NO BAKE STRAWBERRY CHEESECAKE
My best friend shared this recipe with me over 30 yrs ago and it's still a favorite in our house! Of course, the "cook time" is actually the "chill time". Yummy! No leftovers with this cheesecake!
Provided by txgammi
Categories Cheesecake
Time 2h5m
Yield 2 pies
Number Of Ingredients 5
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.
Nutrition Facts : Calories 2221, Fat 135, SaturatedFat 68.2, Cholesterol 124.7, Sodium 1737.5, Carbohydrate 241.6, Fiber 3.7, Sugar 174.5, Protein 20.3
NO BAKE STRAWBERRY CHEESECAKE RECIPE (TO BEAT ALL OTHERS!)
The best No Bake Strawberry Cheesecake recipe beats all others with a creamy no bake cheesecake filling mixed with fluffy Cool Whip, graham cracker or gluten-free crust option, and fresh strawberries covered in a glossy gelatin glaze.
Provided by Melissa Erdelac
Categories Dessert
Time 30m
Number Of Ingredients 17
Steps:
- In a medium bowl mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.
- ALTERNATIVE GLUTEN FREE CRUST: Preheat oven to 375ºF. Stir together crushed cereal, sugar, and butter in a bowl. TIP: For best results use a food processor to mix everything and so crumbs are very finely ground, almost like flour. Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Bake for 12 minutes and cool at least 15 minutes before filling.
- In a large bowl use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
- Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.
- Wash strawberries, hull, and then place on towels to dry.
- In a small saucepan whisk together sugar, cornSTARCH, and water. Bring to boil, whisking occasionally.
- Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.
- Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Place the pie on a large platter or baking sheet to catch drips. Spoon cooled strawberry gelatin mixture over fresh strawberries. TIP: This makes a lot of glaze. I usually pour half on, refrigerate until set, and then add another layer. Return cheesecake to refrigerator for gelatin to set, about 1 hour.
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Nutrition Facts : Calories 463 kcal, Carbohydrate 79 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 555 mg, Fiber 2 g, Sugar 62 g, ServingSize 1 serving
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.
CHILLED NO-BAKE CHEESECAKE
This recipe was one my Mom would make often and it always received many compliments. I now bring it to potluck dinners. I love how easy it is to make and the no bake part! It makes a 9 x 13 pan!
Provided by karen_pc
Categories Cheesecake
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix softened cream cheese and Eagle Brand and lemon juice very well.
- Pour into cooled grahem crust.
- Refridgerate for 2 hours.
- Top with fruit before serving.
(NO-BAKE) CHILLED STRAWBERRY CHEESECAKE
From my blog at http://funnfud.blogspot.com adapted from one of NDTV's recipes Tip: The gelatin mixture helps set the cake, so don't think of skipping it. You can use substitutes for gelatin, but the latter would provide best results.
Provided by mansibshah
Categories Cheesecake
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grind the biscuits and mix in the melted butter with it.
- Line the base of the serving dish evenly and smoothly with the biscuit mixture. Put in the freezer to set.
- Now Puree the strawberries and sugar together in blender. Add the hung curd and cream, blend well to make a smooth mixture. Pour it into a bowl.
- Add 4 tbsp of water in the gelatin. Then pour the gelatin slowly into the strawberry mixture. Keep stirring continuously.
- Now pour the strawberry mixture onto the set biscuit base.
- Cover and put in the fridge to set overnight.
- Garnish with sliced strawberries, chocolate chips and whipped cream.
- Serve cold by slicing into triangular pieces. You can also drizzle some strawberry syrup on the top to create a more appetizing effect.
Nutrition Facts : Calories 225.3, Fat 14.2, SaturatedFat 8.9, Cholesterol 46.5, Sodium 93.7, Carbohydrate 22.7, Fiber 0.7, Sugar 20.5, Protein 3.2
STRAWBERRY CHEESECAKE IN 4 EASY STEPS
Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 393 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
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