NO BAKE CREAM CHEESE PIE
This pie can be made with just about any fruit on top. Bananas, kiwi, strawberries, use your imagination.
Provided by LoCo4678
Categories Pie
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Using a blender, blend the softened cream cheese with the condensed milk. Add lemon juice and vanilla. Blend until creamy. Pour into graham cracker crust and chill for at least 1 hour. Add your choice of fruit just before serving. It's also very good without fruit.
NO BAKE CREAM CHEESE DESSERT
Make and share this No Bake Cream Cheese Dessert recipe from Food.com.
Provided by Shmo7200
Categories Cheesecake
Time 15m
Yield 1 pan, 15-18 serving(s)
Number Of Ingredients 8
Steps:
- Combine crumbs and butter or margarine until crumbs are evenly coated. Press crumb mixture into a 9x13 rectangle baking pan; set aside.
- Prepare Dream Whip with milk and vanilla according to package directions; set aside.
- Mix together with electric mixer cream cheese and sugar until well combined. Fold in dream whip. Spread mixture over crumbs; chill until set.
- Once filling is well chilled, top with pie filling and return to refrigerator until ready to serve.
- NOTE: Vanilla or chocolate wafers crumbs can be used in exchange for the graham cracker crumbs to comliment the fruit used (ie chocolate crumbs with strawberry or cherry, vanilla crumbs with pineapple, peach or blueberry). Fresh fruit can also be used in place of pie filling.
Nutrition Facts : Calories 248.8, Fat 15.3, SaturatedFat 9.7, Cholesterol 35.2, Sodium 170.6, Carbohydrate 26, Fiber 0.3, Sugar 19.7, Protein 2.8
NO-BAKE PEACHES AND CREAM CHEESECAKE CUPS
Provided by Geoffrey Zakarian
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
- For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
- To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
- Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
- For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
- Before serving, top each cheesecake cup with peach salsa and garnish with mint.
FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)
This can also be made in a 10-inch deep-dish pie plate, plan ahead there is a 4 hour chilling time for this dessert --- I make this using my recipe#159429 that is completely cooled, but canned pie filling will do fine, if you prefer a thicker layer of blueberry filling then use two cans pie filling, one for the top of the crust and one for the top of the dessert :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a 9 x 9-inch pan.
- To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
- Pat into bottom of the pan.
- Chill for about 25-30 minutes (or until the crust is completely cold).
- After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
- In a bowl beat softened cream cheese with sugar until smooth and well combined.
- Add in half and half cream and the pudding mix; beat until well blended.
- Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
- Chill for 4 hours.
- Before serving spread the remaining can blueberry pie filling over the top.
- If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.
Nutrition Facts : Calories 715.9, Fat 30.4, SaturatedFat 19, Cholesterol 72.9, Sodium 435.9, Carbohydrate 107.7, Fiber 4.3, Sugar 78.6, Protein 5
NO-BAKE CHERRY CREAM CHEESE DESSERT
By using prepared cherry pie filling, this no-bake dessert can be whipped up in no time, making it an easy dessert for summer entertaining. This recipe yields 8 regular-sized desserts, or several mini desserts if serving in mini dessert cups for parties.
Provided by fabeveryday
Categories Cherry Desserts
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine cracker crumbs, butter, sugar, and salt in a bowl until all ingredients are mixed together well. Divide graham cracker mixture between 8 dessert dishes, about 2 tablespoons of mixture per dessert dish.
- Beat cream cheese in a separate bowl with an electric mixer until smooth. Gradually add sweetened condensed milk and beat in until well blended. Beat in lemon juice and vanilla extract. Spoon 1/4 cup of cream cheese mixture into each dish on top of the graham crackers. Top each with 1/4 cup of the cherry pie filling.
- Serve immediately or chill until ready to serve.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 32.1 g, Cholesterol 38.4 mg, Fat 13.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 8.1 g, Sodium 163.9 mg
LEMON CREAM CHEESE REFRIGERATOR DESSERT (NO-BAKE)
This is no-bake except for the crust. If you are using the packaged lemon pie filling mix add in a couple tablespoons of fresh lemon juice just to "kick it up a notch" and also a couple drops of yellow food colouring if desired.! If you prefer a sweeter filling then add in some sugar when beating the cream cheese mixture, just remember that the Cool Whip is already sweetened. To save time make the crust up to a day in advance. You can double this and make it in a 13 x 9-inch pan, and I strongly suggest doing so, this dessert is AMAZING!
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
- Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot).
- In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
- Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
- Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
- In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
- Add in the lemon juice; beat until combined.
- Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
- Spread the mixture over the top of the cooled crumb crust.
- Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
- Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
- Chill for 2 hours before serving.
Nutrition Facts : Calories 406.3, Fat 27.9, SaturatedFat 18.4, Cholesterol 59.6, Sodium 251.5, Carbohydrate 36.7, Fiber 0.4, Sugar 29, Protein 4.2
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