Jello No Bake Cherry Cheesecake Dessert Mix What Size Pie Pan Do You Need

Jell-O Cherry Cheesecake Dessert Kit with Cherry Topping, Filling Mix & Crust Mix (17.8 oz) Delivery or Pickup Near Me

It’s easy to prepare a delicious no-bake cherry cheesecake dessert using Jell-O No Bake Cherry Cheesecake Dessert Mix without ever turning on your oven. Each 17.8 ounce box contains cherry topping, cheesecake filling mix, and graham cracker crust mix, so you can have even more of the flavor you love in a single package. Simply combine milk, butter, and sugar to make a delectable, traditional cherry cheesecake in minutes without the need of an oven — no baking required! This no-bake cheesecake is the ideal dessert for holiday gatherings, parties, picnics, or simply as a daily treat.

Each of the components in the included packet has been separately packaged.

The Jell-O No Bake Cherry Cheesecake Dessert Mix creates a delectable cheesecake without the need to bake.

Cheesecake of exceptional quality, with a thick, velvety texture.

It’s simple to prepare; all you need is milk, butter, and sugar.

Ingredients

Cherry Topping: (cherries, corn syrup (contains less than 2 percent of cherry juice concentrate), elderberry concentrate (contains less than 2 percent of cherry juice concentrate), natural flavor (red 40); Filling Mix: (sugar, modified food starch, Baker’s Cheese, Dextrose, corn syrup solids, hydrogenated coconut oil, Sodium Caseinate, calcium Sulfate, tetrasodium Diphosphate, disodium Phosphate, lactic acid (enriched Wheat Flour, Graham Flour, Sugar, Soybean Oil, Honey, Contains Less Than 2 percent Of Salt, Baking Soda, Calcium Phosphate, Artificial Flavor).

Directions

What You’ve Been Looking For! 2 tablespoons sugar and 4 tablespoons melted butter for the crust To make the filling, combine 1-1/2 cups cold milk*Note: Do not use prepared nonfat dry milk for the best flavor. If you use soy milk to make the filling, it will have a soft set. Make It Happen! 1. In a 9-inch pie plate, stir together the crust mix, sugar, and melted butter or margarine until the crumbs are evenly moistened. Press firmly into the bottom and up the sides of the pie plate. 2. Pour the milk into a medium-sized mixing bowl.

  1. Beat with a mixer on low speed for 30 seconds, then on medium speed for three minutes (Filling Will Be Thick.) Insert a spoon into the crust.
  2. 3.
  3. 4.
  4. Refrigerate after opening.

Warnings

This product contains milk, wheat, and soy.

JELL-O No Bake Real Cheesecake Dessert : Directions for Me

  1. JELL-O No Bake Real Cheesecake Dessert
  2. Baking/Cooking Mixes (Storage Shelf Stable)
  3. Baking Supplies

Directions

This is exactly what you require! 2 tablespoons sugar and 5 tablespoons melted margarine or butter for the crust Filling: 1 1/2 cups chilled milk* (optional). If you want the greatest flavor, avoid using prepared nonfat dry milk. If you use soy milk to make the filling, it will have a soft set. Make it happen! 1. In a 9-inch pie pan, combine the crust mix, sugar, and margarine until the crumbs are well moistened. Using your fingers, press into the bottom and up the side of the pie pan. 2. Pour the milk into a medium-sized mixing basin.

Beat on low speed for 30 seconds, then on medium speed for 3 minutes using a mixer.

Refrigerate for at least 1 hour.

Dip a pie plate, just to the rim, in boiling water for 30 seconds to make cutting and serving easier.

Refrigerate after opening. Tips: To freeze, wrap firmly and place in the freezer for up to 2 weeks. Refrigerate for 3 hours before serving to allow for thawing. Prepare 2 packages in a 13×9-inch baking pan if you want to double the recipe.

Description

Dessert made with JELL-O No Bake Real Cheesecake. Honey maid grahams are used in this recipe. Preparation time: 15 minutes This package contains both the filling and the crust ingredients.

Other Description

JELL-O no bakes are just amazing sweets that may be prepared in 15 minutes or less—without the use of a baking pan! With a golden honey maid graham crust that everyone will like, this genuine cheesecake is luxuriously smooth and delectable. 1-800-431-1001. More delicious recipes may be found at kraftfoods.com. Kraft Foods. jell-o.com. jell-o.com.

Nutrition Facts

Title Mix
Energy 220
Total Fat 5 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 360 mg
Carbohydrates 41 g
Dietary Fiber 1 g
Sugars 25 g
Protein 2 g
Daily Percent Of Vitamin A 0
Daily Percent Of Vitamin C 0
Daily Percent Of Calcium 15
Daily Percent Of Iron 4

Ingredients

INGREDIENTS: Sugar, Dextrose, Modified Food Starch, Baker’s Cheese (Skim Milk with Lactic Acid and Culture, BHA), Corn Syrup Solids, Hydrogenated Coconut Oil, includes less than 2% of Natural and Artificial Flavors, and contains less than 2% of Salt. Phosphate, Sodium Caseinate, Tetrasodium Pyrophosphate, Disodium Phosphate, Lactic Acid, Calcium Lactate, Dipotassium Phosphate, Mono- and Diglycerides, Propylene Glycol Monostearate, Modified Cellulose, Calcium Phosphate, Acetylated Monoglycerides, Cellulose Gel, Hydroxylated Soy Lecithin, Hydrogenated Palm Kern Yellows 5, 6, and 7 are the primary colors.

Crust Mixture: Unble

Warnings

Filling mix contains the following ingredients: milk, soy. Crust mix contains the following ingredients: wheat, soy.

