Mom Moms No Bake Cherry Cheese Pietarts Recipes

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NO BAKE CHERRY CHEESECAKE



NO Bake Cherry Cheesecake image

Time 10m

Number Of Ingredients 6

1 sleeve of graham crackers - crushed or 2 cups of graham cracker crumbs
2 packages (8 oz) Light cream cheese at room temperature
3/4 cup plain greek yogurt
8 oz Light Cool Whip Thawed
1/2 cup confectioner's sugar
1 can lite pie filling (cherry and blueberry are our favorites)

Steps:

  • Spread graham crackers onto bottom of 9 x 9 square or 9 inch round pan
  • Beat cream cheese,yogurt and confectioner's sugar on medium until smooth.
  • Fold in cool whip.
  • Add cream cheese mixture on top of graham crackers.
  • Top with pie filling.
  • Refigerate until ready to serve

NO BAKE CHERRY CHEESECAKE BARS



No Bake Cherry Cheesecake Bars image

No Bake Cherry Cheesecake is ridiculously easy to make and a total crowd pleaser! Make a double batch and watch it fly off the pan!

Provided by Aubrey @RealHousemoms

Categories     Dessert

Number Of Ingredients 6

2 cups graham crumbs
6 tablespoons butter (melted)
16 ounces cream cheese (softened)
1/2 cup sugar
1/2 cup heavy cream
21 ounces cherry pie filling ((1 can))

Steps:

  • Line an 8-inch x 8-inch square baking dish with parchment paper. Set aside.
  • In a medium mixing bowl combine the graham crumbs and butter. Mix until all the graham cracker crumbs are moistened. Pour into prepared baking dish and press down to form the crust.
  • In a large mixing bowl, beat together the cream cheese and the sugar until it becomes light and fluffy.
  • In a separate bowl beat heavy cream on low speed, then increase speed to high. Mix until you have whipped cream with medium peaks.
  • Pour the whipped cream into the cream cheese mixture. Mix on high until combined and smooth. Scoop into the baking dish and smooth into an even layer with the back of a spoon or spatula.
  • Spoon the cherry pie filling evenly over the top. Smooth out carefully to cover the cheesecake.
  • Cover with plastic wrap and refrigerate for at least 4 hours (preferably overnight).
  • Remove and uncover. Cut into 9 squares and serve immediately. Store any leftovers, covered, in the fridge.

Nutrition Facts : Calories 483 kcal, Carbohydrate 46 g, Protein 5 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 94 mg, Sodium 368 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

MOM'S CREAM CHEESE PIE



Mom's Cream Cheese Pie image

Provided by Food Network

Categories     dessert

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup confectioners' sugar
1 teaspoon ground cinnamon
12 ounces cream cheese, at room temperature
3/4 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 cup sour cream
3 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees F.
  • Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
  • For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
  • For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.

MOM'S CHEESECAKE



Mom's Cheesecake image

My mom is a terrific cook. I always looked forward to big family dinners, not just for seeing relatives but because I knew she would be making the best cheesecake ever. Her "trick" was using whipped cream cheese instead of regular, in defiance of the package instructions-which expressly say not to use whipped for cheesecake. She thought it would make a light, creamy cheesecake, and she was right. Somehow I was even allowed to eat leftover cheesecake for breakfast! -Robert Bleifer, Executive Chef

Provided by Food Network Kitchen

Categories     dessert

Time 11h15m

Yield 12 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
2 cups graham cracker crumbs (from about 18 whole crackers)
2 tablespoons plus 2 teaspoons sugar
Pinch fine salt
Three 11.5-ounce containers whipped cream cheese, at room temperature
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Grated zest of 1 lemon, optional

Steps:

  • Preheat the oven to 325 degrees F.
  • For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
  • For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
  • Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
  • Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.

MOM'S CHERRY CAKE



Mom's Cherry Cake image

This is a family favorite. Make sure you make it right before you want to eat it. It's best fresh out of the oven. We like to eat it topped with vanilla ice cream. It's great with a cup of coffee.

Provided by lababb

Categories     Dessert

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 8

2 (14 1/2 ounce) cans oregon brand pitted red tart cherries in water
1 3/4 cups sugar
4 tablespoons butter
2 cups flour
4 tablespoons butter
1 cup sugar
1 cup milk
2 teaspoons baking powder (heaping)

Steps:

  • Preheat oven to 350.
  • Combine first three ingredients in a saucepan and heat. Do Not boil.
  • Mix rest of ingredients well with electric mixer or stir well.
  • Pour batter into greased and floured 9x13 baking pan.
  • Pour heated cherry mixture over the batter. Do not mix.
  • Bake 350 for about 20 minutes or until lightly brown.
  • Serve warm with vanilla ice cream on top (optional).

Nutrition Facts : Calories 501.7, Fat 12.9, SaturatedFat 8, Cholesterol 34.8, Sodium 211.5, Carbohydrate 94.3, Fiber 0.8, Sugar 68.7, Protein 4.3

NO BAKE CHERRY CHEESECAKE PIE



No Bake Cherry Cheesecake Pie image

This recipe is from Grandma B. I am especially amused when I take it to a pot luck and people think I bought it because I can top it with the neat cover the ready-made crust comes with! Very easy! Be sure to chill well for a firm cheesecake.

Provided by SharleneW

Categories     Cheesecake

Time 3h

Yield 8 serving(s)

Number Of Ingredients 5

1 prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 (8 ounce) container frozen dessert topping (, Cool Whip)
1 (19 ounce) can cherry pie filling (Comstock)

Steps:

  • Blend cream cheese and sugar.
  • Fold in frozen dessert topping.
  • Press into graham cracker crust, spreading cream cheese mixture up sides.
  • Bottom will be covered and there will be a ring of cream cheese mixture about 1 inch wide around pie.
  • Pour cherry pie filling into center.
  • Chill at least 3 hours.

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

BLANCA'S CHERRY CHEESE TARTS



Blanca's Cherry Cheese Tarts image

These miniature cheesecakes with graham cracker crusts and rich cherry topping are absolutely the best!!!! You just can't have one. It's a hit at every gathering!

Provided by BLANCA CASTELLO

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 26

Number Of Ingredients 10

2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 ⅛ cups graham cracker crumbs
2 tablespoons white sugar
1 pinch ground cinnamon
¼ cup butter
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
  • To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
  • To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
  • Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 14.6 g, Cholesterol 34.3 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 95.3 mg, Sugar 6.1 g

MOM'S CHERRY PIE RECIPE - (4.6/5)



Mom's Cherry Pie Recipe - (4.6/5) image

Provided by hanley89

Number Of Ingredients 10

Pastry for a 2 crust pie
3 cups can pitted tart cherries
1 cup can pitted sweet cherries
3 tbsp quick cooking tapioca
1 1/4 cup sugar,
1 tbsp lemon juice
1 tsp pure almond extract
For top pie crust
1 lightly beaten egg
1 tbsp granulated sugar

Steps:

  • 1. Prepare pastry or pie, refrigerate while making the cherry mixture 2. Drain and rinse cherries, combine cherries with tapioca,sugar, lemon juice and almond extract, let rest for 10 minutes. 3. Pour cherry mixture into unbaked pie shell, cover with pie crust and seal, prick top of crust for venting, brush top with lightly beaten egg and sprinkle with sugar 4. Bake in a Preheated 450 for 10 minutes. reduce heat to 350 and continue baking for 45-60 minutes until crust is nicely brown NOTE: Dad's and Tom's Favorite

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