Best Frozen Strawberry Cheesecake Recipes

FROZEN STRAWBERRY CHEESECAKE SANDWICH COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
• Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
• Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

FAT FREE STRAWBERRY CHEESECAKE FROZEN YOGURT

Steps:

• Place all ingredients in a food processor and process until smooth.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
• Place in airtight containers and freeze to desired consistency!
• NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!

FROZEN STRAWBERRY CHEESECAKE

Steps:

• Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
• When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
• Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
• When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

STRAWBERRY CHEESECAKE FROZEN GREEK YOGURT

Steps:

• In a large bowl, combine the cream cheese, vanilla, and lemon juice until well mixed. Then mix in the yogurt, sweetened condensed milk and jam. Combine until everything is completely incorporated. Put into your ice cream maker. Once it has been sufficiently frozen according to your specific machine, transfer to a large air-tight storage container. The yogurt should be soft. At this point gently fold in the cup of strawberries and pie crust bits. Place in freezer *This recipe was too large for my 2 quart ice cream maker to completely freeze, so after placing the finished product in the freezer I took it out every half an hour and folded it in on itself until done.

STRAWBERRY-LIME FROZEN CHEESECAKE POPS

Steps:

• Place 3-oz. paper or plastic cup in each of 12 muffin pan cups. Cut each of 3 strawberries into 4 slices; place in cups.
• Place remaining strawberries in food processor. Add cream cheese, lime zest, juice and sugar; process until smooth. Spoon into medium bowl. Beat whipping cream in medium bowl with mixer on high speed until stiff peaks form. Gently stir into cream cheese mixture. Spoon into prepared cups. Tap cups on counter to remove any air bubbles. Insert wooden pop stick or plastic spoon into center of each cup for handle.
• Freeze 4 hours or until firm. Remove frozen pops from cups just before serving.

FROZEN STRAWBERRY CHEESECAKE

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake about 10 minutes or until golden brown. Cool completely, about 30 minutes.
• In large bowl, beat pudding mix and milk with wire whisk until smooth. Gently stir in ice cream with wire whisk until smooth. Stir in chopped strawberries. Pour mixture into cooled crust. Freeze 2 to 3 hours or until firm.
• Spread sorbet evenly over ice cream. Freeze 2 hours.
• Remove from freezer 10 minutes before serving. Cut into wedges. Garnish each wedge with strawberry half.

FROZEN STRAWBERRY CHEESECAKE SANDWICHES

Steps:

• 1. Preheat an oven to 350 degrees F (175 degrees C).
• 2. Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
• 3. Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth.
• 4. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg.
• 5. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine.
• 6. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• 7. Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• 8. Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth.
• 9. Place the strawberries in a blender or food processor. Blend until smooth.
• 10. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
• 11. Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar-sized cookie.
• 12. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

FROZEN STRAWBERRY CHEESECAKE

Steps:

• 1.Preheat oven to 375 degrees and grease a pie dish. In a blender or food processor puree strawberries, then set aside. 2.Combine graham cracker crumbs, ¼ cup sugar, and butter and mix well. Press mixture into the bottom of your greased pie dish. Bake for 8-10 minutes until browned. Remove from oven and allow to cool while you prepare the next layer. 3.In a bowl beat cream cheese, lemon zest, and remaining ¾ cup sugar until smooth. Mix in pureed strawberries. Add whipped topping and mix until all ingredients are combined. Spread mixture over the baked graham cracker crust, cover with plastic wrap, and freezer for at least 4 hours. 4.About 20-30 minutes before serving, set cheesecake out at room temperature to thaw slightly. When ready to serve, run a knife under hot water, wipe off with a towel, then slice cheesecake into wedges. Top with whipped cream and chocolate sauce or hot fudge and serve. Enjoy!