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Store This, Not That! > Blog > Cooking with Food Storage > Blender No Bake Cheesecake
June 10th, 2008

Blender No Bake Cheesecake



When I got an email from Tammy R. in Huntington Beach describing her cheesecake that she made all in her blender using sweetened condensed milk (if you haven’t watched my food storage video on how to make your own sweetened condensed milk from food storage, click HERE), I knew I had to try it! It was fabulous, and trust me I’m a cheesecake snob! Not to mention you can make the ENTIRE thing in your blender. There is no mess, no fuss and just one thing to clean! Just how we like it and with some food storage.

Tammy also said, “One of the best things about using the food storage powdered milk sweetened condensed milk for this recipe is….you get a little more volume in the cheesecake then with the canned versions….and the best part is….it really sets up firm! When you used the canned stuff, most of the time it is a little (or a lot) runny, and never seems to set up completely, or stay that way. But not with this stuff. It was the best! Once it was “set” it could be out at room temperature for a potluck or whatever, and you never had to worry about it turning into a soupy runny mess.”

So try it. You’ll love it!
Food Storage Blender No-Bake Cheesecake
Recipe Type: Dessert
Prep time: 10 mins
Cook time: 3 hours
Total time: 3 hours 10 mins
This is my favorite food storage cheesecake recipe! It’s got all the perks, it sets up better, lasts longer at your pot luck and it lets you make your sweetened condensed milk for a lot cheaper using your powdered milk.
Ingredients
  • 1 recipe (or 1 can) sweetened condensed milk (1/2 c. hot water, 1 c. dry non-instant powdered milk or 2 c. dry instant powdered milk, 1 c. sugar, 1 T. butter)
  • 1 8 oz philadelphia cream cheese or equivalent
  • 1/3 cup lemon juice (fresh or reconstituted)
  • 1 tsp vanilla
  • 1 premade 9″ graham cracker pie crust (or the equivalent made from scratch)
  • 1 can pie filling (whatever flavor you like–cherry seemed to be the most popular)
Instructions
  1. Blend the ingredients for the sweetened condensed milk (powdered milk, sugar, water, and butter in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!
Notes

Cook’s note:
Recipe does not set up as well if you use the lower fat versions of cream cheese. Also, if you are making the homemade pie filling, the filling must be cooled to room temperature before you put it on the cheesecake. It then needs to chill an additional 2 hours to set up the pie filling completely.
Bargain Tip:
Buy a lot of cream cheese at Thanksgiving/Christmas time or at Easter time when it is a really good deal here (the expiration dates are long) and then use your supply from the fridge for many recipes until the next 6 months rolls around and then buy more.

BTW: the second picture of the cheesecake is for those of you like me that always threw away the lid to the graham cracker crust. I don’t know why, but it took me forever to figure out that you can invert it and use it to cover your crust.

amazing reviews click here

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25 Comments

  • Mary

    June 10, 2008 at 8:50 pm

    Oh dear, here comes trouble! Cheesecake is my all time favorite dessert and not to mention one of my top pregnancy cravings. I haven’t had it during this pregnancy though because it’s so expensive to buy. Now I’m going to be able to make it, inexpensively, and all in my blender?! I’m so excited to try this!!!

  • Mary

    June 11, 2008 at 3:50 am

    Oh dear, here comes trouble! Cheesecake is my all time favorite dessert and not to mention one of my top pregnancy cravings. I haven’t had it during this pregnancy though because it’s so expensive to buy. Now I’m going to be able to make it, inexpensively, and all in my blender?! I’m so excited to try this!!!

  • Arlene

    June 11, 2008 at 4:12 pm

    I’m so glad I found you. Is this too good to be true? Do all your recipes use food storage ingredients?

    I’m marking you as a favorite!

  • Arlene

    June 11, 2008 at 11:12 pm

    I’m so glad I found you. Is this too good to be true? Do all your recipes use food storage ingredients?I’m marking you as a favorite!

  • www.adorn-jewelry.blogspot.com

    June 11, 2008 at 8:06 pm

    What a great blog! I am the food storage lady in our ward so it is always nice to find new inspiration! I am going to have our RS put a link to this site on our RS blog!
    thanks,
    emily:)

  • www.adorn-jewelry.blogspot.com

    June 12, 2008 at 3:06 am

    What a great blog! I am the food storage lady in our ward so it is always nice to find new inspiration! I am going to have our RS put a link to this site on our RS blog!thanks,emily:)

  • Crystal G.

    June 11, 2008 at 8:21 pm

    Arlene,
    It isn’t too good to be true. All of my recipes use food storage ingredients and they taste great! Thanks for marking me as a favorite!

    Crystal

  • Crystal G.

    June 12, 2008 at 3:21 am

    Arlene,It isn’t too good to be true. All of my recipes use food storage ingredients and they taste great! Thanks for marking me as a favorite!Crystal

  • Mrs. Mordecai

    June 12, 2008 at 11:53 am

    I just discovered you blog, and I am impressed by how useful and well-thought-out it is. Thanks for contributing such useful, fun information!

  • Mrs. Mordecai

    June 12, 2008 at 6:53 pm

    I just discovered you blog, and I am impressed by how useful and well-thought-out it is. Thanks for contributing such useful, fun information!

  • katy

    June 12, 2008 at 8:09 pm

    Looks so good and easy enough.

  • katy

    June 13, 2008 at 3:09 am

    Looks so good and easy enough.

