Best Cherry Berry Cheesecake Recipes

NO-BAKE CHERRY BERRY CHEESECAKE DESSERT

Steps:

• In medium bowl, mix cracker crumbs, melted buttery sticks, and 2 tablespoons powdered sugar. Press in bottom and 1/2 inch up sides of 9-inch springform pan. Set aside.
• In large bowl, beat cream cheese substitute and 1/2 cup powdered sugar with electric mixer on low speed. Beat on medium speed until smooth and creamy, slowly adding 1/4 cup of the almondmilk. Stop mixer. Add pudding mix. Beat on low speed until mixed. Beat on medium speed until smooth. Slowly add remaining almondmilk; beat until smooth and creamy.
• Spread filling over crust. Cover loosely and refrigerate at least 6 hours.
• When ready to serve, mix cherry pie filling and strawberries in medium bowl. Cut cheesecake into wedges. Top with fruit topping. Store in refrigerator.

CHERRY BERRY CHEESECAKE

Steps:

• Place almonds in a food processor; cover and process until finely ground. Transfer to a bowl; add the confectioners' sugar, orange zest, cinnamon and nutmeg. Stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 9-11 minutes or until lightly browned; cool., In a large saucepan, combine the pie filling, cranberry sauce, sugar and lemon juice. Sprinkle gelatin over cranberry mixture. Stir until combined; let stand for 1 minute. Cook over low heat until gelatin is completely dissolved, stirring gently. Remove from the heat. Chill until slightly thickened., Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and yogurt until smooth. Spread evenly over cooled crust. Spoon fruit filling over the cream cheese layer. Refrigerate at least 6 hours or overnight. Sprinkle with sliced almonds. Refrigerate overnight. , Remove sides of pan. Refrigerate leftovers.

VANILLA CHEESECAKE WITH CHERRY-BERRY TOPPING

Steps:

• Directions Heat the oven to 325°. Make Graham Cracker Crust (below). While crust is chilling, continue with the recipe.
• Beat the cream cheese in a large bowl with the electric mixer on medium speed until smooth. Gradually beat in the sugar and vanilla until smooth. Beat in the eggs, one at a time.
• Pour the cheesecake mixture into the crust, and spread evenly. Bake about 40 minutes or until filling is set. Place pan on a wire cooling rack. Cool 30 minutes.
• Cover the cheesecake and refrigerate at least 3 hours but no longer than 48 hours. While the cheesecake is chilling, make Cherry-Berry Topping (below).
• Serve the cheesecake with the topping. Store covered in refrigerator.
• Graham Cracker Crust Mix the cracker crumbs, sugar and margarine. Press firmly and evenly against bottom and side of the ungreased pie pan. Cover and refrigerate about 30 minutes or until firm.
• Cherry-Berry Topping Rinse the strawberries with cool water, and pat dry with paper towels. Cut out the hull, or "cap," with the point of a paring knife. Cut the strawberries lengthwise into slices. Mix the strawberries, pie filling and lemon juice in a medium bowl. Cover and refrigerate topping until you are ready to serve the cheesecake.