How To make Cherry Cheesecake (4 Hrs To Overnight)
1 package (18 1/4 oz) white cake mix
2 packages (8 oz each) cream cheese
softened
4 cups confectioner's sugar
1 pint whipping cream :
whipped
2 cans (21 oz each) cherry pie filling
Prepare cake mix according to package directions. Pour into two greased 13-in x 9-in x 2-in baking pans. Bake at 350 for 20 minutes or until a wooden pick inserted near the center comes out clean. Cool. In a mixing bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream. Spread over each cake. Top with pie filling. Chill 4 hours or overnight.
How To make Cherry Cheesecake (4 Hrs To Overnight)'s Videos
Cherry Cheesecake (no-bake)
Quick and delicious no-bake cheesecake recipe, with homemade cherry topping!!!
Ingredients:
400gr. Digestive Biscuits crumbs
100gr. melted Butter
600gr. Cream Cheese
4 tbsp. Powdered Sugar
250gr. Heavy Cream
4 cups fresh Cherries, pitted
1 cup Water
2 tbsp. Corn Flour (mixed with water)
Chocolate Cherry Cheesecake Recipe | Baked Chocolate Cherry Cheesecake
Baked Chocolate Cherry Cheesecake Recipe
Summer brings an abundance of cherries which work a treat in desserts such as this baked chocolate cherry cheesecake. This custard-based cheese batter enriched with cherry sauce and melted dark-chocolate before being baked in a water bath until just set then topped with more cherries. Use fresh seasonal cherries in summer or frozen during the rest of the year.
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Ingredients
For the crust
100 grams (4.00 oz) Oreo cookies
1 tbsp (1 tbsp) Sugar
2 tbsp (2 tbsp) Melted Butter -
For the cheesecake filling
450 grams (1.00 lb) Cream cheese (16 oz)
120 ml (4.00 floz) Sour cream (1/2 cup)
1 (1 ) Large Egg
50 grams (0.25 cups) Castor sugar (1/4 cup)
1 tbsp (1 tbsp) Lemon juice
2 tbsp (2 tbsp) Cornstarch
250 ml (1.00 cups) Cherry filling (1 cup)
1 tsp (1 tsp) Vanilla
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Cherry Cheesecake
This cherry topped cheesecake is positively creamy and delicious and will be your new favorite dessert.
Print the recipe here
Ingredients
1 cup graham-cracker crumbs
1/2 cup California walnuts finely chopped
1/3 cup butter melted (cooled it to room temp)
1 3/4 cups sugar divided
24 oz cream cheese 3 8-oz pkgs
6 large eggs
2 cups sour cream
2 tbsp cornstarch
1 tbsp lemon juice
2 tsp vanilla extract
Cherry Topping
21 ounce can cherry pie filling
1 tbsp grated lemon peel
1/2 tsp lemon juice
Instructions
Preheat oven to 350 degrees F. In medium bowl with a fork, mix first three ingredients and 1/4 cup sugar. Press mixture firmly on bottom and around side of 9 x 3 springform pan to within 1 1/2 of the top.
In a large bowl with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs (one at a time) and remaining ingredients, except cherry topping. At medium speed, beat three minutes.
I recommend a water bath to gently bake the cheesecake. Wrap the bottom of the springform pan with heavy duty foil.
Pour the cheesecake mixture into the pan. Place cheesecake pan in the center of a roasting pan and gently add a couple inches of water. Carefully place the entire thing into the preheated over and bake 1 hour or until lightly browned.
Turn off the oven and open the door partially. Leave the cheesecake in the oven for 30 minutes. Remove from the oven and cool in pan on a wire rack.
Cover pan with plastic wrap and chill in the refrigerator for at least 2 hours, overnight is better.
To serve: remove side of pan. With large spatula; loosen cake from pan bottom, slide onto plate.
Mix together all topping ingredients. Spoon cherry topping evenly over cheesecake.
