready crust graham cracker pie crust


1 (8-oz.) package cream cheese, softened


1 (14-oz.) can eagle庐 brand sweetened condensed milk (not evaporated milk)


1/3 cup lemon juice from concentrate


1 teaspoon vanilla extract


1 (21-oz.) can cherry pie filling, chilled or any other fruit in season





With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand鈥?until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.


After chilled, top with pie filling. Refrigerate leftovers.





Tip: Add whipped cream or other garnish as desired.








This sounds soo good, I'm going to have to try it tonight myself!Anyone have a recipe for a nobake cheese cake, that does not need sour cream?
You can buy cheesecake filling already made in a container at the store now, just put it in a graham cracker pie shell, tada!


Its cream cheese not sour cream!
Make the NO-Bake Cheese cake on the Philly Cream Cheese Box.....it's the best one .... NO DOUBT.
Look on the pack of philadelphia cream cheese. That's where I got my recipe.
Ingredients for One 9-inch Sponge Cake Layer








1/2 cup sifted cake flour


1 teaspoon baking powder


Pinch of salt


3 extra-large eggs separated


1/2 cup plus 2 tablespoons sugar


1 teaspoon pure vanilla extract


3 drops pure lemon extract


3 tablespoons unsalted butter, melted


1/4 teaspoon cream of tartar


Directions for the Thin Sponge Cake Layer for Cheesecake





1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.





2. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.





3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.





4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).





5. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).





6. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.





Makes Enough for One Cheesecake











Ingredients for Cream Cheese Filling








4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature


1 2/3 cups sugar


1/4 cup cornstarch


1 tablespoon pure vanilla extract


2 extra-large eggs


3/4 cup heavy whipping cream


Directions for the Cream Cheese Filling





1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Make the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).





2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 mintues, then beat in the remaining 3 packages of cream cheese.





3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to overmix the batter.





4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.





5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan.





6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.





Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High





Ingredients for the Macaroon Crunch








1/2 cup chopped mixed nuts (almonds, peacans, and/or walnuts)


1/2 cup angel flake coconut








Ingredients for the Strawberry Topping








1 quart large ripe strawberries


1 cup strawberry jelly


1/2 cup apricot preserves
http://www.recipezaar.com/128076
nope
how about one of these?





Easter Cheesecake


12 servings





1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake


2 Tbsp. sugar


5 Tbsp. margarine or butter, melted


1 cup cold milk


1 tub (8 oz.) Whipped Topping, thawed, divided


1 cup assorted fruit, such as blueberries, raspberries, sliced strawberries and


kiwi





MIX Crust Mix, sugar and margarine in 8-inch springform pan until well blended.


Press firmly onto bottom of pan. BEAT milk and Filling Mix in large bowl with


electric mixer on low speed until well blended. Beat on medium speed 3 minutes.


(Filling will be thick.) Gently stir in 2 cups of the whipped topping. Spoon


over crust. REFRIGERATE at least 2 hours. Loosen cheesecake from rim of pan;


remove rim of pan. Place cheesecake on serving platter; top with remaining


whipped topping and fruit just before serving. Garnish with Green-Colored


Spaghetti (see Tip) and candy-coated almonds, if desired. Store leftover


cheesecake in refrigerator.





How To Make Green-Colored Spaghetti Bring 1 qt. (4 cups) water and 1 pkg.


(4-serving size) JELL-O Brand Lime Flavor Gelatin to boil in large saucepan. Add


4 oz. uncooked spaghetti. Cook on medium-high heat 10 to 12 minutes or until


tender; drain. Rinse with cold water; cool. Store in resealable plastic bag


until ready to use.








No Bake'; Cookie Crumble Cheesecake








Author/Submitted by:


Servings: 10


Categories: Cheesecakes / Chocolate / Desserts / No Bake





Ingredients:


1 envelope Gelatin, plain


1/2 cup Mini-Chocolate Chips


1/4 cup Milk, cold


1 Graham Cracker Pie Crust, 9 Inch


1 cup Milk, heated to boiling


16 ounces Cream Cheese


1 cup Cookie Crumbs


1/2 cup Sugar


1 teaspoon Vanilla Extract








Directions:


In blender, sprinkle gelatine over cold milk; let stand 2 min. Add


hot milk and process at low until dissolved, about 2 min. Add cream


cheese, sugar and vanilla and process until blended. Arrange


chocolate in bottom of crust. Pour in gelatine mixture; sprinkle with


crushed cookies. Chill until firm, about 2 hrs.








