Individual No Bake Strawberry Cheesecakes Recipes
NO BAKE STRAWBERRY CHEESECAKE
Light and fluffy no bake cheesecake with a strawberry surprise taste.
Provided by mamasguardianangel
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 44.9 g, Cholesterol 28.7 mg, Fat 14.8 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 252.7 mg, Sugar 37.9 g
NO BAKE STRAWBERRY CHEESECAKE
My best friend shared this recipe with me over 30 yrs ago and it's still a favorite in our house! Of course, the "cook time" is actually the "chill time". Yummy! No leftovers with this cheesecake!
Provided by txgammi
Categories Cheesecake
Time 2h5m
Yield 2 pies
Number Of Ingredients 5
Steps:
- Mix thoroughly 8 oz Cream Cheese and 1/2 cup Sugar.
- Add Cool Whip.
- Mix thoroughly.
- Add thawed Strawberries and mix until well blended.
- Pour into pie crusts.
- Chill.
Nutrition Facts : Calories 2221, Fat 135, SaturatedFat 68.2, Cholesterol 124.7, Sodium 1737.5, Carbohydrate 241.6, Fiber 3.7, Sugar 174.5, Protein 20.3
MINI STRAWBERRY CHEESECAKES
These are both delicious and adorable! There's something about individual-sized desserts. They're perfect for a get-together. Just serve the cheesecakes on a platter with a bowl of the sauce next to it. This recipe is scaled to 6, but can easily be doubled to make a dozen. Top with whipped cream if you'd like!
Provided by Rebekah Rose Hills
Categories Cheesecake
Time 4h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.
- Place melted butter for crust in a medium bowl. Stir in graham cracker crumbs and sugar until completely incorporated and mixture looks like wet sand.
- Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.
- Bake in the preheated oven until golden, 5 to 6 minutes.
- While the crusts are baking, prepare filling: blend cream cheese in a stand mixer until smooth and creamy. Add sour cream and sugar and blend until smooth. Blend in vanilla. Add egg; mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.
- Remove crusts from the oven and spoon filling mixture over top. My liners were very close to overflowing; you can fill them all the way to the top.
- Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.
- Remove from the oven and cool in the tin for about 15 minutes. Carefully transfer cheesecakes to a plate and place in the refrigerator to cool for at least 3 to 4 hours.
- Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a simmer. Reduce heat and maintain a low simmer, stirring occasionally, until sauce is thickened, about 15 minutes.
- Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.
- When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 23.2 g, Cholesterol 82.3 mg, Fat 18.8 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 11.2 g, Sodium 168.5 mg, Sugar 17.7 g
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