Oh how my mom loved cheesecake. Next to carrot cake and coconut cream pie it was one of her favorite things to eat. One time she asked me if I had a recipe for a simple and easy no bake cheesecake.
I was only too happy to oblige by sharing this easy No Bake Cheesecake recipe with her! I never did get to make it for her in person, but I like to think that she did make it for herself from time to time.
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That is one thing (amongst many things) that always impressed me about my mother. Although she lived on her own for many, many years, she always did cook a meal for herself almost every day.
If funny now, here I am almost mirroring her situation and living on my own, all alone for the first time in my life! I am gaining an even deeper appreciation for her life and how she lived it. Life does have a way of surprising you!
Before we know it the hot temperatures of summer will be upon us. Another month and we will be complaining that it is far too hot and muggy.
That is when desserts such as this simple one will come in very handy. Desserts where all you have to do is stir a few things together and stick them in the refrigerator to set up!
Quick and easy recipes such as this one are nice to have up your sleeve when you having company over and you want to feed them something tasty without having to break into a sweat!
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WHAT YOU NEED TO MAKE NO BAKE CHEESECAKE
Just a few simple things and you, too, can make this lush dessert pie/cake!
- 1 9-inch graham cracker pie crust
- 16 ounces (500g) full fat cream cheese, at room temperature (2 large packages)
- 14 ounce can (397g) tin of sweetened condensed milk (not evaporated milk)
- 1/3 cup (40g) full fat dairy sour cream
- 1 tsp vanilla (optional)
To serve (Optional):
- 1 tin of fruit pie filling
- whipped cream
I recognize that in the UK a ready made graham cracker crust will not be readily available. And actually in all truth I much prefer a home made one myself. They are a lot sturdier.
If you want to make your own homemade crust you will need:
6 TBS butter, melted (86g)
1 1/2 cups fine graham cracker crumbs (in the UK 135g Digestives, made into fine crumbs)
1/4 cup fine granulated sugar (50g)
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Just combine all of the ingredients together with a fork until the crumbs are evenly moistened and press the mixture into the bottom and sides of a 9-inch pie tin, pressing them in evenly. You can chill this for a bit if you like in order for it to set.
I find the homemade crust sets a lot firmer than the store made ones.
Don't use half fat or low fat ingredients for this cheesecake. In for a penny in for a pound. I cannot vouch for whether they will work well or not.
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When I am talking about sweetened condensed milk here I am talking about what is called condensed milk in the UK. It is thick and very sweet and not to be confused with evaporated milk which is very thin and comes in a much bigger tin!
It does call for sour cream. Again use full fat. It is the sour cream which helps this to thicken and set up. Do NOT be tempted to leave it out. You need the acid from it.
I always enjoy cherry pie filling with my cheesecake. But you can top it with whatever you like. At the Big Scoop they top their cheesecake with whipped cream.
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HOW TO MAKE NO BAKE CHEESECAKE
The most difficult part of this quick and easy recipe is waiting for it to set up in the refrigerator. I recommend at least three hours for it to do so, and in reality the longer you leave it the better.
Overnight is really good if you can wait that long!
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Using an electric mixer (hand or stand) beat the cream cheese together until smooth and fluffy, scraping the sides of the bowl occasionally.
Slowly beat in the sweetened condensed milk until everything is smooth and well amalgamated. Stir in the sour cream.
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Pour the mixture into the prepared pie crust, smoothing the top. Cover and chill in the refrigerator for at least three hours.
Longer is better. Overnight is ideal! (If you can wait that long!)
Cut into wedges to serve along with your favorite fruit filling spooned over top, whipped cream, etc. I love chilled cherry pie filling myself!
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If you are fond of easy desserts that don't require a whole lot of cooking you might enjoy these ones below:
EASY LEMON REFRIGERATOR DESSERT - If you can use a hand mixer, then you can make this and your family will be so impressed with the end result, they will think you slaved all day! It boasts a base of shortbread fingers, lightly soaked and then topped with a lush lemon filling. I like to spoon jam over top to serve.
EASY BLACKBERRY & LEMON DESSERT - All you need for these are a few simple things. Berries, water, sugar, Greek Yogurt, cream, lemon curd and some crisp meringues. Easy peasy. Not a lot of sugar either. Only 2 TBS, which is quite reasonable.
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LUSH AND CREAMY LEMON MOUSSE - As simple as folding prepared lemon curd into softly whipped cream . . . that's it! How much easier could you get than that!
