No Bake Strawberry Cheesecake Thumbprints Recipes

NO-BAKE STRAWBERRY CHEESECAKE

Steps:

• Line the bottom of a 9-inch springform pan with parchment paper.
• Combine graham cracker crumbs and melted butter. Press the mixture into the bottom and 1 inch up the sides of the springform pan. Chill the crust for 30 minutes.
• Blend the strawberries in a food processor or blender until smooth.
• In a small saucepan whisk together strawberry puree and sugar. Bring to a boil and cook over medium heat for about 10 minutes until the mixture is thick and reduced.
• Combine cornstarch and 2 Tbsp of water to make a slurry, take strawberry puree off the heat and whisk in the slurry. Bring mixture to a boil and let cook for 1-2 minutes until thickened. Let cool to room temperature.
• Melt the white chocolate in the microwave or use a double broiler. Set aside and let cool slightly.
• In the bowl of a stand mixer fitted with the whisk attachment, whisk together heavy cream and powdered sugar until stiff peaks form. Take out and set aside.
• In the bowl of the stand mixer fitted with the paddle attachment, whisk cream cheese until smooth then add strawberry puree and melted white chocolate. Mix at medium speed until smooth and thick. Fold in the whipped cream with a spatula.
• Spread the mixture on top of the graham cracker crust and smooth the top. Place in the fridge and chill overnight.
• Just before serving, decorate with whipped cream and strawberries.

STRAWBERRY THUMBPRINT COOKIES - PERFECT CHRISTMAS COOKIE RECIPE

Steps:

• Directions: Blend together melted butter and low fat cream cheese. Add in SPLENDA Sugar Blend and mix well. Slowly add in flour 1/2 cup at a time until all 2 cups are mixed thoroughly. Refrigerate for 2 hours. Once dough is chilled preheat oven to 350 degrees. Form dough into small balls and place on cookie sheet. Use thumb to make indention in center of each cookie ball. Spoon strawberry preserves into the center of each indentation....don't overfill...they will bubble up while cooking. Place in oven and bake at 350 degrees for 15 minutes.

NO BAKE STRAWBERRY CHEESECAKE RECIPE (BARS)

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.

NO-BAKE CHEESECAKE RECIPE

Steps:

• Make the Strawberry Sauce Recipe and strain through a sieve, pushing on the solids with a spatula to get as much syrup as possible. Set aside to cool to room temperature or cover and refrigerate if making ahead of time. The strained strawberry sauce will keep 3-4 days.
• In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
• In a large mixing bowl, using an electric hand mixer, add 8 oz cream cheese and 2/3 cup granulated sugar and beat on medium/high speed for 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
• In a separate mixing bowl, using a clean electric hand mixer, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
• Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended. Fold in 2 Tbsp lemon juice, adding 1 Tbsp at a time and folding until well incorporated.
• Transfer cheesecake filling over the chilled crust and refrigerate for at least 6 hours or overnight until completely chilled. Just before serving, arrange sliced strawberries in rings over the top and brush with the strained strawberry sauce. Serve extra strawberry sauce over each slice.

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.

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.

HEALTHY NO BAKE STRAWBERRY CHEESECAKE

Steps:

• To roast nuts, preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Watch them not to burn. In a food processor, add roasted nuts and process until coarse. You can laso chop them by hand or with a hand chopper.
• Add cacao powder, maple syrup, vanilla, salt and process or stir in a bowl until well mixed. It will smell like Nutella.
• Line 9 inch springform pan with parchment paper. You can do so by cutting out a circle a size of the pan. Or place parchment on the bottom pan, close springform on top and then cut out parchment on the outside. Add processed crust and flatten it using a spatula or your hands. Set aside.
• In a small saucepan, add 1/2 cup cold water and sprinkle gelatin on top. Set aside and let it bloom while you are making the filling.
• In a food processor, add strawberries and process until very smooth and well blended puree forms.
• Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through. You should end up with about 1 cup liquid.
• In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes.
• Add strawberry puree, maple syrup, vanilla and process until well combined, pausing and scraping the walls if necessary.
• Place pot with bloomed gelatin (it will look thick) on low heat. Warm up stirring constantly until gelatin liquid is clear and gelatin has completely dissolved. Remove gelatin from heat and let it cool for a few minutes.
• Add 1 cup cheesecake filling to it, stir and pour back into a bowl with filling. Beat with a mixer until well combined.
• Pour filling into prepared pan on top of crust. Refrigerate for at least 7 hours on the bottom shelf or overnight.
• To serve, run knife around the edge of cheesecake inside the springform pan before releasing it. This step ensures cake won't crack.
• Then carefully release and remove springform, cut into 12 slices and serve. I would add chopped strawberries to individual plates. I added on top for pics but it is hard to cut cake with them.

