⛈️ Strawberry Cheesecake Bites Recipe No Bake

Using an electric mixer, mix the softened cream cheese, vanilla extract, and sugar together until well blended. Add strawberries, lemon juice, mixing further until well blended. Add whipped cream and gently fold into the cream cheese mixture. Cover with plastic wrap and freeze for 3-4 hours or until set. Preheat the oven to 325°F. While that’s heating up, make the crust by mixing together the graham cracker crumbs, melted butter, vanilla, and brown sugar until combined. Spray the inside of the pan with non-stick spray, then spread the crust mixture all over the bottom and a little up the sides of the pan. Bake for 5 minutes. Remove from oven and allow to cool while preparing cheesecake filling. In a small mixing bowl, whisk together sugar and flour. Add cream cheese and blend on low speed until smooth. Mix in eggs one at a time. Add vanilla extract, sour cream and french vanilla creamer, mix until just combined. Chill the cheesecake in the freezer for 4 hours or overnight. Remove from the freezer and let stand in the fridge for an hour OR at room temperature for about 30 minutes before serving. Garnish with additional whipped cream and fresh strawberries, slice and serve. Course: Baking, Dessert, Snack. For strawberry topping: In a large bowl, combine the halved and quartered strawberries, sugar, lemon juice and vanilla. Mix well until the strawberries are evenly coated with the sugar. Cover and allow to sit either at room temperature for 1-2 hours or in the fridge overnight, stirring occasionally. 6. Cookie Butter Cheesecake. The spices in cookie butter are a natural fit for fall. So adding Biscoff cookies to the crust, filling and top of this Cookie Butter Cheesecake is perfect. The combination of Biscoff cookies with cookie butter is exactly what your fall dessert table is looking for! Mix cream cheese with a hand held mixer {or stand mixer} until creamy and smooth. Add sweetened condensed milk and continue to mix hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Refrigerate for at least 2 hours or until the filling is set. 4. Smooth the top of the cheesecake with a knife or a frosting spatula. Carefully cover the cheesecake and place it in the fridge for 8 hours or overnight. Meanwhile, prepare the caramel sauce. In a medium sized saucepan, melt your butter. reduce the heat to medium and add int the brown sugar and heavy cream. STEP THREE: Sprinkle the cooled, dry red velvet cake mix over the top of the cream cheese. Continue mixing just until well incorporated. STEP FOUR: Tightly cover the cheesecake dough and chill in the refrigerator for two hours. STEP FIVE: Line a large baking sheet with parchment paper and set it aside. Instructions. Prep your strawberries by washing and drying completely. Cut out the stem and leave hole in the top of the strawberry. Now cut the very bottom of the strawberry off flat so that they can stand on their own. In a mixer, add your cream cheese, vanilla and powdered sugar and blend until completely combined. Line a 12-cup muffin pan with paper liners. Combine the graham cracker crumbs, sugar, and melted butter. Evenly distribute about 1.5 tablespoons of the mixture in each of the 12 liners. Use a small measuring cup or glass to press the cheesecake crust into one even layer. Bake for 5 minutes. Directions. Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. In a medium sized bowl, stir together cookie crumbs, granulated sugar and melted butter until combined. Press cookie mixture into the bottoms of each cupcake wrapper. Refrigerate until set. In a large bowl, cream the cream cheese and sugar together. Mix in the strawberries and vanilla until well combined. Using a heat safe medium size mixing bowl, add the white almond bark and microwave in 30 second intervals, stirring well after each interval until completely melted and smooth. Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork and gently tap to remove any excess coating. Spoon the cheesecake filling evenly into the muffin liners. Spoon a 1/2 teaspoon (2.5 mL) of raspberry sauce over each cream cheese cup. Use a toothpick to swirl into the batter. Bake for 10 to 15 minutes, until the bites are puffed up and almost set, but still jiggly. Remove the cheesecake bites from the oven. Lha0.

strawberry cheesecake bites recipe no bake