NO-BAKE STRAWBERRY CHEESECAKE BARS
Steps:
- For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
- Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
- For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
- Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
- Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
- To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.
NO BAKE STRAWBERRY CHEESECAKE RECIPE (TO BEAT ALL OTHERS!)
The best No Bake Strawberry Cheesecake recipe beats all others with a creamy no bake cheesecake filling mixed with fluffy Cool Whip, graham cracker or gluten-free crust option, and fresh strawberries covered in a glossy gelatin glaze.
Provided by Melissa Erdelac
Categories Dessert
Time 30m
Number Of Ingredients 17
Steps:
- In a medium bowl mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.
- ALTERNATIVE GLUTEN FREE CRUST: Preheat oven to 375ºF. Stir together crushed cereal, sugar, and butter in a bowl. TIP: For best results use a food processor to mix everything and so crumbs are very finely ground, almost like flour. Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Bake for 12 minutes and cool at least 15 minutes before filling.
- In a large bowl use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
- Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.
- Wash strawberries, hull, and then place on towels to dry.
- In a small saucepan whisk together sugar, cornSTARCH, and water. Bring to boil, whisking occasionally.
- Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.
- Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Place the pie on a large platter or baking sheet to catch drips. Spoon cooled strawberry gelatin mixture over fresh strawberries. TIP: This makes a lot of glaze. I usually pour half on, refrigerate until set, and then add another layer. Return cheesecake to refrigerator for gelatin to set, about 1 hour.
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Nutrition Facts : Calories 463 kcal, Carbohydrate 79 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 555 mg, Fiber 2 g, Sugar 62 g, ServingSize 1 serving
NO-BAKE STRAWBERRY CHEESECAKE
Provided by Sheila Lukins
Categories Milk/Cream Mixer Dessert Kid-Friendly Backyard BBQ Cream Cheese Strawberry Summer Sour Cream Parade Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the piecrust. (There may be some fi lling left over. If so, reserve it to be decoratively piped onto the top of the pie.) Chill in the refrigerator for 4 hours.
- 2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.
NO BAKE STRAWBERRY CHEESECAKE
Light and fluffy no bake cheesecake with a strawberry surprise taste.
Provided by mamasguardianangel
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h
Yield 10
Number Of Ingredients 7
Steps:
- Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
- Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
- Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
- Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 44.9 g, Cholesterol 28.7 mg, Fat 14.8 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 252.7 mg, Sugar 37.9 g
NO-BAKE STRAWBERRY CHEESECAKE - PARADE MAGAZINE
Different from the others posted here. This recipe doesn't contain Jello but does have cream cheese, sugar, sour cream, vanilla extract, whipped topping (like Cool Whip), fresh strawberries and prepared graham cracker pie crust. I don't want to lose it and will make it soon. This requires 4 hours chilling time. This is from Parade magazine, June 14th, 2009
Provided by Oolala
Categories Cheesecake
Time 4h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat the cream cheese until smooth with an electric mixer.
- Gradually beat in the sugar then beat in the sour cream and vanilla until just combined.
- Fold in the whipped topping.
- Scrape the mixture into the the pie crust. There may be some filling left over. If so, reserve it to be decoratively piped onto the top of the pie.
- Chill in the refrigerator for 4 hours.
- Starting in the center, arrange the strawberries in a circular pattern. Pipe with any extra filling if you like.
Nutrition Facts : Calories 394.7, Fat 28, SaturatedFat 15.2, Cholesterol 66.6, Sodium 258.8, Carbohydrate 32.2, Fiber 1.5, Sugar 21.6, Protein 5.3
NO-BAKE STRAWBERRY CHEESECAKE
Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the
Provided by Sheila Lukins
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the piecrust. (There may be some filling left over. If so, reserve it to be decoratively piped onto the top of the pie.) Chill in the refrigerator for 4 hours. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired. Kitchen Counter Per serving: 450 calories, 48g carbs, 3g protein, 26g fat, and 70mg cholesterol.
Nutrition Facts :
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