Low Fat No Bake Strawberry Cheesecake Food

HEALTHY NO BAKE STRAWBERRY CHEESECAKE

Steps:

• To roast nuts, preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Watch them not to burn. In a food processor, add roasted nuts and process until coarse. You can laso chop them by hand or with a hand chopper.
• Add cacao powder, maple syrup, vanilla, salt and process or stir in a bowl until well mixed. It will smell like Nutella.
• Line 9 inch springform pan with parchment paper. You can do so by cutting out a circle a size of the pan. Or place parchment on the bottom pan, close springform on top and then cut out parchment on the outside. Add processed crust and flatten it using a spatula or your hands. Set aside.
• In a small saucepan, add 1/2 cup cold water and sprinkle gelatin on top. Set aside and let it bloom while you are making the filling.
• In a food processor, add strawberries and process until very smooth and well blended puree forms.
• Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through. You should end up with about 1 cup liquid.
• In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes.
• Add strawberry puree, maple syrup, vanilla and process until well combined, pausing and scraping the walls if necessary.
• Place pot with bloomed gelatin (it will look thick) on low heat. Warm up stirring constantly until gelatin liquid is clear and gelatin has completely dissolved. Remove gelatin from heat and let it cool for a few minutes.
• Add 1 cup cheesecake filling to it, stir and pour back into a bowl with filling. Beat with a mixer until well combined.
• Pour filling into prepared pan on top of crust. Refrigerate for at least 7 hours on the bottom shelf or overnight.
• To serve, run knife around the edge of cheesecake inside the springform pan before releasing it. This step ensures cake won't crack.
• Then carefully release and remove springform, cut into 12 slices and serve. I would add chopped strawberries to individual plates. I added on top for pics but it is hard to cut cake with them.

LOW FAT STRAWBERRY NO-BAKE CHEESECAKE RECIPE

Steps:

• In a large bowl, whip cream cheese, vanilla extract and sugar for a few minutes until fluffy.
• Add Cool Whip and whip until smooth.
• Spoon mixture into pie crust and chill for a few hours, until firm.
• Arrange strawberries on top and serve.

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 STRAWBERRY CHEESECAKE TARTS (LIGHT)

Steps:

• Place the yogurt in a yogurt strainer or a mesh strainer lined with a paper coffee filter, place in refrigerator and allow to drain for several hours or overnight.
• Preheat oven to 375 degrees, lightly brush the tart shells with egg white and bake for 5 minutes, cool completely.
• In a blender container, combine the cottage cheese, drained yogurt, sweetner, vanilla and cinnamon.
• Divide evenly into the tart shells, place in refrigerator and allow to set for 2 to 3 hours.
• Place the fruit spread in a small microwave safe bowl and warm; mix the sliced strawberries and fruit spread, cover and refrigerator.
• When ready to serve, spoon the strawberry mixture on top of the tarts and enjoy.

LOW FAT NO-BAKE STRAWBERRY CHEESECAKE RECIPE

Steps:

• In a large mixing bowl, cream together cream cheese, vanilla and sugar until light and fluffy. Add Cool Whip and mix until smooth. Pour mixture into your pre-made pie crust and refrigerate for a few hours until set up. Arrange your sliced strawberries on top and serve.

LOW FAT NO BAKE CHEESECAKE

Steps:

• Blend creamcheese with Spelenda until well blended.
• Fold in Coolwhip.
• Place mixture into crust.
• Refriderate 2-3 hours before serving.
• Top with cherry pie filling if desired.