no bake

NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE

NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE

 

NO BAKE STRAWBERRY MILKSHAKE CHEESECAKE

 

 

Ingredients:

Crust:
2 cups Oreo crumbs
1/4 cup butter
2 tbsp sprinkles

Cheesecake:
24 oz (three 8-oz packages) cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
1/2 cup strawberry nesquik powder mix (or similar strawberry milk powder)
1 tbsp milk
8 oz Cool whip (or homemade whipped cream)
additional Cool Whip for topping
sprinkles for topping

 

 

 

 

Directions:

1. Combine Oreo crumbs, melted butter and sprinkles.
2. Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
3. Mix cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together in a large bowl until smooth and well combined.
4. Gently stir in Cool Whip (or homemade whipped cream).
5. Pour filling into crust and smooth the top.
6. Refrigerate for about 5 hours or until firm.
7. Once firm, remove cheesecake from springform pan and decorate with additional Cool Whip and sprinkles.
8. Store in refrigerator until ready to serve.

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NO-BAKE CREAM CHEESE PEANUT BUTTER PIE

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE

 

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE

 

INGREDIENTS

 

CRUST:

1 1/4 cups salted pretzels
6 tablespoons unsalted butter, melted
1/4 cup brown sugar

 

FILLING:

1/2 cup cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup 35-percent whipping cream, whipped

 

CHOCOLATE WHIPPED CREAM:

3/4 cup roughly chopped dark chocolate
2 cups 35-percent whipping cream
Chocolate shavings, optional

 

 

DIRECTIONS:

For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.

For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.

For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not over mix).

Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.

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