DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: raw pecan, almond flour, pitted dates, cinnamon, coconut oil, salt, raw cashew, cold water, canned coconut milk, fresh lemon juice, coconut oil, maple syrup, vanilla extract, strawberry, strawberry
Provided by Joey Firoben
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
- Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
- Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
- Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
- Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
- Freeze the pan while preparing the strawberry layer, about 10 minutes.
- Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
- Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
- Top the cheesecake with sliced strawberries.
- Freeze the cheesecake until solid, at least 4 hours.
- To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 6 grams, Sugar 9 grams
2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, sugar, unsalted butter, cream cheese, sour cream, sugar, medium eggs, vanilla extract, strawberry, sugar, corn syrup, water, cornstarch
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350°F (180°C).
- Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
- Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
- Bake the crust for 5-10 minutes, until firm.
- Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
- Pour the cream cheese filling into the prepared crust.
- Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
- Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
- Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
- In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
- When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 388 calories, Carbohydrate 52 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 40 grams
STRAWBERRY CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: marshmallow, cream cheese, toasted oat cereal, dried strawberry, yogurt chip
Provided by Claire Nolan
Categories Desserts
Yield 12 bars
Number Of Ingredients 5
Steps:
- Microwave the marshmallows and cream cheese in a bowl, stirring every 15 seconds, until fully melted.
- Add cereal into the bowl and mix until fully coated. Let the mixture cool to room temperature.
- Add dried strawberries and yogurt chips. Mix just until combined.
- Line a baking dish with parchment paper and pour the cooled mixture into the pan.
- Press into the edges of the pan and top with more yogurt chips.
- Cool in the refrigerator for at least 2 hours. Cut and serve.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 32 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 16 grams
STRAWBERRY CHEESECAKE DIP RECIPE BY TASTY
Want all the flavors of a strawberry cheesecake with half the time? Try this super easy no bake dessert!
Provided by Nichi Hoskins
Categories Desserts
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Whip until light and fluffy, about 2 minutes.
- Add the sweetened condensed milk and whip until light and fluffy, scraping down the sides of the bowl as needed.
- Gently fold in the whipped cream with a rubber spatula.
- Transfer the cheesecake dip to a serving bowl. Dollop the strawberry jam on top and use a wooden skewer or the tip of a knife to swirl into the dip.
- Chill the dip in the refrigerator for 1 hour.
- Garnish the dip with the strawberry and serve with graham crackers for dipping.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 28 grams, Fat 24 grams, Fiber 0 grams, Protein 6 grams, Sugar 24 grams
CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
- In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
- Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
- Once cool, line the sides of the springform pan with parchment paper.
- In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
- Add the heavy cream and beat to incorporate.
- Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
- Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
- Pour the cream cheese mixture into the cooled crust.
- Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
- Gently transfer the baking dish to the oven and bake for 1 hour.
- Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
- Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
- Cover the pan with plastic wrap and transfer to the refrigerator overnight.
- Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
- Top with fresh berries, if desired.
- Dip a knife into hot water for clean slices, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams
NO-BAKE STRAWBERRY CHEESECAKE DOME RECIPE BY TASTY
Here's what you need: graham cracker, light brown sugar, unsalted butter, cream cheese, light brown sugar, sugar, milk, vanilla extract, strawberry, whole strawberries
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine graham cracker crumbs and brown sugar.
- Add the melted butter and whisk to combine.
- Press the graham cracker crumb mixture into the bottom of an 8-inch (20-cm) springform pan, using a measuring cup to pat the surface smooth. Chill in refrigerator for at least 2 hours or until firm.
- In a large bowl, combine cream cheese, brown sugar, sugar, milk, and vanilla using a whisk or hand mixer.
- Line a 8-inch (20-cm) glass mixing bowl with plastic wrap.
- Starting from the center, lay strawberries in an overlapping, circular fashion, making sure they make good contact and are sticking to the plastic wrap. Repeat the circular pattern up until roughly ½ inch (1-cm) from the top of the bowl.
- Pour two thirds of cheesecake mixture into strawberry-lined bowl.
- Press the whole strawberries into cheesecake mixture to form a layer.
- Cover the whole strawberries with the remaining cheesecake mixture.
- Carefully lift set graham cracker crust onto cheesecake mixture.
- Cover and refrigerate for at least 4 hours.
- Carefully invert bowl onto cutting board.
- Lift bowl and remove plastic wrap.
