NO BAKE STRAWBERRY CHEESECAKE RECIPE (BARS)
No Bake Strawberry Cheesecake Recipe - The easiest and most delicious strawberry cheesecake bars fit for any celebration. The filling is absolutely sensational and tastes just like strawberry ice cream. Addictive! This Easy Cheesecake recipe is ready to make you a believer!
Provided by Jocelyn Delk Adams
Categories Dessert
Time 8h15m
Number Of Ingredients 8
Steps:
- Line an 8 inch square baking pan with parchment paper leaving some outside of the pan.
- Next in a medium sized bowl, whisk cookie crumbs, granulated sugar and melted butter together until combined.
- Press cookie mixture into the bottom of the pan. Refrigerate for 45-60 minutes.
- While cookie crust chills, add cream cheese, sugar, strawberries and vanilla a bowl with a hand mixer (or you can use a Vitamix or other heavy duty blender).
- Mix until smooth.
- Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.
- Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.
- Freeze cheesecake for at least 4 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
Nutrition Facts : Calories 248 kcal, Carbohydrate 21 g, Protein 2 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 49 mg, Sodium 211 mg, Sugar 15 g, ServingSize 1 serving
NO-BAKE STRAWBERRY CHEESECAKE BARS
Cool and creamy no-bake strawberry cheesecake bars are easy to make and perfect for spring and summer!
Provided by Jaclyn Shimmel
Categories Dessert
Time 5h5m
Number Of Ingredients 9
Steps:
- Line an 8-inch square baking pan with parchment paper and set it aside.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press into the bottom of the baking pan in an even layer. Refrigerate for 1 hour.
- While the crust chills, prepare the cheesecake filling. Add strawberries and sugar to your blender or food processor; blend to get the strawberries chopped up nicely. Add cream cheese and vanilla. Blend until smooth and well combined. Transfer to a large mixing bowl and fold in the cool whip.
- Pour the strawberry cheesecake filling over the graham cracker crust and smooth with a spatula.
- Cover with plastic wrap and place in the freezer for at least 4 hours (or overnight). Use the parchment paper to lift the bars from the pan and place on a cutting board. Slice into bars and top with fresh strawberries, if desired. Serve immediately for a more frozen treat or allow them to soften at room temperature for 30 minutes if you prefer.
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
STRAWBERRY CRUMBLE CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: butter, powdered sugar, all purpose flour, salt, cream cheese, sugar, vanilla, egg yolk, salt, strawberry, water, lemon juice, sugar, flour, all purpose flour, rolled oats, brown sugar, butter
Provided by Madiha Abid
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the crust: Preheat the oven to 350°F. Line an 8×8-inch square pan with foil or parchment paper.
- Combine all crust ingredients in a bowl to form a soft dough.
- Press dough into the bottom of the prepared pan. Bake for about 15 minutes or until the edges begin to turn lightly golden brown. Then, allow to cool for 5-10 minutes before continuing.
- For the cheesecake layer:: Cream together cream cheese and sugar until smooth and fluffy.
- Add vanilla, egg yolk, and salt, and mix until well-combined. Set aside.
- For the strawberry layer: Combine all ingredients in a saucepan over medium heat. Cook for 10-15 minutes, stirring frequently, until reduced and thickened. Allow to cool until at least warm before using.
- For the crumble layer: Mix all ingredients with a wooden spoon or by hand until a crumbly dough forms.
- To assemble: Pour cheesecake filling over baked crust, spreading to the edges and corners.
- Then, evenly dollop cooled strawberry filling over cheesecake filling. Do not mix.
- Finally, crumble the brown sugar crumble topping evenly over the top of the strawberry layer.
- Bake for 25-30 minutes or until the cheesecake layer is set and crumble topping is lightly browned.
- Cool before serving. Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, Sugar 17 grams
STRAWBERRY CHEESECAKE BARS
Strawberries...the smell of summer! Not as difficult as it seems, plus some down time. From ATK.
Provided by gailanng
Categories Bar Cookie
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
- FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.
- Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely. (Allowing to cool completely is very important to the end result.).
- FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.
- FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.
- Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.
- Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.
STRAWBERRY NO BAKE CHEESECAKE BARS
I had alot of strawberries I needed to use and also wanted a cheesecake ... this is what I came up with. It was super easy and very creamy.
Provided by Ceezie
Categories Cheesecake
Time 30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix the graham cracker crumbs, melted butter or margarine and sugar together. Press firmly into a 13X9 inch pan and refridg while making the filling.
- Beat the cream cheese till smooth. Slowly add the powdered sugar. Add the jam and mix well. Stir in the strawberries and then fold in the cool whip.
- Spoon over the crust, cover and refrigerate for at least 4 hours to set up enough to cut cleanly.
Nutrition Facts : Calories 437.5, Fat 29.2, SaturatedFat 19.2, Cholesterol 77.6, Sodium 217.1, Carbohydrate 41.2, Fiber 0.5, Sugar 36, Protein 4.7
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