No Bake Black Forest Cheesecake Food

NO BAKE BLACK FOREST PIE

Steps:

• In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined. Add in sour cream and vanilla extract. Beat until combined.
• Stir in the Cool Whip with a spatula or wooden spoon until it's mixed well.
• Spread half of the mixture into the ready-to-use pie crust.
• Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together until combined.
• Spread evenly over the cream cheese layer.
• Cover and let refrigerate for at least 8 hours or overnight. Cut into slices and serve each slice topped with some cherry pie filling.

BLACK FOREST CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping. Spread half the mixture evenly into crust. Fold cocoa and confectioners' sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate at least 4 hours. , Cut into pieces; top each piece with cherry pie filling.

BLACK FOREST CHEESECAKES

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
• Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
• Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
• Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
• Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.

PHILADELPHIA BLACK FOREST CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press firmly onto bottom of pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Lift cheesecake from pan, using foil handles. Top with COOL WHIP and pie filling.

NO BAKE BLACK FOREST ICEBOX CAKE

Steps:

• In the bowl of your stand mixer, or in a large bowl with a hand mixer, whip the whipping cream on high speed until it reaches the soft peaks stage.
• Continue whipping the cream on high speed and slowly add the Eagle Brand® Sweetened Condensed Milk in a steady stream until the mixture reaches hard peaks (be careful not to over-whip...you definitely don't want the mixture turning into butter!).
• Place a layer of thin chocolate wafer cookies in the bottom of a a 9x13 rectangular pan. Top the wafer cookies with a thin layer of the whipped cream mixture and sprinkle half of the chopped cherries evenly over the whipped cream mixture.
• Add one more layer of chocolate wafer cookies, another layer of the whipped cream mixture, and the rest of the chopped cherries.
• Add the last layer of chocolate wafer cookies and top with the remaining whipped cream mixture, smoothing it out on the top.
• Cover the cake with some plastic wrap and place it in the fridge for at least 24 hours to set.
• Once you're ready to serve, simply remove the cake from the fridge and uncover it, arrange the fresh cherries on top so there's one for each slice, and crumble a few of the leftover wafer cookies on top, or top with some shaved dark chocolate.
• Serve immediately, and enjoy!

BLACK FOREST NO-BAKE PIE

Steps:

• Add cookies to food processor crush cookies
• Mix cookie crumbs together with melted butter
• Spread crumbs into 9 inch pie pan -bottom and sides -pat down with measuring cup
• Refrigerate at least 30 minutes
• In a medium size mixing bowl , cream cream cheese and granulated sugar until smooth and combined
• Next add sour cream and vanilla extract. Beat together until well combined. Fold in whipped topping with a spatula.
• Spread half of the mixture into your prepared pie crust (the one you made or pre-made)
• Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together .
• Spread evenly over the cream cheese layer
• Cover pie and refrigerate for 6-8 hours. Cover pie with cherries or cut and cover individual pieces.

BLACK FOREST NO-BAKE CHEESECAKE

Steps:

• Using a food processor finely crush the cookies. Add the melted butter, and press evenly onto the bottom of a 9-inch springform pan. Refrigerate.
• Melt the chocolate slowly in a double boiler. Or microwave according to package directions.
• In a large bowl, beat together cream cheese, sugar, milk and vanilla, for 3 minutes at high speed. Add the melted chocolate and continue beating for 2 minutes on medium speed. Make sure everything is well blended.
• Place the chocolate mixture over the cookie base and refrigerate for at least 2 hours.
• In a small saucepan place the frozen cherries with sugar. Cook over medium heat for 10 minutes, stirring occasionally as to ensure that the sugar dissolves completely. Dissolve the cornstarch in cold water. Add to the cherries and cook, stirring until it boils gently for 1 minute and thickens. Let cool completely.
• Place the COOL WHIP into a pastry bag and decorate the edge of the cold cheesecake, pour the cherry sauce in the center and keep refrigerated until ready to serve.

NO BAKE BLACK FOREST CHEESECAKE

Steps:

• Process biscuits until mixture resembles fine breadcrumbs. Add butter, process until juist combined.
• Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. Cover, refrigerate 30 minutes or until firm.
• Meanwhile, beat cheese, sugar and juice in small bowl with electric mixer until smooth and creamy; transfer to large bowl. Sprinkle gelatine over the water in small heathproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.
• Drain cherries, reserve 180ml of the syrup for topping.
• Spoon one third of cheesecake mixture into tin, top with half of the cherries, then continue layering, ending with cheese mixture, refrigerate 3 hours or overnight until set.
• Spread topping over cheesecakes, swirl gently into cheese mixture. Refrigerate until set.
• For the topping, blend cornflour and sugar with reserved cherry syrup in small saucepan. Stir over heat until mixture boils and thickens, stir in rum; cool 10 minutes before serving.