NO-BAKE CHERRY CUSTARD CAKE
Make and share this No-Bake Cherry Custard Cake recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Tear the cake into bite-size pieces.
- Press into an 11 x 7" baking dish.
- In a mixing bowl, combine the pudding mix, milk and light sour cream.
- Beat until thickened, about 2 minutes.
- Spread over the cake.
- Spoon the cherry pie filling evenly over the top of the cake.
- Chill thoroughly until serving time.
NO-BAKE CHERRY DESSERT
"I adapted this recipe from one given to me by my first best friend, Sandy, in 1966," said Judy Harris of McRae, Georgia. "I often made it for my children and now when they come home for a visit, they still love it. I shared this recipe with a local restaurant owner and he tweaked it for his menu."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cracker crumbs, brown sugar and butter; press into an ungreased 9x5-in. loaf pan. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Top with pie filling. Chill until serving.
Nutrition Facts : Calories 332 calories, Fat 13g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 270mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
NO BAKE CHERRY CHEESECAKE
Make and share this No Bake Cherry Cheesecake recipe from Food.com.
Provided by grberk
Categories Cheesecake
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, beat cream cheese until light and fluffy.
- Beat in sweetened condensed milk.
- Add lemon juice and vanilla and stir until well mixed.
- Pour filling into crust and chill for 2-3 hours.
- Top with cherry filling.
Nutrition Facts : Calories 450.8, Fat 19.4, SaturatedFat 9.3, Cholesterol 48.1, Sodium 289.1, Carbohydrate 63.6, Fiber 0.8, Sugar 36.4, Protein 6.8
CHERRY, CUSTARD & ALMOND SPONGE CAKE
Try a new take on a Victoria sponge, but a little more grown-up, with macerated cherries, custard cream and almonds. Add kirsch to the cherries, if you like
Provided by Esther Clark
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Butter two 20cm loose-bottomed round sandwich tins and line with baking parchment. Heat the oven to 190C/170C fan/gas 4. Tip the butter and sugar into the bowl of a stand mixer and beat for 10 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, ground almonds, baking powder, 1/4 tsp salt and the milk. Spoon the batter into the prepared tins and bake in the centre of the oven for 22-25 mins, or until risen and firm to the touch. Leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.
- Put the cherries, vanilla, sugar, lemon juice and kirsch or liqueur (if using) in a pan and bring to a simmer over a low heat. Cook for 5 mins, turn up the heat to medium and cook for 5-7 mins more until the liquid becomes syrupy. If the cherries are softened but the liquid isn't yet syrupy, strain the liquid into a separate pan and simmer until slightly thickened. Remove from the heat and leave to cool.
- Beat the cream and icing sugar together using an electric whisk until the cream has thickened, then fold in the custard and chill for 1 hr.
- Put one of the sponges on a cake plate or stand and spread over the custard cream. Spoon over the cherries, then top with the second sponge. Dust with more icing sugar and serve immediately. Leftovers will keep chilled for two days and are best served at room temperature.
Nutrition Facts : Calories 625 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
NO-BAKE CHERRY CHEESECAKE
The combination of sour cream, mascarpone, cream cheese, and goat cheese makes the filling of this cake ultra rich.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h10m
Yield Makes one 9-inch cake
Number Of Ingredients 20
Steps:
- Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
- Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
- Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
- Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake. Cheesecake can be frozen or refrigerated for up to 2 days. Cherry topping can be refrigerated for up to 3 days.
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
NO-BAKE CHERRY CHEESECAKE
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
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.
NO-BAKE CHERRY CREAM CHEESE DESSERT
By using prepared cherry pie filling, this no-bake dessert can be whipped up in no time, making it an easy dessert for summer entertaining. This recipe yields 8 regular-sized desserts, or several mini desserts if serving in mini dessert cups for parties.
Provided by fabeveryday
Categories Cherry Desserts
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine cracker crumbs, butter, sugar, and salt in a bowl until all ingredients are mixed together well. Divide graham cracker mixture between 8 dessert dishes, about 2 tablespoons of mixture per dessert dish.
- Beat cream cheese in a separate bowl with an electric mixer until smooth. Gradually add sweetened condensed milk and beat in until well blended. Beat in lemon juice and vanilla extract. Spoon 1/4 cup of cream cheese mixture into each dish on top of the graham crackers. Top each with 1/4 cup of the cherry pie filling.
- Serve immediately or chill until ready to serve.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 32.1 g, Cholesterol 38.4 mg, Fat 13.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 8.1 g, Sodium 163.9 mg
FLUFFY NO-BAKE CHERRY CHEESECAKE BARS
This quick and easy no-bake recipe makes a delicious treat that receives rave reviews! It uses easy-to-find ingredients like Jell-O® pudding, Nilla® Wafers, and Cool Whip®, making this cheesecake lovers' dream dessert a breeze to make.
Provided by Louann Rinken
Categories Desserts Cookies No-Bake Cookie Recipes
Time 8h15m
Yield 20
Number Of Ingredients 6
Steps:
- Combine crushed wafers, brown sugar, and butter in a food processor; pulse until mixture comes together. Press into the bottom of a 9x13-inch baking pan to make the crust.
- Beat cheesecake pudding mix gradually into the whipped topping until smooth. Spread evenly over the crust.
- Spread cherry pie filling over the whipped topping layer. Cover and refrigerate until flavors combine, 8 hours to overnight. Cut into bars.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 49.3 g, Cholesterol 8.1 mg, Fat 14.3 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 8.6 g, Sodium 181.6 mg, Sugar 13.4 g
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