Thursday, April 18, 2013

Cherry O Cheese Pie - No Bake Cheese Cake Recipe!

  • 1 baked 9-inch pastry shell or a 9-inch crumb crust
  • 1 8 ounce package of cream cheese, softened
  • 1 14 ounce can of Eagle Brand Milk – Sweetened and Condensed Milk
  • 1 teaspoon vanilla
  • 2 teaspoons Lemon Juice
  • 1 can cherry pie filling, chilled - you could also use blueberry
  • 1/2 cup sugar - this goes into the pie filling mixture
  • 1 tablespoon cornstarch dissolved in 1 tablespoon water.


In a medium-size bowl, beat softened cream cheese until light and fluffy. Gradually stir in milk until thoroughly blend. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours.

For the cherry topping, get a can of cherry pie filling, and place it in a medium sized saucepan. Add cornstarch to water, stir well, and mix cornstarch and water into the pie filling. Stir in 1/2 cup sugar into the pie filling. Cook over medium heat until the sauce thickens a bit. When cooled spoon over the cheese pie.

Be sure to store this cheesecake in the refrigerator.


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