No Bake Strawberry Cheesecake Recipes

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.

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.

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.

Steps:

• For the graham cracker crust: Pulse the graham crackers, brown sugar, cinnamon and salt in a food processor until crumbs form. Drizzle in the butter and pulse until the mixture looks like wet sand. Transfer to a bowl and wipe out the food processor.
• For the cheesecake: Whisk the gelatin into 1/3 cup warm water and let sit until softened, about 5 minutes.
• Pulse the cream cheese in the food processor until completely smooth, scraping down the sides as needed. Then add the granulated sugar, vanilla, salt, lemon juice and softened gelatin. Pulse until completely smooth. With the food processor running, add the heavy cream and enough food coloring to make the batter a light pink. Process until combined.
• For the strawberry syrup: Combine the strawberries, granulated sugar, lemon juice and 1/4 cup water in a medium saucepan over medium-high heat, bring to a simmer and simmer until the berries are very soft but still holding their shape. Strain the syrup, transfer the berries to a small bowl and chill. Return the syrup to the saucepan and continue cooking until thickened, about 10 minutes. Chill the syrup until ready to use.
• Coat a plastic 9.75-by-8.5-by-4-inch (7-cup) brain-shaped gelatin mold generously with nonstick cooking spray. Pour half of the cheesecake batter into the mold, swirling the batter to cover all sides of the mold. Freeze for 5 minutes to let the batter thicken. Using the back of a spoon, spread the batter up the sides so there is a 1/2-inch-thick coating around the entire mold. Freeze for 10 minutes to set the batter.
• Add the strawberries to the center of the mold. Drizzle 1 tablespoon of the strawberry syrup over the strawberries. Evenly spread the remaining batter over the berries, pressing the batter into the mold to fill any gaps. Top with the graham cracker crumbs, pressing to create a firm crust. Place the cheesecake in the freezer until the sides are very firm and almost frozen, about 2 hours. Transfer to the refrigerator and chill for 2 hours before serving.
• To unmold the cheesecake: First, carefully place the mold briefly into a bowl of hot water, then run a small offset spatula around the edge of the mold to help release the cheesecake from the sides. Invert onto a plate and poke small holes in the mold with a paring knife to help release the cheesecake from the mold. Carefully pull off the mold. Top the brain with the remaining strawberry syrup.

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.

Steps:

• Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.

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.

Steps:

• To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
• Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

Steps:

• In a small bowl, combine graham cracker crumbs and brown sugar.
• Add the melted butter and whisk to combine.
• Press the graham cracker crumb mixture into the bottom of an 8-inch (20-cm) springform pan, using a measuring cup to pat the surface smooth. Chill in refrigerator for at least 2 hours or until firm.
• In a large bowl, combine cream cheese, brown sugar, sugar, milk, and vanilla using a whisk or hand mixer.
• Line a 8-inch (20-cm) glass mixing bowl with plastic wrap.
• Starting from the center, lay strawberries in an overlapping, circular fashion, making sure they make good contact and are sticking to the plastic wrap. Repeat the circular pattern up until roughly ½ inch (1-cm) from the top of the bowl.
• Pour two thirds of cheesecake mixture into strawberry-lined bowl.
• Press the whole strawberries into cheesecake mixture to form a layer.
• Cover the whole strawberries with the remaining cheesecake mixture.
• Carefully lift set graham cracker crust onto cheesecake mixture.
• Cover and refrigerate for at least 4 hours.
• Carefully invert bowl onto cutting board.
• Lift bowl and remove plastic wrap.
• Transfer to cutting board and slice into wedges.
• Serve immediately.
• Enjoy!

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.

Steps:

• Using an electric mixer beat cream cheese and sugar together until smooth and creamy. Pour into a separate bowl and set aside.
• Whip heavy cream, using the whisk attachment of a mixer, until you have soft peaks. Add powdered sugar and vanilla. Whip until stiff peaks.
• Fold whipped cream into cream cheese mixture.
• Place a single layer of graham crackers into the bottom of a 13x9-inch baking dish. Spread 1/2 of the whipped cream mixture over the crackers. Add 1/2 the strawberries. Repeat with another layer of crackers and the remaining cream and strawberries.
• Place in fridge for 4-5 hours before serving.
• NOTE: If strawberries are not very juicy, mix them with 1/4 cup sugar and let stand for 20 minutes before using.

Steps:

• Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
• Beat Neufchatel and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add preserves; mix well.
• Mash strawberries with remaining sugar until blended. Add to Neufchatel mixture along with the COOL WHIP; stir just until blended. Spread over crust.
• Refrigerate 4 hours or until firm.

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.