LEMON CREAM PIE - This is an all time family favorite and very much requested any time of the year. We all love LOVE this one!
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So there you have it. A quick and easy dessert for the weekend. I put mine together early this morning and was able to enjoy it by early afternoon. When something goes together as quickly as this, its not a very big hardship to take 15 minutes to put it together.
Your family will surely thank you for your efforts. No need to tell them how very easy it was to make! It can be our little secret!
No Bake Cheesecake
Yield: 8
Prep time: 15 MinInactive time: 3 HourTotal time: 3 H & 15 M
This is a delicious no bake dessert that goes together in 15 minutes. The hardest part of this is waiting for it to chill and set up! It can also be done in individual jars with crumbs on the bottom and fruit filling on top for a quick and easy single serving dessert.
Ingredients
- 1 9-inch graham cracker pie crust
- 16 ounces (500g) full fat cream cheese, at room temperature (2 large packages)
- 14 ounce can (397g) tin of sweetened condensed milk (not evaporated milk)
- 1/3 cup (40g) full fat dairy sour cream
- 1 tsp vanilla (optional)
To serve (Optional):
- 1 tin of fruit pie filling
- whipped cream
Instructions
- Using an electric mixer (hand or stand) beat the cream cheese together until smooth and fluffy, scraping the sides of the bowl occasionally.
- Slowly beat in the sweetened condensed milk until everything is smooth and well amalgamated. Stir in the sour cream.
- Pour the mixture into the prepared pie crust, smoothing the top.
- Cover and chill in the refrigerator for at least three hours. Longer is better.
- Cut into wedges to serve along with your favorite fruit filling spooned over top.
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The other day my sister baked some fabulous gluten free, sugar free, keto and diabetic friendly chocolate chip cookies. I thought to myself, they can't be very good, but she dropped a half a dozen over to me and I was amazed!
Not only were they really delicious, but they were also quite satisfying to my sweet tooth. I had to get the recipe!
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This Keto Chocolate Chip Cookie recipe is probably one of the best that I have tried in recent weeks. Not only are they crispy edged, but they don't have a lingering aftertaste.
They are crisp edged, buttery, chewy centered and stogged full of lovely chocolate chips. I had been waiting all week to bake them and finally got around to it today! Yay!
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I hope that you can see just how crisp edged they are and their beautiful texture from the photo above. My photos didn't turn out really great. I am sorry for that.
Don't let them put you off from trying these fabulous cookies!
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WHAT YOU NEED TO MAKE KETO CHOCOLATE CHIP COOKIES
Pretty much all of the usual suspects if you keep a keto kitchen, if you don't well you may have to buy some specialty items.
- 1/2 cup (120g) butter at room temperature
- 1/4 cup (42g) coconut oil, melted
- 1 -2 TBS coconut flour (optional, but make for a fluffier cookie)
- 1/3 cup (70g) Swerve granulated sweetener
- 1/4 cup (50g) Swerve light brown sugar sweetener
- 1 large free range egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups (165g) almond flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (160g) Lily's dark chocolate chips
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I use ordinary salted butter. I can't afford to have two kinds of butter in my kitchen. I find that salted butter works just fine, so long as I cut back a bit on the salt asked for in the recipe.
Coconut oil can be bought in just about any grocery store. I buy the solid and them melt it to use in this recipe. On a side note, its really nice on dry skin also. My elbows have never looked nicer and I smell good enough to eat!
My cats also eat it. I keep a little bowl of it out for them. It helps with hair balls.
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I use Swerve sugars, they are sweeteners that measure one for one like regular sugar. You can also use monkfruit granular sweeteners, I buy mine online, but you can also buy them at the grocery store. The important thing is that they are one for one measure sweetener.
Almond flour. I use the Kirkland brand that I get from Costco. You can use ground almonds but bear in mind they will be a bit coarser than the almond flour and you may need more to get the right consistency.
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Coconut Flour. Although this is an optional ingredient, it will help to make your cookies fluffier. I used Bob's Red Mill Coconut Flour.
You can also grind regular unsweetened dried coconut to a powder in your spice grinder or coffee grinder.
You can use any brand sugar free chocolate chips. There are many great options available at the supermarket these days.
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You can even get sugar free baking chips in other flavors these days. Butterscotch, vanilla, milk chocolate. The world is your oyster!
I did buy my Lily's chocolate chips online. They were a bit cheaper. If you would like to know where, just message me and I will tell you where I got them.
