Decadent 5 Minute Strawberry Cheesecake For 2 Reg Or Sugar Free Food

NO BAKE SUGAR FREE STRAWBERRY CHEESECAKE

Steps:

• Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
• Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
• Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
• Beat in pudding mix until the filling is thick and smooth.
• Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
• Spread half the strawberries over the filling.
• Repeat cheesecake layer and strawberry layer.
• Chill pie in refrigerator until set and cold, at least 1 hour.

2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350°F (180°C).
• Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
• Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
• Bake the crust for 5-10 minutes, until firm.
• Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
• Pour the cream cheese filling into the prepared crust.
• Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
• Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
• Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
• In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
• When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
• Enjoy!

DECADENT 5 MINUTE STRAWBERRY CHEESECAKE FOR 2- REG OR SUGAR-FREE

Steps:

• You want to use a 1 quart casserole dish. For special occasions I use a heart shaped one. Whatever dish you choose should be about 5 or six inches across and have short sides.
• Using your hands, crumble up the cookies into the dish. Crumble them pretty finely and spread them out evenly.
• In a small bowl, combine the cream cheese, half and half, vanilla and your sweetener of choice (use the smaller amount of sweetener, taste and add more if you want it sweeter). Using a fork, mix everything up until smooth and well combined. Spread this carefully over top of the cookie crumbs.
• Spread strawberry filling over the top and serve or you can chill to serve later. Try not to eat it before dessert.

DECADENT, CREAMY CHEESECAKE

Steps:

• For the crust: Stir cookie crumbs, salt, and sugar in a bowl. Pour in melted butter or margarine and stir until the crumbs are all moist. Press crumbs in the bottom of a spring form pan. Bake the crust at 350F for 5-10 minutes (depending on the size of the pan - the larger, the less time it will need) or until the crust starts becoming golden. Cool while you prepare the cake batter.
• For the cheesecake batter: beat the cream cheese at medium speed till it is soft and creamy. It is important that the cheese has been warmed to room temperature for this step!
• Add in the sugar, and beat for another 2-4 minutes, until cheese is light (and not grainy).
• Add in the vanilla and beat until properly mixed.
• Add in the eggs one at a time, making sure each is well incorporated before adding in the next.
• Add the heavy cream, either on low speed or by hand. If you have any extra goodies to throw in (like a few tbs of jam to swirl in the batter, or extra cookie chunks), now is the time to fold those inches.
• Bake the cheesecake at 325 for 50min-1 hour and 15 min, or until it has set (besides the middle, which can still be a little jiggly). The rate at which the cake will finish depends on the size of pan you used and your oven! It is important to watch it. I have baked these in different ovens in the same sized pans and there is no consistency. When using heavy cream, I don't both with a water bath - but if you do, you will probably have to bake it a little longer. If mine cracks (not very often), I just top it with a chocolate ganache to fill in the cracks. Yum.
• When removing the cake - run a knife around the edges of the cake, to keep it from pulling away and cracking. You can also turn off the oven a little earlier and let it cool off gradually while it finishes cooking. Let the cake cool off on the counter before chilling it. Refrigerate for at least a few hours (ideally over night) before serving.

DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
• Beat in the whipped topping until well mixed.
• Spread about half of the cream cheese mixture into the graham cracker crust.
• Spread the strawberry preserves in an even layer over the cream cheese mixture.
• Top the preserves with the remaining half of the cream cheese filling.
• Cover with plastic wrap and refrigerate until set, about 1 hour.