No Bake Cheesecake With Homemade Strawberry Topping Recipe 465 Food

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

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.

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.

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.

NO BAKE CHEESECAKE WITH HOMEMADE STRAWBERRY TOPPING RECIPE - (4.6/5)

Steps:

• For the crust, pulse the crackers in a food processor until finely ground (there should be about 2 cups). Then add 1 tablespoon sugar and melted butter, and pulse until combined. For those who don't have a food processor, place the crackers into a large freezer bag and gently crush them with a rolling pin. Press the crumbs at the bottom of a 10-inch (26 cm) springform pan, using the back of a spoon or the bottom of a flat-bottomed measuring cup, and about 1-1.5 inches (2.5-4 cm) up the sides of the pan. Set aside. For the filling, beat cream cheese in a large bowl with an electric mixer set on high for 3 minutes until fluffy. Add confectioners' sugar, Greek yogurt, vanilla, and cornstarch (if using), and beat until smooth. Fold in whipped heavy cream using a rubber spatula. Pour cream cheese mixture into crust and smooth top. Cover with plastic wrap and refrigerate for 8 hours until firm (or overnight). For the topping, place strawberries, granulated sugar, cornstarch and water in a medium saucepan, and stir until the cornstarch has dissolved. Heat topping over medium-low heat, stirring constantly for 5 minutes until heated through (this prevents the sauce from clumping and burning). Then reduce heat to lowest setting and let cook for 10-15 minutes until it thickens. Remove from heat and let cool. Store in a container with lid. Serving: Spread strawberry topping on top of cheesecake. Carefully lift off the sides of the pan, cut into slices and enjoy!

NO-BAKE STRAWBERRY CHEESECAKE

Steps:

• Crust.
• 1. Grind graham crackers in food processor until fine.
• 2. Mix in bowl with melted butter, sugar and salt.
• 3. Press in the bottom of a spring form pan lined on the bottom with parchment paper.
• 4. Refrigerate while making strawberry sauce and cheesecake.
• Strawberry Sauce.
• 1. Add chopped berries and sugar to a saucepan and cook over medium heat until berries are soft, about 10 minutes.
• 2. Mash berries with a masher and stir in vanilla.
• 3. Mix cornstarch and water in a small bowl then stir into strawberry sauce.
• 4. Continue to cook, stirring regularly, until sauce has thickened, about 5 minutes.
• 5. Remove from heat and cool.
• Cheesecake.
• 1. Mix together cream cheese, sugar and vanilla.
• 2. Stir in ½ cup of cooled strawberry sauce.
• 3. Fold in cool whip.
• 4. Add cheesecake mixture to spring form pan and refrigerate 2-3 hours.
• 5. Remove from fridge and use knife heated with hot water to loosen up the sides. Open spring form pan.
• 6. Decorate with remaining strawberry sauce (and extra whip cream, fresh strawberries, and graham cracker crumbs, if desired) either on full cake or individual slices.