Creamy Strawberry Lemon Squares No Cooking Recipes

STRAWBERRY LEMON CHEESECAKE BARS

Steps:

• For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
• Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
• For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
• Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
• Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.

CREAMY STRAWBERRY-LEMON SQUARES

Steps:

• MIX graham crumbs, 1/4 cup sugar and butter until blended. Press onto bottom of 13x9-inch baking pan.
• BEAT cream cheese, 1/4 cup sugar and 1/4 cup milk until well blended. Spread over crust.
• Pour 2-3/4 cups milk into large bowl. Add pudding mixes. Blend well. Pour over cream cheese layer. Let stand 5 minutes or until thickened.
• Cover with whipped topping. Refrigerate 4 hours or overnight.

CREAMY STRAWBERRY-LEMON SQUARES

Steps:

• Mix graham crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Refrigerate until ready to use.
• Beat cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.
• Pour remaining 2-3/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

CREAMY LEMON SQUARES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
• Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
• Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

LEMON STRAWBERRY SQUARES

Steps:

• Crust -- Melt the butter (I just melted mine in the microwave for 1 minute) and mix with the crushed graham crackers crumbs (I bought them already ground, or you can grind your own) and the sugar. Mix well and press in the bottom of a 13x9" pan. Even though there is butter in the crust, I still spray with a non stick spray such as Pam, to make sure it doesn't stick. Press the crust down well (just on the bottom, no sides).
• Layer 1 -- Beat the softened cream cheese, sugar, and milk until smooth and creamy. If you want more flavor 1/2 teaspoon lemon zest can be added at this point but is not necessary. Spread over the graham cracker crust and smooth out so it is nice and even.
• Layer 2 -- Mix the 2 3/4 cup cold milk with the pudding mix and whisk well until it is all incorporated and the pudding begins to thicken. Pour over the cream cheese mixture. Again smooth out, so it is nice and even. Refrigerate for 10-15 minutes just until the pudding begins to set.
• Layer 3 -- Topping. Spread the cool whip over pudding mix, again smoothing it out. Cover well with plastic wrap and refrigerate 4-24 hours.
• Garnish and Serve -- Cut in pretty squares and garnish. I like to use a lemon slice cut in half and a strawberry both dipped in sugar and a mint sprig.
• A light summer dessert! ENJOY.

CREAMY STRAWBERRY-LEMON SQUARES

Steps:

• Mix graham crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Refrigerate until ready to use.
• Beat cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.
• Pour remaining 2-3/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

NO BAKE STRAWBERRY CHEESECAKE BARS RECIPE

Steps:

• In a mixing bowl, mix together graham cracker crumbs, melted butter, and sugar.
• Line an 8x8" baking pan with wax paper or parchment paper, leaving some extra hanging over the sides of the pan for easy removal.
• Press the graham crackers into the bottom of the pan.
• Place the pan in the freezer for 15-30 minutes or until crust is set and cooled down.
• In a blender, add cream cheese, sugar, strawberries, and vanilla. Blend until mixture is smooth and creamy.
• In a mixing bowl, whip the whipping cream until soft peaks form (it will take a few minutes - I beat mine with an electric hand mixer).
• Folding whipping cream into the creamy strawberry mixture.
• Pour strawberry mixture into chilled crust. Spread over crust so that strawberry mixture is smooth and even.
• Cover pan and freeze for 4-6 hours or even overnight.
• When ready to serve, remove pan a few minutes before cutting. Top bars with fresh strawberries and more whipped cream, if desired.
• Place leftovers back into the fridge.

CREAMY STRAWBERRY-LEMON SQUARES

Steps:

• Mix graham crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Refrigerate until ready to use.
• Beat cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.
• Pour remaining 2-3/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

CREAMY STRAWBERRY-LEMON SQUARES

Steps:

• Mix graham crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Refrigerate until ready to use.
• Beat cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.
• Pour remaining 2-3/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

CREAMY STRAWBERRY-LEMON SQUARES

Steps:

• Mix graham crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Refrigerate until ready to use.
• Beat cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.
• Pour remaining 2-3/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

CREAMY STRAWBERRY-LEMON SQUARES NO COOKING

Steps:

• Mix graham cracker crumbs with 1/4 cup sugar, and butter.Press on bottom of 13" x 9" baking pan.
• Beat cream cheese, 1/4 cup sugar and 1/4 cup milk until blended. Spread over crust.
• Pour 2 3/4 cups milk into large bowl. Add pudding mixes. Blend well. Pour over cream cheese layer.
• Let stand 5 minutes until thickened. Cover with whipped topping.
• *Put sliced strawberry on top.
• Refrigerate 4 hours or overnight.
• Cut into squares to serve.
• For variety-try any favorite pudding flavor or cool whip flavor.