No Bake Strawberry Cheesecake Recipe To Beat All Others Food

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 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 RECIPE (TO BEAT ALL OTHERS!)

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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NO-BAKE STRAWBERRY CHEESECAKE - PARADE MAGAZINE

Steps:

• Beat the cream cheese until smooth with an electric mixer.
• Gradually beat in the sugar then beat in the sour cream and vanilla until just combined.
• Fold in the whipped topping.
• Scrape the mixture into the the pie crust. There may be some filling left over. If so, reserve it to be decoratively piped onto the top of the pie.
• Chill in the refrigerator for 4 hours.
• Starting in the center, arrange the strawberries in a circular pattern. Pipe with any extra filling if you like.

NO BAKE STRAWBERRY CHEESECAKE

Steps:

• For the base, crumb the biscuits using a food processor and add the melted butter.
• Reserving 1/3 cup press remaining mix into a 9x13 dish. I like to use a glass dish to show off the layers.
• For the filling, beat cream cheese and sugar together.
• Whip the cream until soft peak stage and then fold into cream cheese mixture.
• Spread over the base and place in fridge to chill.
• For the topping, put the cornflour, water and sugar in a saucepan and boil until thickened.
• Stir in the jelly crystals until all are dissolved.
• Chill until cold and starting to set.
• Slice strawberries and add to chilled jelly.
• Spoon over the filling as evenly as possible.
• Sprinkle the reserved 1/3 cup crumb mix over the top.
• Refrigerate until jelly has set and you are ready to serve.
• Cut into squares and remove carefully. I use a fish slice to do this.
• Serve with some whipped cream on the side or on top of each square if desired.

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.