This cherry cheesecake pie is heaven in a pie plate! A graham cracker crust is layered with no-bake cheesecake batter and do-it-yourself cherry pie filling. YUM!
There’s nearly nothing higher than a no-bake cheesecake, and this tasty cherry pie model is unbelievable (and really easy!).
No-Bake Cheesecake Batter
This no-bake cheesecake batter is a bit completely different than the opposite beloved no-bake cheesecake recipe I’ve on my web site.
It units up a bit softer and has a barely creamier texture and taste. Each are scrumptious. And actually, both no-bake cheesecake batter will work right here.
Brian is a die-hard fan of this cheesecake batter that makes use of sweetened condensed milk. It’s just like the model he grew up consuming (nearly everybody of their household requested it for his or her birthday, and with 9 individuals of their household, that meant quite a lot of cheesecake consuming through the years!).
Enjoyable truth: the acidity within the bitter cream and lemon juice reacts with the sweetened condensed milk within the recipe to assist thicken the no-bake cheesecake batter.
Graham Cracker Crust
The straightforward no-bake cheesecake batter goes proper right into a ready graham cracker crust. I extremely suggest this good graham cracker crust recipe. It’s buttery, flippantly candy, and AMAZING.
I really like quite a lot of issues in life, and do-it-yourself graham cracker crusts are very near the highest of that checklist (which additionally contains: joggers, by no means leaving my home, and scratching piglet bellies).
The cheesecake wants to sit back within the fridge for at the very least 4 hours or as much as 24 hours. It would agency up because it chills, so don’t skip this step!
Do-it-yourself Cherry Pie Topping
I’m all about decisions. And you’ve got decisions with the cherry pie a part of this no-bake cheesecake.
- You need to use your favourite retailer purchased cherry pie filling (we’re utilizing it as a topping on this recipe).
- Or you can also make a easy do-it-yourself cherry pie topping.
It’s brilliantly straightforward and deliciously fresh-tasting. I exploit darkish, candy cherries, which is why it’s fairly a bit darker than the brilliant purple cherry pie filling from the shop.
To make the do-it-yourself cherry pie filling, merely simmer cherries, cornstarch, sugar, water and lemon juice till thickened. Let it cool to room temperature earlier than utilizing within the recipe.
You possibly can serve the cherry pie topping on the facet, however I prefer to unfold it on high of the set-up cheesecake and serve that method.
It’s festive and enjoyable and just a little messy. And I occur to love all of these issues.
Keep in mind that this cheesecake has a soft-set, ultra-creamy consistency, so the slices will not be image good, however that’s okay! That’s the way it’s alleged to be.
Tremendous comfortable. Tremendous creamy. Tremendous tasty.
Cherry cheesecake pie is a stupendous factor with all of its laid again vibes and over-the-top scrumptious layers.
Even higher, it may be made a day forward of time. (And even longer than that when you wait to assemble all of the elements till nearer to serving time.)
Should you love comfortable, creamy cheesecake and buttery, candy graham crackers and shiny, juicy cherries, this dessert goes to be a dream come true.
One Yr In the past: Double Chocolate S’Mores Cookies
Two Years In the past: Cherry Chocolate Cobbler
Three Years In the past: Skillet Summer time Vegetable Lasagna
4 Years In the past: Cherry Pie Cookie Bars
5 Years In the past: Tender Grilled Salmon
Six Years In the past: Do-it-yourself Pepperoni Pizza Rolls
Seven Years In the past: Strawberry Shortcake Bars
Eight Years In the past: Basic Chocolate Mint Brownies
9 Years In the past: Pesto and Sausage Baked Ziti
Ten Years In the past: Banoffee Pie
Cherry Cheesecake Pie
Yield: 12 servings
Prep Time: 4 hrs 55 minutes
Cook dinner Time: 5 minutes
Whole Time: 5 hrs
- 16 ounces (454 g) full fats cream cheese (see be aware)
- ¼ cup (57 g) bitter cream
- 1 tablespoon recent lemon juice
- 1 teaspoon vanilla extract
- 14-ounce can (400 g) sweetened condensed milk
Cherry Pie Topping:
- 5 to six cups (680-825 g) pitted frozen candy cherries (see be aware)
- ½ to 1 cup (106 – 212 g) granulated sugar (relying on how candy you need it; I normally use about 3/4 cup)
- ¼ cup water
- ¼ cup (37 g) cornstarch
- 2 tablespoons recent lemon juice
For the cheesecake batter, in a big bowl, add the cream cheese and beat with a mixer (stand mixer or handheld electrical mixer) till the cream cheese is gentle and fluffy, a couple of minute.
Add the bitter cream, lemon juice, and vanilla and blend till properly mixed, scraping down the edges of the bowl as wanted.
With the mixer operating, step by step add the sweetened condensed milk and blend on medium pace till thick and creamy, 1-2 minutes. Scrape down the edges of the bowl as wanted.
Pour the batter into the ready graham cracker crust and unfold evenly. Refrigerate at the very least 4 hours or as much as 24 hours. (The batter will agency up a bit because it chills.)
For the cherry pie topping, mix all of the components in a medium saucepan. Stir properly to mix.
Deliver to a delicate simmer over medium warmth, stirring usually. Cook dinner for 5-10 minutes, stirring to stop sticking, till the cherries have softened and the combination has thickened. Let cool to room temperature earlier than utilizing.
Unfold the cooled cherry pie topping over the chilled cheesecake. Refrigerate till able to serve (or serve instantly). This can be a comfortable set cheesecake, so don’t be concerned an excessive amount of if it the slices aren’t image good.
Cream Cheese: this recipe wants full fats cream cheese – not gentle or neufchatel. The lightened up cream cheese will make the filling too runny.
Cherries: frozen tart cherries can be utilized – double the sugar if utilizing. Recent cherries can be used rather than frozen – enhance water to 1/3 or 1/2 cup if utilizing. You may as well sub your favourite retailer purchased cherry pie filling for the do-it-yourself cherry pie topping.
Serving: 1 serving, Energy: 272kcal, Carbohydrates: 42g, Protein: 6g, Fats: 10g, Saturated Fats: 6g, Ldl cholesterol: 34mg, Sodium: 180mg, Fiber: 1g, Sugar: 36g
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Recipe Supply: from Meals The Meals
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