No Bake Strawberry Cheesecake Food

DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
• Beat in the whipped topping until well mixed.
• Spread about half of the cream cheese mixture into the graham cracker crust.
• Spread the strawberry preserves in an even layer over the cream cheese mixture.
• Top the preserves with the remaining half of the cream cheese filling.
• Cover with plastic wrap and refrigerate until set, about 1 hour.

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:

• 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.

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.