Mom Moms No Bake Cherry Cheese Pietarts Recipes

NO BAKE CHERRY CHEESECAKE BARS

Steps:

• Line an 8-inch x 8-inch square baking dish with parchment paper. Set aside.
• In a medium mixing bowl combine the graham crumbs and butter. Mix until all the graham cracker crumbs are moistened. Pour into prepared baking dish and press down to form the crust.
• In a large mixing bowl, beat together the cream cheese and the sugar until it becomes light and fluffy.
• In a separate bowl beat heavy cream on low speed, then increase speed to high. Mix until you have whipped cream with medium peaks.
• Pour the whipped cream into the cream cheese mixture. Mix on high until combined and smooth. Scoop into the baking dish and smooth into an even layer with the back of a spoon or spatula.
• Spoon the cherry pie filling evenly over the top. Smooth out carefully to cover the cheesecake.
• Cover with plastic wrap and refrigerate for at least 4 hours (preferably overnight).
• Remove and uncover. Cut into 9 squares and serve immediately. Store any leftovers, covered, in the fridge.

MOM-MOM'S NO-BAKE CHERRY CHEESE PIE/TARTS

Steps:

• 1. In a blender, combine the first 3 ingredients. Blend until smooth.
• 2. Refrain from eating the filling right out of the blender. ;)
• 3. Pour/spoon filling into pie (or tart) crust(s).
• 4. Save clear top from pie crust package. Flipped over, it makes a great lid when you chill it in the fridge.
• 5. Chill 20 minutes in the freezer.
• 6. Top with pie filling.
• 7. Place clear lid over top and chill in the refrigerator until ready to serve.
• 8. Per serving (based on an 8 slice pie): Calories 538.6; Total Fat 27.2g; Cholesterol 48.7mg; Sodium 433.9mg; Carbs 68.5g; Protein 7g

MAMAW'S NO BAKE CHERRY CHEESE CAKE

Steps:

• 1. Combine butter, 1/4 cup sugar, and graham cracker crumbs. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes, Cool.
• 2. Beat cream cheese on medium speed of electric mixer until smooth. Gradually blend in powdered sugar, one cup at a time and vanilla extract. Fold in whip cream; beat at medium speed of mixture until smooth and thoroughly blended with cream cheese mixture. Spread over Graham cracker crust, top with cherry pie filling. Chill 4 hours or overnight.
• 3. Fold in whip cream; beat at medium speed of mixture until smooth and thoroughly blended with cream cheese mixture. Spread over Graham cracker crust, top with cherry pie filling. Chill 4 hours or overnight.