Easy No Bake Vanilla Strawberry Cheesecake Food

EASY NO BAKE VANILLA STRAWBERRY CHEESECAKE RECIPE

Steps:

• Grease & line the base and sides of the tin.
• Blitz the biscuits in a food processor and add the butter. Mix again until it looks like wet sand.
• Press the crumbs into the base and sides of the tin the freeze for 30 minutes until firm.
• Tip all the ingredients into an electric stand mixer and mix for 2-3 minutes until thick and smooth.
• Pour the filling into the prepared tin and smooth out. Set in the fridge for 2 hours.
• Add all the ingredients into a saucepan and bring to the boil. Simmer vigorously for 5 minutes.
• Blitz in a food processor until smooth then push through a sieve. Cool then store in the fridge until needed.
• Place mini meringues around the edge then lay the strawberries in a nice pattern in the middle. Do this just before serving.
• When you serve, drizzle each slice with some strawberry coulis and a few extra sliced strawberries if you like.

EASY NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Combine Vanilla Wafer cookie crumbs, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
• Add a pound of strawberries that have been hulled {tops cut off} to a food processor. Pulse until you have a strawberry liquid aka puree. Set aside.
• Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add strawberry puree and continue to mix until the puree is evenly distributed. Add the whipped topping and fold into the strawberry mixture until it is totally combined.
• Pour strawberry cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least two hours before serving with a scoop of whipped topping and strawberry. Leftovers can be stored in the refrigerator for up to 4 days.

NO BAKE STRAWBERRY AND VANILLA CHEESECAKE

Steps:

• Put the biscuits into a large bowl and crush into crumbs using the end of a rolling pin, then mix in the melted butter until thoroughly combined. Pour into a 20cm diameter loose bottomed cake tin and push down so you have a tightly packed, level layer covering the bottom of the cake tin. Put in the fridge whilst you start on the vanilla layer.
• In a bowl, add 300g of the cream cheese and mix with a whisk until the cream cheese has loosened to a smooth consistency. Add the vanilla extract and 100g of the icing sugar then whisk again until combined. Take about 4 or 5 strawberries and chop into chunks, then add them to the mixture and stir in gently. Take the biscuit base out of the fridge and spread this vanilla layer on top. Put back in the fridge.
• Next make the mousse layer. Chop the jelly into chunks and mix with 100ml of boiling water until dissolved. If the chunks aren't dissolving well, then put it in the microwave for 30 seconds or so and mix again. Set aside to cool slightly. Add the remaining 200g of cream cheese to a large bowl and mix using the whisk until it's smooth. Whisk in the remaining icing sugar, then whisk in the evaporated milk. Finally add the jelly mixture and whisk in. Pour this mixture onto the top of the cheesecake and put back in the fridge to set for at least an hour.
• Once the mousse layer has set (check by giving it a prod), you can decorate with the strawberries. Take the cheesecake out of the fridge and carefully slide out of the cake tin and onto a plate. Slice the strawberries into thin slices (you may need to discard - ok, erm scoff- the smaller end slices). Arrange the strawberries in a circle around the cheesecake, starting from the outside and working your way in. Overlay the strawberries slightly so you're not left with any gaps. Sprinkle the top with the orange zest and serve.

STRAWBERRY-TOPPED NO BAKE CHEESECAKE

Steps:

• Beat cream cheese till smooth.
• Add sugar, blend in sour cream and vanilla.
• Fold in cool whip.
• Blend well.
• Spoon into pie crust.
• Chill at least 4 hours.
• top with pie filling or strawberries.

STRAWBERRY CHEESECAKE IN 4 EASY STEPS

Steps:

• To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
• Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Mix thoroughly 8 oz Cream Cheese and 1/2 cup Sugar.
• Add Cool Whip.
• Mix thoroughly.
• Add thawed Strawberries and mix until well blended.
• Pour into pie crusts.
• Chill.

NO-BAKE VANILLA CHEESECAKE

Steps:

• Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin - or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
• To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.