  • Ivania

    April 24, 2009 at 8:25 pm

    I absolutley LOVE this recipie. It is so fast and easy. Perfect for when you have to come up with a dessert last minute. I must admit I was skeptical at first, but after trying it, it was so tasty. This cheesecake has turned out better than others I’ve tried. The powdered milk really does make it nice and thick and the longer you blend it the faster it sets. Thanks for sharing! You have made me look good 🙂

  • Ivania

    April 24, 2009 at 1:25 pm

    I absolutley LOVE this recipie. It is so fast and easy. Perfect for when you have to come up with a dessert last minute. I must admit I was skeptical at first, but after trying it, it was so tasty. This cheesecake has turned out better than others I’ve tried. The powdered milk really does make it nice and thick and the longer you blend it the faster it sets. Thanks for sharing! You have made me look good 🙂

  • Cathy

    May 12, 2009 at 10:35 pm

    I went a step further and made the cottage cheese from powdered milk as well….delicious…..1 cup powdered milk to 2 cups warm water. Mix and then add 2 Tbs of
    philadelphia cream cheese. Mix. Place in a thermos flask overnight. Next day – place a piece of Kitchen roll into a colander – pour in the thick gloop – another paper towel over the top. Place colander into a bowl and let sit in the fridge until drained…..perfect cottage cheese (you can do this with yogurt as well and get a yogurt cottage cheese – works well in the cheesecake as well)

  • Cathy

    May 12, 2009 at 3:35 pm

    I went a step further and made the cottage cheese from powdered milk as well….delicious…..1 cup powdered milk to 2 cups warm water. Mix and then add 2 Tbs of
    philadelphia cream cheese. Mix. Place in a thermos flask overnight. Next day – place a piece of Kitchen roll into a colander – pour in the thick gloop – another paper towel over the top. Place colander into a bowl and let sit in the fridge until drained…..perfect cottage cheese (you can do this with yogurt as well and get a yogurt cottage cheese – works well in the cheesecake as well)

  • Cathy

    May 15, 2009 at 1:03 pm

    Per my comment above…do a little bit less than 2 cups water or a bit more powdered milk otherwise it comes out a little to thin – trial and error and you will find out what works best for you

  • Cathy

    May 15, 2009 at 6:03 am

    Per my comment above…do a little bit less than 2 cups water or a bit more powdered milk otherwise it comes out a little to thin – trial and error and you will find out what works best for you

  • Mia

    July 12, 2009 at 7:14 pm

    I don’t know what i did wrong but it didn’t set at all for me! Actually. I’ve just realised I forgot the lemon juice but I would imagine that would have made it even runnier. It was still tasty though.

  • Mia

    July 12, 2009 at 12:14 pm

    I don’t know what i did wrong but it didn’t set at all for me! Actually. I’ve just realised I forgot the lemon juice but I would imagine that would have made it even runnier. It was still tasty though.

  • Crystal-Everyday Food Storage

    July 15, 2009 at 7:44 pm

    Mia,

    The lemon juice is actually very vital in making the cheesecake. It takes three things to make something gel 1) a form of gelatin 2) sugar and 3) acid (which in this recipe is the lemon juice). Try it again with the lemon juice in the recipe and see if it doesn’t work better for you. Also, make sure that you don’t use a low-fat or fat free cream cheese as that will keep it from setting as well.

  • Crystal-Everyday Food Storage

    July 15, 2009 at 12:44 pm

    Mia,

    The lemon juice is actually very vital in making the cheesecake. It takes three things to make something gel 1) a form of gelatin 2) sugar and 3) acid (which in this recipe is the lemon juice). Try it again with the lemon juice in the recipe and see if it doesn’t work better for you. Also, make sure that you don’t use a low-fat or fat free cream cheese as that will keep it from setting as well.

  • Amber

    January 29, 2010 at 1:47 pm

    I wanted to say that I made this with some changes and it was still really great. I used 3/4c. sugar (you know, becase then I can fool myself into believeing it's THAT much better for me ;)) and 1 1/4c. powdered milk. I also used the 1/3 less fat cream cheese/neufchatel. I know that was a no-no, but since mine was crustless anyway, I figured I'd still enjoy it even if it didn't set up as well. But it set up perfectly. It set up better than those boxed “no-bake” cheesecakes ever do and was totally sliceable even without the crust! I wouldn't attempt it with one I was taking somewhere, but for lower fat and calorie dessert for just me and the kids, I'd take the chance :). Thanks for sharing! I saw you make this on TV and you were stunning!

  • Amber

    January 29, 2010 at 8:47 pm

    I wanted to say that I made this with some changes and it was still really great. I used 3/4c. sugar (you know, becase then I can fool myself into believeing it's THAT much better for me ;)) and 1 1/4c. powdered milk. I also used the 1/3 less fat cream cheese/neufchatel. I know that was a no-no, but since mine was crustless anyway, I figured I'd still enjoy it even if it didn't set up as well. But it set up perfectly. It set up better than those boxed “no-bake” cheesecakes ever do and was totally sliceable even without the crust! I wouldn't attempt it with one I was taking somewhere, but for lower fat and calorie dessert for just me and the kids, I'd take the chance :). Thanks for sharing! I saw you make this on TV and you were stunning!

  • […] I’ve heard it from a couple of other people as well (including Tammy who gave us that AWESOME blender no-bake cheesecake recipe) so you know it’s got to be good! You make a bunch of sandwiches and freeze them. That way […]

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