Double Layer No Bake Strawberry Cheesecake Recipes

DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
• Beat in the whipped topping until well mixed.
• Spread about half of the cream cheese mixture into the graham cracker crust.
• Spread the strawberry preserves in an even layer over the cream cheese mixture.
• Top the preserves with the remaining half of the cream cheese filling.
• Cover with plastic wrap and refrigerate until set, about 1 hour.

STRAWBERRY CHEESECAKE WITH DOUBLE-BERRY SAUCE

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
• Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
• Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered 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.

DOUBLE STRAWBERRY CHEESECAKE

Steps:

• Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute. Beat in honey.
• In a separate bowl, whisk together flours, cocoa, salt and cinnamon. With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches. Scrape dough onto a sheet of plastic wrap. Flatten into a disk and chill for at least 2 hours or overnight.
• Place dough round between two sheets of parchment or wax paper. Working quickly, roll out dough to a thickness of 1/8 inch. If dough becomes sticky, chill in refrigerator until firm. Transfer dough to an 8- or 9-inch springform pan. Press into bottom of pan and 2/3 up the sides (don't worry if the sides aren't even). Prick bottom with a fork. Refrigerate 20 minutes.
• Heat oven to 325 degrees. Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes. Cool completely on a wire rack.
• Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top. Let rest for 5 minutes, until absorbed. Put pan over low heat and stir until gelatin dissolves. Don't let gelatin boil, which impedes its gelling power. Let cool.
• In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth. Stop once or twice to scrape down sides of bowl and blend again. Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a purée, which is fine). Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Top with sliced or whole strawberries before serving.

NO-BAKE STRAWBERRY CHEESECAKE

Steps:

• Crust.
• 1. Grind graham crackers in food processor until fine.
• 2. Mix in bowl with melted butter, sugar and salt.
• 3. Press in the bottom of a spring form pan lined on the bottom with parchment paper.
• 4. Refrigerate while making strawberry sauce and cheesecake.
• Strawberry Sauce.
• 1. Add chopped berries and sugar to a saucepan and cook over medium heat until berries are soft, about 10 minutes.
• 2. Mash berries with a masher and stir in vanilla.
• 3. Mix cornstarch and water in a small bowl then stir into strawberry sauce.
• 4. Continue to cook, stirring regularly, until sauce has thickened, about 5 minutes.
• 5. Remove from heat and cool.
• Cheesecake.
• 1. Mix together cream cheese, sugar and vanilla.
• 2. Stir in ½ cup of cooled strawberry sauce.
• 3. Fold in cool whip.
• 4. Add cheesecake mixture to spring form pan and refrigerate 2-3 hours.
• 5. Remove from fridge and use knife heated with hot water to loosen up the sides. Open spring form pan.
• 6. Decorate with remaining strawberry sauce (and extra whip cream, fresh strawberries, and graham cracker crumbs, if desired) either on full cake or individual slices.

NO-BAKE STRAWBERRY CHEESECAKE DOME RECIPE BY TASTY

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!