Frozen Strawberry Cheesecake Sandwiches Recipes

Steps:

• Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
• When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
• Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
• When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

Steps:

• 1. Preheat an oven to 350 degrees F (175 degrees C).
• 2. Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
• 3. Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth.
• 4. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg.
• 5. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine.
• 6. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• 7. Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• 8. Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth.
• 9. Place the strawberries in a blender or food processor. Blend until smooth.
• 10. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
• 11. Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar-sized cookie.
• 12. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
• Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
• Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

Steps:

• Beat the cream cheese, lemon zest and juice, vanilla, and sugar together until very smooth. Mix in the sour cream. Sprinkle the gelatin over the water in a small bowl and set aside for 5 minutes. Warm in the microwave for 30 seconds (or in a saucepan over medium heat) and stir to dissolve. Quickly mix into the cream cheese mixture. Fold the whipped cream into the cream cheese mixture.
• Pour 1/2-inch of this filling into each of 24 ice-cube compartments. Freeze 15 minutes to firm up. Meanwhile, cut the strawberries in half. Place a strawberry half in each compartment. Pour the filling over the berries to cover and fill each compartment to the top. Freeze at least 3 to 4 hours. (The recipe can be made up to this point, wrapped, and kept frozen up to 3 days in advance.)
• Stir together the crushed wafers and walnuts on a plate. When ready to serve, pop out the croquettes and roll in the crumb coating. Place in frilled paper cups or stick each one with a toothpick, and serve.

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake about 10 minutes or until golden brown. Cool completely, about 30 minutes.
• In large bowl, beat pudding mix and milk with wire whisk until smooth. Gently stir in ice cream with wire whisk until smooth. Stir in chopped strawberries. Pour mixture into cooled crust. Freeze 2 to 3 hours or until firm.
• Spread sorbet evenly over ice cream. Freeze 2 hours.
• Remove from freezer 10 minutes before serving. Cut into wedges. Garnish each wedge with strawberry half.