UPC

00043000217108

Amazon.com : Jell-O No-Bake Real Cheesecake Dessert, 11.1-Ounce Boxes (Pack of 12) : Cake Mixes : Grocery & Gourmet Food

Dessert made with JELL-O No Bake Real Cheesecake. Honey maid grahams are used in this recipe. Preparation time: 15 minutes This package contains both the filling and the crust ingredients.

About the Brand

Pearl Wait modified an 1845 patent for a gelatin dessert in 1897, and his wife, May Davis Wait, gave the new product the brand name Jell-O brand gelatin in honor of her husband. Mr. Wait’s rights to the Jell-O brand of gelatin were purchased by Orator Francis Woodward in 1899 for $450, a decade after his death. Three years later, Woodward started the advertising campaign for Jell-O, which was dubbed “America’s most favored Dessert.” Today, Jell-O is a component of the Kraft family of products, which includes pudding and other sweets in addition to the original jelly.

  1. Kraft, then 29 years old, went from Ontario, Canada, to Chicago and began selling cheese to grocers from the back of a horse-drawn wagon in 1893.
  2. It all began long before the Revolutionary War, in the town of Dorchester, Massachusetts, when a local physician, Dr.
  3. It was America’s first chocolate mill, where they produced a combination of high-quality chocolate known as Baker’s chocolate beginning in 1780.
  4. in its mission to provide nutritious food for families on the road.
  5. in 1988, and a year later, Philip Morris Companies merged Kraft with General Foods Corp.
  6. Brands such as Maxwell House, Oscar Mayer, Breakstone, Grape-Nuts, Jell-O and Post are among the most well-known and popular in the Kraft family.

Other well-known and popular brands in the Kraft family include Cheez Whiz, Cracker Barrell, Tang, Cool Whip, Shake ‘N Bake, General Foods International Coffees, and many more.

No-Bake Cherry Cheesecake {9×13 size}

Cherry Cheesecake is one of my favorite desserts. Because I like it so much, I had it served at my wedding celebration. In Middle School, I had my first taste of this No-Bake Cherry Cheesecake recipe, which cemented my lifelong affection for the dessert. Her recipe for No-Bake Cheesecake, which is quite famous, is likely where she received her idea (But this version is better.) My mother worked as a Home Economics teacher at a middle school. This No-Bake Cherry Cheesecake was one of the dishes she required her 8th grade Home Ec class to cook on a regular basis.

In reality, I didn’t get to try this dish until I was in 8th grade, when I was in her Home Economics class.

More Delicious Cream Cheese Desserts

  • Chocolate Lasagna with Shortbread Crust
  • Easy Cheesecake Squares with Berry Sauce
  • Pumpkin Chocolate Chip Cheesecake Bars
  • Oreo Cheesecake Bites
  • Pineapple Dream Dessert
  • And Easy Chocolate Cream Cheese Truffles are just a few of the desserts you’ll find on this list.

After then, there was no more concealing the truth. Once I got my first taste of her No-Bake Cherry Cheesecake in her class, I was hooked and began preparing it on a regular basis and for any occasion I could think of. Yes, if you have an 8th grader, you may entrust them with the responsibility of baking this cheesecake for your next family gathering or special treat night. It’s the ideal recipe for teens to use to practice their culinary abilities.

how to make no-bake cherry cheesecake

  • Crumbled Graham Crackers and granulated sugar are combined in a medium-sized mixing basin until well combined. Stir until everything is well-combined. Add the melted butter and mix well. Mix until all of the crumbs are covered with butter and the dough holds together when pushed together
  • After that, gently coat the bottom of a 9-by-13-inch glass baking dish with cooking spray. Press the graham cracker crumb mixture into the bottom of the baking dish until it is evenly distributed. Remove from consideration
  • In a medium-sized mixing bowl, softly whisk the softened cream cheese with a hand mixer until smooth
  • Pour in the powdered sugar and vanilla extract. Beat for one minute, or until there are no lumps in the mixture. Next, fold in half of the Whipped Topping, mixing thoroughly until there are no lumps. Mix in the rest of the Whipped Topping until everything is well-combined. Dot dollops of the cream cheese mixture equally over the crust, and then gently spread and smooth out with the back of a soup spoon over the whole crust
  • Add the cherry pie filling to the top of the cheesecake by spooning it out gently and evenly over the entire cheesecake
  • Cover the dessert with a tight-fitting cover or plastic wrap to prevent it from drying out. Prepare ahead of time and refrigerate at least two hours or until ready to serve.

You get to sit back and enjoy the fruits of your adolescent’s toil and effort. See, you were aware that there was a rationale behind your decision to have children. When you had a large family like mine (9 people total, including my parents), preparing cheesecake in a 913 pan was a requirement if you wanted to ensure that you got a slice all to yourself. In the event that you have a smaller household, you may prepare this recipe in two tiny pie tins and then divide one amongst yourself and a friend.

When people taste this cheesecake, they frequently comment on how they like that it is not excessively “cheesy” and that the filling is light and creamy.

Smooth filling, topped with tangy and sweet cherry topping, and all resting on a buttery, sweet graham cracker crust combine to form a delicious bite in every mouthful!

Tips for making No-Bake Cherry Cheesecake
  • Make use of cream cheese that has been softened. Take care to ensure that the Whipped Topping does not become frozen
  • Spread the cream cheese mixture over the crust with a light hand. Spread the cherry pie filling on top in a slow, even layer.

Chef’S tools:

  • Hand mixer
  • Mixing bowl
  • Wooden spoon
  • Measuring cups
  • 9-inch-by-13-inch glass baking dish
  • Measuring spoons

Make a No-Bake Cherry Cheesecake without baking it. Dessert is the recipe type. No-Bake Simple Dessert is the cuisine of choice.

