Cherry Cheesecake Mousse Food

NEW YORK-STYLE CHEESECAKE MOUSSE

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours., Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Cool completely. , Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.

CREAMY CHERRY CHEESECAKE

Steps:

• In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

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.

CHERRY CHEESECAKE

Steps:

• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
• Pour cherry pie filling on top of pie. Serve.

CHERRY MOUSSE

Steps:

• Add Jello into a small bowl and pour in boiling water. Stir until completely dissolved.
• Add cherries, cream cheese, cold water and vanilla extract in a blender. Pour in Jello mixture. Blend for 1 minute or until smooth.
• Pour mixture into a large bowl and whisk in Cool Whip until completely blended.
• Spoon mixture into dessert dishes and place in the fridge for 2 hours to set.
• To serve, top with Cool Whip and maraschino cherries, if desired.

CHERRY CHEESECAKE MOUSSE

Steps:

• Place cherries in food processor or blender; cover and process until chopped. Transfer to a saucepan; stir in gelatin. Let stand for 1 minute.
• Bring to a boil; reduce heat. Cook and stir for 1 minute or until gelatin is dissolved. Transfer to a bowl. Refrigerate for 45 minutes or until mixture begins to thicken.
• In small mixing bowl, beat cream cheese until smooth. Beat in confectioners sugar, chocolate and vanilla until combined.
• Fold in cherry mixture. In another mixing bowl, beat whipping cream until soft peaks form. Fold into the cherry cream mixture. Pour into dessert dishes. Cover and refrigerate for 3 hours or until set.

CHERRY MOUSSE

Steps:

• Set aside 6 whole cherries, with stems if still attached.
• Pit the remaining cherries.
• Combine the pitted cherries and one tablespoon of the confectioner's sugar in a food processor.
• Puree until coarsely chopped.
• Whip the cream with the remaining confectioner's sugar until medium peaks form.
• Fold in the cherry puree and distribute the mouse among champagne flutes or small parfait glasses.
• Top with reserved cherries and serve immediately.
• The longer the mousse sits the darker the color.

CHERRY CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours. Serve topped with cherry pie filling.