Quick Cherry No Bake Cheesecakes

Several years ago I was at a large Church function when I was introduced to the ever so delicious Quick Cherry No Bake Cheesecakes. These cute mini cheesecakes literally take minutes to throw together and are the perfect treat to bring to any gathering, or for just entertaining at home!

Quick Cherry No Bake Cheesecake

When I made these I sent the rest off to work with my husband (after I had one, or five). Later in the day I got a text message from him that said, “Gave away a cheesecake, guy’s mind got blown.”

Yup, they’re mind-blowing good.

The crust is your typical graham cracker/butter/sugar combo, but I’ve even seen these made with a simple Nilla Wafer placed on the bottom for an even quicker version.

I love the graham cracker crust though, because it’s one of my favorite things about cheesecakes. The buttery, crisp crust is the perfect contrast to the creamy cheesecake filling.

Quick Cherry No Bake Cheesecake

I threw the crusts into the oven for just 5 minutes, then let them cool. BUT – if you truly don’t want to turn on your oven, you can simply place the filled muffin cups in your freezer for 10 minutes until they firm up.

Quick Cherry No Bake Cheesecake

The cheesecake filling is a mixture of cream cheese, milk and vanilla instant pudding mix. So if you really think about it, you could make so many variations of mini cheesecakes just by using different flavors of pudding mix!

Oh the possibilities!!

Quick Cherry No Bake Cheesecake

The filling takes all of 2 minutes to blend together, and once you fill the cheesecake cups, top with some cherry pie filling, and ta-da!

The easiest Cherry Cheesecakes you’ll ever make!

Quick Cherry No Bake Cheesecake

And the taste? Phenomenal.

Some would say, “Mind-blowing.” ;)

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Quick Cherry No Bake Cheesecakes

Yield: makes 12 cheesecakes

Quick Cherry No Bake Cheesecakes

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 8oz cream cheese, softened
  • 1 1/4 cup cold milk
  • 3.4oz instant vanilla pudding mix
  • 1 can cherry pie filling

Instructions

  1. Preheat oven to 350 degrees F.(See notes below)*
  2. Combine the graham cracker crumbs, melted butter and sugar in a bowl. Scoop 1 tbsp into each muffin cup and press down to form crust. Bake for 5 minutes, remove from oven and let cool completely in muffin tin.
  3. Beat the cream cheese until light and fluffy, add the pudding mix and slowly beat in the milk until fully combined. Divide among muffin cups. Refrigerate for 10 minutes.
  4. Top each mini cheesecake with a tablespoon of cherry pie filling. Keep refrigerated until ready to serve. Enjoy!

Notes from Shawn

*If you prefer to not heat up the oven, you can place the crusts into the freezer for 10 minutes until they firm up. Proceed with recipe as written.

http://www.iwashyoudry.com/2014/04/25/quick-cherry-no-bake-cheesecakes/

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Comments

  1. I always get a little nervous when I see a recipe that offers me QUICK cheesecake. Cheesecake is my downfall. I don’t want to share what I did to leftover cherry cheesecake pie I served at Easter time. I should have only served one pie, then there would be no leftovers. Oh well. On a positive note what a perfect recipe for potlucks or barbecues—not only are they quick, but the cupcake papers are inspirtional

  2. Thank you for the recipe. And I thought you forgot; silly me. I’ll be trying it with homemade yochee (in lieu of cream cheese)–I’ll let you know how it comes out.

  3. I’ve been looking for this! Will work on making it lower- carb and lower sugar! Thanks

  4. These mini cheesecakes look amazing, and your photographs are good enough to eat right off the screen! Thanks for posting and sharing.

  5. These little cheesecake cupcakes look gorgeous! Loving your red cake stand, where did you get it? Its absolutely beautiful! I have been searching for a red cake stand for ages. Thank you for sharing your cheesecakes – will try them next birthday party that comes around. Nice to meet you

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