STRAWBERRY LEMONADE CHEESECAKE SHOOTERS
Treat your guests with Strawberry Lemonade Cheesecake Shooters from My Food and Family at your next party! Lemon zest brings the zing to these creamy cheesecake shooters. A crispy graham cracker crust and sweet strawberry topping bring the smiles.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield Makes approximately 24 individual cheesecake shooters or 1 (9 inch) pie
Number Of Ingredients 14
Steps:
- For the cheesecake:
- Beat PHILADELPHIA Cream Cheese and sweetened condensed milk in a medium bowl until smooth, then beat in gelatin mix, lemon zest, and lemon extract. Cover and refrigerate for at least 4 hours to set up (I left mine overnight).
- For the strawberry topping:
- Combine all ingredients in a medium pot over medium heat. Cook, stirring occasionally, for 12-15 minutes. Let cool and store in fridge until ready to use. *Mixture will thicken upon cooling.
- For the graham cracker crust:
- Whisk graham cracker crumbs and sugar together, then drizzle in melted butter and combine until mixture is uniform.
- To assemble cheesecake shooters:
- Add 1 Tbsp or so of graham cracker crust to the bottom of a small glass or shot glass. Top with 2 Tbsp cheesecake mixture, then 1 Tbsp of strawberry topping. Serve immediately. Images do not match method of preparation. Looks like two layers.
- Note: For a more traditional looking cheesecake, press the entirety of the graham cracker mixture into the bottom of a 9 inch pie plate. Fill with cheesecake mixture, then top with strawberry topping. Place in fridge to set up for four hours before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY LEMON CHEESECAKE BARS
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
- Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
- For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
- Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
- Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.
STRAWBERRY CHEESECAKE LEMON BARS
Lemon cake bars with a strawberry cheesecake center and a lemon glaze will satisfy your sweet tooth after dinner. Keep refrigerated in a sealed container.
Provided by Shawnee
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 7h6m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.
- Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.
- Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.
- Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.
- Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.
- Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 24.9 g, Cholesterol 30.3 mg, Fat 9 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 4.6 g, Sodium 203.3 mg, Sugar 18 g
STRAWBERRY LEMONADE CHEESECAKE
I thought of making this cheesecake when I wanted to combine strawberry with a classic lemon ricotta cheesecake recipe a friend gave me, the result was a light, lemon-flavored cheesecake with a swirl of strawberry in every bite! You may also use reduced fat ingredients when making this cheesecake, if you desire. Garnish with lemon slices if desired.
Provided by sweet sakura
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h43m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.
- Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.
- Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.
- Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.
- Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.
- Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.
- Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 56.8 g, Cholesterol 172.3 mg, Fat 42.5 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 25.5 g, Sodium 403.3 mg, Sugar 40.1 g
STRAWBERRY 'LEMONADE' MINI CHEESECAKES
Delight your guests by serving Strawberry 'Lemonade' Mini Cheesecakes. These strawberry 'lemonade' cheesecake minis are the perfect way to entertain.
Provided by My Food and Family
Categories Recipes
Time 3h25m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Place 1 cookie in each of 12 paper-lined muffin cups.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 17 to 20 min. or until centers are almost set. Cool completely.
- Refrigerate 2 hours.
- Spoon preserves into microwaveable bowl just before serving cheesecakes. Microwave on HIGH 30 sec. or just until warmed; stir. Spoon over cheesecakes. Top with strawberries.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 20 g, Protein 5 g
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