Mini Cherry No-Bake Cheesecakes
Those of you who read my last post know that I was recently in Wisconsin. We finally went to our first NFL game. It was only a preseason game, but not only was I able to score some ridiculously cheap close seats, we also won and I still got to see Aaron Rodgers on the sidelines.. *insert heart emoji*. We were up and out of the hotel early the next morning, tailgate party and cheese curd hangovers included, to take a little detour to check out some of the Door County area before heading back.
I only had a couple of hours to experience the area, but I am already planning my next trip back. We went to the most beautiful little county park that featured cliffs overlooking expansive Lake Michigan and also found a ton of wineries, orchards, and little shops and restaurants that I can’t wait to check out. Pretty Views + Wine + Cheese = Perfect Day. It’s simple math, folks.
See what I mean.
Anyway, while in Door County, I bought a big jar of cherry pie filling from a local orchard. It was a little pricier than what I normally get, but it wasn’t your run-of-the-mill grocery store pie filling. You know the kind, 95% cherry flavored red goop and 5% bits of cherry-esqe looking things. This had whole giant cherries and I just couldn’t pass it up.
I wasn’t really sure what I was going to do with it. I never really bake pies, aside for the usual pumpkin at Thanksgiving time. Then last week I came up with a chocolate cherry mascarpone whipped cream layer cake and knew it would be perfect for it. Click the link. You won’t be sorry. haha
I still had nearly half the jar left after making the cake and needed easy something to make to use up the rest of the cherries. So I decided that just in case I wasn’t in a full enough sugar coma after the cake, I’d make some cherry cheesecake as well. I debated making an actual cheesecake. Then I quickly realized I was way too lazy after all of the time it took to make the other cake. I also debated at least making a homemade crust to go with a no-bake cheesecake. Then I realized that I was also too lazy to do even that. The end result, and I like to think just as tasty result, was individual sized cherry no-bake cheesecakes. They are super easy, and just as delicious.
To make the filling, combine the two packages of cream cheese, sugar, lemon juice, and vanilla into the chilled bowl of your stand mixer. (I tend to put my mixer bowl and attachments into the freezer for 15-20 minutes before using.) Beat the mixture with your paddle attachment over a medium speed until it is mixed well, using a rubber spatula to scrape down the sides and bottom of the bowl as often as needed. Turn mixer off and add the heavy whipping cream.
Using the chilled whisk attachment, gradually go from low speed to high. Beware, if you go straight to high speed, you’re going to have splatters all over the place. If you have a guard for your bowl, this is a good time to utilize it. Whip at a high speed until stiff peaks begin to form.
Spoon or pipe the filling into the crusts. Cover and refridgerate for 6-8 hours, or overnight to let it set. Spoon the chilled cherry pie filling on top before serving.
This could be made in a lot of variations. You could add fresh fruit and berries, different types of fruit fillings, or whipped cream. The possibilities are endless!
- 2-8oz packages of cream cheese
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1.5 cups heavy whipping cream
- 2 packages of Keebler mini graham cracker crusts (6 in each package)
- 1 large can of cherry pie filling
- Chill the mixer bowl and attachments in the freezer for at least 15 minutes before using.
- Combine the cream cheese, sugar, lemon juice, and vanilla extract into the chilled bowl of your stand mixer. Beat with the paddle attachment of your mixer on a medium speed until well mixed. Scraping down the sides and bottom on the bowl with a rubber spatula as needed.
- Turn mixer off and add heavy whipping cream.
- Using the chilled whisk attachment, gradually go from low to high. If you own a mixer bowl guard, this is a good time to use it. Whisk at a high speed until stiff peaks begin to form.
- Spoon or pipe your filling into the mini pie crusts. Cover and refridgerate 6-8 hours or overnight to set. Top with chilled pie filling before serving.