NO-BAKE STRAWBERRY CHEESECAKE DOME RECIPE BY TASTY
Here's what you need: graham cracker, light brown sugar, unsalted butter, cream cheese, light brown sugar, sugar, milk, vanilla extract, strawberry, whole strawberries
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 963 calories, Carbohydrate 79 grams, Fat 68 grams, Fiber 3 grams, Protein 11 grams, Sugar 58 grams
NO COOK POP ROCK CHEESECAKE
Steps:
- Combine the crushed graham crackers, butter, and 2 teaspoons sugar in bowl and mix until incorporated. Delicately fold 3 ounces of pop rocks into the mixture.
- Spray the bottom of a 9 by 13-inch cake pan with nonstick cooking spray. Gently press the crust into the pan and freeze for 30 minutes.
- With a handheld mixer or in a standing mixer with whisk attachment, whip the heavy whipping cream. While mixing slowly add in the remaining 1/2 cup sugar, salt, lime juice, and cream cheese. Beat until the ingredients are fully incorporated.
- Remove the crust from the freezer. Spread the cream cheese mixture over the crust, level the top and freeze for 1 hour. Remove the cheesecake from the freezer and sprinkle the remaining 3 ounces of pop rocks on top. Cut into small squares and serve.
POP ROCKS NO BAKE STRAWBERRY LIME CHEESECAKE
I love Anthony Bourdain's No Reservations. I was watching the Northwest episode and the Gypsy dining group came up with a fabulous dessert that engulfed all of the senses. Seeing as how I am in no way going to do this dessert justice, I just wanted to quote what Gypsy described it as: "The second dessert was a lime cheesecake mousse set over the top of an "aural" crust. Strawberry pop rocks were implanted into the graham cracker crust for a surprising aural firework display with every bite. The dish was accompanied by strawberry sorbet over a salad of black pepper and strawberries, a strawberry sauce, and a fresh grating of lime zest." I have researched the lime mousse techniques and i have just run out of patience on how to keep the rocks from popping before the cake is consumed. So it's basically, no bake, low heat, keep it cool. I cannot come close to coming up with the black pepper and strawberries concoction so i am going to make my cop out, easy version. It might not be completely gourmet, but it is still poppin'. **I plan on revisiting this to make a diet friendly version.
Provided by College Girl
Categories Cheesecake
Time 1h30m
Yield 1 wonderful cheesecake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
- Wait, a little bit for the butter to cool down and then combine the pop rocks gently into the crushed mixture.
- Press into a 7 inch spring-form pan. Place in refrigerator until ready for use.
- In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
- Whip cream, and fold into cream cheese mixture.
- Spread into pan.
- Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
- Place in refrigerator 30 minutes before serving.
- Garnish with lime zest before serving.
Nutrition Facts : Calories 270, Fat 20.5, SaturatedFat 12.5, Cholesterol 63, Sodium 168.1, Carbohydrate 19.7, Fiber 0.4, Sugar 14.5, Protein 3.1
NO-BAKE LIME CHEESECAKE
Being from the Sunshine State, I love any recipe containing citrus. This one, featuring lime, is quick to mix up and disappears almost as fast. Substitute orange juice, zest and slices for the lime to get another great cheesecake variation.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime zest. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat., In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally. , In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 590 calories, Fat 39g fat (23g saturated fat), Cholesterol 190mg cholesterol, Sodium 400mg sodium, Carbohydrate 56g carbohydrate (44g sugars, Fiber 1g fiber), Protein 8g protein.
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