No Bake Strawberry Cheesecake Thumbprints Recipes

Steps:

• In a small bowl, combine graham cracker crumbs and brown sugar.
• Add the melted butter and whisk to combine.
• Press the graham cracker crumb mixture into the bottom of an 8-inch (20-cm) springform pan, using a measuring cup to pat the surface smooth. Chill in refrigerator for at least 2 hours or until firm.
• In a large bowl, combine cream cheese, brown sugar, sugar, milk, and vanilla using a whisk or hand mixer.
• Line a 8-inch (20-cm) glass mixing bowl with plastic wrap.
• Starting from the center, lay strawberries in an overlapping, circular fashion, making sure they make good contact and are sticking to the plastic wrap. Repeat the circular pattern up until roughly ½ inch (1-cm) from the top of the bowl.
• Pour two thirds of cheesecake mixture into strawberry-lined bowl.
• Press the whole strawberries into cheesecake mixture to form a layer.
• Cover the whole strawberries with the remaining cheesecake mixture.
• Carefully lift set graham cracker crust onto cheesecake mixture.
• Cover and refrigerate for at least 4 hours.
• Carefully invert bowl onto cutting board.
• Lift bowl and remove plastic wrap.
• Transfer to cutting board and slice into wedges.
• Serve immediately.
• Enjoy!

Steps:

• Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
• Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
• Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
• Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.