- Transfer to cutting board and slice into wedges.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 963 calories, Carbohydrate 79 grams, Fat 68 grams, Fiber 3 grams, Protein 11 grams, Sugar 58 grams
CREAMY STRAWBERRY CHEESECAKE
Perfect for entertaining, this dreamy dessert gets its delightful flavor from swirls of fresh strawberry sauce. The rich taste and velvety texture are wonderful to savor. And best of all, because you make it a day ahead of time, dessert will be ready anytime you are! -Mia Trautwein, Goleta, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small saucepan, combine strawberries, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved and mixture is bubbly, 2 minutes. Mix cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; cool., Mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a 9-in. pie plate. Bake 10 minutes. Cool on a wire rack., Beat cream cheese, sugar, sour cream and vanilla on medium speed until creamy. Add eggs; beat on low speed just until combined. Pour into prepared crust. Spoon cooled berry mixture over top; swirl into filling., Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours or overnight.
Nutrition Facts :
BITE-SIZED STRAWBERRY CHEESECAKES RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, vanilla extract, sour cream, whipped cream, graham cracker, butter, strawberry
Provided by Julie Klink
Categories Desserts
Yield 24 servings
Number Of Ingredients 8
Steps:
- In a large bowl, add the cream cheese, powdered sugar, vanilla, and sour cream, and use an electric hand mixer or whisk to combine. Using a spatula fold in the whipped cream.
- Crush the graham crackers in a large plastic bag using a rolling pin or heavy pan.
- Pour the crushed graham crackers into a medium bowl, add the melted butter, and stir to combine. Set aside until ready to use.
- Fill an ice cube tray with the cheesecake mixture. Press a few pieces of strawberry into the cheesecake. Top with a spoonful of the graham cracker mixture. Use the spoon to clean up the edges. Freeze for at least 8 hours or up to 1 week.
- Use a butter knife or offset spatula to loosen the cheesecake bites from the ice cube tray. Flip the tray and let the cheesecakes fall out. Let the cheesecakes thaw before serving, about 1 hour.
- Enjoy!
Nutrition Facts : Calories 146 calories, Carbohydrate 11 grams, Fat 10 grams, Fiber 0 grams, Protein 1 gram, Sugar 8 grams
STRAWBERRY CHEESECAKE
The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , 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. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.
Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
COPYCAT CELEBRATION CHEESECAKE
My children were born on the same day five years apart, so I go all out for their celebration. This beauty, with its seven layers, is "sweet!" in more ways than one. The baking and prep is easy, but assembly does take some time, so set aside an afternoon. -Kristyne Mcdougle, Lorain, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In each of 3 small bowls, whisk 1-1/3 cups milk and 1 package pudding mix for 2 minutes. Refrigerate, covered, while baking cake layers., Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, folding 2/3 cup sprinkles into batter. Transfer to prepared pans. Bake and cool as package directs., Using a long serrated knife, trim tops of cake layers to level; crumble trimmings. Transfer to a parchment-lined baking sheet. Bake at 350° until crisp but not browned, about 5 minutes. Cool completely on pan on wire rack., Line two 9-in. springform pans with plastic wrap, letting ends extend over sides. Place strawberries in a food processor; process until ground. Stir ground strawberries into 1 bowl of pudding. To another bowl of pudding, whisk in blue food coloring. To third bowl, whisk in cocoa; refrigerate chocolate pudding., Place 1 cake layer in 1 prepared springform pan; spread with strawberry pudding. Place remaining cake layer in remaining prepared springform pan; spread with blue pudding. Freeze both pans at least 1 hour. Top each with 1 carton cheesecake filling. Freeze at least 1 hour., Remove strawberry-layered pan from freezer; spread chocolate pudding over top. Return to freezer 3 hours longer. Meanwhile, stir remaining 2/3 cup sprinkles into cooled cake crumbs., Remove rims from springform pans; discard plastic wrap. Place strawberry-layered cake on a serving plate; top with blue-layered cake. Frost top and sides with cream cheese frosting. Gently press crumb mixture into frosting on sides of cake; sprinkle with sequins. Freeze until ready to serve. Remove 10 minutes before cutting.
Nutrition Facts : Calories 871 calories, Fat 43g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 929mg sodium, Carbohydrate 114g carbohydrate (90g sugars, Fiber 1g fiber), Protein 9g protein.
STRAWBERRY CHEESECAKE MACARONS RECIPE BY TASTY
Here's what you need: egg whites, granulated sugar, powdered sugar, superfine almond flour, red food coloring, cream cheese, powdered sugar, milk, strawberry jam
Provided by Vaughn Vreeland
Categories Bakery Goods
Time 1h50m
Yield 16 macarons
Number Of Ingredients 9
Steps:
- In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form.
- Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!
- Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.
- Line a baking sheet with parchment paper. (Tip: use a little batter to "glue" down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
- Preheat the oven to 285ºF (140ºC).
- Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.
- When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 22 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, Sugar 20 grams
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