No Bake Strawberry Cheesecake Tarts Light Food

NO BAKE STRAWBERRY CHEESECAKE TARTS (LIGHT)

Steps:

• Place the yogurt in a yogurt strainer or a mesh strainer lined with a paper coffee filter, place in refrigerator and allow to drain for several hours or overnight.
• Preheat oven to 375 degrees, lightly brush the tart shells with egg white and bake for 5 minutes, cool completely.
• In a blender container, combine the cottage cheese, drained yogurt, sweetner, vanilla and cinnamon.
• Divide evenly into the tart shells, place in refrigerator and allow to set for 2 to 3 hours.
• Place the fruit spread in a small microwave safe bowl and warm; mix the sliced strawberries and fruit spread, cover and refrigerator.
• When ready to serve, spoon the strawberry mixture on top of the tarts and enjoy.

NO-BAKE STRAWBERRY CHEESECAKE

Steps:

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

INDIVIDUAL STRAWBERRY CHEESECAKE TARTS

Steps:

• For the Crust:.
• Preheat the oven to 350 degrees F.
• Line 18 regular-sized cupcake cups.
• Combine the graham cracker crumbs and macadamia nuts in a bowl.
• Add sugar and mix well.
• Add butter and mix until everything is well incorporated.
• Spoon the mixture into each cupcake liner. (About 1 heaping tablespoon per cup).
• Push down on the graham cracker mixture and try to make a flat crust.
• Bake in oven for 8 minutes,.
• Take out of the oven, and let cool.
• For the Cheesecake Filling:.
• ***NOTE*** Make sure to leave the cream cheese and eggs out until they are at room temperature.
• Preheat the oven to 375 degrees F.
• Cream together the cream cheese and the sugar until it is smooth.
• Add eggs one at a time, until they are well incorporated.
• Add vanilla (and lemon juice if you choose to).
• Fill each liner 2/3 of the way full.
• Bake for about 13-18 minutes. (In my new oven it's 18 minutes, in my old oven it was 13 minute, so, it really depends on your oven).
• Place in the refrigerator to allow to cool.
• To make the Strawberry topping:.
• Soften the unflavored gelatin in the 1 cup plus 2 tablespoons boiling water. Let stand for 5 minutes.
• Add the strawberry gelatin.
• Set aside.
• Cut the strawberries at the widest point so that it will cover as much of the cheesecake top as possible. Alternatively, you can slice the strawberries.
• Place the strawberries, upside down, on the tarts.
• Spoon the gelatin mixture on top of each strawberry, trying to completely coat each strawberry, and get the topping on the cheesecake itself as well.
• Melt the white chocolate in the microwave on low heat. Drizzle over each tart.
• Alternatives:.
• Using 1 1/2 packages of cream cheese with 1/2 cup pumpkin puree is an interesting fall twist.
• Using oreo cookie crumbs as the crust, and mixing in semi-sweet or dark chocolate chips.
• You can also use any canned topping, an fruit and jello combo, or just use the fresh fruit by themselves.

STRAWBERRY CHEESECAKE TARTS

Steps:

• Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
• Beat until smooth.
• Spread evenly into tart shells.
• Top with sliced strawberries, pressing into cream cheese mixture slightly.
• Refrigerate about 4 hours.
• Before serving, spread the strawberry preserves evenly over the filling.
• *Optional: Drizzle melted chocolate over top!

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.