Low Fat Cherry Cream Cheese Pie Recipes

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

HEALTHY AND DELICIOUS CHERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, cream together margarine, brown sugar and vanilla. Stir in oats, flour and water. Then press mixture into 9 inch pie pan. In a medium bowl, stir together the cherries and sugar. Pour into the crust.
• Bake in preheated oven for 12 minutes, or until crust is golden brown.

LOW-FAT CHEESECAKE

Steps:

• In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.

NO BAKE CHERRY CHEESECAKE PIE

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 CREAM CHEESE PIE

Steps:

• Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
• Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

LOW FAT 5 MINUTE CREAM CHEESE PIE

Steps:

• 1. In a food processor or blender. Blend the cream cheese, milk, and sour cream. Pour into bowl. Mix in pudding . mix well.
• 2. Pour into crust. Smooth cheese mixture.
• 3. Top the pie with fruit filling. Cover and refrigerate for 4 hours or more before serving.

QUICK CHERRY CHEESE PIE

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.

LOW-FAT CHERRY CHEESECAKE PUDDING PIE

Steps:

• Spoon half of the pie filling into crust.
• In a mixing bowl, combine milk, and pudding mixes. Mix until smooth.
• Fold in whipped topping.
• Spoon mixture over pie filling in crust.
• Refrigerate three hours or until set.
• Top with remaining pie filling.
• You can sprinkle with some shaved chocolate for a nice effect.

LOW FAT CHERRY CREAM CHEESE PIE

Steps:

• 1. In a bowl cream together 1/2 of the evaporated milk and the cream cheese and the almond extract.
• 2. In another bowl or a blender (I prefer a blender on puree) mix together the cherries and the rest of the evaporated milk, until light and airy. Add the cherry mixture to the cream cheese mixture (mixing a low speed increasing speed until well mixed.)
• 3. Slowly add the 2 boxes of vanilla pudding using the 2% milk to keep a consistency that will be light and fluffy. (Usually mix another 2 minutes.)
• 4. Add to pie shells, refrigerate at least 4 hours, and then serve with favorite topping.

NO-BAKE CHERRY CREAM CHEESE DESSERT RECIPE

Steps:

• Gather the ingredients.
• Beat the cream cheese with a hand mixer until fluffy. Alternatively, use a stand mixer fitted with the whisk attachment.
• Beat in the sweetened condensed milk , lemon juice, vanilla extract, and salt until a thick, batter-like mixture forms.
• Pour the mixture into the prepared graham cracker crust .
• Chill the pie in the refrigerator until the filling is set, at least 4 hours. (Note: You can also freeze the pie up to this point to speed up the process. Freeze least 2 hours.)
• Once it's chilled, spread the cherry pie filling over the top of the pie.
• Slice and serve immediately.

LOW FAT CHERRY CREAM CHEESE PIE 2

Steps:

• 1. In a blender mix lemon juice, almond extract, and cherries together on puree setting until blended.
• 2. In a mixing bowl mix together cream cheese, evaporated milk, and pudding mix until well blended. Mix cherry mixture with cream cheese mixture until very well mixed (at least 2 minutes)
• 3. Add mixture to pie shells.
• 4. Refrigerate 4 hours and serve.