Light Cherry Cheesecake Recipes

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THE BEST UNBAKED CHERRY CHEESECAKE EVER



The Best Unbaked Cherry Cheesecake Ever image

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

1 ¼ cups graham cracker crumbs
¼ cup margarine, softened
¼ cup sugar
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 (12.5 ounce) can cherry pie filling (or other filling of your choice)

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

CHERRY CHEESECAKE



Cherry Cheesecake image

This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It's light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled 'conserve' as opposed to 'jam' should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick soft unsalted butter
10 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)

Steps:

  • Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
  • Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
  • Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
  • Lightly whip the cream, and then fold it into the cream cheese mixture.
  • Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
  • When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

LIGHT AND AIRY CHEESECAKE



Light and Airy Cheesecake image

I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!

Provided by LatinaCook

Categories     Desserts     Cakes     Cheesecake Recipes

Time 6h10m

Yield 8

Number Of Ingredients 7

½ (12 ounce) package vanilla wafers, crushed
3 eggs, separated
½ cup white sugar
8 ounces sour cream
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
⅛ teaspoon cream of tartar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
  • Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
  • Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

Nutrition Facts : Calories 334.7 calories, Carbohydrate 29.6 g, Cholesterol 113 mg, Fat 21.7 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 11.5 g, Sodium 188.5 mg, Sugar 12.8 g

LIGHT CHEESECAKE



Light Cheesecake image

Our family adores cheesecake, but I wanted to serve something healthier. I came up with this lighter version that I make for both holidays and everyday. -Diane Roth, Adams, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 11

1-1/4 cups crushed reduced-fat vanilla wafers (about 40 wafers)
2 tablespoons butter, melted
1 teaspoon plus 1-1/4 cups sugar, divided
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1 cup reduced-fat sour cream
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 cup sliced fresh strawberries

Steps:

  • Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with strawberries.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 310mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.

LIGHT CHERRY CHEESECAKE



Light Cherry Cheesecake image

Make and share this Light Cherry Cheesecake recipe from Food.com.

Provided by scarley

Categories     Cheesecake

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 12

nonstick cooking spray
8 graham crackers (3-by-5 inch)
1 tablespoon vegetable oil, such as safflower
3 cups low fat cottage cheese (1%)
8 ounces reduced-fat bar cream cheese, room temperature
3/4 cup plus 2 tablespoons sugar
1/2 cup reduced-fat sour cream
4 large eggs
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 (12 ounce) bags frozen cherries

Steps:

  • Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
  • In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
  • Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
  • Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
  • Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
  • To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.

Nutrition Facts : Calories 346.9, Fat 14.7, SaturatedFat 7.6, Cholesterol 119.7, Sodium 526.3, Carbohydrate 39.4, Fiber 1.6, Sugar 31, Protein 15.2

CHERRY CHEESECAKE



Cherry Cheesecake image

This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!

Provided by L. J. Bryan

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h30m

Yield 12

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
  • Pour cherry pie filling on top of pie. Serve.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.2 g, Cholesterol 31.6 mg, Fat 13.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6.8 g, Sodium 205.7 mg, Sugar 24.7 g

THE BEST CHERRY CHEESECAKE



The Best Cherry Cheesecake image

This is the best cherry cheese cake I've ever tasted! It's light, creamy and delicious. The recipe was given to me years ago and it's a staple dessert at our house. The recipe serves four but I double it and use a 9"x13" dish which serves 8-10.This is the first dessert to go at potlucks and I am repeatedly asked for the recipe.

Provided by Carrie Ann

Categories     Cheesecake

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 cups graham cracker crumbs
1/4 cup melted butter (I use a little bit more)
1/4 cup white sugar
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
1 envelope Dream Whip, whipped
2 tablespoons milk
1 can cherry pie filling

Steps:

  • CRUST: Mix together graham cracker crumbs, sugar and melted butter.
  • Press into bottom of 8"x8" pan.
  • Bake at 375 degrees for 10 minutes; then cool.
  • FILLING: Cream cheese and vanilla together until light.
  • Add whipped topping and milk and beat until well mixed.
  • Pour into pan and chill.
  • Spread cherry pie filling over cheese layer and chill well.

NO-BAKE CHERRY CHEESECAKE



No-Bake Cherry Cheesecake image

My husband and I both work full-time, and taxiing our two teenagers around town leaves me little time in the kitchen. Using prepared graham cracker crust and canned pie filling, I can extend a no-bake mix to make two light, fancy-looking pies in less than 15 min. -Pam Noffke, Tyler, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 pies (6-8 servings each).

Number Of Ingredients 9

1 package (11.1 ounces) no-bake cheesecake mix
1/2 cup butter, melted
2 tablespoons sugar
1-1/2 cups cold milk
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups whipped topping
1 graham cracker crust (9 inches)
2 cans (21 ounces each) cherry pie filling

Steps:

  • In a large bowl, combine the cheesecake crust mix, butter and sugar. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate. , In another large bowl, beat cheesecake filling mix and milk on medium speed for 3 minutes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add to cheesecake mixture and beat well. Fold in whipped topping. , Spoon half of cheesecake mixture into chilled crust; spoon the remaining half into the purchased crust. Refrigerate for at least 1 hour. Top each with pie filling.

Nutrition Facts : Calories 348 calories, Fat 17g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 332mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.

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