Strawberry Cheesecake Crackers Recipe By Tasty Recipes

NO-BAKE STRAWBERRY CHEESECAKE DOME RECIPE BY TASTY

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!

2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY

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!

STRAWBERRY CHEESECAKE DIP RECIPE BY TASTY

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!

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.

STRAWBERRY CHEESECAKE CRACKERS RECIPE BY TASTY

Steps:

• Spread cream cheese onto each graham cracker.
• Top with strawberries.
• Drizzle with honey.
• Enjoy!

LIGHTER RASPBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Place graham crackers in a plastic bag and crush with a rolling pin until fine.
• Preheat oven to 350°F (180°C).
• In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
• Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
• Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
• In a large bowl, whisk the cream cheese until there are no lumps.
• Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
• Pour the cheesecake batter into the graham cracker crust. Spread evenly.
• Bake for about 1 hour, then cool for about 30 minutes.
• Top with fresh raspberries in a ring pattern on the top of the cheesecake.
• Chill until the cheesecake has set, 2-4 hours.
• Unmold, slice, then serve!
• Enjoy!

DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY

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!

STRAWBERRY CHEESECAKE

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.

STRAWBERRY CHEESECAKE BITES

Steps:

• For filling, beat cream cheese, confectioners' sugar and extract until smooth., Remove stems from strawberries. Using a paring knife or small melon baller, cut a 1-in.-deep opening in the stem end of strawberries. Pipe or spoon cream cheese mixture into openings. Place on a waxed paper-lined baking sheet., In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over strawberries; if desired, sprinkle with graham cracker crumbs. Refrigerate until set.

STRAWBERRY CHEESECAKE POKE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
• Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
• Crush the remaining graham cracker and set aside.
• Pour the vanilla cake batter on the graham cracker base.
• Bake for 25-30 minutes until an inserted toothpick comes out clean.
• Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
• In a large bowl, mash strawberries with a whisk until very fine.
• Add cream cheese and condensed milk, whisking until there are no large lumps.
• Add the milk, stirring until smooth.
• Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
• Spread the whipped topping evenly on top.
• Chill the cake anywhere from 3 hours to overnight.
• Slice, and serve with strawberries and the reserved graham cracker crumbs.
• Enjoy!