No Bake Cherry Cheesecake
These no-bake cherry cheesecake bars are a classic crowd-pleaser that’s sweet and simple. They’re made from a graham cracker crust, easy cheesecake filling, and cherry pie topping.
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INGREDIENTS
9 graham cracker sheets one sleeve
½ cup melted butter
1 Tablespoon sugar
16 oz cream cheese softened
8 oz container cool whip
1 cup powdered sugar
1 teaspoon lemon juice
1 can 21-ounce cherry pie filling
INSTRUCTIONS
Place graham crackers in the food processor and pulse into fine crumbs.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
Line 8x8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
Chill for at least 4 hours. Slice and enjoy!
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Cherry Cream Cheese Pastry Puff Braid
1 pastry puff sheet thawed
6 oz of room temperature cream cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla
1 can 21 Oz cherry pie filling
1 beaten egg for the egg wash
glaze:
1/2 cup powdered sugar
1 or 2 tablespoons milk
Cherry Pie Filling Recipe (and ways to use it)!
Learn how to make an easy cherry pie filling from scratch - and then two of my favorite ways to use it: Cherry Danish Bites and Cherry Delight! This easy pie filling is perfect for so many recipes - and you can make it with fresh or frozen cherries!
PIE FILLLING RECIPE:
CHERRY DANISH RECIPE (5:55):
CHERRY DELIGHT RECIPE (4:45) :
My favorite cherry pitter (affiliate link):
How to make Cherry Pie Filling:
INGREDIENTS
4 1/2 – 5 cups cherries pitted
¼ cup water
⅔ cup sugar
¼ cup cornstarch
1 tablespoon lemon juice see note
INSTRUCTIONS
Pit cherries and place them in a medium saucepan with the water. Place over medium-low heat and cover. Bring to a boil and cook until the cherries start to soften and release their juices, about 10-15 minutes.
Make a cornstarch slurry: add the cornstarch with an additional ¼ cup of COLD water to a small bowl and stir with a spoon.
Add the lemon juice if you feel the mixture is too sweet (see note).
Stir the sugar into the cherries, then add the cornstarch slurry. Stir continuously while the mixture thickens, which will happen fast.
Remove the cherries from the heat and place in a bowl or large jar. Cool to room temperature then chill until ready to use. You can also freeze. Will last up to 4 days in the refrigerator
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No-Bake Mini Cherry Pie Recipe
The downside of every cherry pie recipe is waiting for it to bake. You make a buttery crust and add sweet, ripe cherries, then you have to let it cook and cool. It's borderline cruel. But, when you know how to make no-bake cherry pies, you can enjoy them almost instantly... finally.
How is a no-bake cherry pie even possible?
First, get all of your ingredients in a matter of clicks at
From there, it’s as easy as blending almonds, dates and almond butter for the crust; mixing fresh cherries with lemon juice and honey; adding them together in a muffin pan and refrigerating.
These mini cherry pies are a must-try, cool and sweet summer treat, which is why we think this is the best cherry pie recipe going. And we think that after one bite of our no-bake recipe you’ll agree too.
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CREAM CHEESE CHERRY PIE!!!
How To Make Easy HOMEMADE PIE CRUST Recipe
Learn how to make perfect homemade pie crust. This easy recipe yields a flaky tender crust with a rich, buttery flavor. This pie crust has simple, natural ingredients and uses only butter.
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Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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