STRAWBERRY PRETZEL CHEESECAKE RECIPE BY TASTY
Here's what you need: mini pretzel, unsalted butter, cream cheese, powdered sugar, vanilla extract, sour cream, whipped cream, water, strawberry gelatin, strawberry
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.
- Combine crushed pretzels and butter in a mixing bowl and stir to combine.
- Place the pretzel mixture in the base of a 9-inch (23-cm) springform pan with the mixture to create the crust. Use a measuring cup to smooth the surface.
- Bake for 10 minutes. Let cool to room temperature.
- Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth.
- Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl.
- Add in the whipped cream until batter is thick and smooth.
- Pour the mixture into the 9-inch (23-cm) springform pan and spread with a spatula to cover the pretzel crust and create a flat even top. Transfer to the refrigerator to chill for 30 minutes.
- Boil water in a medium saucepan over high heat. Once boiling, add the strawberry gelatin and stir for 3 minutes, or until gelatin has dissolved. Remove from heat.
- Let gelatin mixture cool for 8 minutes or until room temperature. Add in strawberries and stir to combine.
- Remove the springform pan from the refrigerator and pour the strawberry mixture over it. Refrigerate for at least 4 hours.
- Enjoy!
Nutrition Facts : Calories 323 calories, Carbohydrate 26 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, Sugar 15 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 PRETZEL DESSERT
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. -Aldene Belch, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
Nutrition Facts : Calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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
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- Preheat the oven to 200 °C / 390 °F. In a blender or stand mixer, crush the pretzels into fine crumbs. Transfer to a large bowl, and add sugar and melted butter. Stir to combine. Transfer to an 8-inch springform pan. Press evenly into the bottom of the pan, then transfer to the preheated oven to bake. Bake for 8 - 10 minutes at 200 °C / 390 °F or until golden brown and baked. Set aside to cool to room temperature.
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