![]() You can then fill it with the cheesecake filling and leave it to set in the refrigerator for a few hours while you prepare the rest of your Thanksgiving meal. ![]() However, this recipe only requires the graham cracker crust to be baked for a short amount of time. Typically, cheesecake calls for egg in the recipe and requires baking time. So, what makes this a no-bake cheesecake? Between the delicious and creamy cheesecake made with Philadelphia Cream Cheese and the flavorful apple topping, you just can’t go wrong! To take this cheesecake to the next level, I have also included an optional recipe for homemade caramel sauce to pair with vanilla ice cream on top of your cheesecake. I don’t even know where to begin when I tell you just how amazing this recipe is. I know others enjoy using more tart apples such as Granny Smith, but it is ultimately up to you. I used Gala apples, because I personally enjoy the mild sweetness they bring to recipes. If you are planning an outing for apple picking or are planning your Thanksgiving grocery list, be sure to add extra apples for this recipe. This Thanksgiving, I am thankful for this beautiful combination of an apple pie and a cheesecake in one tasty and festive dish! My No-Bake Apple Pie Cheesecake is creamy, and packed full of delicious fall flavors like cinnamon and apple!Īpple season is in full swing and I cannot think of a better treat to serve your guests at Friendsgiving or Thanksgiving this year. I’m pleased to partner with them to bring you this delicious recipe featuring their products. Can I double the filling ingredients if I’m making 2 pies?ĭoubling the ingredients works well, just use a much larger spoon to fold in the two containers of Cool Whip when you get to that step in the instructions.This post is sponsored by Philadelphia® Cream Cheese. ![]() It’s recommended to consume the cheesecake within 3 days, being sure to refrigerate in between servings. Be sure to place the Cool Whip in the refrigerator to thaw completely, this usually takes about 3.5 – 4 hours.Ībsolutely! You’ll need a 9 inch pie pan with your homemade graham cracker crust.Allow the cream cheese to fully soften to room temperature to make sure the filling isn’t lumpy.NOTE that this recipe uses 11 oz of cream cheese – that is one brick of cream cheese (8 oz) plus another 3 oz from another brick of cream cheese.Spread mixture into a 9 inch graham cracker crust and top with cherry pie filling.Ĭhill in the fridge until firm, about 2 hours, before slicing and serving! Also, since the granules are so small, it does not require as much beating. Powdered sugar : Powdered sugar contains cornstarch, Kathryn says, which results in a thicker final product. In large mixing bowl, beat softened cream cheese and powdered sugar. Cream cheese: Of course, you’ll need a block of cream cheese. If you are short on time, you can pop it in the freezer until chilled as well – just keep an eye on it because it will freeze solid if it’s in there too long! Can I use Neufchatel cheese and light Cool Whip?Ībsolutely! I love how you can just customize this recipe to be even lighter on calories as your diet permits. No, this cheesecake chills in the refrigerator to firm up. ![]() To view the recipe tutorial video, scroll down to the recipe card section at the bottom of this post! This unbaked cherry cheesecake is light and fluffy, and so so good! If you’re not into cherries, use whatever your favorite fruit pie filling might be. I honestly can’t believe I’ve never posted this No Bake Cherry Cheesecake recipe on the blog before! I’ve made this countless times over the years, mainly when I didn’t have time to make classic Mom’s Famous Cheesecake. Super easy and delicious for parties or any time! No Bake Cherry Cheesecake recipe made with cream cheese, powdered sugar, Cool Whip, cherry pie filling, and graham cracker crust. ![]()
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