Cherry O Cheese Pie – this is an easy to make no bake cheesecake.
This is a great cheesecake that requires no baking.
1 baked 9-inch pastry shell or a 9-inch crumb crust
1 8 oz pkg. cream cheese, softened
1 1/2 C. Eagle Band Milk
1 tsp. vanilla
2 tsp. Lemon Juice
1 can cherry pie filling, chilled
1/2 C. sugar
1 Tbsp. cornstarch dissolved in 1 Tbsp. water.
1 8 oz pkg. cream cheese, softened
1 1/2 C. Eagle Band Milk
1 tsp. vanilla
2 tsp. Lemon Juice
1 can cherry pie filling, chilled
1/2 C. sugar
1 Tbsp. cornstarch dissolved in 1 Tbsp. 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 this into the pie filling. Cook over medium heat until the sauce thickens a bit. When cooled spoon over the cheese pie.
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 this into the pie filling. Cook over medium heat until the sauce thickens a bit. When cooled spoon over the cheese pie.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. ![\"Quantcast\"/](\"http://pixel.quantserve.com/pixel/p-7ba8-nx0AzeM6.gif\")
I loved this easy recipe…. more than the standard 3 step… cool whip, creamcheese, sugar…. I actually tripled this recipe, because I accidently read the milk as 1 and 1/2 cups … not 1/2 cup as needed. I really couldn’t taste the lemon concentrate as I thought I might (and I didn’t want that). I read somewhere that the lemon juice/concentrate is actually what helps it to set. (for those wondering why the lemon juice)
We couldn’t wait, so we ate ours immediately, it was set enough for us. Thank you for sharing this recipe. I’m going to make it again right now for our Sunday dinner dessert!