No Bake Fruit Topped Cheesecake Food

TRIPLE BERRY NO-BAKE CHEESECAKE

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.

MINI FRUIT TOPPED CHEESECAKES

Steps:

• mix cream cheese, eggs, sugar and vanilla until well blended.
• In a separate bowl, mix graham crackers, butter and sugar.
• press crumbly graham cracker mix into liners in muffin tin.
• Pour filling mixture over crust, about 3/4 of the way up.
• bake 15 minutes at 375.
• remove and cool.
• put your favorite fruit and syrup, if you wish on top.
• Chill until serving.

MINI FRUIT-TOPPED CHEESECAKES

Steps:

• Mix Crust Mix, sugar and margarine with fork until crumbs are well moistened. Press firmly onto bottoms of 12 paper-lined or foil-lined medium muffin cups.
• Beat milk and Filling Mix with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly over crusts.
• Refrigerate at least 1 hour or until ready to serve. Spoon fruit topping over cheesecakes just before serving. Store leftover cheesecakes in refrigerator.

NO BAKE CHERRY (OR WHATEVER FRUIT) CHEESECAKE

Steps:

• IMPORTANT FIRST STEP, really take the time to do this well -- mix together the cream cheese and powdered sugar. This should take a while if you do it right. Use the back of the spoon and push the powdered sugar into the cream cheese. This is going to break down the cream cheese and make it a smooth texture. Do not continue until all powdered sugar is mix and the cream cheese is really smooth.
• Add Cool whip, and put into pie crust.
• Cover and chill for 15 minutes to 1 hour.
• Add pie filling topping and chill again (with top on) so syrup gets fuller and is easier to cut.

FRUIT PEBBLES NO-BAKE CHEESECAKE

Steps:

• Place cereal into a food processor and blend until fine. Measure 2 1/2 cups of the cereal into a large bowl and set the rest aside. Add melted butter and salt to the cereal and mix until incorporated. Pour crust into a pie pan and mold to the form, bringing the cereal up the sides of the pan. Cover and freeze for 15 minutes, or until firm.
• In a large bowl, mix together cream cheese, vanilla extract, powdered sugar, sour cream, heavy whipping cream, and the remaining cereal until combined and smooth. Pour the filling into the pie crust and smooth the top. Cover and return to the refrigerator for another hour until set.
• Remove from the refrigerator and cover the top with even more cereal for garnish. Serve immediately.

NO BAKE JELLO TOPPED CHEESECAKE BARS

Steps:

• PREHEAT oven to 350°F Mix wafer crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 5 to 8 minute or until lightly browned. Cool completely.
• PLACE cream cheese and remaining 1/4 cup sugar in separate medium bowl; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping; spread over crust. Top with the fruit.
• STIR boiling water into gelatin in medium bowl until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted. Pour over fruit. Refrigerate 1 hour or until firm. Cut into 24 bars to serve. Store leftover bars in refrigerator.

NO-BAKE FRUIT TOPPED CHEESECAKE

Steps:

• Mix crumbs, cocoa and melted butter and press into the bottom of foil lined 8" round cake tin with spring base.
• Beat cream cheese until soft, add condensed milk gradually, then lemon juice.
• Pour onto biscuit base and chill 4hrs or overnight.
• Once cheesecake is well chilled arrange well drained fruit decoratively on top of cheesecake and return to fridge - I like to freeze cheescake before this step then it is much easier to work with, jelly sets quickly and it is it easy to get out of springform without cracking jelly.
• Mix syrups together, except for the dark cherry syrup which is too dark, and sprinkle gelatine over; let it soak into syrup then mix well and chill in fridge until it is just starting to set - it will set quickly once it is on chilled cheesecake so don't wait for it to be almost set or it will be lumpy when you spoon it over fruit. It is right when it is only just starting to set but still able to be poured.
• Take cheesecake from fridge and gently pour the jelly over the fruit making sure it is as even as possible, return cheesecake to fridge. Any bubbles, prick with point of a knife.
• Once cheesecake and jelly top are well set and firm remove from springform pan and set on large serving plate; pipe whipped cream around edge of cheesecake, then return to fridge until ready to serve.
• FOR CREAMIER CHEESECAKE; To make extra light and creamy add another 250g tub of light cream cheese and use a 1/2 cup lemon juice instead of 1/3 cup.