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HOW TO MAKE KETO CHOCOLATE CHIP COOKIES
Not quite as straight forward as making regular chocolate chip cookies, but not very difficult to make anyways.
The important thing is to make sure you get everything mixed together evenly.
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Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking paper. Set aside. Don't skip the paper. They will stick.
Beat the butter and coconut oil together until well amalgamated with an electric hand mixer. Beat in the egg, vanilla, almond extract and both sugars. (You can also add the optional coconut flour here as well.) (It is important that your butter not be melted, but only soft.)
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Whisk together the almond flour, baking soda and salt, mixing well together. Add the butter mixture and mix well together with an electric hand mixer.
Fold in the chocolate chips. Scoop onto the baking sheet using a cookie scoop. Leave at least 2 inches between each cookie. (You can alternately roll into balls about the size of a walnut.)Bake for 9 to 11 minutes.
Leave to cool completely on the baking sheet before storing in an airtight container.
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I baked mine for the full 11 minutes and as you can see the end result was really scrumptious. Crisp an golden brown on the bottom. The tin I baked these on was a darker tin. I suspect that helped to make them crisper.
If you are not bothered about sugars you may want to try my recipe for regular chocolate chip cookies. You can find that one here.
I also have a recipe on here that makes only four perfect chocolate chip cookies. Any more than that would be dangerous as these are incredibly tasty!
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Alas I am paying for the sins of my misspent youth now and having to really watch my carbs and sugars. Its nice to know that I can still indulge myself every now and then on a bit of a treat however, and have it fall within the perimeters of my diet.
If you are looking for a sugar free, gluten free, diabetic and keto friendly chocolate cookie? Well, you've just struck gold!
Keto Chocolate Chip Cookies
Yield: 24
Prep time: 10 MinCook time: 11 MinTotal time: 21 Min
These no sugar, keto and diabetic friendly chocolate chip cookies melt in the mouth. Delicious!
Ingredients
- 1/2 cup (120g) butter at room temperature
- 1/4 cup (42g) coconut oil, melted
- 1 -2 TBS coconut flour (optional, but make for a fluffier cookie)
- 1/3 cup (70g) Swerve granulated sweetener
- 1/4 cup (50g) Swerve light brown sugar sweetener
- 1 large free range egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups (165g) almond flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (160g) Lily's dark chocolate chips
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking paper. Set aside.
- Beat the butter and coconut oil together until well amalgamated with an electric hand mixer. Beat in the egg, vanilla, almond extract and both sugars. (You can also add the optional coconut flour here as well)
- Whisk together the almond flour, baking soda and salt, mixing well together. Add the butter mixture and mix well together with an electric hand mixer.
- Fold in the chocolate chips.
- Scoop onto the baking sheet using a cookie scoop. Leave at least 2 inches between each cookie. (You can alternately roll into balls about the size of a walnut.)
- Bake for 9 to 11 minutes.
- Leave to cool completely on the baking sheet before storing in an airtight container.
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I have to say I am really enjoying using my air fryer. I have finally gotten to terms with it and am now cooking quite a few different things in it with success.
Today I decided to try cooking a whole chicken, aka roast chicken in it and I have to say it turned out beautiful. Moist and tender with a really lovely crisp skin!
The skin did get rather dark, but it still tasted really delicious. As well the meat beneath the skin was tender, juicy and succulent.
You do have to bear in mind that you won't be able to roast just any chicken in the air fryer. It needs to fit into the basket comfortably and none of it can touch the top of the air fryer.
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I was really lucky this week they had whole roasting chickens on offer at the local shops and I was able to pick up a smaller one which was perfectly sized for roasting in the air fryer. It was 1.6 KG in weight, which is about 3 1/2 pounds.
My sister got one also and she is going to cook hers in her air fryer using the rotisserie attachment. I didn't have any butcher's twine or I would have tried the same. (Reminder to self, order some butchers twine. )
She is brining hers first. This could be a complete game changer!
I wanted to tell you a bit about my Air Fryer as so many people had asked. Mine is a Kuraidori Multi Function Air Cooker/Fryer.
It does much more than just air fry, you can also bake in it, although so far I have not tried baking anything in mine! I have just been using the air fry function! It works very much like a small convection oven.
I am sure I will get a LOT of use from it this summer when the temperatures rise and I am not wanting to heat up my big oven!
It is the brand of appliance that is carried at Home Hardware here in Canada. It uses high-speed hot air circulation to produce crispy, cooked foods without oil. Featuring a fryer basket, two grill inserts, a rotisserie spindle and a non-stick pizza pan, this versatile air cooker makes it easy to get creative in the kitchen.
