No Bake Strawberry Cheesecake With Prosecco Food

NO BAKE STRAWBERRY CHEESECAKE RECIPE (BARS)

Steps:

• Line an 8 inch square baking pan with parchment paper leaving some outside of the pan.
• Next in a medium sized bowl, whisk cookie crumbs, granulated sugar and melted butter together until combined.
• Press cookie mixture into the bottom of the pan. Refrigerate for 45-60 minutes.
• While cookie crust chills, add cream cheese, sugar, strawberries and vanilla a bowl with a hand mixer (or you can use a Vitamix or other heavy duty blender).
• Mix until smooth.
• Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.
• Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.
• Freeze cheesecake for at least 4 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.

NO-BAKE STRAWBERRY CHEESECAKE

Steps:

• Line the bottom of a 9-inch springform pan with parchment paper.
• Combine graham cracker crumbs and melted butter. Press the mixture into the bottom and 1 inch up the sides of the springform pan. Chill the crust for 30 minutes.
• Blend the strawberries in a food processor or blender until smooth.
• In a small saucepan whisk together strawberry puree and sugar. Bring to a boil and cook over medium heat for about 10 minutes until the mixture is thick and reduced.
• Combine cornstarch and 2 Tbsp of water to make a slurry, take strawberry puree off the heat and whisk in the slurry. Bring mixture to a boil and let cook for 1-2 minutes until thickened. Let cool to room temperature.
• Melt the white chocolate in the microwave or use a double broiler. Set aside and let cool slightly.
• In the bowl of a stand mixer fitted with the whisk attachment, whisk together heavy cream and powdered sugar until stiff peaks form. Take out and set aside.
• In the bowl of the stand mixer fitted with the paddle attachment, whisk cream cheese until smooth then add strawberry puree and melted white chocolate. Mix at medium speed until smooth and thick. Fold in the whipped cream with a spatula.
• Spread the mixture on top of the graham cracker crust and smooth the top. Place in the fridge and chill overnight.
• Just before serving, decorate with whipped cream and strawberries.

NO BAKE STRAWBERRY CHEESECAKE WITH PROSECCO

Steps:

• Remove the leaves from the strawberries and cut in half. Put into a large bowl and add the Prosecco. Cover and keep in the fridge overnight.
• Finely crush the biscuits, mix with the melted butter and press into a baking tin.
• Mix the whipped double cream, sifted icing sugar, cream cheese and lemon juice until well combined.
• Remove the strawberries from the fridge and drain (feel free to drink the Prosecco!). Reserve about a quarter of the berries. Chop the rest finely and add to the cheesecake mixture. Smooth over the biscuit base and put in the fridge overnight.
• The following day, blend the remaining strawberries (add a spoonful of icing sugar if you'd like to and sieve if you wish - see recipe notes).
• Remove the cheesecake from the tin, decorate with more strawberries and the sauce.

NO-BAKE STRAWBERRY CHEESECAKE RECIPE

Steps:

• Blend the biscuits in a food processor until fine crumbs are ground. Combine crumbs with melted butter. Cover the bottom of a 9-inch springform with the mixture and put it in the fridge while preparing the filling.
• Puree the strawberries and sugar in the food processor or blender.
• Add in the cream cheese and blend until smooth.
• Pour in the cream and continue blending until your mix has thickened up well.
• Pour batter over the prepared crust, cover with plastic wrap, and fridge overnight. (because the cheesecake does not contain gelatin it's best left overnight to set and firm up)
• Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.

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

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.

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:

• 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.