Cream Cheese

 

Berries & Cream Poke Cake

This Berries & Cream Poke Cake is simply perfect! Light and moist vanilla cake with a mixed berry filling and fresh whipped cream! 

Prep Time1 hr 10 mins

Cook Time25 mins

Total Time1 hr 35 mins

Course: Cakes, Cakes/Cupcakes, Dessert

Cuisine: American, Dessert

Ingredients

• One box vanilla or white cake mix, plus ingredients on back of box
• 2 cups fresh strawberries, hulled and mashed
• 1 cup fresh raspberries, mashed
• 1 cup fresh blackberries, mashed
• 8 oz cream cheese, softened
• 14 oz sweetened condensed milk
• 1½ cup heavy whipping cream
• 1/2 cup confectioners' sugar
• 1/2 tsp vanilla extract
• Fresh berries for garnish, optional

Instructions

• Prepare and bake the cake in a greased 13x9" light metal rectangular baking pan according to package directions. Let cool, then poke holes all over the surface using the handle of a wooden spoon. 
• In a medium bowl, combine the mashed berries, softened cream cheese and sweetened condensed milk. Using a handheld electric mixer, beat until smooth and combined, about 1 minute. Pour the berry mixture evenly over the cake, aiming to get it into the holes. Refrigerate for at least 1 hour to set some. 
• For the whipped cream: In the bowl of a stand mixer, cream together the heavy whipping cream, confectioners' sugar and vanilla with a whisk attachment until stiff peaks form, about 5-7 minutes. Spread the mixture evenly over the surface of the cake. Serve with fresh berries, if desired. Store any leftovers in the fridge covered.

Notes

If you'd like to use whipped topping, omit the heavy whipping cream, confectioners' sugar and vanilla extract and replace with 8oz thawed whipped topping. 

No-Bake Orange Creamsicle Cheesecake

This No-Bake Orange Creamsicle Cheesecake is a real show-stopper and will be sure to impress anyone! Layers of bright and zesty orange and creamy cheesecake combine in this layered no-bake wonder! 

Prep Time8 hrs 30 mins

Total Time8 hrs 30 mins

Course: Cheesecake, Dessert

Cuisine: American, Dessert

 

Servings: 12 servings

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the Orange Layer:

• 3 oz box (1 small box) orange gelatin
• 3/4 cup boiling water
• Zest of one medium orange

For the Cheesecake:

• 16 oz (2 packages) cream cheese, softened
• 3/4 cup granulated white sugar
• 2 tsp vanilla extract divided
• 16 oz heavy whipping cream
• 1/2 cup confectioners' sugar

Instructions

• Lightly grease a 9" round springform pan with cooking spray. If desired, place a parchment paper round on the bottom of the pan and spray again. Set aside.
• In a medium bowl, combine the graham cracker crumbs, light brown sugar and melted butter until moistened and combined. Pour the crust mixture into the prepared pan and press into an even layer. Place in the freezer for at least 30 minutes.
• Next, add the orange gelatin to a heat-safe bowl and whisk the boiling water and orange zest into it until dissolved. Let cool completely to room temperature (about 30 minutes). 
• In the bowl of a stand mixer, cream the cream cheese, granulated sugar and 1 teaspoon of the vanilla extract together with the paddle attachment until fluffy and smooth, about 1 minute. Scrape out of the stand mixer bowl and place in another small bowl. In the stand mixer bowl, add the heavy whipping cream, confectioners' sugar and remaining 1 teaspoon vanilla extract and using the whisk attachment, whip on HIGH speed until stiff peaks form, about 5-7 minutes. Fold half of the whipped cream mixture into the cream cheese mixture. Fold the remaining half of the whipped cream mixture into the cooled orange gelatin mixture. 
• Add half of the cream cheese mixture to the bottom of the pan and spread it out into an even layer; top with half of the orange mixture. Remember, we are working with two different textures and the orange mixture, while thickened, will still be runnier than the cream cheese mixture so layering will be tricky. Dollop the remaining cream cheese mixture evenly over the orange layer and try your best to spread a little - doesn't have to be perfect and it may look lumpy; this is okay! Lastly, add the last of the orange mixture. 
• Cover and refrigerate at least 8 hours or overnight. Carefully remove from the pan and garnish with whipped cream and orange segments, if desired.
  

  5 from 3 votes

  Best Ever No-Bake Strawberry Cheesecake

  This Best Ever No-Bake Strawberry Cheesecake is delightful! Light, fluffy and ultra creamy no-bake cheesecake topped with a sweet and juicy fresh homemade strawberry sauce. This is about to become a new family favorite!

  Prep Time2 hrs

  Cook Time10 mins

  Total Time2 hrs 10 mins

  Course: Cheesecake, No Bake Desserts

  Cuisine: American, Dessert

   

  Servings: 8

  Ingredients

  

  
  

  • 2 cups graham cracker crumbs
  • 1/4 cup light brown sugar
  • 1/2 cup (1 stick) unsalted butter melted
  • 1¼ cups heavy whipping cream
  • 2 (8-ounce) packages cream cheese softened
  • 3/4 cup granulated white sugar
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • 1/3 cup full-fat sour cream

  For Strawberry Sauce

  • 1 Tbsp cornstarch
  • 3 Tbsp warm water
  • 1 lb fresh strawberries washed, hulled and sliced
  • 1 Tbsp lemon juice
  • Zest of 1/2 a lemon
  • ¼ cup granulated white sugar

  Instructions

  • Very lightly grease a 9" or 10" round springform pan with cooking spray. Set aside.
  • In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter, stirring until moistened. Pour the crumbs into the springform pan and pat and spread the crumbs into an even layer along the bottom and slightly up the sides of the pan. Freeze for 10 minutes while you prepare the filling.
  • In the bowl of a stand mixer, beat the heavy whipping cream on high speed with the whisk attachment until stiff peaks form, about 5-7 minutes; set aside. In another bowl, beat together the cream cheese, sugar, vanilla and lemon juice with the paddle attachment for about 2 minutes or until light and fluffy. Scrape down the sides of the bowl with a spatula if needed. Add in the sour cream and mix well until combined. Lastly, fold in the whipped cream until fully incorporated.
  • Spread the cheesecake mixture evenly onto the crust and smooth out the top. Cover loosely with plastic wrap and refrigerate for at least 2 hours or until set. Just before serving, top with the strawberry sauce.

  For the Strawberry Sauce:

  • Whisk together the cornstarch and warm water in a small bowl until combined. Add the cornstarch mixture, sliced strawberries, lemon juice and zest and granulated sugar to a medium saucepan over medium heat. Break some of the strawberries up with a wooden spoon as you stir. 
  • Simmer the strawberry mixture for 5 minutes, then remove from heat and let cool completely. The longer it sits (especially in the fridge) the thicker it'll get. I recommend it being at least room temperature, if not chilled, before garnishing the cheesecake.

  Notes

  Strawberry sauce can be stored in an airtight jar in the fridge for up to 1 week.