THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
OPAL'S CHERRY DELIGHT
Cherry refrigerated cheesecake. Delicious and simple. Very quick, simple to make with no special ingredients!
Provided by NancyJo922
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 1h15m
Yield 9
Number Of Ingredients 7
Steps:
- Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
- Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 48.4 g, Cholesterol 40.9 mg, Fat 21.3 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 14.4 g, Sodium 225.2 mg, Sugar 29.6 g
HEAVENLY CHEESECAKE
A prized cheesecake recipe, this one will please even the fussiest guest! For festive touches, see Tips from the Kitchens below the recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h55m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
- Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
- Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.
Nutrition Facts : Calories 345, Carbohydrate 24 g, Cholesterol 95 mg, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 190 mg
FRESH CHERRY CHEESECAKE
Creamy and luscious with the flavor notes of fresh cherries, pistachio, and lemon running throughout, this fresh cherry cheesecake never disappoints.
Provided by Meg van der Kruik
Categories Dessert
Number Of Ingredients 20
Steps:
- Add the halved, pitted cherries to a saucepan, stir in the water, sugar, lemon juice, and cornstarch. Bring the mixture just to a boil over medium heat, as soon as you see the first bubbles form and start to pop, reduce the heat to a low simmer and cook for 10 minutes, stirring frequently. Using the back of the spoon to break up the cherries as it cooks.
- Once thickened remove the cherry sauce from the heat and let it cool to room temperature. Blend until smooth. The filling can be made up to 3 days in advance and stored in the refrigerator until you are ready to make the cheesecake
- Preheat the oven to 350°F and brush the walls and the base of a 9-inch springform pan with 1/4 tablespoon of the melted butter.
- Add the pistachios to the bowl of a food processor and pulse 10-12 times until coarse crumbs are formed. Remove 1/4 cup of the pistachio crumbs and set aside.
- Add the graham crackers to the food processor and process until the mixture has reached the consistency of fine crumbs. Slowly stream in the remianing melted butter with the food processor running. Stop to scrape sides if necessary, set aside.
- Sprinkle the reserved 1/4 cup pistachio crumbs into the prepared pan. Tilt and roll the pan until the sides of the springform pan are coated in pistachio crumbs. Press the mixture in the food processor into the bottom of the pan to form the crust.
- Bake for 10 minutes. Remove from the oven and cool completley while preparing the filling.
- In the bowl of a stand mixer add the softened cream cheese, vanilla, lemon zest, and sugar. Beat until light and fluffy, about 2 to 3 minutes.
- Add the cherry sauce and beat until incorporated.
- Beat in the eggs, 1 at a time, then add the flour. Beat until incorporated. Pour the filling onto the crust in the prepared pan and smooth the top.
- Place the filled springform pan inside of the 8x8 baking dish and place both pans in the oven. Before closing the oven door, carefully fill the pan 1/3 of the way up the sides of the springform pan with very hot water.
- Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes.
- Remove the cake from the oven and let it cool completely on a wire rack.
- Once cooled, use a pairing knife to loosen the sides the cheesecake from the pan. Chill the cheesecake for at least 4 hours before decorating to serve.
- Combine the cherry halves, sugar and lemon juice in a bowl. Stir to combine then set aside to macerate.
- Pour the fresh cherry sauce over the top and spread to the edges.
- Arrange the macerated cherries around the edges. Sprinkle the lemon zest around the outside edge. Serve immediatley. Store any leftovers in the refridgerator.
HEAVENLY CHERRY CHEESECAKE
Make and share this Heavenly Cherry Cheesecake recipe from Food.com.
Provided by Sweet Southern Bell
Categories Cheesecake
Time 1h10m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Beat cheese , sugar, flour, butter and vanilla with mixer on med.
- Just until blended. Add eggs 1 at a time, mixing on low.
- Blend in sour cream. Pour over crust.
- Bake at 350 for 65 minute or until center is almost set, Refrigerate 4 hours or overnight. Top with cherries.
Nutrition Facts : Calories 311.1, Fat 19.7, SaturatedFat 12.1, Cholesterol 99.2, Sodium 156.8, Carbohydrate 29.3, Fiber 0.3, Sugar 14.5, Protein 5
HEAVENLY CHERRY ANGEL FOOD TRIFLE
Cherries are a major crop in New York. Each year, a cherry recipe contest is held to celebrate George Washington's birthday-and I won with this recipe! -Hyacinth Rizzo, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.
Nutrition Facts : Calories 306 calories, Fat 11g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 203mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.
HEAVENLY CHEESECAKE
This cheesecake is one of my family's favorites. The chocolaty creation really lives up to its name.-Rhonda Drullard, San Joaquin Valley, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Refrigerate. , In a saucepan, sprinkle gelatin over milk; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Cut four candy bars into quarters; add to gelatin mixture. Cook until candy bars are melted and mixture is smooth. Remove from heat; set aside., In a bowl, beat cream cheese and sugar; add gelatin mixture and vanilla. add cream; beat on high speed for 4 minutes. Pour into crust. Refrigerate for at least 4 hours or until firm. Slice or chop remaining candy bar for garnish.
Nutrition Facts : Calories 281 calories, Fat 22g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 216mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
HEAVENLY CHEESECAKE
It's true that your guests will think this cheesecake is heavenly. And the fact that you can put it together in just 15 minutes? Also heavenly.
Provided by My Food and Family
Categories Dairy
Time 6h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Spray bottom of 9-inch springform pan with cooking spray; sprinkle with graham crumbs.
- Beat Neufchatel, sugar and extract in large bowl with mixer until blended. Gradually add whole eggs and egg whites, mixing on low speed after each just until blended. Pour into prepared pan.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 100 mg, Sodium 250 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 15 g, Protein 5 g
UNBAKED CHERRY CHEESECAKE
I got this recipe from my mother. I have been making it myself for the last 18 years and my family just adores it. It is a christmas tradition in our house!
Provided by mumoffour
Categories Cheesecake
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Blend creamcheese and icing sugar well.
- In a separate bowl, combine whipcream and vanilla till soft peaks.
- Add whipcream mixture to creamcheese mixture and beat well.
- Set aside and prepare crust.
- Combine graham crumbs and sugar.
- Add melted butter.
- Press into the bottom of a 9 or 10 inch springform pan, or into a 10 inch pie plate going up the sides a bit.
- Pour filling into crust.
- Add your topping and chill for about 1 hour.
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