Strawberry Bavarian No Bake Cheesecake

Summer is a funny creature.

I love it . . . I hate it.

It’s busy.

A man by the name of Russel Baker said it best,

” Ah, summer, what power you have to make us suffer and like it. “

I love the warmth of the sun, I hate the weeds, I love mowing the lawn and the smell of fresh cut grass, I hate grasshoppers, I love to eat Raspberries, I hate to pick Raspberries, I love clean windows, I hate washing those windows, I love my husband, I hate the hours he works in the summer, I love flowers, I hate the wind, I love fresh vegetables, I hate weeding the garden, I love WordPress, I hate the new version.

I could go on . . . but I won’t.

I will give you sweet summer deliciousness instead!

This recipe is a combination of several recipes . . . but somehow it worked perfectly.

I’m probably weird, but I like No Bake Cheesecake much better than baked Cheesecake.

This is a NO BAKE Cheesecake, so don’t bake it!

I found a package of 4 individual size Wilton springform pans at Walmart, and decided to give them a try. You could also use one nine inch springform pan as well.

 

 O.K . . . this newer version of WordPress is really making me mad!  This post is taking me twice the time it normally would.  Now that I’m 50+1, my brain just doesn’t like change! Where did all the buttons go on the full screen? Help!

If you’re also frustrated by the change . . . one bite of this Strawberry Bavarian Cheesecake will make you feel much better.

Start by making a Graham Cracker crust. I baked my crust at 325 degrees for about eight minutes.  You don’t have to bake your crust, but it will be much easier to un-mold it.  I promise. Make sure that your crust is very cool before you fill the pans.

 Divide the Bavarian Cheesecake mixture evenly between four small springform pans. Spread the mixture evenly on top of the crumbs. If you are using one large 9″ pan, just spread all of the mixture on top of your crumb base.  Make sure that the crumbs and the pans are very cool.  Place the pans in the fridge to cool while you prepare the Strawberry glaze for the top.

I love the Junket Danish Dessert, but if you desire to make your own Strawberry glaze, I’ll also post that recipe below. The junket also comes in Raspberry and It sets up well and it’s yummy! You can find this by the pudding aisle. All you will need is one package of Danish Dessert and 1 1/2 cups of Cold Water. The box will tell you 1 3/4 cups of Cold water, but I like to decrease the water slightly so that it’s a bit thicker.  Whisk the powder and the water together in a saucepan and place the pan over medium heat.  Bring to a full boil, and let boil . . . stirring constantly for one full minute.  Take off the heat and let the glaze cool.

Once the Strawberry glaze is cool, slice some sweet strawberries into the glaze. Stir until combined.

Divide the glaze evenly among your springform pans or place all of it in one large springform pan.  Place the pans in the fridge for 3 to 5 hours, or until set.

Once the pans have chilled for several hours, remove the outer ring.  Carefully take the Cheesecake from the bottom plate.  I like to take a sharp knife, and carefully loosen the plate. Top with Whipped Cream if you like.  I used a pastry bag and a closed star tip, so that it would be a bit prettier.  A sprinkle of glazed pecans on the cream is also delicious.

Serve the chilled Cheesecakes right-a-way, or place back in the refrigerator to keep cold.

Now go Run . . . Run some more!

 

 

Notes:  The Bavarian Cream that I used is available at the Prepared Pantry – It’s really good.  If you can’t find this, you may substitute Instant Vanilla Pudding for the Bavarian Cream.  Make sure that the Pudding isn’t runny.  You want it well set! I’ve used pudding many times, and it’s also delicious in this recipe.

 

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STRAWBERRY BAVARIAN CREAM NO BAKE CHEESECAKE

For the Crust:

• 1 2/3 cups graham cracker crumbs
• 1/2 cup butter, melted
• 3 tablespoons granulated sugar

1. In a medium size bowl, mix the melted butter, graham cracker crumbs and sugar together.
2. Lightly spray bottoms of four 4 inch sprinform pans or one 9″ springform pans with vegetable pan spray.
3. Press the mixture across the bottom of the pans and 3/4 up sides of prepared pans.  Bake for 6-8 minutes at 325 degrees.
4. Set pans aside to cool completely before filling with cream mixture.

For the Filling:

• 1  8-ounce package of cream cheese
• 1/4 cup granulated sugar
• 1/2 cup powdered sugar
• 2 cups of Bavarian Cream or Prepared Instant Vanilla Pudding
• 2 teaspoons Vanilla Extract
• 1 small cool whip or 2 cups Whipped Cream (If using Whipped Cream make sure it’s whipped firmly)

1. Using a Stand Mixer or an electric Hand Mixer, beat the Cream Cheese until fluffy.  Add both sugars and the vanilla and beat again until very light and fluffy.
2. Add the Cool whip or the Whipped Cream and mix just until combined.
3. Divide Cream Cheese mixture evenly between small springform pans.  Place mixture on top of cooled Graham Cracker Crust. If you are using one 9 inch springform pan, place all of the mixture on top of the cooled crust.  Refrigerate Cheesecakes while you prepare the Strawberry glaze.

For the Strawberry Glaze:

• One Package of junket Danish Dessert + 1 1/2 cups of Cold Water.

1. In small saucepan, whisk together the Danish Dessert and the cold water until well blended.  Place saucepan over medium heat, stirring constantly until mixture comes to a full boil.  Continue stirring for one minute while mixture boils.  Remove from heat.  Set aside to cool.
2. Once the glaze is cool, slice strawberries into the glaze and mix well.  (I used about 1 1/2 cups of sliced strawberries) You can add other fruit if desired.
3. Divide the cooled glaze evenly among the small pans or place all of the glaze on top of the cream mixture.
4. Refrigerate Cheesecakes for 3 to 5 hours or until very set.
5. Once the Cheesecakes have set, remove the outer rings and bottom plate and place on serving dishes.
6. Top with Whipped Cream if desired.  I used a pastry bag and a closed star tip to pipe the firm whipped cream.

For Homemade Strawberry glaze:

• 12-ounce package of frozen or fresh strawberries
• 1/4 cup cup water
• 1/2 cup granulated sugar
• 3 tablespoons Instant Clearjel
• Note:  You may substitute cornstarch for the Instant Clearjel.  If you do so, you will need to cook the sauce to thicken it. Cornstarch requires cooking to thicken; Instant Clearjel thickens without cooking.

1. Defrost and mash the strawberries.  Add the water.  Mix the sugar and the Instant Clearjel together in a cup.  Add the sugar mixture to the strawberries and stir until the sauce thickens.
2. To Assemble, spread the filling into the crust and smooth with a spatula. Add the strawberry sauce over the top.  Refrigerate.  Peel the ring off the dessert when you are ready to serve.  If you have extra glaze, use it over ice cream or pancakes….it’s good!