  • 13 cup sugar
  • 9 tablespoons salted butter
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) box of Whipped Topping
  • 12 cup powdered sugar
  • 12 tsp vanilla
  • 1 can cherry pie filling
  • 12 big graham crackers broken into tiny crumbs
  • 12 large graham crackers crushed into tiny crumbs
  1. Crumbled Graham Crackers and granulated sugar are combined in a medium-sized mixing basin until well combined. Stir until everything is well-combined
  2. Then add the melted butter. Mix until all of the crumbs are covered with butter and the dough holds together when pushed together
  3. After that, gently coat the bottom of a 9×13-inch glass baking dish with nonstick cooking spray. Press the graham cracker crumb mixture into the bottom of the baking dish until it is evenly distributed. Set aside
  4. In a medium-sized mixing bowl, softly whip the softened cream cheese with a hand mixer until it is somewhat fluffy before adding the powdered sugar and vanilla. Pour in the powdered sugar and vanilla extract. Beat for one minute, or until there are no lumps in the mixture. Next, fold in half of the Whipped Topping, mixing thoroughly until there are no lumps. Mix in the rest of the Whipped Topping until everything is well-combined. The mixture will be a little thick
  5. Nevertheless, this is normal. Place dollops of the cream cheese mixture evenly spaced around the crust, and then gently spread and smooth out with the back of a soup spoon over the whole crust. When you spread the mixture in this manner, it will be easier to keep the crust from rising above the cheesecake. Once the cream cheese layer is evenly spread on top of the crust, spread the cherry pie filling over the entire cheesecake by spooning it out slowly and evenly over the entire cheesecake. This will aid in preventing the cherry topping layer from blending into the cream cheese layer throughout the baking process. It also uniformly distributes the cherries across the dish, preventing them from being concentrated on one side of the pie. Cover the dessert with a tight-fitting lid or plastic wrap once it has been topped with the topping. Prepare ahead of time and refrigerate at least two hours or until ready to serve.
See also:  How To Make Dessert With Pizza Pie Crust

Summer Recipes to die for

I swear to you, I believe cheesecake should be classified as a food category. After all, it is the ultimate comfort meal. A delightful blend of tastes ranging from fruit to chocolate, creamy and light in texture. It’s near-perfect in every way. It’s so good that I believe I might like it even more than my favorite keto treats. No-bake cheesecakes are my preferred method of dessert preparation on most occasions, and this Cherry Cheesecake is my personal favorite! No need to bake this Cherry Cheesecake.

  • Make a note of it on your DESSERT pinboard!
  • When the craving for cheesecake arises, I give in.
  • Without fail.
  • When it comes to emptying the fridge, boys are quite good.
  • Everything from raspberry cheesecake bites to apple crisp cheesecake, oreo cheesecake, and strawberry cheesecake has been cooked by me.

Today’s recipe asked for a cherry cheesecake dish that could be made into bars. These are a little simpler than the springform pan version, which is OK with me too. Did I also add that portion control is important?

How to Make Cherry Cheesecake

  1. Combine the graham cracker crumbs and the melted butter in a large mixing bowl. In an 8-inch × 8-inch baking dish lined with parchment paper, press the graham cracker crust into the dish. In a medium mixing bowl, whip together softened cream cheese and sugar until light and fluffy, about 5 minutes. To prepare whipped cream, beat the heavy cream in a separate basin until stiff peaks form. Combine the cream cheese mixture with the whipped cream until they are completely smooth. Spread the cheesecake filling on top of the crust. Spread the cherry pie filling on top of the cheesecake with care (you don’t want to mix the two together)
  2. Refrigerate for 4 hours to overnight after covering with plastic wrap. Remove the bread from the fridge and cut it into nine pieces. Serve as soon as possible

How long is cherry cheesecake good for?

  • This recipe will keep in the fridge for approximately 5 days. Be careful to cover it with plastic wrap or the lid that came with your baking dish to prevent it from drying out.

Can you freeze no-bake cheesecake?

  • Yes! Wrap the entire cheesecake (in the pan) with plastic wrap to prevent it from drying out. Freeze until the ice crystals are solid. When you’re ready to dine, move the frozen food to the refrigerator to thaw overnight. Do not re-freeze the cheesecake
  • However, you can freeze individual cheesecake slices after allowing the cheesecake to firm up in the refrigerator. Wrap each slice individually in plastic wrap or arrange slices on a piece of foil-covered cardboard and then wrap the entire item in plastic wrap. Make a gallon-sized plastic ziptop bag and place it in the freezer until it has firm. This manner, you may take a few slices out of the freezer to defrost while keeping the remainder frozen for later use.

It’s easy to adapt this recipe to suit your preferences if cherry isn’t your favorite taste. You may use blueberry, apple, or any other fruit pie filling for the cherry filling in this recipe. My husband and I, on the other hand, are suckers for a classic handmade cherry cheesecake. It’s something I cook every year for our Fourth of July party. Because it’s so popular, I’ve even begun preparing two large pans at a time. I hope you appreciate this dish as much as I do. We are huge fans of it in our house.

It is still one of my favorite sweets to this day.

  • Easy Ice Cream Sandwich Cake
  • No Bake Red White and Blue Cake
  • Peach Chiffon Pie
  • Peanut Butter Cookie Dough Bars
  • No Bake Peanut Butter Pie
  • More dessert recipes.

The ingredients and tools needed to prepare this No Bake Cherry Cheesecake recipe A stand mixer is essential to my cooking and baking. Without it, I wouldn’t know what to do. For the most part, I use it for everything.and I mean everything! Cakes, pastries, mashed potatoes, and chicken shredding are all on the menu! Mixing Bowl: These mixing bowls are used on a daily basis in my house, almost every day. They are easy to hold because of the grip handle, and the pour spout makes them ideal for batter!

