Strawberry cheesecake

This is the best and easy No Bake strawberry  cheesecake. I have always made the ready mix cheesecake.But this time thought of doing it from scratch  and believe me it's the most easiest desserts. It's creamy, rich cheesecake is infused with sweet Oreo crumbs, cream cheese & topped with a strawberries and cool whip for decor. Paradise is only a bite away.

Ingredients

Crust

2 cups Oreo crumbs crushed

1/4 cup butter

2 tbsp sprinkles (optional for decor)

Cheesecake

24 oz (three 8-oz packages) cream cheese, room temperature

1/2 cup sugar

1 tsp vanilla essence

1/2 cup strawberry Nesquik powder mix (or similar strawberry milk powder)

1 tbsp milk

8 oz cool whip (or homemade whipped cream)

additional Cool Whip for topping

sprinkles for topping

Instructions

1. Combine Oreo crumbs, melted butter .

2. Press into the bottom and halfway up the sides of a 9 inch spring form pan. Set in refrigerator to firm.

3. Mix cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together in a large bowl until smooth and well combined.

4. Gently stir in Cool Whip .

5. Pour filling into crust and smooth the top.

6. Refrigerate for about 5 hours or until firm.

7. Once firm, remove cheesecake from spring form pan and decorate with additional Cool Whip and sprinkles.

8. Store in refrigerator until ready to serve.

9. Decorate with some cool whip and strawberries.

Variation : You can substitute Oat and Graham crackers mix instead of Oreo crumbs if you want less sweet. 

Yes I said that....it will be delicious.(trust me).Let me know when you try the variation and please do share your pics and tips.

Mexican Veggie Lasagna

INGREDIENTS:

• 1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans)
• 1½ cups fresh or frozen corn kernels         
•  ½ cup chopped bell peppers
• ½ cup onions, chopped or sliced
• ½ cup chopped cilantro
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• ¾ tsp. salt
• ½ tsp. cumin powder
• 2 tsp taco seasoning
• 1 (28 oz.) can crushed tomatoes
• 9-12 no-boiled lasagna noodles or (no boil noodles)
• 8 oz. shredded Mexican blend cheese or cheddar cheese or pepper jack cheese                                                                                                                   

DIRECTIONS:

• Preheat the oven to 400˚ F.  Have a 9 x 9-inch baking dish ready.

• In a pan, add 1 tsp oil and add the green bell peppers, onions, black beans, corn, oregano, garlic powder, cumin powder, and salt, chili flakes and taco seasoning and cook them until the veggies are slightly tender. Add the tomato puree and cook for 3 minutes.

• Spread a thin layer of tomato sauce over the bottom of the baking so that the lasagna does not stick to the bottom of the pan. Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan.  On top of the layer of noodles, spread about one third of the bean mixture. Sprinkle with one quarter of the cheese.

• Repeat the layering process two times more (noodles, beans mixture, cheese, noodles, beans mixture, cheese).  The last layer will be noodles, tomatoes, and cheese.  Cover the pan tightly with aluminum foil.  Bake 35-45 minutes, or until noodles are tender and cooked through.  Remove the foil from the top and bake 5 minutes more, until the cheese is melted.  Remove from the oven and let stand at least 10 minutes before slicing and serving