Pop Rocks No Bake Strawberry Lime Cheesecake Recipes

NO BAKE STRAWBERRY LIME CHEESECAKES

Steps:

• Line a muffin pan with paper liners.
• Melt the butter and add it with the honey to the graham cracker crumbs. Stir until all the crumbs are moistened.
• Divide the graham crackers between the 12 cupcake liners. Press the crumbs down firmly into the bottom of each liner.
• Beat together the cream cheese, sugar, yogurt, lime juice and lime zest until light and fluffy.
• Divide the cheesecake batter between the 12 cupcake liners on top of the crusts. (I used a cookie scoop to fill the cups.)
• Refrigerate at least 3 hours or overnight.
• When ready to serve, top each cheesecake with a strawberry and ¼ slice of lime.
• Garnish with additional lime zest if desired.
• Serve cold.

NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Beat cream cheese, sugar and strawberry flavor in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping. Spoon into crust.
• Refrigerate 3 hours or until set. Garnish with fresh strawberries or serve with Easy Strawberry Sauce (recipe follows), if desired. Store leftover cheesecake in refrigerator.

CHEESECAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan.
• Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
• Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.
• Melt the white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.

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 RECIPE

Steps:

• Line line an 8 inch or 21cm loose-bottomed or springform tin with baking parchment or aluminium foil. I use aluminium foil as I find it is easier to handle and moulds better.
• Place the biscuits in a plastic food bag and uring a rolling pin crush the biscuits into fine crumbs.
• Transfer the biscuit crumbs into a bowl pour over the slightly salted melted butter. Mix thoroughly until the crumbs are evenly coated with the melted butter.
• Tip them over into the prepared tin and with the help of a spoon, press firmly down and spread the biscuit crumbs into an even layer to perfectly cover the bottom of the tin. Place in the fridge for this to chill.
• In a larger glass bowl, place the cream cheese, and the vanilla powder. Beat these for one minute until smooth, using an electric mixer. Add the sifted icing sugar and the double cream and continue to beat until they all homogenise well. Do not overbeat - it should all be a nice firm smooth creamy mixture.
• Carefully spoon the cream mixture onto the biscuit base, spreading this uniformly onto the base making sure no air bubbles form. Use a small palette knife to smooth down the top of the cheesecake. Put back in the fridge to set for approximately 20 minutes to 1 hour. The filling should be fairly firm so it sets pretty quick.
• I use a soup bowl or a can to remove the cake from the tin. Place the cake with the tin over the bowl or the can. Gently and gradually, push the sides of the tin down. Gently slip the cake onto a serving plate, removing the lining parchment paper or the aluminium foil as well as the tin base.
• Cut the stawberries and decorate your cake as desired. You may serve immediately or place back in the fridge for later.

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

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.

STRAWBERRY-LIME FROZEN CHEESECAKE POPS

Steps:

• Place 3-oz. paper or plastic cup in each of 12 muffin pan cups. Cut each of 3 strawberries into 4 slices; place in cups.
• Place remaining strawberries in food processor. Add cream cheese, lime zest, juice and sugar; process until smooth. Spoon into medium bowl. Beat whipping cream in medium bowl with mixer on high speed until stiff peaks form. Gently stir into cream cheese mixture. Spoon into prepared cups. Tap cups on counter to remove any air bubbles. Insert wooden pop stick or plastic spoon into center of each cup for handle.
• Freeze 4 hours or until firm. Remove frozen pops from cups just before serving.

STRAWBERRY LIME CHEESECAKE BARS

Steps:

• Combine the graham crackers, sugar and melted butter in a food processor. Pulse until it's a fine crumb and everything's incorporated.
• Press the graham cracker mixture into the bottom of the prepped baking dish and up the sides about 1/4".
• Bake for 8 minutes, then let it cool while you make the cheesecake batter.
• Cream the sugar and cream cheese together in a stand mixer with a paddle attachment on medium speed for 1 minute, until smooth. Scrape down the sides with a rubber spatula.
• Add the yogurt, flour, vanilla and lime zest and continue mixing for 1 more minute. Add the eggs and continue mixing for 30 seconds, until the eggs are just incorporated.
• Pour the batter on top of the crust and use the spatula to smooth it out on top. Drop large spoonfuls of the strawberry sauce on top, and then use a knife to swirl it around (make sure not to push the knife as far down as the crust-just swirl the top).
• Bake the strawberry lime cheesecake bars for 30-35 minutes, or until the edges are slightly golden and the center barely jiggles.
• Let the bars cool for 30 minutes and then put them in the fridge, covered, to chill completely-at least 2 hours.

STRAWBERRY KEY LIME CHEESECAKE

Steps:

• Preheat the oven to 350 degrees. Butter and lightly flour the bottom and sides of a 9″ springform pan. Line a baking sheet wide enough to hold the springform pan with parchment paper.
• In a food processor or blender (I have a Blendtec), pulse cookies until they are crumbs. Add the melted butter and pulse again until combined. Press the mixture into the prepared springform pan, creating an even layer on the bottom and halfway up the sides. Using a flat-bottomed glass cup with straight sides is helpful.
• Bake the crust for 10 minutes. Remove from the oven and allow to cool on a wire rack.
• In a large bowl, beat the cream cheese on low speed until creamy, taking care not to whip and add air to the cheese.
• Add the sugar and beat until smooth.
• Scrape down the sides and add one egg at a time, beating on low until the egg is fully incorporated.
• Add the extract, beating on low until smooth and creamy. The batter will be on the thicker side.
• Remove one cup of cheesecake mixture and set aside.
• In a medium saucepan, whisk together eggs, sugar and key lime zest.
• Add key lime juice and cook until the mixture is thick, then simmer gently for a few seconds.
• Scrape the filling into a fine mesh sieve over a bowl and strain, pushing through filling as necessary.
• Stir in vanilla.
• Combine curd with reserved one cup of cheesecake mixture.
• Put the springform pan on a baking sheet and pour the plain batter into the baked crust.
• Gently scoop the curd mixture over the top, spreading evenly yet leaving a 1″ ring around the edges.
• If desired, marble the two layers together using a dull knife, taking care not to cut the crust.
• Cover the springform pan with another baking sheet and bake the cheesecake for 30 minutes.
• Remove the baking sheet "lid" and continue to bake the cheesecake for 20-25 minutes, until the edges are set but the center is still jiggly like Jell-O.
• Combine the topping ingredients in a bowl and spread evenly over the baked cheesecake.
• Wash and thinly slice strawberries. Gently place strawberries on top of the sour cream layer.
• Return the cheesecake to the oven and bake for 5 minutes.
• Remove the cheesecake from the oven and allow to cool on a wire rack for 1-2 hours.

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.