Layered Strawberry Cheesecake Bowl Recipes

DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
• Beat in the whipped topping until well mixed.
• Spread about half of the cream cheese mixture into the graham cracker crust.
• Spread the strawberry preserves in an even layer over the cream cheese mixture.
• Top the preserves with the remaining half of the cream cheese filling.
• Cover with plastic wrap and refrigerate until set, about 1 hour.

STRAWBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
• Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
• Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
• Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

LAYERED STRAWBERRY CHEESECAKE BOWL

Steps:

• Combine berries and sugar. Refrigerate until ready to use. Beat neufchatel cheese with mixer until creamy. Gradually beat in milk.
• Add pudding mix, mix well.
• Blend in 1 1/2 cups Cool Whip. Spoon half into 2 1/2 quart bowl.
• Top with cake, berries, and remaining neufchatel cheese mixture. Refrigerate 4 hours.
• Melt chocolate, drizzle over dessert. Top with remaining Cool Whip.
• Special Extra: Melt 1 additional chocolate square. Dip 5 strawberries in chocolate, letting excess drip off. Refrigerate 30 minute Use to garnish dessert.

STRAWBERRY CHEESECAKE TRIFLE

Steps:

• Prepare the strawberry cake according to the box instructions. Bake the cake and set it aside to cool. This can be done a day or two in advance if you'd like.
• Once the cake is cool, cut into 2 inch by 2 inch bite-sized pieces.
• In a medium bowl, whisk together the pudding and milk until smooth. Place in the refrigerator until you are ready to assemble.
• Set aside 4-5 whole berries. Wash the remaining berries, remove the tops, and cut into small pieces. Set aside.
• Place 1/3 of the cake pieces in a single layer on the bottom of a trifle dish. Top with 1/3 of the cheesecake pudding and smooth into an even later.
• Add 1/3 of the whipped topping on top of the pudding and smooth. Top with about 1/3 of your slices strawberries. Repeat for 2 more layers.
• Top the trifle with the remaining whipped topping and halved strawberries.
• Refrigerate for 2-3 hours before serving.
• Store leftovers in an airtight container in the refrigerator for up to 24 hours.

LAYERED STRAWBERRY CHEESECAKE BOWL

Steps:

• Combine berries and sugar. Refrigerate until ready to use.
• Beat cream cheese with a mixer until creamy. Gradually beat in milk.
• Add pudding mix; mix well.
• Blend in 1 1/2 cups whipped topping.
• Spoon half of the mixture into a 2 1/2-quart bowl.
• Top with cake, berries, and remaining cream cheese mixture. Refrigerate 4 hours.
• Melt chocolate; drizzle over dessert.
• Top with remaining whipped topping.

TRIPLE-LAYERED BERRY CHEESECAKE

Steps:

• Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
• Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
• Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
• Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
• Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
• Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.

LAYERED STRAWBERRY CHEESECAKE BOWL

Steps:

• Combine berries and sugar. Refrigerate until ready to use.
• Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add pudding mix; mix well. Blend in 1-1/2 cups Cool Whip. Spoon half into 2-1/2 qt. bowl. Top with cake, berries and remaining Neufchatel cheese mixture.
• Refrigerate 4 hours. Melt chocolate; drizzle over dessert. Top with remaining Cool Whip.

STRAWBERRY CHEESECAKE IN 4 EASY STEPS

Steps:

• To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
• Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.