No Bake Strawberry Cheesecakes

January 09, 2021

No Bake Strawberry Cheesecakes

Prep time: 1/2hour

No Baking Time

Resting time: 24 hours

Ingredients:

For the Strawberry Cheesecakes:

* 3cups Sliced Strawberries

* 1/2cup Granulated Sugar

* 1 + 1/2tbsp Water

* 16oz Cream Cheese softened to room temperature

* 1/2cup Confectioners Sugar

* 2tbsp Strawberry Jam

For the Base:

* 12 Golden Oreos crushed

* 3-4tbsp Melted Unsalted Butter

For the Topping:

* 3/4cup Whipping Cream

* 4-5tbsp Confectioners Sugar

* 1/2tsp Vanilla Extract

* 1cup Blueberries

Directions:

1. To make the cheesecakes, combine the strawberries, sugar and water in a pan and bring to a simmer on medium heat. Once simmering, reduce heat to low-medium and leave it to simmer for a further 10 minutes. Take it off the heat and leave to cool.

2. Once cool, place the mixture in a food processor or blender and process the mixture until thick and and smooth.

3. Combine the cream cheese, confectioners sugar and jam in the bowl of a stand mixer, with whisk attachment, and whisk on low to combine. Then turn beater to high and whisk until mixture gets creamy, and thick. Add a generous cup of the cooled processed strawberry mixture, and mix on high until fully combined. Leave in fridge until the base is made.

4. Pre-heat oven to 325degrees. Combine the crushed Oreos and melted butter in a bowl. Line a cupcake pan with liners. Place a spoonful of the mixture into each liner and press down using the back of a spoon.

5. Bake at 325degrees for 7-8 minutes. Once done, take them out of the oven and leave on a rack to cool.

6. Once cool, fill each liner with the strawberry cream cheese mixture, and place the cupcake pan in the freezer for 6-8 hours (minimum). It is preferable you let it set overnight.

7. Once the strawberry cheesecakes have set, you can make the whipped cream for the topping. To make the whipped topping combine the whipping cream and confectioners sugar in the bowl of a stand mixer (with whisk attachment) and whisk starting on low and gradually moving to high speed. Once soft peaks start to form add in the vanilla, and keep whisking. Once stiff peaks form you are done.

8. Transfer the whipped cream to a piping bag with a Wilton 2D nozzle.

9. Remove the cheesecakes from the freezer, and leave at room temperature for about 10 minutes. Remove the liners and place the cheesecakes on a serving plate. Pipe the whipped topping on to each cheesecake. Add Blueberries on top.

Enjoy!!!