No-Bake Strawberry Cheesecake

This light and fluffy cheesecake is a perfect dessert for the summertime. It can be prepared in less than 10 minutes and you don't have to turn on your oven.



2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons McCormick® Imitation Strawberry Extract
1 tub (8 ounces) frozen whipped topping, thawed
1 prepared vanilla crumb crust (6 ounces)

DIRECTIONS

1. Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping. Spoon into crust.

2. Refrigerate 3 hours or until set. Garnish with fresh strawberries or serve with Easy Strawberry Sauce (recipe follows), if desired. Store leftover cheesecake in refrigerator.

Tips

Easy Strawberry Sauce: Mix 1/2 cup strawberry jam with 1/4 teaspoon McCormick® Pure Vanilla Extract or McCormick® Pure Almond Extract.

Vanilla Raspberry Cheesecake

You don't need a springform pan to prepare this cheesecake recipe. Instead you bake it in a 13x9-inch pan and cut it into bars. The bars are made extra-special with raspberry preserves marbled throughout the filling.



1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
2 tablespoons sugar
1/2 teaspoon McCormick® Ginger, Ground
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons flour
1 tablespoon McCormick® Pure Vanilla Extract
4 eggs
1/4 cup raspberry preserves, stirred to soften

DIRECTIONS

1. Preheat oven to 350°F. Mix graham cracker crumbs, butter, 2 tablespoons sugar and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.

2. Beat cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add flour and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of preserves over batter. Cut through batter several times with knife for marble effect.

3. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.