Best 9 Mom Moms No Bake Cherry Cheese Pietarts Recipes
In the realm of culinary creations, the pursuit of delectable dessert is an exquisite journey. Among the many gems of the dessert world, one shines brightly: Mom Mom's No-Bake Cherry Cheese Pietarts. These delectable treats are a symphony of flavors and textures, combining a creamy cheese filling, a tart cherry topping, and a buttery crust. With their ease of preparation and their captivating taste, Mom Mom's No-Bake Cherry Cheese Pietarts have captured the hearts of dessert lovers everywhere. In this comprehensive guide, we will embark on a journey through the world of these delightful treats, uncovering the secrets to creating the ultimate Mom Mom's No-Bake Cherry Cheese Pietarts, inspiring bakers of all skill levels to embark on a culinary adventure.
Let's cook with our recipes!
NO BAKE CHERRY CHEESECAKE
Time 10m
Number Of Ingredients 6
Steps:
- Spread graham crackers onto bottom of 9 x 9 square or 9 inch round pan
- Beat cream cheese,yogurt and confectioner's sugar on medium until smooth.
- Fold in cool whip.
- Add cream cheese mixture on top of graham crackers.
- Top with pie filling.
- Refigerate until ready to serve
NO BAKE CHERRY CHEESECAKE BARS
No Bake Cherry Cheesecake is ridiculously easy to make and a total crowd pleaser! Make a double batch and watch it fly off the pan!
Provided by Aubrey @RealHousemoms
Categories Dessert
Number Of Ingredients 6
Steps:
- Line an 8-inch x 8-inch square baking dish with parchment paper. Set aside.
- In a medium mixing bowl combine the graham crumbs and butter. Mix until all the graham cracker crumbs are moistened. Pour into prepared baking dish and press down to form the crust.
- In a large mixing bowl, beat together the cream cheese and the sugar until it becomes light and fluffy.
- In a separate bowl beat heavy cream on low speed, then increase speed to high. Mix until you have whipped cream with medium peaks.
- Pour the whipped cream into the cream cheese mixture. Mix on high until combined and smooth. Scoop into the baking dish and smooth into an even layer with the back of a spoon or spatula.
- Spoon the cherry pie filling evenly over the top. Smooth out carefully to cover the cheesecake.
- Cover with plastic wrap and refrigerate for at least 4 hours (preferably overnight).
- Remove and uncover. Cut into 9 squares and serve immediately. Store any leftovers, covered, in the fridge.
Nutrition Facts : Calories 483 kcal, Carbohydrate 46 g, Protein 5 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 94 mg, Sodium 368 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
MOM'S CREAM CHEESE PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
- For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
- For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
MOM'S CHEESECAKE
My mom is a terrific cook. I always looked forward to big family dinners, not just for seeing relatives but because I knew she would be making the best cheesecake ever. Her "trick" was using whipped cream cheese instead of regular, in defiance of the package instructions-which expressly say not to use whipped for cheesecake. She thought it would make a light, creamy cheesecake, and she was right. Somehow I was even allowed to eat leftover cheesecake for breakfast! -Robert Bleifer, Executive Chef
Provided by Food Network Kitchen
Categories dessert
Time 11h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
- For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
- Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
- Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.
MOM'S CHERRY CAKE
This is a family favorite. Make sure you make it right before you want to eat it. It's best fresh out of the oven. We like to eat it topped with vanilla ice cream. It's great with a cup of coffee.
Provided by lababb
Categories Dessert
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Combine first three ingredients in a saucepan and heat. Do Not boil.
- Mix rest of ingredients well with electric mixer or stir well.
- Pour batter into greased and floured 9x13 baking pan.
- Pour heated cherry mixture over the batter. Do not mix.
- Bake 350 for about 20 minutes or until lightly brown.
- Serve warm with vanilla ice cream on top (optional).
Nutrition Facts : Calories 501.7, Fat 12.9, SaturatedFat 8, Cholesterol 34.8, Sodium 211.5, Carbohydrate 94.3, Fiber 0.8, Sugar 68.7, Protein 4.3
NO BAKE CHERRY CHEESECAKE PIE
This recipe is from Grandma B. I am especially amused when I take it to a pot luck and people think I bought it because I can top it with the neat cover the ready-made crust comes with! Very easy! Be sure to chill well for a firm cheesecake.
Provided by SharleneW
Categories Cheesecake
Time 3h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend cream cheese and sugar.
- Fold in frozen dessert topping.
- Press into graham cracker crust, spreading cream cheese mixture up sides.
- Bottom will be covered and there will be a ring of cream cheese mixture about 1 inch wide around pie.
- Pour cherry pie filling into center.
- Chill at least 3 hours.
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
BLANCA'S CHERRY CHEESE TARTS
These miniature cheesecakes with graham cracker crusts and rich cherry topping are absolutely the best!!!! You just can't have one. It's a hit at every gathering!
Provided by BLANCA CASTELLO
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 26
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
- To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
- To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
- Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 14.6 g, Cholesterol 34.3 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 95.3 mg, Sugar 6.1 g
MOM'S CHERRY PIE RECIPE - (4.6/5)
Provided by hanley89
Number Of Ingredients 10
Steps:
- 1. Prepare pastry or pie, refrigerate while making the cherry mixture 2. Drain and rinse cherries, combine cherries with tapioca,sugar, lemon juice and almond extract, let rest for 10 minutes. 3. Pour cherry mixture into unbaked pie shell, cover with pie crust and seal, prick top of crust for venting, brush top with lightly beaten egg and sprinkle with sugar 4. Bake in a Preheated 450 for 10 minutes. reduce heat to 350 and continue baking for 45-60 minutes until crust is nicely brown NOTE: Dad's and Tom's Favorite
Tips:
- To make the most authentic no-bake cherry cheese pietarts, use homemade cherry pie filling. This will give the pietarts a much richer and more delicious flavor than using store-bought filling.
- If you don't have any graham cracker crumbs, you can make your own by crushing graham crackers in a food processor or blender.
- Be sure to chill the pietarts for at least 3 hours before serving. This will help them to set up properly and will make them easier to eat.
- If you want to make the pietarts ahead of time, you can freeze them for up to 2 weeks. Just be sure to thaw them in the refrigerator before serving.
- Garnish the pietarts with fresh cherries, whipped cream, or a sprinkle of powdered sugar before serving.
Conclusion:
Mom's No-Bake Cherry Cheese Pietarts are easy and fun recipe to try at home. This is a classic summertime dessert that is perfect for any occasion. They are also a great way to use up any leftover pie filling. The pietarts are made with a simple combination of graham cracker crumbs, butter, and sugar. The filling is made with cream cheese, sugar, vanilla extract, and cherry pie filling. The pietarts are then chilled until they are set. These no-bake cherry cheese pietarts are sure to be a hit with your family and friends. They are a delicious and easy way to enjoy the taste of summer.
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