EASY CHERRY CHEESECAKE RECIPE
You'll be the favorite auntie with this simple and easy no bake recipe for the yummiest cheesecake! Chill first then add your cherry topping. Always a request at family gatherings and you'll bring home an empty pan! Enjoy! #KeeblerGrahamCrackerCrumbs #PhiladelphiaCreamCheese #cherrycheesecake
CHEESECAKE CRUST (for 13x9 pan):
Keebler Graham Cracker Crumbs
(Double recipe on Box)
Sugar
Melted Butter
CREAM CHEESE:
2 8oz pkgs of Philadelphia Cream Cheese
2 Cans of Sweetened Condensed Milk
2 TSP of Vanilla Extract
2/3 Cups of Lemon Juice
CHERRY TOPPING:
2 21oz Cans Cherry Pie Filling/Topping
How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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#natashaskitchen #cheesecake #dessert
Cherry Ripple Cheesecake
Embrace the festive combination of chocolate and cherries in this easy Cherry Ripple Cheesecake (RECIPE BELOW). It only takes 20 minutes to prep and looks so impressive.
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Cherry ripple cheesecake
Serves 16 Prep 20 mins
(+ chilling & 2 hours cooling time) Cooking 1 hour 10 mins
250g pkt Arnott’s Choc Ripple biscuits
137g pkt Oreo Chocolate biscuits
125g butter, melted
250g cherries, halved, pitted
2 tbs caster sugar
500g cream cheese, softened
½ cup (110g) caster sugar, extra
3 Coles Australian Free Range Eggs
180g white chocolate, melted, cooled slightly
1 cup (280g) vanilla-flavoured yoghurt
½ cup (120g) sour cream
Cherries, extra, to serve
1 Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
2 Place combined biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 mins to chill.
3 Meanwhile, combine the cherry, sugar and 2 tbs water in a medium saucepan over medium heat. Cook for 2 mins or until the sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until cherry is tender and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth.
4 Preheat oven to 150°C. Place the cream cheese and extra sugar in a clean food processor and process until smooth. Add the eggs and process until smooth. Add the white chocolate, yoghurt and sour cream and process until smooth. Add half the cherry puree and process until smooth.
5 Pour half the cream cheese mixture into prepared pan. Spoon over half the remaining cherry puree. Gently marble with a spoon. Pour over the remaining cream cheese mixture. Spoon over remaining cherry puree. Gently marble.
6 Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.
Place the cheesecake on a serving platter. Top with extra cherries and cut into wedges to serve.
PER SERVE WITHOUT EXTRA CHERRIES
Energy 1804kJ/432 Cals (21%) Protein 7g (14%)
Fat 30g (43%) Sat Fat 18g (75%) Sodium 284mg (14%)
Carb 35g (11%) Sugar 27g (30%) Dietary Fibre 0.4g (1%)
GET AHEAD…Make the cheesecake up to
2 days ahead. Store, covered, in the fridge.
Oops, my base crumbled...
Make sure the biscuit crumbs are well processed with the melted butter – the mixture needs to clump together. If you have any dry biscuit crumbs, the base may crumble when you serve the cake.
Want more Christmas ideas? Check out our Christmas Entertaining Idea playlist which includes:
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Easiest-ever Mint Ice Cream Bombe:
Dairy-free mini raw mango cheesecakes:
Cherry Cheesecake Dump Cake
Easy 3 Ingredient No Bake Cherry Cheesecake
This cherry cheesecake is so easy to make and is sure to please the pickiest dessert lover. In fact it was so easy and straight forward that my daughter made this one.
It's light and resembles more of a mousse, not at all heavy, so no guilt!
Indulge in Heavenly Cherry Cheesecake Fluff Recipe
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Looking for a easy one dish that can serve as both a dessert and a side dish for your Christmas dinner? Look no further than cherry cheesecake fluff! This fluffy dessert is perfect for any holiday gathering, and it's sure to be a hit with everyone in the family!
In this video, I'll show you how to make cherry cheesecake fluff in just a few quick steps. This dessert is perfect for any time of year, and it'll be a hit at your next dinner party! Try this easy recipe out and see for yourself how delicious and fancy it can be!
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Ingredients
8 ounces cream cheese room temperature
3.4 ounces cheesecake instant pudding mix
1 teaspoon vanilla extract
1/4 cup milk
8 ounces cool whip (or my recipe for stabilized whipped cream)
21 ounces cherry pie filling
10 ounces mini marshmallows
Instructions
Beat together the cream cheese, instant pudding mix, vanilla extract, milk, and cool whip.
Stir in the cherry pie filling and mini marshmallows.
Refrigerate up to 24 hours and enjoy!
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Greg Kantner / Greg's Kitchen
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