Easy No-Bake Strawberry Cheesecake Dessert
EASY No-Bake Strawberry Cheesecake is whipped, creamy and loaded with fresh strawberry flavor. The amount of strawberries in the cheesecake is impressive and you will love the simple crust.
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Ingredients for Graham Cracker Crust:
1 3/4 cups graham cracker crumbs from 12 whole crackers
1 Tbsp granulated sugar
8 Tbsp unsalted butter
Ingredients for No Bake Strawberry Cheesecake:
1 lb strawberries rinsed, dried, hulled & chopped
8 oz cream cheese at room temperature
2/3 cup granulated sugar
1 cups heavy whipping cream chilled
12 oz mascarpone cheese chilled
2 Tbsp lemon juice
2 pkt unflavored gelatin (14+ 1/2 cup cold water
Topping/ Decor:
1 cup heavy cream
2 Tbsp granulated sugar
1/2 tsp vanilla extract
6 strawberries halved
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Natasha's Kitchen
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Meridian, ID 83680
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Jello Cream Cheese Cake ~ A Local Favorite
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This is an old family favorite that we haven't had for years. So delicious. Use any flavor Jello you like, but here in Hawaii it is usually strawberry.
FOR CRUST:
½ cup salted Challenge Butter, softened
1 cup all-purpose flour
¼ cup packed brown sugar
1/4 cup unsalted walnuts, chopped
FOR FILLING & JELLO:
1 package (3 oz.) lemon flavored gelatin/jello
1 cup boiling water
1 package (8 oz.) Challenge Cream Cheese softened
3/4 cup of powdered sugar
1 tsp. vanilla
8 oz. container of Cool Whip
1 package (6 oz.) strawberry flavored jello
3 cups boiling water
Instructions
Preheat oven to 400 degrees. Mix together butter, flour, brown sugar and nuts. Press into a 13 X 9 inch pan. Bake for 12-15 minutes. Let cool completely.
Mix the lemon-flavored gelatin with 1 cup of boiling water. Set aside to cool.
Mix together cream cheese, sugar, and vanilla. Add Cool Whip; add cooled lemon gelatin mixture to the cream cheese mix. Pour this over the crust; refrigerate for 2 hours.
Combine strawberry gelatin (or your gelatin flavor of choice) and 3 cups of boiling water; cool.
Gently spoon the jello over the cold cream cheese mixture. Refrigerate until gelatin is firm, 2 hours or overnight.
Slice jello cheesecake into generous squares and serve!
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Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy show or episode, I am just me. A down to Earth, local girl who always keeps it real.
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Cream Cheese Jello Recipe
Cream Cheese Jello Recipe.
Ingredients:
8 oz (227) Cream Cheese
3/4 oz (21g) Unflavored Gelatine
14 oz (397g) Condensed Milk
12 oz (340g) Evaporated milk
1 Pack (3 oz / 85g) Cherry Jello
Unsalted Butter
For details visit:
One serving (serving 10) of this fun and easy Cream Cheese Jello recipe has 260 calories…Read more
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No-Bake Strawberry cheesecake Recipe | How to Make Strawberry cheesecake
No-Bake Strawberry cheesecake - an easy and beautiful dessert recipe that you don't need to bake at all. Follow this recipe to learn how to make homemade strawberry cheesecake.
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MORE DESSERT RECIPES:
Strawberry Mousse Mirror Glaze Cake:
Giant Oreo Cake:
Tiramisu Cake:
Matcha Crepe cake:
Strawberry and Cream Dessert:
Chocolate Souffle:
Numer Shaped Birthday Ckae:
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RECIPE:
Ingredients:
For the base:
400g (14.1oz) biscuits/ graham cracker
2/3 cup (150g) butter, melted
For the filling:
300grams (10.5oz) strawberries
600g (21.1oz) cream cheese (room temperature)
2 cups + 1tbsp (500ml) heavy cream
1.25 cups (150g) powdered sugar
1 teaspoon vanilla extract
18 grams gelatin powder
90ml cold water
For the topping:
300g (10.5oz) strawberries
3 tablespoons (37g) sugar
10 grams gelatin powder + 50ml cold water
100ml water
Directions:
1. To make the crust: In a food processor, process biscuits until fine. add melted butter and process again until combined. Press onto bottom of 24cm/9-inch springform pan. Refrigerate while preparing filling.
2. To make the filling: Whisk together the gelatin and the cold water in a small bowl, set it aside to let the gelatin absorb the water.
3. In a bowl of stand mixer place the cream cheese, powdered sugar and vanilla extract. beat until smooth. Gradually add heavy cream and beat until incorporated.
*Note: In the video I'm using flat beater to beat the cheese mixture. it's better to use a balloon whisk for better results.
4. Melt the gelatin in the microwave for 15 seconds. Pour the gelatin to the cheese mixture. Beat until incorporated and starts to thicken.
5. Cut the strawberries in half and arrange them around the edges of the pan. Try to use similar size strawberries. Pour the filling into the pan. Place in the freezer while making the topping.
6. To make the topping: in a small bowl whisk gelatin and cold water. Set aside for 5-10 minutes. In small saucepan place strawberries, sugar and water. Cook over medium-high heat until the sugar is dissolves and simmer for 5 minutes. Puree the strawberries with a hand blender until very smooth (to get darker red color add few drops of red food coloring). Let cool 5 minutes and add the gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
7. Refrigerate the cake overnight.
Kitchen Equipment:
9-Inch Spring Form Pan:
Cake stand:
Food Processor:
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Canon EOS 80D:
Sigma 17-50mm f/2.8 Lens:
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Easy No Bake Mango Cheesecake
The mago cheesecake recipe (15cm round pan)
* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)
* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)
2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds
100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)
* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)
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