No Bake Strawberry Cheesecake Thumbprints Recipes

NO-BAKE STRAWBERRY CHEESECAKE THUMBPRINTS

Steps:

• Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
• Pulse the confectioners' sugar and almond flour in a food processor into a fine powder. Add the cream cheese, lemon zest, vanilla and salt and pulse until smooth and creamy. Scrape out the mixture into a large bowl.
• Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and stir thoroughly to combine. Spread out the mixture in a 9-by-13-inch baking dish and refrigerate until set, about 1 hour.
• Meanwhile, stem each strawberry and quarter lengthwise. Cut each quarter into 5 or 6 chunks.
• Put the graham cracker crumbs in a shallow bowl. Scoop level tablespoons of the cheesecake and roll into balls (dampen your hands with a little water to help). Coat the bottom half of each ball in crumbs, then press the top center in with your thumb to make an indentation. Put a piece of strawberry in each. Garnish each with a mint leaf if using. Store and serve the thumbprints in mini muffin liners. (These cookies can be refrigerated in an airtight container for up to 3 days.)

NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Line the bottom of a 9 inch spring form pan with parchment paper but do not grease the sides.
• Mix together the graham crumbs butter and sugar and press evenly into the bottom of the prepared spring form pan.
• Remove 3 rounded tbsp of the icing sugar from the 1 cup you have measured.
• Add the 3 tbsp icing sugar to the bowl of an electric mixer along with the vanilla extract and whipping cream.
• Beat together to firm peaks, then transfer the whipped cream to a separate bowl.
• Now add the remaining powdered sugar and the cream cheese to the electric mixer bowl and cream together well until smooth and the cream cheese is well softened.
• Add about 1/2 cup of the whipped cream to the softened cream cheese mixture and beat again until smooth. (This step helps soften the cream cheese mixture a little more for the next step)
• Finally fold in the remaining whipped cream by hand until smooth, using a rubber or silicone spatula.
• Spread the cream cheese filling evenly over the prepared crust and chill in the fridge for several hours or overnight.
• When the strawberry topping has cooled to room temperature, spoon it evenly over the filling and chill for several hours before serving.
• If you have the time, make this cheesecake a day in advance to get the best set on the cheesecake filling.
• Combine the strawberries and sugar in a saucepan and bring to a gentle boil.
• Thicken with 3 tbsp cornstarch dissolved in ¼ cup cold water, which is added to the strawberries while stirring gently.
• Boil gently for 1 additional minute, stirring constantly.
• Allow to cool completely to room temperature before spooning it evenly over the cheesecake layer.
• Chill several hours or overnight before serving.
• Garnish with additional whipped cream and berries if you like.

INDIVIDUAL NO-BAKE STRAWBERRY CHEESECAKES

Steps:

• Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.

NO-BAKE STRAWBERRY CHEESECAKE BARS

Steps:

• For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
• Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
• For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
• Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
• Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
• To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.