Cherry Cheesecake Pie – Mel’s Kitchen Cafe

This cherry cheesecake pie is heaven in a pie plate! A graham cracker crust is layered with no-bake cheesecake batter and selfmade cherry pie filling. YUM!

There’s nearly nothing higher than a no-bake cheesecake, and this tasty cherry pie model is unimaginable (and really easy!).

No-Bake Cheesecake Batter

This no-bake cheesecake batter is a bit totally different than the opposite beloved no-bake cheesecake recipe I’ve on my web site.

It units up a bit softer and has a barely creamier texture and taste. Each are scrumptious. And truthfully, both no-bake cheesecake batter will work right here.

Brian is a die-hard fan of this cheesecake batter that makes use of sweetened condensed milk. It’s just like the model he grew up consuming (nearly everybody of their household requested it for his or her birthday, and with 9 folks of their household, that meant a whole lot of cheesecake consuming through the years!).

Enjoyable reality: the acidity within the bitter cream and lemon juice reacts with the sweetened condensed milk within the recipe to assist thicken the no-bake cheesecake batter.

Graham Cracker Crust

The easy no-bake cheesecake batter goes proper right into a ready graham cracker crust. I extremely advocate this perfect graham cracker crust recipe. It’s buttery, flippantly candy, and AMAZING.

I like a whole lot of issues in life, and selfmade graham cracker crusts are very near the highest of that checklist (which additionally contains: joggers, by no means leaving my home, and scratching piglet bellies).

The cheesecake wants to relax within the fridge for not less than 4 hours or as much as 24 hours. It is going to agency up because it chills, so don’t skip this step!

Selfmade Cherry Pie Topping

I’m all about decisions. And you’ve got decisions with the cherry pie a part of this no-bake cheesecake.

1. You should use your favourite retailer purchased cherry pie filling (we’re utilizing it as a topping on this recipe).
2. Or you may make a easy selfmade cherry pie topping.

It’s brilliantly simple and deliciously fresh-tasting. I exploit darkish, candy cherries, which is why it’s fairly a bit darker than the brilliant pink cherry pie filling from the shop.

To make the selfmade cherry pie filling, merely simmer cherries, cornstarch, sugar, water and lemon juice till thickened. Let it cool to room temperature earlier than utilizing within the recipe.

You may serve the cherry pie topping on the facet, however I prefer to unfold it on high of the set-up cheesecake and serve that approach.

It’s festive and enjoyable and a bit messy. And I occur to love all of these issues.

Do not forget that this cheesecake has a soft-set, ultra-creamy consistency, so the slices might not be image excellent, however that’s okay! That’s the way it’s speculated to be.

Tremendous tender. Tremendous creamy. Tremendous tasty.

Cherry cheesecake pie is an attractive factor with all of its laid again vibes and over-the-top scrumptious layers.

Even higher, it may be made a day forward of time. (And even longer than that for those who wait to assemble all of the parts till nearer to serving time.)

When you love tender, creamy cheesecake and buttery, candy graham crackers and shiny, juicy cherries, this dessert goes to be a dream come true.

One Yr In the past: Double Chocolate S’Mores Cookies
Two Years In the past: Cherry Chocolate Cobbler 
Three Years In the past: Skillet Summer Vegetable Lasagna 
4 Years In the past: Cherry Pie Cookie Bars 
5 Years In the past: Tender Grilled Salmon
Six Years In the past: Homemade Pepperoni Pizza Rolls 
Seven Years In the past: Strawberry Shortcake Bars 
Eight Years In the past: Classic Chocolate Mint Brownies
9 Years In the past: Pesto and Sausage Baked Ziti 
Ten Years In the past: Banoffee Pie 

Cherry Cheesecake Pie

Yield: 12 servings

Prep Time: 4 hrs 55 minutes

Cook dinner Time: 5 minutes

Complete Time: 5 hrs

Cheesecake Batter:

• 16 ounces (454 g) full fats cream cheese (see be aware)
• ¼ cup (57 g) bitter cream
• 1 tablespoon contemporary lemon juice
• 1 teaspoon vanilla extract
• 14-ounce can (400 g) sweetened condensed milk

Cherry Pie Topping:

• 5 to six cups (680-825 g) pitted frozen candy cherries (see be aware)
• ½ to 1 cup (106 – 212 g) granulated sugar (relying on how candy you need it; I often use about 3/4 cup)
• ¼ cup water
• ¼ cup (37 g) cornstarch
• 2 tablespoons contemporary lemon juice

• For the cheesecake batter, in a big bowl, add the cream cheese and beat with a mixer (stand mixer or handheld electrical mixer) till the cream cheese is gentle and fluffy, a few minute.

• Add the bitter cream, lemon juice, and vanilla and blend till properly mixed, scraping down the edges of the bowl as wanted.

• With the mixer working, progressively add the sweetened condensed milk and blend on medium pace till thick and creamy, 1-2 minutes. Scrape down the edges of the bowl as wanted.

• Pour the batter into the ready graham cracker crust and unfold evenly. Refrigerate not less than 4 hours or as much as 24 hours. (The batter will agency up a bit because it chills.)

• For the cherry pie topping, mix all of the substances in a medium saucepan. Stir properly to mix.

• Carry to a mild simmer over medium warmth, stirring typically. Cook dinner for 5-10 minutes, stirring to stop sticking, till the cherries have softened and the combination has thickened. Let cool to room temperature earlier than utilizing.

• Unfold the cooled cherry pie topping over the chilled cheesecake. Refrigerate till able to serve (or serve instantly). This can be a tender set cheesecake, so don’t be concerned an excessive amount of if it the slices aren’t image excellent.

Cream Cheese: this recipe wants full fats cream cheese – not gentle or neufchatel. The lightened up cream cheese will make the filling too runny. 
Cherries: frozen tart cherries can be utilized – double the sugar if utilizing. Contemporary cherries will also be used rather than frozen – improve water to 1/3 or 1/2 cup if utilizing. You can too sub your favourite retailer purchased cherry pie filling for the selfmade cherry pie topping.

Serving: 1 serving, Energy: 1649kcal, Carbohydrates: 275g, Protein: 40g, Fats: 47g, Saturated Fats: 29g, Ldl cholesterol: 180mg, Sodium: 725mg, Fiber: 1g, Sugar: 269g

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Recipe Supply: from Mel’s Kitchen Cafe