Square Baking Dish: A square baking dish is a must-have for any home chef.

When you use parchment paper, your baked products will never cling to the pan again!

Rubber Spatula: Rubber spatulas are one of those kitchen tools that you don’t realize how much you rely on until they’re all soiled and useless.

No Bake Cherry Cheesecake Bars

  • Easy to create and a great crowd pleaser, this No Bake Cherry Cheesecake is insanely simple to prepare. Combine the ingredients in a double batch and watch it fly off the pan
  • Course:Dessert Cuisine:American No-bake cheesecake is the keyword here. Servings:9slices Calories:483kcal
  • Graham crumbs
  • 6 tablespoons melted butter
  • 16ounces cream cheese softened
  • 1/2 cup sugar
  • 1/2 cupheavy cream
  • 21ounces cherry pie filling (1 can)
  • 2 cups toasted graham crumbs
  • Preheat the oven to 350°F and line an 8-inch by 8-inch square baking dish with parchment paper. Make a medium-sized mixing basin and combine the graham cracker crumbs and butter. Set aside. Using a fork, wet all of the graham cracker crumbs together. Pour into the baking dish that has been prepared and press down to make the crust
  • Using a large mixing bowl, whip together the cream cheese and the sugar until light and fluffy. In a separate bowl, whip heavy cream at a moderate speed for a few seconds, then increase the speed to full speed. Mix until you get medium-sized peaks of whipped cream on your hands
  • In a separate bowl, whisk together the whipped cream and the cream cheese mixture. Mix on high speed until everything is smooth and well-combined. Using the back of a spoon or a spatula, smooth the mixture into an equal layer in the baking dish. Distribute the cherry pie filling on top in a uniform layer. Carefully smooth out the top of the cheesecake to cover it. Seal tightly with plastic wrap and place in the refrigerator for at least 4 hours (ideally overnight). Remove the lid and reveal the contents. Cut the cake into 9 squares and serve it right away. Refrigerate any leftovers that aren’t used right away.
  • To make a 9-inch by 13-inch dish instead, double the recipe and bake it for 30 minutes at 350°F. You may also use 1 cup of premade whipped cream or Cool Whip in place of whipping the heavy cream yourself if that is what you prefer.

The following are the nutritional values: calories: 483kcal|carbohydrates: 46g|protein: 5g|fat: 32g|saturated fat: 18g|cholesterol: 94mg|salt: 368 mg|potassium: 182 mg|fiber: 1g| sugar: 17g|vitamin A: 1240IU|vitamin C: 2.4mg|calcium: 82mg|iron: 1.1 mg Photograph it, submit it to your Pinterest board, and let me know what you think!

5 Time Saving Secrets

Cherry CheesecakeDessert is a no-bake dessert that is excellent for summer celebrations. An Oreo shell, a no-bake cheesecake core, and cherry pie filling on top make this the perfect dessert for a potluck gathering. These cherry cheesecake bars were originally sponsored by Challenge Dairy; I used their cream cheese in the filling and their butter in the crust, and we devoured every last mouthful.

Why This Recipe Works

This quick Cherry Cheesecake Dessert requires no baking and, with the addition of the cherries on top, shouts summer to me — it’s the tastiest and easiest cheesecake dish ever! The bottom layer is made up of my original Oreo crust, which works every time! When the cream cheese and cool whip are combined, the result is a creamy no-fail cheesecake recipe.

The cherry pie filling on top, which can be made from scratch or purchased semi-homemade, completes the dish. Whatever you choose to call it (cherry cheesecake surprise, pleasure, luxuriant, or dream dessert), it’s simple, failsafe, and oh-so-delicious.

How to make Cherry Cheesecake Recipe Video

This dish is genuine nirvana, thanks to the three wonderful layers it contains.

  • Oreo crust
  • No-bake cheesecake with cool whip
  • Oreo cookie crust. Filling for cherry pies

It’s a quick and easy dessert dish that comes together in minutes!

Ingredients in my Cherry Cheesecake Recipe

The typical crust for a dish like this is made of graham crackers or a similar type of crust. Because chocolate and cherries work so well together, I chose to use a chocolate cookie crust for the base of the pie.

  • Oreos– to make your chocolate crust, simply remove the filling from the cookies. Make certain to useChallenge Butter when preparing the crust for the pie. ChallengeButter is the only dairy product firm that has complete control over the production of its butter, from milking the cows to delivering the milk to the butter factory through packaging. Aside from that, as you are all aware, Challenge Butter is a product that I have used my entire life. It comes from a cooperative of family-owned dairies in California, and it is the country’s second largest butter brand by sales volume. (It is available throughout the country!)
  • Ensure that your cream cheese is at room temperature before beginning to make your no bake cheesecake filling to avoid lumps in the final product. The ingredients are as follows: Challenge Cream Cheese
  • Sugar– for sweetness in the no-bake cheesecake
  • Whipped Topping– for fluffiness
  • Vanilla– for flavor
  • You may use canned cherry pie filling from the supermarket or create your own from scratch.

Challenge cream cheese is one of my favorite spreads. In the first place, it’s made properly; the old-fashioned way, using the freshest milk from contented cows. However, my favorite aspect of it is that it is softer than the others, which means it needs less time to soften on the surface. No-bake sweets, such as this No Bake Cherry Cheesecake Dessert, are made possible by this property. (Their whipped cream cheese is also out of this world.) We eat it on a regular basis on bagels and crackers.)

