This is a light and fluffy unbaked cheesecake which uses cherry pie filling. Any fruit pie filling will work, though.
1 1/4 cups sweet biscuit crumbs
60g margarine, softened
1/4 cup sugar
250g cream cheese
1 cup icing sugar
1 teaspoon vanilla essence
1 cup thickened cream, whipped
1 (350g) tin cherry pie filling (or other filling of your choice)
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Directions Preparation:30min › Extra time:3hours chilling › Ready in:3hours30min
Mix together crumbs, margarine and sugar in a bowl until well incorporated and crumbly. Press into a pie tin, going up the sides as much as possible.
Beat together the cream cheese, sugar and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top and refrigerate until serving.
The Base recipe is good, though the whole cherry pie filling thing on top is a yank thing as they sell everything pre-made in cans, however, just use lemon meringue recipe filling on top, flavoured accordingly with lemon, passion-fruit, strawberry or orange for variations. - 29 Nov 2013