NO-BAKE BLUEBERRY CHEESECAKE


WITH GRAHAM CRACKER CRUST


from Epicurious








Crust


9 whole graham crackers


1/2 cup old-fashioned oats


3 tablespoons (packed) golden brown sugar


1/8 teaspoon salt


5 tablespoons unsalted butter, melted


1 teaspoon vanilla extract


Filling


1/4 cup water


1 tablespoon unflavored gelatin (measured from 2 envelopes)


12 ounces Philadelphia-brand cream cheese, room temperature


1 cup heavy whipping cream


1 cup sugar


1 tablespoon fresh lemon juice


3 cups fresh blueberries


Topping


1 cup chilled heavy whipping cream


1 tablespoon sugar


4 1/2-pint baskets blueberries


2/3 cup blueberry jam





For crust:


Preheat oven to 350掳F. Blend first 4 ingredients in processor until graham


crackers are finely ground. Add butter and vanilla; process until moist crumbs


form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter


springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.





For filling:


Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10


minutes. Stir over very low heat just until gelatin dissolves. Set aside.


Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add


berries; puree until smooth (some blueberry bits will remain). With machine


running, add warm gelatin mixture through feed tube and blend well. Pour filling


into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)


Run knife around pan sides to loosen cake. Release pan sides. Transfer to


platter.


For topping:


Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture


thickly over top of cheesecake. Place berries in bowl. Heat jam in small


saucepan over low heat until just melted. Pour jam over berries; toss to coat.


Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake


at least 1 hour and up to 1 day.


Test-kitchen tip:


Whole graham crackers measure 5x2 1/4 inches before being broken into four


smaller rectangles. Chill this overnight to develop the blueberry flavor and


give the filling time to set.








CHOCOLATE MALLOW CHEESECAKE (No Bake)





1 cup vanilla wafer crumbs


1/4 cup margarine, melted


1/4 cup strong coffee


2 (1-oz.) sq. unsweetened chocolate


16-ozs. cream cheese, softened


1/2 cup granulated sugar


1 tsp. vanilla extract


1 (7-oz.) jar Marshmallow Creme


2 cups thawed non dairy whipped topping





Mix together crumbs and margarine. Press mixture onto bottom of a 9-in.


springform pan.





Melt coffee and chocolate together over low heat; stirring until smooth.


Cool.





Mix cream cheese, sugar and vanilla extract at medium speed of electric mixer


until well blended.





Beat in Marshmallow Creme and coffee mixture.





Fold in whipped topping; spoon over crust. Chill until firm.











Frozen Peach Cheesecake (No Bake)





1/3 cup melted butter


1/4 cup sugar


2 (8-oz.) pkgs. softened cream cheese


1 can sweetened condensed milk


1-2 tsp. almond extract (optional)


1 1/4 cups graham wafer crumbs


3 cup pared, fresh peach halves OR 1 (28-oz.) can canned peach halves


(drained)


2 tbsp. lemon juice


1 (2 cups) container frozen whipped topping (thawed)





Combine butter, crumbs, and sugar. Press on bottom of 9-inch spring form pan.





In blender, blend peaches until smooth.





In large mixing bowl, beat cheese until fluffy and smooth. Stir in lemon,


almond extract, and peach pur茅e. Fold in whipped topping and pour into prepared


pan.





Freeze several hours or overnight. Remove from freezer to refrigerator 15


minutes before serving. Garnish. Freeze leftovers.





This cheescake recipes makes 10 to 12 servings.





Orange Upside Down Cheesecake (No Bake)


1 envelope unflavored gelatin


1 1/2 cups unsweetened orange juice


1/4 cup sugar


2 cups orange section





1 envelope unflavored gelatin


1/2 cup unsweetened orange juice





24-ozs. cream cheese, softened


1 cup sugar


2 tbsp. grated orange peel


1 cup whipping cream, whipped


1 cup vanilla wafer crumbs


1/2 tsp. cinnamon


3 tbsp. margarine, melted





Soften gelatin in juice. Add sugar; stir over low heat until dissolved. Chill


until slightly thickened, but not set.





Arrange orange sections on bottom of 9-in. springform pan. Pour gelatin


mixture over oranges; chill again, until thickened but not set.





Soften gelatin in juice; stir over low heat until dissolved.





Combine cream cheese, sugar and peel, mixing at medium speed on electric


mixer until well blended.





Gradually add gelatin mixture, mixing until well blended. Chill until


slightly thickened. Then fold in whipped cream. Pour over oranges, chill.





Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill.





Loosen from rim of pan; invert onto serving plate. Remove rim of pan.





10 servings.
there is a recipe on allrecipes. com by karen clark for no bake cheesecake without sour cream
I hope there is NO recipe for cheesecake that requires SOUR cream ...... could you mean cream cheese?
why don't you try the jello no bake cheese cake? or maybe the new philly cheesecake filling? other than that i have no idea! sorry...hope i was able to help