How to make No Bake Cherry Cheesecake

This easy three-layer cake is the finest and most straightforward way to prepare a no-bake dessert for a large group of people. It’s similar to a typical cherry cheesecake dish, but with a chocolate cookie crust instead of the traditional crust. Making the Crust: Melt your butter and Oreos together in a small saucepan and press them into the bottom of a 9-inch square pan. 2. Make your cherry cheesecake dessert in a 9-inch-by-13-inch pan if you choose. Simply multiply the recipe by two. Making the filling: Make sure your cream cheese is at room temperature and your whipped topping is completely thawed before you start making the pie.

See also:  How Long To Keep Dessert Like Pecan Pie

3.Cherries: Drizzle with cherry pie filling and place in the refrigerator to solidify.

FAQ and Tips

  • To avoid lumps, make sure your cream cheese is at room temperature before using it. You may use fresh whipped cream (approximately 3 cups whipped) for the cool whip if you like. Instead of canned cherry pie filling, you can use my homemade cherry pie filling.

How long does Cherry Cheesecake last in the fridge? It will keep for up to three days in the refrigerator. Is it possible to double the recipe? Yes, you may double the recipe and bake it in a 9×13-inch pan. Is it possible to transform this into a pie? Yes, follow the recipe instructions and press into a 9-inch pie pan. Is it possible to freeze cherry cheesecake? Because it contains whipped topping, it may be frozen – however it is better to freeze it without the pie filling on top for the best thawing results.

Other No Bake Desserts made with Challenge Dairy:

  • Desserts include: Strawberry Shortcake, Peanut Butter Icebox Cake, Lemon Lush Dessert, and the Best No Bake Cheesecake.

Have you made this recipe?

Use the hashtag itcrazyforcruston or the handle @crazyforcruston on Instagram.

Filling:

  • Challenge Cream (about 225g) 8 ounces Cheese the following ingredients: 1 cup (113g) powdered sugar
  • 8 ounces Cool Whip Vanilla essence (1 teaspoon)
  • 1 container (1 teaspoon)
  • In a small mixing bowl, stir together the cookies and the melted butter until all of the cookies are soaked with the butter. Make a well in the bottom of an 8-inch baking pan. Refrigerate until the filling is ready. Using a hand mixer, blend the powdered sugar and cream cheese until they are well incorporated. Fold in the whipped topping once you’ve added the vanilla. Using a spatula, spread the filling over the cold crust. Finish with a dollop of cherry pie filling. Refrigerate for at least one hour before serving to let the flavors to blend.

One serving contains 260 calories, 30 grams of carbohydrates, 3 grams of protein, 15 grams of fat, 8 grams of saturated fat, 34 milligrams of cholesterol, 167 milligrams of sodium, 89 milligrams of potassium, 1 gram of fiber, 22 grams of sugar, 405 international units of vitamin A, 44 milligrams of calcium, and 1.8 milligrams of iron. The nutritional information provided is not guaranteed to be correct. CourseDessertCuisineAmericanKeyword no-bake dessert with cherries Is this a recipe that you’ve tried?

  • ** Dessert with no baking required: Cherry Cheesecake.
  • It contains an Oreo crust, a no-bake cheesecake filling, and a cherry pie filling on top, all of which are delicious.
  • The most recent update was made on May 17, 2021.
  • Please do not use any of my photographs without first obtaining permission from me.
  • Disclaimer: The nutritional information provided is not guaranteed to be correct.

Sign up for a free account and bookmark your favorite material so that you never lose track of a recipe again. It is possible that this content contains affiliate links. More information may be found in mydisclosure’s policy. Date of publication: May 17, 2021

No Bake Cherry Cheesecake Dessert

Dessert of choice during the summer months Dessert is usually a bit of a dilemma during the hot months. Using the oven for half an hour to bake a cake or pie when it’s 90 degrees outside is the furthest thing from your mind when it’s 90 degrees outside. As a result, you resign yourself to eating just ice cream and fresh fruit, which are both delicious but can become monotonous after a while. It is possible to make a No Bake Cherry Cheesecake Dessert without baking it. With layers of cherries, a creamy center, and a crumbly, buttery graham cracker crust, this is a very decadent treat.

In fact, other than melting a little butter, you won’t need to use any heat at all for this.

This refreshing dessert is the perfect way to cap off a summer meal.

You’ll also appreciate not having to clean up after yourself by not having to air out the kitchen.

No Bake Cherry Cheesecake Dessert

  1. Graham cracker crumbs and sugar should be blended in a medium-sized mixing basin until well incorporated. Add the melted butter and mix well. The bottom of a 9-by-13-inch glass dish should be lined with the graham cracker mixture. Refrigerate or freeze the crust for approximately 15 minutes before using. To make the almond extract frosting, mix together the softened cream cheese, powdered sugar, and almond extract in a separate dish. Combine ingredients in a mixing bowl and beat for 1-2 minutes, or until mixture is creamy and lump free. After that, fold in the whipped cream topping. Mix until the mixture is creamy and free of lumps once more. Spread the cream cheese mixture over the graham cracker shell once it has been allowed to cool. Spread the cherry pie filling on top of the whipped cream layer until it is equally distributed. Refrigerate for at least 2 hours and up to overnight in the refrigerator after covering with plastic wrap.

Join my newsletter and follow me on Facebook, Twitter, Pinterest, and Instagram to stay up to speed on all of the newest news and events. Preparation time: 20 minutes Preparation time: 2 hours Time allotted: 2 hours and 20 minutes Serves:9 Hover your cursor over the “serves” number to show the recipe scaler.

