No Bake Strawberry Cheesecake

 

This strawberry cheesecake is a fun recipe to make during the strawberry season with plenty of fresh strawberries at hand!  This cheesecake will be a cool, refreshing hit and does not need to be baked.  It is light and airy as well.

You’ll need to chill a can of evaporated milk so you can whip it until it is stiff.  Be sure to put it in the refrigerator for several hours ahead of when you want to mix up this strawberry cheesecake. I used sugar-free jello in this recipe, but you can use regular jello if you’d like.

Slice fresh strawberries and fold into the mixture before putting it in the pan, or just put them on top as a garnish – or do both. I got this recipe from my Aunt Iva, who liked to make it for her husband (my uncle), and I adapted it for strawberry season.

Refrigerate this strawberry cheesecake until ready to serve. It freezes well also.

strawberry cheesecake

No Bake Strawberry Cheesecake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
 
A simple, easy and refreshing dessert with a flavor of strawberries. It's a non-bake dessert as well.
Ingredients
  • 1½ Tbsp. powdered sugar
  • 1½ cups graham cracker crumbs
  • 6 Tbsp. butter
  • 1 box strawberry jello (3 oz) - sugar-free or regular
  • 1 cup boiling water
  • 1 can evaporated milk (chilled)
  • 8 oz. cream cheese
  • 1½ cups sugar
  • ½ - 1 cup sliced strawberries
Instructions
  1. Dissolve jello in water; chill, but do not jell
  2. Mix graham cracker crumbs, butter, and powdered sugar together
  3. Save ½ cup crumb mixture for topping
  4. Spread remaining crumb mixture in the bottom of a 13 x 9 in pan (or 9 x 9 Tupperware)
  5. Mix sugar and cream cheese together
  6. Whip chilled milk until STIFF.
  7. Fold milk into jello and cream cheese mixture
  8. Beat for 2 minutes
  9. Fold sliced strawberries into the mixture
  10. Pour into pan on top of the graham cracker crumbs
  11. Sprinkle with topping (optional)
  12. Chill.
  13. Freezes well also

Pinterest strawberry cheesecake

 

 

Strawberry Swirl Cheesecake

Strawberry cheesecake

                                                                                              Real strawberries swirled in the top layer!

This strawberry swirl cheesecake is easier to make than it might look, but it does take some time. Be sure to follow the directions to let it refrigerate overnight so it will set well.  Ask me how I know about this!

If you’re wanting something light, not too sweet, and still fancy, this strawberry swirl cheesecake takes the cake. You’ll need to hang around the kitchen for a while as it is baking, so you can add your second layer. That’s okay. Just clean out some cabinets if you’re industrious or read a book if you’re feeling lazy.

You’ll need flour, sugar, butter, whipping cream, cream cheese, eggs, vanilla, and strawberries. You’ll need over 90 minutes of baking time in three stages. And, like I mentioned earlier, an overnight to let it set.  Other than that, it’s a great piece of cheesecake!

You mix your crust and bake it first – for 15-20 minutes.

Strawberry cheesecake

                                        The baked crust. Yes, that spring-foam pan has been in my kitchen for almost thirty-four years.

While that’s happening, mix up the rest of the cheesecake. You’ll need to divide the batter in two because you’ll add real strawberries to the bottom layer and then swirl them on the top layer (after you bake the bottom layer for thirty-five minutes).

Then you add half the batter to the crust and bake it for thirty-five minutes. Once that layer is baked, you add the remaining batter and put your pureed strawberries on top. Using a knife, swirl the strawberries through the top unbaked layer. I had a lot of fun making my swirls!

Back into the oven it goes for the last time – baking for forty-fifty-minutes longer – or until the center is set.

strawberry cheesecake

                                                                            The final product. Yummmmm!

One nice thing about this recipe is that you don’t have cool-down time between bakings. Just don’t forget the overnight set time. Did I mention that?  Oh yes, I did. That’s because you really want to remember you need that much time before you can serve it. That’s because I didn’t read that part the day I planned to serve it for dinner and I tried to let it cool for four hours instead of overnight as the recipe calls. It was not a good idea but my guests were pleasant about it. The following evening, I served the rest of this strawberry swirl cheesecake to a bunch of adults and kids who couldn’t praise it enough and kept coming back for seconds.

