Ingredients
Scale
- For blackberry cheesecake:
- 16 oz cream cheese
- 1 cup blackberry puree
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- Graham cracker crust
- For chocolate chip cheesecake:
- 16 oz cream cheese
- 1 cup chocolate chips
- 1/2 cup sugar
- 1 tsp vanilla extract
- Graham cracker crust
- For cranberry cheesecake:
- 16 oz cream cheese
- 1 cup cranberry sauce
- 1/2 cup sugar
- 1 tsp vanilla extract
- Graham cracker crust
- For jello cheesecake:
- 16 oz cream cheese
- 1 cup jello (flavor of your choice)
- 1/2 cup sugar
- 1 tsp vanilla extract
- Graham cracker crust
- For mascarpone cheesecake:
- 16 oz mascarpone cheese
- 1 cup sugar
- 1 tsp vanilla extract
- Graham cracker crust
- For no bake cherry cheesecake:
- 16 oz cream cheese
- 1 cup whipped cream
- 1/2 cup cherry pie filling
- 1/2 cup sugar
- Graham cracker crust
Instructions
- Gather all your ingredients for the different flavored cheesecakes.
- In a mixing bowl, combine your cream cheese (or mascarpone), sugar, and vanilla extract. Beat until smooth and creamy. For the flavored variations, add in your specific flavoring ingredient such as blackberry puree or chocolate chips.
- Pour your cheesecake mixture into the prepared graham cracker crust. For jello cheesecakes, layer the jello over the cheesecake. Refrigerate for at least 4 hours or until firm.
- Once set, slice your cheesecakes and garnish as desired with fruit, chocolate shavings, or whipped cream.
Notes
- Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Cheesecakes can be frozen without the crust for up to 3 months.
- Perfect for parties or elegant dinners, these cheesecakes pair well with fresh fruit or chocolate sauce.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-bake / Refrigerated
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg