Cherry Cheesecake

Cherry Cheesecake

who doesn't like a good cheesecake? also sometimes called a cherry-n-cream cheese pie, this is a no-bake version. it just needs to set in the refrigerator for a while.

Nirmala Prem


  1. 1 1/4 Cups biscuit disgestive , crumbs of
  2. 1/4 Cup butter , melted
  3. 1/4 Cup castor sugar
  4. 1 packaged cream cheese (8 oz)
  5. 1 Cup sugar , powdered
  6. 1 Teaspoon vanilla extract
  7. 1 Cup cream whipped (thick)
  8. 1 can cherry pie filling


45 mins
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    Mix the digestive biscuit crumbs, castor sugar and melted butter in a medium mixing bowl until the mixture resembles wet sand. (its best to do this by hand)

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    Pat into a 9-inch round glass serving dish, making sure you get an even thickness.

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    Place the base into the freezer while you prep the rest of the ingredients.

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    In a large mixing bowl, place the cream cheese, sugar and vanilla extract. mix with an electric mixer until well combined.

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    Add the thick whipped cream and mix further until soft and velvety.

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    Remove the base from the freezer and spread the cream cheese mixture over it usinbg a spatula. (since the base is set, the cream cheese will not erode it when you spread it on top)

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    Place the dish in the refrigerator for 30 minutes, or until the cream cheese layer is just set.

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    Remove from the refrigerator, and sppread the cherry pie filling over the cream cheese layer.

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    Refrigerate for at least 2 hours before serving. (you can make this a day ahead and refrigerate it overnight; makes it really easy to cut into individual servings)

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