I found this recipe on Taste of Home, (www.tasteofhome.com) where you’ll be able to find many more delicious tried-and-true recipes.

strawberry cheesecake

 

Strawberry Cheesecake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This cheesecake takes a little more time and effort but is worth every bit of the energy you invest in making this dessert. Just remember to give enough time for it to chill overnight so it has time to set well.
Ingredients
  • Crust:
  • 1½ cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon grated lemon peel
  • ½ cup cold butter, cubed
  • FILLING:
  • 32 ounces softened cream cheese
  • 1⅓ cups sugar
  • 2 Tablespoons flour
  • 2 Tablespoons heavy whipping cream
  • 4 lightly beaten eggs
  • 1 Tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup pureed fresh strawberries, divided
  • 8-10 drops food coloring (optional - I did not use)
Instructions
  1. CRUST:
  2. Grease a 9-inch springform pan.
  3. For the crust, combine flour, sugar and lemon peel, then cut in the butter until it is crumbly.
  4. Pat the dough onto the bottom and up about 1 inch on the sides of the springform pan.
  5. Using double layers of heavy-duty foil, wrap the foil around the pan and put it on a baking sheet.
  6. BAKE at 325 for 15-20 minutes or until it is done. Cool.
  7. FILLING:
  8. Using a large bowl, beat the cream cheese, sugar and flour until smooth.
  9. Beat in the cream. Add eggs, beating on low speed just until combined.
  10. Stir in lemon juice and vanilla.
  11. Pour 2½ cups batter into a bowl and set it aside.
  12. Stir ¾ cup pureed strawberries (and optional food coloring) into the rest of the batter.
  13. Put this mixture into the crust.
  14. Put the springform pan on a large tray or baking pan and add 1 inch of hot water to the tray or pan.
  15. BAKE for 35 minutes.
  16. Remove from oven and carefully put the rest of the batter over the bottom layer.
  17. Spoon the remaining pureed strawberries over the batter in circles.
  18. Using a knife, carefully cut through the TOP layer and swirl the berries.
  19. BAKE 40-50 minutes longer or until the center is set.
  20. Remove the springform pan from over and the water/tray/pan.
  21. COOL on a wire rack for 10 minutes.
  22. Run a knife around the edge of the pan to loosen.
  23. COOL 1 hour longer.
  24. REFRIGERATE overnight

Pinterest Strawberry Swirl Cheesecake

Pumpkin Cheesecake

For any season, this pumpkin cheesecake is a hit. Especially over the holidays, this dessert will add a flair to your table.

Fix this a day or two ahead and save time for later when you will be busy in the kitchen.

I was introduced to this recipe by my friend Anna, who offered to bring a dessert to our Thanksgiving dinner. We’d invited her family to help fill our table for Thanksgiving because over half of our kids were out of the country or in other states.

One thing I’ve learned, when I’m inviting guests, is that if they offer to bring something, say “Yes!” We had the usual turkey and all the fixings. Anna offered to bring a broccoli salad.  Of course, I said “Yes.”

Then she said she’d like to bring a pumpkin cheesecake.  She knew we had another family we were inviting for that day. It was really easy to say “Yes” to that offer as well! We only had thirteen at our table that day because one person had to work longer than planned and one of my gang was upstairs in bed with the flu, so there was plenty to go around.

(I was really grateful that she left a few pieces here when she packed up her family and food to go home.) Here’s the recipe. I hope you’ll enjoy it as much as we did.

Pumpkin Cheesecake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
A delicious pumpkin dessert that adds the flair of cheesecake. Make it ahead and save time for later.
Ingredients
  • 1½ cups graham cracker crumbs
  • 2 Tbsp. sugar
  • 2 tsp. pumpkin pie spice
  • 15 oz. pumpkin, canned
  • 32 oz. cream cheese
  • 1 cup brown sugar
  • ⅔ cup white sugar
  • 5 eggs
Instructions
  1. Mix crumbs, sugar, and margarine in bottom of greased pan. Springform works best.
  2. Bake 8-10 minutes.
  3. Remove from oven and let cool 5 minutes
  4. Mix pumpkin, flour, and spice, then set aside
  5. Beat cream cheese well, then add sugar.
  6. Add eggs, one at a time
  7. Mix together both pumpkin and cream cheese mixture
  8. Bake for 1½ hours or until cheesecake is set
  9. Garnish with whipped cream if desired
  10. Keep refrigerated