For The Crust

  • 3 graham crackers, 1/2 cup melted butter, 1/3 cup granulated sugar, 2 cups broken graham crackers

For The Filling

  • 1 cup powdered sugar
  • 1/2 teaspoon almond extract (may be replaced with vanilla extract)
  • 1 big can of cherry pie filling
  • Graham cracker crumbs and sugar should be blended in a medium-sized mixing basin until well incorporated. Add in the melted butter and mix well. In the bottom of a 9×13 glass baking dish, press the graham cracker mixture. Refrigerate or freeze the crust for about 15 minutes while you prepare the filling in another bowl. In a separate bowl, mix together the softened cream cheese, powdered sugar, and almond essence. Combine ingredients in a mixing bowl and beat for 1-2 minutes, or until mixture is creamy and lump free. After that, fold in the whipped cream topping. Mix until the mixture is creamy and free of lumps once more. Spread the cream cheese mixture over the graham cracker shell once it has been allowed to cool. Spread the cherry pie filling on top of the whipped cream layer until it is equally distributed. Refrigerate for at least 2 hours and up to overnight in the refrigerator after covering with plastic wrap.

Calories: 298 kilocalories (15 percent ) 37 g of carbohydrates (12 percent ) 1 gram of protein (2 percent ) 12 g of fat (18 percent ) 6 g of saturated fat (30 percent ) Cholesterol: 27 milligrams (9 percent ) Sodium: 222 milligrams (9 percent ) Potassium: 35 milligrams (1 percent ) 25 g of sugar (28 percent ) Vitamin A (in IU): 315 (6 percent ) Calcium: 19 milligrams (2 percent ) Iron: 0.8 milligrams (4 percent ) Course:Dessert Cuisine: AmericanKeyword: No Bake Cherry Cheesecake Dessert Cuisine: American

Reader Interactions

For years, my family has been making a dish that is quite similar to this one. The only difference is that instead of powdered sugar or heavy cream, we use 1 can of sweetened condensed milk to replace both of those ingredients. In order to make it ideal, we also add 1/4 cup lemon juice. Every year, it becomes a birthday favorite! So simple, yet so delicious.

  1. This cheesecake is a must-try for cheesecake enthusiasts.
  2. I used a store-bought “light” graham cracker crust and a cream cheese that was only 1/3 the fat of regular cream cheese to reduce calories.
  3. My boyfriend like it as well, despite the fact that he is not a huge cheesecake fan.
  4. I made a strawberry cheesecake instead of the traditional cherry on top, and I used arrowroot biscuits to form the base.
  5. I’ll definately be making this again soon.
  6. In addition, it was quite tasty.
  7. .
  8. Dark Cherry Preserves/Jam was used in place of the traditional cherry pie topping.
  9. In retrospect, I believe 1/2 cup of sugar would have sufficed.
  10. I used a pre-made crust for this recipe.
  11. Using light cream cheese makes it simple to reduce fat and calories.

Advertisement This was cooked for my sister’s cooking competition at school, and it was really fluffy!

  1. As an alternative to graham crackers, I used oreos and turned them into tiny cheesecakes, which turned out really lovely =o) I topped them with sprinkles and betty crocker’s chocolate frosting.
  2. It appealed to me because it is simple to prepare and does not require baking.
  3. The butter must be melted and well blended with the sugar before being added to the graham crackers, or else the crust will not stay together when baked on the cookie sheet.
  4. Simply let it aside for about 20 minutes before softly kneading it with your fingers while it is still in the packaging.
  5. Thank you for your contribution.
  6. When I was in high school, I had never tried real cheesecake, and I thought it tasted strange!
  7. What I don’t get is why people say it’s overly sweet; after all, it is cheesecake, for crying out loud!
  8. We often make cherry pie filling or blueberry pie filling for our pies.
  9. To the individual who said the whipped cream made it too runny, I ask: did you beat the cream before adding it?
  10. I don’t understand why folks give this dish a one-star rating and then claim that they modified everything.

No-Bake Cherry Cheesecake

There are just 5 ingredients in this simple No-Bake Cherry Cheesecake recipe, which makes it the perfect weekday treat or dessert for a large group of people. This is one of our family’s favorite dessert recipes to make when we need something quick, easy, and tasty.

No Bake Cherry Cheesecake Recipe

This no-bake cheesecake is smooth and sweet with a fluffy texture, and it may be topped with your favorite flavor of pie filling. In our house, cherry is nearly always the winner. You will save time and work by using a prepackaged graham cracker pie crust, but you are welcome to create your own if you want. Cream cheese, whipped topping, and sugar are the main ingredients in the no-bake cheesecake component. Add a can of your favorite pie filling on top, and you’ve got yourself a delicious no-bake cheesecake recipe.

  • Her Mini Cheesecakes in a Dessert Bar has been a long-time customer favorite.
  • She has prepared this several times for bake sales, benefit auctions, our family reunions, and other gatherings of friends since people consistently request it!
  • In the opinion of my husband, this recipe is a superior handmade alternative to a box of Jello no-bake cheesecake.
  • In addition, any sort of pie filling can be utilized in this recipe as well.

Ingredients Needed:

  • Cherry pie filling
  • Cream cheese and sugar
  • Whipped topping
  • Graham cracker crust

How Do You Stiffen a No-Bake Cheesecake

You can make this no-bake cheesecake even more firm by chilling it before serving. The combination of cream cheese and whipped topping will be firmer the longer it is left out to cool. A refrigerated mixture is also simpler to slice than a warm combination. The pie filling can either be put on top of the entire pie or spooned onto each slice of pie while it is being presented for consumption.

Tips for Making Quick Cheesecake Pie

There are a handful of things that must be completed ahead of time in order for this recipe to be as simple as possible.