EASY NO BAKE VANILLA STRAWBERRY CHEESECAKE RECIPE

Steps:

• Grease & line the base and sides of the tin.
• Blitz the biscuits in a food processor and add the butter. Mix again until it looks like wet sand.
• Press the crumbs into the base and sides of the tin the freeze for 30 minutes until firm.
• Tip all the ingredients into an electric stand mixer and mix for 2-3 minutes until thick and smooth.
• Pour the filling into the prepared tin and smooth out. Set in the fridge for 2 hours.
• Add all the ingredients into a saucepan and bring to the boil. Simmer vigorously for 5 minutes.
• Blitz in a food processor until smooth then push through a sieve. Cool then store in the fridge until needed.
• Place mini meringues around the edge then lay the strawberries in a nice pattern in the middle. Do this just before serving.
• When you serve, drizzle each slice with some strawberry coulis and a few extra sliced strawberries if you like.

FROZEN STRAWBERRY CHEESECAKE

Steps:

• Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, melted butter and 1/4 cup sugar in a bowl. Using your fingers, press the mixture into the bottom and up the sides of a 9-inch springform pan, then press all over with the flat bottom of a glass to get the crust really well pressed together and compact.
• When the ice cream has softened, beat it in a stand mixer with the paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy but not melted. Break the cheesecake into pieces and beat or fold into the ice cream. Scrape the ice cream mixture into the prepared springform pan and smooth the top. Freeze until set, at least 4 hours or overnight.
• Combine the strawberries, the remaining 2 tablespoons sugar and the lemon juice in a nonreactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juices, 3 to 5 minutes. Stick the strawberry mixture in the refrigerator to chill.
• When ready to serve, remove the sides of the springform pan and place the frozen cheesecake on a cake plate. Spoon the strawberries over the top.

EASY NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Combine Vanilla Wafer cookie crumbs, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
• Add a pound of strawberries that have been hulled {tops cut off} to a food processor. Pulse until you have a strawberry liquid aka puree. Set aside.
• Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add strawberry puree and continue to mix until the puree is evenly distributed. Add the whipped topping and fold into the strawberry mixture until it is totally combined.
• Pour strawberry cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least two hours before serving with a scoop of whipped topping and strawberry. Leftovers can be stored in the refrigerator for up to 4 days.

NO BAKE STRAWBERRY SWIRL CHEESECAKE

Steps:

• In a medium-sized saucepan whisk the lime zest, lime juice, sugar and cornstarch. Add the strawberries and cook over medium-high heat while mashing the strawberries with a potato masher. Bring the mixture to a full heat and boil while stirring constantly. Cook just until thickened, about 2 minutes. Remove from heat and with an immersion blender process the mixture until smooth. Transfer the jam to a bowl and refrigerate until chilled, at least 1 hour or longer.
• Prepare a 9" spring form pan by greasing the bottom lightly with butter or cooking spray.
• In a medium bowl mix the graham cracker crumbs and melted butter. Press the crumbs firmly (with a flat-bottomed glass) into the bottom of a 9" spring form pan. Refrigerate until needed to allow the butter to set firmly.
• In a large mixing bowl with a mixer at high speed, blend the whipping cream until stiff peaks form. Transfer the whipped cream to a medium bowl and refrigerate until needed. No need to wipe out the mixing bowl as it will be used for blending the cream cheese.
• In the same mixing bowl add the softened cream cheese and icing sugar. Blend on high speed until the cheese is smooth and creamy.
• With a spatula fold the whipped cream into the cream cheese mixture just until combined and smooth.
• Pour the cream cheese mixture over the graham crust. Gently spread the cooled strawberry jam over top. With the edge of a knife or spatula, gently swirl the jam around to create a swirl pattern without disturbing the crust.
• Leave cheesecake in the spring form pan and place it in the freezer for 6 hours (or overnight) to set.
• Remove cheesecake from the freezer to the counter about 1 - 1 ½ hours before needed, leaving it in the pan. Once it's thawed slightly, release it from the sides of the spring form (leaving the cheesecake on the base) and transfer the semi-frozen cheesecake to a serving platter. Arrange sliced strawberries on top as desired. The cake is best served in a semi-frozen state in order to keep its firmness. The cake can also be completely thawed in the refrigerator, but in this case the cake will soften and loose its firm shape.

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.

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.)