Cool Strawberry Cheesecake Cake Filling References. Refrigerate cake for 30 minutes. The filling is adapted from regular no bake cheesecake and we’re adding real strawberries without any artificial flavoring.
Beat on low speed just until blended. Before serving, spread enough of the strawberry pie filling to lightly cover the cheesecake. The cake is then covered with a few extra strawberries and a little strawberry sauce.
Refrigerate Cake For 30 Minutes.
Add dollops of cream cheese on top of the pie filling. Cream until light and fluffy. Preheat oven to 350° and spray a 9×13 cake pan.
Frost The Entire Cake With Vanilla Buttercream.
Cook and stir for 2 minutes or until thickened. You will love the wonderful strawberry flavor. Dip filled side of strawberries in the crushed graham crackers.
Top With The Second Cake Layer.
Including cake fillings, tart fillings, and fruit tarts. Place the whipped cream cheese in dabs all over the pie filling to cover. Spread crumble on top of the other layers.
This Does Two Things, It Makes The Filling A Bit Less Sweet, And Gives The Filling A Thicker Consistency.
The filling is adapted from regular no bake cheesecake and we’re adding real strawberries without any artificial flavoring. Extra pie filling can be used for those who like a little more topping. In a small saucepan, combine the first 4 ingredients.
Fill Cavities Of Cored Strawberries With The Cream Cheese Mixture.
Puree strawberries until very liquidy and then push through a fine mesh strainer with a spoon to separate liquid from pulp, working in batches. Spread half of the cream mixture on top. Spoon into a piping bag or a resealabe bag with a corner snipped.
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