You can set the timer control for up to 60 minutes and keep an eye on dinner through the transparent door panel. This air cooker comes with cooking program presets and a clear digital LED display for ease of use.
You can see here the basket inside the cooker, which I have sitting on the oven rack thing, over the drip pan. I have found it to be very easy to use and very easy to clean up afterwards.
All of the bits go into the dish washer so clean up is really a breeze.
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My chicken was cooked in about 50 minutes and registering at the correct temperature at its thickest part. (165*F/74*C.) It smelled gorgeous while it was cooking. I could hardly wait to get it out of there!
I am really pleased with mine, and my sister is very pleased with hers also. I have done wings, baked potatoes, baked sweet potatoes, turnip fries, stuffed baked potatoes, from scratch onion rings, oven chips, and frozen breaded chicken in mine, and everything has come out beautifully.
The other day my sister cooked spaghetti squash in hers and it was excellent! I think it is safe to say that we both highly recommend this model. I feed one person regularly from it and my sister feeds three, sometimes four.
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WHAT YOU NEED TO MAKE AIR FRYER ROAST CHICKEN
Other than the chicken, a few seasonings, some oil and time there is not much else needed!
- 1 (3 1/2 pound/1.587 kg) whole chicken, giblets removed
- 2 TBS canola oil
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sweet paprika
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
My chicken was cooked in about 50 minutes and registering at the correct temperature at its thickest part. (165*F/74*C.) It smelled gorgeous while it was cooking. I could hardly wait to get it out of there!
I did check it about 10 minutes before the intitial cook time was up just to make sure I didn't over cook it. There is nothing worse than over-cooked, dry chicken!
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HOW TO COOK AIR FRYER ROAST CHICKEN
Nothing could be simpler. I am so impressed with this! NO fuss NO muss!
Combine the oil an all of the seasonings in a small bowl. Set aside.
Remove the chicken from the packaging. Pat dry all over with paper towels.
Rub the chicken all over with the oil and seasonings.
Spray the air fryer basket with cooking spray. Place the chicken into the basket breast side down.
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Cook at 360*F/182*C for 40 minutes. Flip over so that the breast is upright and cook for a further 10 to 15 minutes.
Check the internal temperature by sticking a meat thermometer into the thickest part of the chicken. It should register 165*F/74*C. If it isn't quite there, pop it back into the air fryer, 360*F/182*C for a further 5 to 10 minutes.
Let rest for 10 minutes, then carve and serve.
.JPG "Air Fryer Roast Chicken")
As you can see, the end result was tender and juicy, perfectly cooked chicken with a fabulously crisp and delicious skin! Roast chicken is a real favorite in my house and I am always looking for new ways to cook it. I think I have found a new favorite!
Some other favorite ways of cooking it are:
BUNDT PAN ROAST CHICKEN - The chicken is inverted on the post of a Bundt pan over a bed of vegetables resulting in juicy, flavorful, crispy-on-the-outside roasted chicken (plus veggies!) every single time.
ROAST CHICKEN WITH LEMON & HERB STUFFING - This is a real favorite here with tender juicy chicken, beautiful pan juices and a delicious herbed stuffing!
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I wonder what I will cook next in my air fryer? Stay tuned, you never know what it could be!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Air Fryer Roast Chicken
Yield: 4
Prep time: 5 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 5 M
I was surprised at how easy and how delicious this was. I highly recommend! If you want gravy I also recommend my Perfect Gravy from Scratch.
Ingredients
- 1 (3 1/2 pound/1.587 kg) whole chicken, giblets removed
- 2 TBS canola oil
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sweet paprika
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
Instructions
- Combine the oil an all of the seasonings in a small bowl. Set aside.
- Remove the chicken from the packaging. Pat dry all over with paper towels.
- Rub the chicken all over with the oil and seasonings.
- Spray the air fryer basket with cooking spray. Place the chicken into the basket breast side down.
- Cook at 360*F/182*C for 40 minutes. Flip over so that the breast is upright and cook for a further 10 to 15 minutes.
- Check the internal temperature by sticking a meat thermometer into the thickest part of the chicken. It should register 165*F/74*C. If it isn't quite there, pop it back into the air fryer, 360*F/182*C for a further 5 to 10 minutes.
- Let rest for 10 minutes, then carve and serve.
Thank you so much for visiting! Do come again!
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