No Bake Cherry Cheesecake Lasagna Recipe 45 Recipes

NO-BAKE CHERRY CHEESECAKE LASAGNA RECIPE

Steps:

• In a good processor, pulse the graham crackers until fine crumbs are made.
• Once crumbs, add in the melted butter and pulse to combine.
• Pour all but 2 tablespoons of the crumb mixture into the bottom of a springform pan and press evenly. Cover and refrigerate for 15 minutes.
• In a large bowl, beat together the cream cheese with the 1/2 cup sugar then set aside.
• Using a separate bowl, beat the heavy cream, 3 tablespoons sugar, and vanilla until soft peaks form.
• Mix together the cream cheese and whipped cream mixtures until well combined.
• Divide this mixture into 2 equal portions.
• Pour 1/2 of the cream cheese mixture into the springform pan over the crust.
• Then, pour the cherry pie filling over the cheesecake and spread it into an even layer.
• Add the remaining cream cheese mixture over the pie filling and spread evenly.
• Sprinkle with the reserved cookie crumbs and add fresh cherries if desired.
• Cover and refrigerate for at least 3 hours up to overnight before serving.

NO BAKE CHERRY CHEESECAKE LASAGNA RECIPE - (4/5)

Steps:

• Line a loaf pan with Nilla Wafers across bottom. In a mixer beat cream cheese and sugar. When smooth, beat in cool whip. Spread half the cheesecake mixture over the cookies gently. Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently. Add another layer of Nilla Wafers and top with the rest of the cheesecake mix. Pour on the Cherry Pie Filling. Park in fridge overnight and serve with some whipped cream!

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.