STRAWBERRY CHEESECAKE BARS
Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you'll need to thaw them fully before beginning the process.
Provided by Erin Jeanne McDowell
Categories cakes, custards and puddings, dessert
Time 1h45m
Yield One 9-by-13-inch pan (about 15 bars)
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
- Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
- Make the filling: In a medium pot, toss the strawberries with 1/4 cup/50 grams granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
- Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups/250 grams granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
- Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it's not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
- Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
- Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners' sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 14 grams, Carbohydrate 44 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 347 milligrams, Sugar 33 grams, TransFat 0 grams
STRAWBERRY CHEESECAKE COOKIE STACKS
Savor healthy sweets
Provided by Lynnette Beck
Yield Makes 8 cookie stacks
Number Of Ingredients 13
Steps:
- Place milk in a small saucepan. Sprinkle with gelatin; allow to rest until gelatin absorbs and begins to puff up on the surface of milk, about 15 minutes. Heat on medium to medium-high heat, stirring constantly, until gelatin completely dissolves, 1 to 2 minutes. Remove from heat. Blend frozen strawberries, cottage cheese and sugar in a blender until smooth. Add cream cheese and lemon juice and blend until creamy. Add gelatin mixture and blend until smooth. Pour into a bowl; cover with plastic wrap. Refrigerate until firm, 1 to 2 hours. Heat oven to 350°F. Cover 2 large baking sheets with parchment paper. Grind almonds and sugar in a food processor. Lay out 1 phyllo sheet on a large cutting board; coat with a thin layer of cooking spray. Sprinkle with 2 tablespoon almond mixture. Stack another phyllo sheet on top and repeat. Continue until you have 5 layers, ending with almonds on top. Coat with a thin layer of cooking spray. Cut sheet into 4 even strips horizontally and then 3 even strips vertically to form 12 rectangles. Cut each rectangle diagonally to form triangles. Transfer cookies to 2 baking sheets. Bake until golden brown, 10 to 12 minutes. Transfer to a wire rack to cool. Spread 3 tablespoon cheesecake filling and a few strawberry slices on a cookie. Add another cookie on top and repeat filling and strawberry slices. Top with another cookie, and end with filling and strawberries. Serve immediately or store cookies and filling separately until you are ready to serve them.
FROZEN STRAWBERRY CHEESECAKE SANDWICH COOKIES
A delicious graham cracker and cinnamon cookie sandwich with a strawberry cheesecake filling. Great when you're craving a single serving of cheesecake! These are especially great frozen!
Provided by lchoward
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h50m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
- Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
- Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 54.1 g, Cholesterol 111.9 mg, Fat 31.7 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 18.5 g, Sodium 494.7 mg, Sugar 38.1 g
STRAWBERRY CHEESECAKE 'BOX' COOKIES RECIPE BY TASTY
Here's what you need: large eggs, vegetable oil, strawberry cake mix, cream cheese, powdered sugar, vanilla extract
Provided by Frank Tiu
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine the eggs and vegetable oil.
- Add the cake mix and mix until smooth.
- In a separate large bowl, combine the cream cheese, powdered sugar, and vanilla extract. Whisk until smooth.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Using a medium ice cream scoop, scoop half of the strawberry cookie dough onto the prepared baking sheet and flatten slightly with the back of the scoop.
- With a small ice cream scoop, scoop the cream cheese mixture onto the middle of the strawberry cookies.
- Scoop the remaining strawberry cookie dough with the medium scoop on top of the cream cheese.
- Bake for 15 minutes or until the bottom of the cookies easily releases from the parchment.
- Serve warm!
- Enjoy!
Nutrition Facts : Calories 639 calories, Carbohydrate 98 grams, Fat 26 grams, Fiber 1 gram, Protein 4 grams, Sugar 76 grams
STRAWBERRY CHEESECAKE WITH COCONUT COOKIE CRUST RECIPE BY TASTY
Our producer, Katie Aubin, was challenged to make a five-star dish using ingredients only found at the dollar store. Watch how she transforms different components into a delicious, beautiful and mesmerizing dessert.
Provided by Katie Aubin
Categories Desserts
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the cheesecake: Line an 8-inch (20 cm) square baking dish with parchment paper and grease with nonstick spray.
- Add the cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a medium bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
- Transfer the cookie crumbs to the prepared baking dish and pat down in an even layer. Set aside.
- Prepare the cheesecake mix according to the package instructions, then spread the filling over the crust in an even layer. Chill in the refrigerator for at least 2 hours.
- Prepare the strawberry jello mix according to the package instructions. Gently ladle half of the jello mixture on top of chilled cheesecake. Return to the fridge and let set until firm, about 90 minutes. Save the remaining jello for another use, if desired.
- Make the meringue: In a small saucepan, combine the sugar and water. Cook over medium heat until the mixture reaches 240°F (115°C).
- Meanwhile, add the egg white to a medium bowl and whip with an electric hand mixer until soft peaks form, about 2 minutes. With the mixer on medium speed, carefully and slowly drizzle in the hot sugar syrup. Increase the mixer speed to high and whip until stiff peaks form. Let cool slightly, then transfer to a piping bag fitted with a piping tip. Set aside until ready to use.
- Make the candy shards: Line a baking sheet with parchment paper. Add the sugar and water to a small saucepan. Heat over medium-high heat until the mixture reaches 295-300°F (145-150°C). Pour the mixture onto the prepared baking sheet and carefully tilt the pan spread in a thin layer. Don't touch the candy, it will be hot! Let sit until the candy cools and hardens, about 2 minutes. Use a meat mallet or spoon to crack the candy into small pieces.
- Make the coulis: In a small bowl, stir together the jam and water. Strain through a fine-mesh sieve to remove any clumps.
- Assemble the cheesecake: Use a pastry brush to lightly brush coulis across each plate. Set a thin slice of cheesecake in the center. Top with crushed wafer cookies, crushed freeze-dried strawberries, raspberry candy, candy shards, small mounds of meringue, and toasted coconut flakes. Sprinkle more garnishes on the plate.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 17 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 16 grams
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MELT IN YOUR MOUTH STRAWBERRY CHEESECAKE COOKIES
From cheerfulcook.com
4.8/5 (4)Total Time 40 minsCategory Baked Goods, Cookies, DessertCalories 113 per serving
- In a large bowl blend butter, cream cheese, and sugar with a hand mixer until the mixture becomes creamy. Add egg, vanilla extract, lemon juice and zest. Continue to beat until all of the ingredients are well combined. Add flour and beat until it has been fully incorporated.
- Bake cookies for 12-15 minutes at 350° Fahrenheit. Once baked, transfer the cookies onto a wire rack and allow to cool completely. Enjoy.
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5/5 (1)Total Time 18 minsCategory CookiesCalories 196 per serving
- In a medium mixing bowl, whisk flour, salt, baking soda and cream of tartar to combine. Set aside.
- In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, about 3 minutes.
STRAWBERRY CHEESECAKE COOKIES - COOKIE DOUGH DIARIES
From thecookiedoughdiaries.com
Ratings 33Calories 420 per servingCategory Dessert
- This recipe makes 12 LARGE cookies. See NOTES below for instructions to make smaller cookies** Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with powdered sugar until smooth and combined.
- Place 10-12 heaping teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
- When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.
- In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
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