No Bake Cherry Ripe Cheese Cake Food

NO BAKE CHERRY RIPE CHEESE CAKE

Steps:

• Crush the biscuits in a food processor until they resemble fine crumbs. Add the melted butter and blend until combined. Press into a lightly greased and lined 22 cm springform pan.
• Dissolve jelly crystals in boiling water. Soften the cream cheese with an electric beater then gradually add the jelly, beat until smooth.
• Fold through thickened cream and Cherry Ripe pieces. Pour onto crust, cover with cling wrap and chill until set, 2 hours should do but it tastes better if it's left over night.

NO BAKE CHERRY CHEESECAKE

Steps:

• In a medium bowl, beat cream cheese until light and fluffy.
• Beat in sweetened condensed milk.
• Add lemon juice and vanilla and stir until well mixed.
• Pour filling into crust and chill for 2-3 hours.
• Top with cherry filling.

NO-BAKE CHERRY CHEESECAKE

Steps:

• In a large bowl, combine the cheesecake crust mix, butter and sugar. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate. , In another large bowl, beat cheesecake filling mix and milk on medium speed for 3 minutes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add to cheesecake mixture and beat well. Fold in whipped topping. , Spoon half of cheesecake mixture into chilled crust; spoon the remaining half into the purchased crust. Refrigerate for at least 1 hour. Top each with pie filling.

NO-BAKE CHERRY CAKE (DIABETIC)

Steps:

• Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.
• In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes.
• Spread over the cake.
• Spoon the cherry pie filling evenly over the top of the cake.
• Chill thoroughly until serving time.

CHERRY CHEESECAKE (NO BAKE)

Steps:

• BOTTOM CRUST: Take first 3 ingredients, mix together& press lightly into a 9x13 pan.
• Cream cheese& sugar together.
• Mix non-dairy& cream cheese mixture together.
• Spread over crust, cover with pie filling.
• Place in fridge, for 3 hours before serving.

BAKED CHERRY CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.
• Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.