  • Purchase the larger-sized graham cracker crust to accommodate your needs. If you look closely, you’ll see that there are two sizes of graham cracker crusts
  • This recipe asks for the 9oz. crust, which is the smaller of the two sizes. To make the pie, you can use either one large prepared graham cracker crust or two smaller prepared graham cracker crusts. A square 8 x 8 or 9 x 9 pan can be used, as well as a handmade graham cracker crust. a day or two before you want to prepare the cheesecake, put the whipped topping in the refrigerator to thaw
  • Set aside for an hour or two (but no longer than two hours for food safety reasons) on the counter before you begin mixing the no-bake cheesecake ingredients together. Beat the cream cheese until it is completely smooth
  • Prepare ahead of time by selecting your favorite can of pie filling. Among the fruits we like most is cherry, but we also like mixed berry
See also:  How Much Cake Mix To Pie Filling To Make A Dessert For One

Step-By-Step Instructions

In a mixing dish, combine the softened cream cheese and the sugar. For a few minutes, beat the ingredients until it is completely smooth. Scrape the bottom of the dish a couple of times. In a large mixing bowl, combine Cool Whip or another generic brand of whipped topping and gradually stir it into the batter. Spread into a pie shell that has been prepared with graham cracker crust. If the pie has been prepared ahead of time, refrigerate it at this point and add the pie filling just before serving.

When storing or transporting the container, use the foil lip along the edge to hold the lid in place. Cover with homemade cherry pie filling or a can of cherry pie filling, whatever you like. The can with additional cherries is our favorite!

Other EasyDelicious Dessert Recipes:

  • Using a vanilla wafer crust, little cherry cheesecakes are cooked in a cupcake liner, which makes them very easy to pick up and eat
  • Bundtcakes with Black Forest Cherry Filling are made by mixing a can of cherry pie filling into a chocolate cake mix, creating a pleasant surprise in every mouthful. Orange Jello Salad is a classic meal that is both refreshing and delectable
  • On the Fourth of July, make this American Flag Fruit Pizza as a patriotic treat for your family and friends.

Printable No-Bake Cherry Cheesecake Recipe

  • 9oz prepared graham cracker crust
  • 16oz cream cheese melted
  • 1/2 cup sugar
  • 8oz whipped topping defrosted
  • 9oz graham cracker crust 21 ounces of canned cherry pie filling (or your preferred flavoring)
  • Cream the cream cheese and sugar together until smooth
  • Set aside. Gently fold in the whipped topping until fully incorporated. Spread the mixture into the pie shell
  • Then top with a can of pie filling and serve. Keep refrigerated at all times.

Because I am an Amazon Associate, I receive money when people make eligible purchases. 551 kcal|63 g carbohydrates|6 g protein|31 g fat|16 g saturated fat|63 mg cholesterol|366 mg sodium|221 mg potassium|1 g fiber|27 g sugar|935 IU vitamin A, 3 mg vitamin C, 93 mg calcium, 1 mg iron A version of this recipe was originally published on October 15, 2018, with photographs updated on May 15, 2021.

Reader Interactions

Jello and pudding shots have undoubtedly been popular in recent years. And jello molds, of course. Because of the heat wave that has been widely reported around the country here in the Pacific Northwest. As well as the fact that I have absolutely no desire to turn on the oven. Alternatively, you could do anything other than sit around and eat popsicles. Fortunately, the weather has now begun to cool down to the average temperatures for this time of year, which is welcome. This Cherry Cheesecake Jello Pie isn’t completely no-bake, but it’s close.

  • Because there is a lot of filling in this pie, a tall crust is required.
  • This is baked in a deep quiche dish, which is what I had on hand.
  • However, you may just use a standard 9-inch pie plate.
  • Why not just turn it into a pie, I reasoned later?
  • In the beginning, I didn’t put any pie filling in it; instead, I just placed it on top.
  • As a result, the fruit was added to the pie for the second time.
  • I also topped it with pie filling, although it was only for aesthetic purposes.
  • Lastly, be sure to use a LOT of whipped cream because, after all, why not?

Want More Jello Recipes?

Key Lime Pie (also known as Key Lime Pie) Jell-O Mold is a type of mold that is used to make jell-o. Creamsicle Marshmallow Salad de Jell-O Frozen Cherry Coke Concoction Salad de Jell-O Pina Colada (Pineapple Colada) Salad de Jell-O Marshmallows with Cranberries Salad de Jell-O

Ingredients

  • For the Graham Cracker Crust, combine 1 34 cup crushed graham cracker crumbs with 1/3 cup powdered sugar, 7-8 tablespoons melted unsalted butter, and 1/8 teaspoon salt in a mixing bowl. For the Filling, combine 1 (6 ounce) package cherry Jello, 1 cup boiling water, 1 box Jello No Bake Cheesecake (11 oz) (only the filling, not the graham cracker crust), 1 1/2 cups whole milk, 1 (8 ounce) package cream cheese, at room temperature, 12 tsp vanilla extract, 1 can (21 oz) cherry pie filling, thawed, and 1 (8 ounce) carton of Cool Whip. For the Crust, In order to make the Whipped Cream, combine 1 cup heavy cream, 3 tablespoons powdered sugar, and more cherry pie filling for decoration.

Instructions

Crushed graham cracker crumbs; 1/3 cup powdered sugar; 7 to 8 tablespoons melted unsalted butter; 1/8 teaspoon salt; 1 334 cup graham cracker crumbs; 1 334 cup graham cracker crumbs; 1 334 cup powdered sugar; For the Filling, combine 1 (6 ounce) package cherry Jello, 1 cup boiling water, 1 box Jello No Bake Cheesecake (11 oz) (only the filling, not the graham cracker crust), 1 1/2 cups whole milk, 1 (8 ounce) package cream cheese, at room temperature, 12 tsp vanilla extract, 1 can (21 oz) cherry pie filling, thawed, and 1 (8 ounce) carton of Cool Whip.

