CHERRY CREAM CHEESE PIE
My family has been making this for many years. It's very fast and easy to make. Three hours to chill. You can use different toppings.
Provided by Wendy W88
Categories Pie
Time 5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, blending well.
- Add lemon juice and vanilla until well blended.
- Pour into pie crust and chill 3 hours, or until firm.
- Add cherry filling on top of pie.
- You can also use blueberry, or strawberry pie filling.
CHERRY CHEESE PIE I
Cream cheese and whipped topping folded together make this no-bake pie light and fluffy. This is a quick and easy dessert. For endless variations, use any flavor of pie filling as a topping! This recipe can be doubled for a 9x13 inch pan.
Provided by SNOWPOET
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 55.5 g, Cholesterol 30.8 mg, Fat 21.1 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 11.6 g, Sodium 250.8 mg, Sugar 26.9 g
CHERRY CHEESE PIE
Make and share this Cherry Cheese Pie recipe from Food.com.
Provided by Graybert
Categories Pie
Time 4m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In larger bowl, beat cream cheese until fluffy.
- Gradually add in Eagle Brand; blend thoroughly.
- Stir in Lemon juice and vanilla.
- Pour into prepared crust.
- Chill 3 hours or until set.
- Top with desired amount of pie filling and almonds before serving.
CHERRY CHEESE PIE
I've been making this dessert for my husband and family for years. It mixes up in a jiffy!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat cream cheese until smooth. Gradually add sugar. Blend in sour cream and vanilla. Fold in whipped topping. Spoon into crust; chill until set, at least 4 hours. Top with pie filling; chill until ready to serve.
Nutrition Facts :
QUICK CHERRY CHEESE PIE
"Cooking foods that are festive but low-fat can be challenging," observes Debbie Lucci in Salem, Virginia. "My health-conscious family loves this quick, no-bake recipe, and I love that it gets me out of the kitchen so fast!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat until gelatin is completely dissolved. Remove from the heat; set aside., In a large bowl, beat cream cheese and vanilla until blended. Gradually beat in sugar substitute. Gradually add whipped topping mix; beat on medium speed for 2 minutes. Gradually beat in gelatin mixture; beat 1 minute longer. , Mix in 1 cup whipped topping. Fold in remaining whipped topping. Spoon into crust; top with cherry pie filling. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 229mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CHERRY CHEESECAKE PIE
This is the best cheesecake pie I've ever had.
Provided by Nancy Reeves
Categories Desserts Pies Fruit Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla.
- Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.
Nutrition Facts : Calories 493.5 calories, Carbohydrate 69.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 10.4 g, Sodium 329.3 mg, Sugar 38.6 g
NO BAKE CHERRY CHEESECAKE PIE
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
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.
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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