No Bake Cherry Cheesecake Bars Food

NO-BAKE CHERRY CHEESECAKE

Steps:

• In a large bowl, combine the cheesecake crust mix, butter and sugar. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate. , In another large bowl, beat cheesecake filling mix and milk on medium speed for 3 minutes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add to cheesecake mixture and beat well. Fold in whipped topping. , Spoon half of cheesecake mixture into chilled crust; spoon the remaining half into the purchased crust. Refrigerate for at least 1 hour. Top each with pie filling.

NO BAKE CHERRY CHEESECAKE

Steps:

• In a medium bowl, beat cream cheese until light and fluffy.
• Beat in sweetened condensed milk.
• Add lemon juice and vanilla and stir until well mixed.
• Pour filling into crust and chill for 2-3 hours.
• Top with cherry filling.

NO-BAKE CHERRY CHEESECAKE BARS

Steps:

• Line an 8x8 (or 9x9) inch square pan with aluminium foil leaving an overhang on each side. Spray lightly with non-stick cooking spray.
• In a medium bowl stir together the graham crumbs, 2 tablespoons sugar & melted butter. Press into the bottom of the prepared pan.
• In a large bowl, beat the heavy cream until peaks form.
• In a separate bowl beat the cream cheese until soft. Then beat in th powdered sugar, vanilla extract & lemon juice until smooth.
• Gently fold in the whipped cream using a rubber spatula until the mixture is even and no longer streaky.
• Spoon over top of the prepared crust and smooth the top. Chill in the fridge for 6 hours or overnight.
• To serve, lift the aluminum foil out of the pan and place the bars on a cutting board. Slice into bars.
• Top each bar with cherry pie filling.

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 CHEESECAKE BARS

Steps:

• Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
• In a large bowl, beat the cream cheese, confectioners' sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
• To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.

CHERRY CHEESECAKE (NO BAKE)

Steps:

• BOTTOM CRUST: Take first 3 ingredients, mix together& press lightly into a 9x13 pan.
• Cream cheese& sugar together.
• Mix non-dairy& cream cheese mixture together.
• Spread over crust, cover with pie filling.
• Place in fridge, for 3 hours before serving.

NO BAKE CHERRY CHEESECAKE BARS

Steps:

• Line an 8-inch x 8-inch square baking dish with parchment paper. Set aside.
• In a medium mixing bowl combine the graham crumbs and butter. Mix until all the graham cracker crumbs are moistened. Pour into prepared baking dish and press down to form the crust.
• In a large mixing bowl, beat together the cream cheese and the sugar until it becomes light and fluffy.
• In a separate bowl beat heavy cream on low speed, then increase speed to high. Mix until you have whipped cream with medium peaks.
• Pour the whipped cream into the cream cheese mixture. Mix on high until combined and smooth. Scoop into the baking dish and smooth into an even layer with the back of a spoon or spatula.
• Spoon the cherry pie filling evenly over the top. Smooth out carefully to cover the cheesecake.
• Cover with plastic wrap and refrigerate for at least 4 hours (preferably overnight).
• Remove and uncover. Cut into 9 squares and serve immediately. Store any leftovers, covered, in the fridge.

NO BAKE BLUEBERRY CHEESECAKE BARS

Steps:

• In a large bowl, combine the graham cracker crumbs, butter, and sugar. Stir until all of the butter has been soaked into graham cracker crumbs.
• Transfer the mixture to a 13x9 baking dish and press it into the bottom. It should spread to all the edges and be compacted enough to hold together. Set aside.
• In a large mixing bowl, add the cream cheese and sugar. Beat together with an electric hand mixer until smooth.
• Add in the vanilla and sour cream. Beat again to incorporate.
• Switch to a rubber spatula and fold in the cool whip making sure to mix thoroughly.
• Pour over the graham cracker crust and smooth it out with the rubber spatula
• Pour the blueberry pie filling on top and carefully spread it to all edges.
• Chill for at least 2-3 hours before slicing into squares and serving.

FLUFFY NO-BAKE CHERRY CHEESECAKE BARS

Steps:

• Combine crushed wafers, brown sugar, and butter in a food processor; pulse until mixture comes together. Press into the bottom of a 9x13-inch baking pan to make the crust.
• Beat cheesecake pudding mix gradually into the whipped topping until smooth. Spread evenly over the crust.
• Spread cherry pie filling over the whipped topping layer. Cover and refrigerate until flavors combine, 8 hours to overnight. Cut into bars.

NO-BAKE CHERRY CHEESECAKE LASAGNA RECIPE

Steps:

• In a good processor, pulse the graham crackers until fine crumbs are made.
• Once crumbs, add in the melted butter and pulse to combine.
• Pour all but 2 tablespoons of the crumb mixture into the bottom of a springform pan and press evenly. Cover and refrigerate for 15 minutes.
• In a large bowl, beat together the cream cheese with the 1/2 cup sugar then set aside.
• Using a separate bowl, beat the heavy cream, 3 tablespoons sugar, and vanilla until soft peaks form.
• Mix together the cream cheese and whipped cream mixtures until well combined.
• Divide this mixture into 2 equal portions.
• Pour 1/2 of the cream cheese mixture into the springform pan over the crust.
• Then, pour the cherry pie filling over the cheesecake and spread it into an even layer.
• Add the remaining cream cheese mixture over the pie filling and spread evenly.
• Sprinkle with the reserved cookie crumbs and add fresh cherries if desired.
• Cover and refrigerate for at least 3 hours up to overnight before serving.