Mom Moms No Bake Cherry Cheese Pietarts Recipes

NO BAKE CHERRY CHEESECAKE BARS

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.

MOM'S NO BAKE CHERRY CHEESE CAKE

Steps:

• InstructionsStep 1: Place the graham cracker crumbs, butter, and 1/4 cup of sugar in a mixing bowl. Beat until well incorporated. Then, into a 9 x 13-inch cake pan lined with parchment paper, pour the mixture and press the mixture on the bottom.Step 2: Beat the cream cheese and sugar in a large mixing bowl on medium speed until light and fluffy.Step 3: Add the heavy cream to another bowl and beat on low speed, increasing the speed to high. Continue mixing until medium peaks appear.Step 4: Into the cream cheese mixture, add the whipped cream, and beat on high until mixed and smooth. Scoop this into the baking dish and spread it into an even layer using the back of a spoon or spatula.Step 5: On top, evenly add the cherry pie filling. Carefully smooth it out.Step 6: Using plastic wrap, cover the cake and chill in the fridge for at least 4 hours or overnight.Step 7: When the cake is set, remove it from the fridge, slice, and serve right away. Enjoy!

EASY NO BAKE CHERRY CHEESECAKE

Steps:

• In med-large bowl mix together sour cream and cream cheese with mixer (if mixer is unavailable fork is easy but more time consuming) mix until smooth and set aside.
• On stove top melt stick of butter and mix in marshmallows little at a time until smooth.
• Quickly add marshmallow mix into the sour cream/cream cheese mix and quickly mix those together.
• Pour equal amount of "batter" into each of the ready pie crusts. Cover the pies with the plastic that came with the pie crusts, simply turn plastic upside down to cover. Place in fridge overnight.
• Once pie is firm you may top with cherry pie filling (our favorite) or any other fruit you may want to top pie with -- you also may play with pie crust and get Oreo pie crust for chocolate lovers!

NO BAKE STRAWBERRY CHEESECAKE BARS RECIPE

Steps:

• In a mixing bowl, mix together graham cracker crumbs, melted butter, and sugar.
• Line an 8x8" baking pan with wax paper or parchment paper, leaving some extra hanging over the sides of the pan for easy removal.
• Press the graham crackers into the bottom of the pan.
• Place the pan in the freezer for 15-30 minutes or until crust is set and cooled down.
• In a blender, add cream cheese, sugar, strawberries, and vanilla. Blend until mixture is smooth and creamy.
• In a mixing bowl, whip the whipping cream until soft peaks form (it will take a few minutes - I beat mine with an electric hand mixer).
• Folding whipping cream into the creamy strawberry mixture.
• Pour strawberry mixture into chilled crust. Spread over crust so that strawberry mixture is smooth and even.
• Cover pan and freeze for 4-6 hours or even overnight.
• When ready to serve, remove pan a few minutes before cutting. Top bars with fresh strawberries and more whipped cream, if desired.
• Place leftovers back into the fridge.

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.

BLANCA'S CHERRY CHEESE TARTS

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.

MOM'S CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.
• In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
• Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.