In order to make the Whipped Cream, combine 1 cup heavy cream with 3 tablespoons powdered sugar and more cherry pie filling for decoration.

No Bake Jello Cheesecake

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You’ll love thisNO Bake Jello Cheesecakemade with creamy filling and graham cracker crust, then topped with a layer of tangy strawberry jello. Shout out to all the no bake cheesecake fans! This simple cheesecake recipe is sure to become a family favorite. It’s so easy to make, quick and delicious – just like myNo-Bake Cream PieandNo-Bake Lotus Biscoff Cheesecake.

You can easily create this jello cheesecake using various types of jello as well. Strawberry and cherry, or a combination of the two, are my favorite flavors. As a result, I’d combine one packet of cherry jello with one container of strawberry jello in a bowl. You may also use lemon jello or any other jello flavor of your choice.

Step By Step To Make NO Bake Jello Cheesecake:

(Scroll down to the recipe card for the specific measurements as well as a pintable alternative. )

Cheesecake Crust:

If you enjoy this No Bake Jello Cheesecake recipe, or any other dish on The Salt and Sweet Kitchen, please remember to rate the recipe and leave a comment below. Thank you! You may also follow and tag me on my Instagram feed, which you can find here.

No Bake Cheesecake with Strawberry Jello

Preparation time: 30 minutes Additional Time4 hoursTotal Time4 hours30 minutesAdditional Time4 hours30 minutes

Ingredients

  • 8-ounce cream cheese bar (softened)
  • 6 tablespoons unsalted butter, melted
  • 2 cups crushed graham crackers or Digestive crackers
  • 2 teaspoons sugar
  • 1 graham cracker or Digestive cracker (crushed)
  • 1 8-ounce container of cool whip
  • 2 17-gram packages of strawberry jello
  • 1 cup boiling water
  • 1 cup cold water

Instructions

  1. Prepare a 9-inch springform pan by lightly spraying it with nonstick spray and lining it with a rounded piece of parchment paper. Remove from consideration
  2. Pulse the crackers into tiny crumbs in a food processor until they are crumbly. Transfer to a medium-sized mixing bowl and stir in the melted butter until fully combined. Spread the crumb mixture evenly into the spring form pan that has been prepared, then press down with your hands or a flat-bottomed measuring cup
  3. Set aside in the freezer while you make the filling. The cream cheese should be beaten until it is completely smooth in the bowl of your stand mixer fitted with the paddle attachment. Add the whipped cream and sugar and continue to beat until everything is well combined. Pour the mixture into the cracker crust and spread it out into an even and smooth layer
  4. Wrap the dish tightly in plastic wrap and place it in the freezer for 1-2 hours, or until the filling is firm. In a small sauce pan, combine 1 cup boiling water and 2 small jello packs, stirring constantly until the jello is completely dissolved. Mix with 1 cup of ice-cold water until well combined. Pour the jello mixture into the cold cheesecake filling
  5. Refrigerate until set. Make sure it’s chilled for 1-2 hours, or until it’s nice and firm, before serving. Remove the chilled cheesecake from the rim of the springform pan by loosening it with a knife and then removing the rim. With a spatula, pull the cheesecake off and transfer to a serving platter gently. Or just serve it on the springform plate if that is easier for you
  6. Serve cold and enjoy

Nutrition Information:

1Serving Size (in grams): Calories:250 19 g of total fat 12 g of saturated fat 0 g of Trans Fat 6 g of unsaturated fat Cholesterol:34mg Sodium:137mg Carbohydrates:18g Fiber:1g Sugar:10g Protein:3g Important: The nutrition label supplied is an estimate based on an online nutrition calculator. Please keep this in mind while reading the label. Depending on the precise substances you choose, the results will vary.

No-Bake Cherry Cheesecake

Preparation time: 15 minutes plus cooling time

Makes

a total of two pies (6-8 servings each) The fact that my husband and I both work full-time, and that we chauffeur our two adolescents about town, means that I have little time to spend in the kitchen. Making two light, fancy-looking pies in less than 15 minutes using a prepared graham cracker crust and canned pie filling allows me to extend the use of a no-bake recipe. Pam Noffke of Tyler, Texas, contributed to this article. Recipe photo courtesy of Taste of Home for No-Bake Cherry Cheesecake.

Ingredients

  • 1 package (11.1 ounces) no-bake cheesecake mix
  • 1 package (11.1 ounces) no-bake cake mix 1/2 cup melted butter
  • 2 tablespoons sugar
  • 1-1/2 cups cold milk
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 2 cups whipped topping
  • 1 graham cracker crust (9 inches)
  • 2 cans (21 ounces each) cherry pie filling
  • 1 graham crack

Directions

  1. In a large mixing basin, whisk together the cheesecake crust mix, butter, and sugar until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan that has not been oiled. In a separate large mixing bowl, beat the cheesecake filling mix and milk on medium speed for 3 minutes. Refrigerate until ready to use. Cream the cream cheese and confectioners’ sugar together in a small mixing bowl until creamy. Add to the cheesecake mixture and well combine. Fold in the whipped topping until it is well-combined. Insert a spoon into half of the chilled cheesecake mixture, and then insert another spoon into the bought cheesecake crust. Refrigerate for at least 1 hour before serving. Top each with a dollop of pie filling.

Nutrition Facts

1 slice has 348 calories, 17 grams of fat (10 grams of saturated fat), 36 milligrams of cholesterol, 332 milligrams of sodium, 45 grams of carbohydrates (35 grams of sugars, 1 gram of fiber), and 4 grams of protein.

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