The Best Yum Recipes – Easy Meals with Big Flavor
No-Bake Cheesecake with Strawberry Topping | Easy & Delicious
[ad_1]
No-Bake Cheesecake with Strawberry Topping is a creamy, simple dessert. This No-Bake Cheesecake with Strawberry Topping is perfect for any occasion and topped with fresh strawberries for extra flavor. It’s an easy, no-bake dessert everyone will love!
This No-Bake Cheesecake with Strawberry Topping with a strawberry is an easy and creamy dessert that does not require a oven! Made with Mascarpone cheese And whipped creamIt is a smooth and rich treat that is perfect for hot summer days or any special occasion. THE Graham Cracker crust add a buttered and crunchy base, while the strawberry sauce The garnish offers a soft and tangy finish.
Ingredients
For the Cracker Graham crust:
- 1 1/2 cup of graham cracker crumbs (from 12 whole crackers)
- 1 tablespoon of granulated sugar
- 8 tablespoons of non -salty butter (1 stick), melted
For cheesecake without cooking:
- 8 oz cream cheese (room temperature)
- 2/3 cup of granulated sugar
- 1 1/4 cup of heavy whipped cream (refrigerated)
- 12 oz mascarpone cheese (refrigerated)
- 2 tablespoons of freshly pressed lemon juice
The strawberry garnish:
- 8 oz strawberries (in thin slices)
- 1 homemade strawberry sauce recipe (tense and refrigerated)
Instructions
Prepare the strawberry sauce:
- Start by preparing the Strawberry sauce. Filter it through a fine sieve, pressing the solids with a spatula to extract as much syrup as possible. Put it aside to cool to room temperature or refrigerate if you advance. The sauce can be stored for 3-4 days.
Prepare the Graham cookie crust:
- In a culinary robot, pulse the graham crackers in thin crumbs. Transfer the crumbs to a bowl and mix with 1 tablespoon of sugar and 8 tablespoons of melted butter until they are well combined.
- Line the bottom of a 9 -inch round spring saucepan with parchment paper. Press the Graham cookie mixture in the base of the pan, up 1/2 inch on the sides. Gel yourself for 15 minutes or refrigerate 30 minutes to allow the crust to adjust.
Make the cheesecake without cooking:
- In a large bowl to mix, beat 8 oz of cream cheese and 2/3 cup of granulated sugar using an electric hand-raised drummer at medium-high speed for 3 minutes, or until smooth and soft consistency. Cancel.
- In a separate bowl, beat 1 1/4 cup of heavy whip cream at high speed for 3 to 5 minutes until stiff peaks form. Reduce the medium / low speed and beat in 12 Oz mascarpone cheese to smooth and well incorporated consistency.
- Gently fold the whipped cream mixture in the cream cheese mixture with a spatula. Then fold 2 tablespoons of lemon juice, adding 1 tablespoon at a time, until the mixture is smooth and well mixed.
- Pour the cheese cake garnish on the refrigerated graham cookie crust and smooth the top. Refrigerate for at least 6 hours or overnight to allow the cheesecake to adjust completely.
Prepare the strawberry filling:
- Just before serving, organize strawberries in thin slices in a decorative pattern above the cheese cake. Brush the strawberries with the refrigerated strawberry sauce and serve the remaining sauce on the side for the burnt.
Why are you going to love this recipe
This Cheese cake without cooking is the perfect dessert for all those looking for a creamy and decadent treat without lighting the oven. The combination of Smooth mascarpone cheese And whipped cream gives the cheesecake a rich and airy texture, while the strawberry Add a soft and tangy finish. THE Graham Cracker crust Add a crunch with butter that perfectly completes the creamy garnish. It is an easy and hassle -free recipe that does not require any cooking and can be made in advance, which makes it ideal for gatherings, dinners or a special treat.
FAQs
Q: Can I do this cheesecake in advance? Yes! This cheese cake should be refrigerated for at least 6 hours, but you can prepare it the day before the service, and it will be perfect.
Q: How to store leftovers? Keep the cheese cake in an airtight container in the refrigerator up to 3-4 days. The garnish should be added just before serving for the best texture.
Q: Can I freeze this cheesecake? You can freeze the cheesecake without the garnish. Wrap it closely in a plastic film and aluminum foil, then freeze up to 2-3 months. Déagle in the refrigerator before serving.
No-Bake Cheesecake with Strawberry Topping | Easy & Delicious
Ingredients
-
For the Cracker Graham crust:
-
1 1/2 cup of graham cracker crumbs (from 12 whole crackers)
-
1 tablespoon of granulated sugar
-
8 tablespoons of non -salty butter (1 stick), melted
-
For cheesecake without cooking:
-
8 oz cream cheese (room temperature)
-
2/3 cup of granulated sugar
-
1 1/4 cup of heavy whipped cream (refrigerated)
-
12 oz mascarpone cheese (refrigerated)
-
2 tablespoons of freshly pressed lemon juice
-
For the strawberry garnish:
-
8 oz strawberries (in thin slices)
-
1 homemade strawberry sauce recipe (tense and refrigerated)
Instructions
- Prepare the strawberry sauce:
- Start by preparing the strawberry sauce. Filter it through a fine sieve, pressing the solids with a spatula to extract as much syrup as possible. Put it aside to cool to room temperature or refrigerate if you advance. The sauce can be stored for 3-4 days.
- Prepare the Graham cookie crust:
- In a culinary robot, pulse the graham crackers in thin crumbs. Transfer the crumbs to a bowl and mix with 1 tablespoon of sugar and 8 tablespoons of melted butter until they are well combined.
- Line the bottom of a 9 -inch round spring saucepan with parchment paper. Press the Graham cookie mixture in the base of the pan, up 1/2 inch on the sides. Gel yourself for 15 minutes or refrigerate 30 minutes to allow the crust to adjust.
- Make the cheesecake without cooking:
- In a large bowl to mix, beat 8 oz of cream cheese and 2/3 cup of granulated sugar using an electric hand-raised drummer at medium-high speed for 3 minutes, or until smooth and soft consistency. Cancel.
- In a separate bowl, beat 1 1/4 cup of heavy whip cream at high speed for 3 to 5 minutes until stiff peaks form. Reduce the medium / low speed and beat in 12 Oz mascarpone cheese to smooth and well incorporated consistency.
- Gently fold the whipped cream mixture in the cream cheese mixture with a spatula. Then fold 2 tablespoons of lemon juice, adding 1 tablespoon at a time, until the mixture is smooth and well mixed.
- Pour the cheese cake garnish on the refrigerated graham cookie crust and smooth the top. Refrigerate for at least 6 hours or overnight to allow the cheesecake to adjust completely.
- Prepare the strawberry filling:
- Just before serving, organize strawberries in thin slices in a decorative pattern above the cheese cake. Brush the strawberries with the refrigerated strawberry sauce and serve the remaining sauce on the side for the burnt.
[ad_2]
Follow us for daily updates and let’s cook together! 👩🍳🔥
