No Bake Cheesecake With Strawberry Topping Recipes

EASY NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Combine Vanilla Wafer cookie crumbs, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
• Add a pound of strawberries that have been hulled {tops cut off} to a food processor. Pulse until you have a strawberry liquid aka puree. Set aside.
• Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add strawberry puree and continue to mix until the puree is evenly distributed. Add the whipped topping and fold into the strawberry mixture until it is totally combined.
• Pour strawberry cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least two hours before serving with a scoop of whipped topping and strawberry. Leftovers can be stored in the refrigerator for up to 4 days.

NO BAKE CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Using a food processor, pulse your graham crackers until they are fine crumbs.
• Mix together graham cracker crumbs and sugar in a medium bowl.
• Pour in butter and stir well to combine.
• Pour crust into a 9 inch springform pan and press down evenly to cover the bottom and slightly up the sides.
• Put in refrigerator until firm, about 15 minutes.
• Beat cream cheese for 2-3 minutes until nice and smooth.
• Mix together softened cream cheese, sugar and lemon juice until well blended.
• Gently stir in the cool whip.
• Pour mixture into your graham cracker crust.
• Cover with plastic wrap and put in freezer for 2 hours to firm
• Mix strawberries, sugar, and lemon juice together in a bowl
• Either smash strawberries with a fork or blend together briefly until desired consistency
• Spoon sauce over individual servings of cheesecake

NO BAKE CHEESECAKE WITH STRAWBERRY TOPPING

Steps:

• Line a baking tray with baking paper, on the side and on the bottom, Spray or apply canola oil on the surface of the baking paper
• If you have a food processor, place the biscuits in it and blitz until it has fine crumbs. If you don't have a food processor, add the biscuits to a zip lock bag and crush it using a rolling pin
• Add in the melted butter into the biscuit mixture and blitz for further 20 seconds, until well incorporated and resembles like sand
• Add the biscuit mixture into the prepared pan and spread it on the base and on the side of the pan using your hands
• Use a glass or anything that is verticle to press the crumb neatly on the sides and flatten the base ( make sure this base and sides are well compact, as it is essential for it to stick together when unmoulding)
• Freeze the base in the freezer for 1 hour
• In a stand mixer or handheld mixer with the whisk attachment place the thick cream and icing sugar and whisk until stiff peaks are formed, leave aside until needed
• In a stand mixer or handheld mixer with the whisk attachment place the cream cheese and beat until it is soft and creamy. ( This step is very important as there cannot be lumps in the mixture at the end)
• Add in white sugar and mix further until creamy
• Add in lemon juice, vanilla, sour cream and mix well until incorporated
• Finally, fold in the whipped cream by hand until well incorporated
• Pour mixture into the prepared crust and leave in the fridge overnight to set
• Add all ingredients into a medium saucepan and place it on a medium fire and cook for 5 minutes until the strawberries are soft, don't stir too much as this will mash up the strawberries, you want the strawberries to be full and plumpy
• In a small bowl mix together cornflour and water to make a slurry
• Once the strawberries mixture is slightly soft, add the slurry (cornflour mixture and cook for further 1 minute, take off the fire and cool down in a bowl. The mixture will thicken instantly when the cornflour mixture is added. It should resemble like a compote or thick syrup
• The next day when the cheesecake has cool down overnight in the fridge, take it out and remove the cake pan from the sides and the bottom, this should slide easily, then take off the baking paper carefully. Top it up with the strawberry topping and serve

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.

NO BAKE CHEESECAKE WITH HOMEMADE STRAWBERRY TOPPING RECIPE - (4.6/5)

Steps:

• For the crust, pulse the crackers in a food processor until finely ground (there should be about 2 cups). Then add 1 tablespoon sugar and melted butter, and pulse until combined. For those who don't have a food processor, place the crackers into a large freezer bag and gently crush them with a rolling pin. Press the crumbs at the bottom of a 10-inch (26 cm) springform pan, using the back of a spoon or the bottom of a flat-bottomed measuring cup, and about 1-1.5 inches (2.5-4 cm) up the sides of the pan. Set aside. For the filling, beat cream cheese in a large bowl with an electric mixer set on high for 3 minutes until fluffy. Add confectioners' sugar, Greek yogurt, vanilla, and cornstarch (if using), and beat until smooth. Fold in whipped heavy cream using a rubber spatula. Pour cream cheese mixture into crust and smooth top. Cover with plastic wrap and refrigerate for 8 hours until firm (or overnight). For the topping, place strawberries, granulated sugar, cornstarch and water in a medium saucepan, and stir until the cornstarch has dissolved. Heat topping over medium-low heat, stirring constantly for 5 minutes until heated through (this prevents the sauce from clumping and burning). Then reduce heat to lowest setting and let cook for 10-15 minutes until it thickens. Remove from heat and let cool. Store in a container with lid. Serving: Spread strawberry topping on top of cheesecake. Carefully lift off the sides of the pan, cut into slices and enjoy!

NO BAKE SUGAR FREE STRAWBERRY CHEESECAKE

Steps:

• Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
• Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
• Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
• Beat in pudding mix until the filling is thick and smooth.
• Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
• Spread half the strawberries over the filling.
• Repeat cheesecake layer and strawberry layer.
• Chill pie in refrigerator until set and cold, at least 1 hour.

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.