YOU WON'T BELIEVE THIS! - NO-BAKE Cherry Ripple Cheesecake! - The Scran Line
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RECIPE
Sauce
250g - 1 3/4 cups cherries, halved, pitted
2 tbs granulated sugar
Base
380g (33 cookies) Oreo Chocolate biscuits, crushed
1/3 cup brown sugar
125g - 1/2 cup unsalted butter, melted
Cheesecake
750g (3 blocks) cream cheese, softened
105g - 1/2 cup caster sugar
60g - 1/4 cup sour cream
2 tbsp powdered sugar
105g - 1/2 cup milk powder
1 tsp vanilla extract
300ml - 1 1/4 cup heavy whipping cream
Extra cherries to serve
Instructions:
Sauce
Add the pitted cherries and sugar into the pan of a large saucepan and mix to combine. Place on a medium heat and cook until the mixture boils. About 2 minutes. Increase to high heat. Stir for 5 minutes and then take off the heat to cool to room temperature before adding to a blender to mix until smooth.
Base
Grease the sides of a 20cm springform pan and line with baking paper.
Add the Oreos and brown sugar to the bowl of a food processor and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Pour the mixture into the springform pan and use the back of a spoon or flat based/straight sided cup to firmly press the crumbs into the bottom and sides of the cake pan. Chill in the fridge for 30 minutes.
Cheesecake
Add the cream cheese into the bowl of a stand mixer fitted with a paddle attachment. Alternatively, you can use a hand mixer for this. Mix until fluffy and smooth, about 3 minutes. Scrape down the bowl, swap the paddle attachment for the balloon whisk attachment and add the sugar. Mix for another couple minutes. Add the sour cream, powdered sugar, milk powder, sour cream and vanilla extract and mix until everything is well combined and fluffy.
Add the heavy cream to a clean bowl and use a balloon whisk (or regular beaters is using a hand mixer) to whip to stiff peaks. Add the cream to the cheese mixture and gently fold through until fluffy and well combined.
Add half the mixture into the chilled cake pan and use a spatula to spread around. Drizzle with some cherry sauce and swirl with a skewer. Add the rest of the cheesecake mixture and then drizzle some more cherry sauce, about 2 tsp (reserve the remainder to serve alongside the cheesecake). Swirl and place in the fridge for 6-8 hours. Overnight is best.
Notes
Cheesecake can be stored in an airtight container for up to three days.
Don’t be tempted to place the cheesecake in the freezer to set up as it will freeze and then melt as it defrosts losing it’s fluffy sliceable consistency.
Cherry Cheesecake
No Bake Cherry Cheesecake is an easy summer dessert - an Oreo Crust with a no-fail cheesecake filling and topped with cherry pie filling!
PRINTABLE RECIPE:
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INGREDIENTS
CRUST:
20 Oreo Cookies crushed with filling
4 tablespoons (57g) Challenge unsalted butter melted
FILLING:
8 ounces (225g) Challenge Cream Cheese room temperature
1 cup (113g) powdered sugar
8 ounces Cool Whip 1 container
1 teaspoon vanilla extract
TOPPING:
1 (20 ounce) can Cherry Pie Filling
INSTRUCTIONS
Stir cookies and melted butter in small bowl with a fork until all cookies are moistened with butter. Press into the bottom of an 8×8-inch pan. Chill until filling is ready.
Use a hand mixer to mix powdered sugar into cream cheese until combined. Mix in vanilla and fold in whipped topping.
Spread filling on top of chilled crust. Top with cherry pie filling.
Chill until set, at least one hour, before serving.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
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4 Easy No-Bake Cheesecake Recipes
These 4 easy no-bake cheesecake recipes are perfect for beginners to make their first cheesecake. You don't need an oven and the result is a creamy and delicious cheesecake, just pick your favorite flavor or make them all!
???? Make cheesecakes like a pro, learn the secrets and get all our recipes ➡️
What are digestive biscuits?
RECIPES:
Chocolate cheesecake:
Mango cheesecake:
Vanilla cheesecake:
Strawberry cheesecake:
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⏱ Timestamps:
Vanilla cheesecake - 0:21
Chocolate cheesecake - 3:46
Mango cheesecake - 8:44
Strawberry cheesecake - 13:13
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