Cherry Cheesecake Pie Recipe | How To Make Cherry Cream Cheese Pie | No Bake Dessert | Ep. 546 ????????
Hello my Friends, welcome to my Southern Kitchen!
Today I am making another great Summer and No Bake Dessert recipe that everyone will love and enjoy at your next BBQ Cookout, Picnics, Fish Frys and more; Cherry Cheesecake Pie AKA Cherry Cream Cheese Pie!
Simple and easy, creamy, refreshing, and bursting with Cherry flavor; everyone will be going back for seconds!
Ellen’s No Bake Dessert recipes playlist:
Ellen’s No Bake Cheesecake recipes playlist:
Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup white sugar
7 tablespoons unsalted butter, melted and cooled
Filling
1 (8 ounce) package cream cheese or 1 (8 ounce) tub cream cheese spread, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 (21 ounce) can cherry pie filling, chilled
1/2 teaspoon pure almond extract
Ellen’s Magic: You may use a store bought 9-Inch graham cracker crust for this recipe. You can also use blueberry, strawberry, or any kind of pie filling.
Preheat Oven to 350 Degrees
For the Crust: Crush the graham crackers until they are fine crumbs then add them into a large bowl then pour in the sugar and melted butter and stir until well combined. Pour the crust mixture into a greased 9-inch deep dish pie plate and press evenly and firmly into the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and cool completely on wire rack.
For the Filling: In a large bowl using a electric mixer, add the cream cheese and cream on medium speed until fluffy. Next add in the sweetened condensed milk and continue mixing until well combined. Add and mix in half the lemon juice then add and mix in the other half, and add in the vanilla extract and continue to mix until well incorporated. Pour the filling into the cooled crust. Place the pie into the refrigerator and let it chill overnight, until well firm and set. The next day, add the almond extract into the cherry pie filling and mix until well combined. Pour the cherry filling on top of the pie and spread evenly. Cut into desired slices, serve with whipped cream (if desired) and enjoy!
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CHERRY COKE CHOCOLATE CAKE RECIPE | With Cherry Butter Cream Frosting | Easy Box Cake Mix Recipe
CHERRY COKE CHOCOLATE CAKE RECIPE | With Cherry Butter Cream Frosting | Easy Box Cake Mix Recipe
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Black Forest Icebox Cake #recipe #food
PRINTABLE RECIPE:
Ingredients
▢2 packages chocolate wafer cookies or chocolate graham crackers (about 300g)
▢1 can cherry pie filling (540ml or 2 cups)
▢2 cups heavy whipped cream (or substitute frozen whipped topping, thawed, and omit sugar)
▢1/2 cup powdered icing sugar
(4 INGREDIENTS) Black Forest Icebox Cake | The Recipe Rebel
This Black Forest Icebox Cake is made with FOUR ingredients and totally no bake!
Ingredients
2 packages chocolate wafer cookies or chocolate graham crackers (about 300g)
1 can cherry pie filling (540ml or 2 cups)
2 cups heavy whipping cream (or substitute frozen whipped topping, thawed, and omit sugar)
1/2 cup powdered icing sugar
Instructions
In a large bowl, beat cream and powdered sugar on high speed until stiff peaks form. *See my notes above for stabilizing whipped cream if keeping for longer periods of time*
Place one layer of chocolate wafer cookies in a 9 Springform pan, breaking to fit or overlapping somewhat is fine. Top with about 1/3 of whipped cream and 1/3 of the cherry pie filling.
Repeat layers two more times for 3 layers total.
Cover and refrigerate for at least 6 hours or overnight. Garnish with additional whipped cream if desired, slice and serve.
PRINTABLE RECIPE & NUTRITION INFO:
Chocolate Icebox Cake
Every last bit of this no bake chocolate icebox cake is made with chocolately goodness, all layered together to make one creamy, dreamy, irresistible dessert.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
8 oz cream cheese softened
6 oz instant chocolate pudding
2 1/2 cups whole milk
8 oz cool whip 1 container, or homemade whipped topping
14.4 oz chocolate graham crackers 1 box
Ganache
1 cup heavy whipping cream
3 cups semi-sweet chocolate chips
Instructions
Using a stand mixer or handheld mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
To the same bowl add instant chocolate pudding powder. Use a stand mixer again to blend until uniform in consistency.
Slowly pour in the milk and mix until minimal lumps are left.
Add the cool whip and fold in with a rubber spatula.
Using a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.
Pour 1/2 of the remaining pudding mixture on top of the graham crackers and spread evenly.
Repeat: graham crackers, pudding mixture, graham crackers, and top with ganache.
To make the ganache, microwave the heavy whipping cream for 30 seconds to 1 minute. Add the chocolate chips to the bowl and whisk until smooth.
Freeze OR refrigerate the icebox cake for 4 hours or overnight. Freezing will help you make nice clean slices. Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting.
Notes
For additional topping ideas, try some shaved chocolate, mini chocolate chips, or crushed graham crackers sprinkled on top of the ganache.
No-Bake Graham Cracker Cake
This no-bake graham cracker cake is made with just 5 ingredients and is an amazing copycat of an intricate honey layer cake. The fluffy sour cream frosting makes the cake really tender and the sweet graham crackers pair so nicely with the tangy frosting.
Recipe: