First of all, don’t you just love these colorful, square ramekins? I think they are so cool and cute and fun. Guess what? One lucky reader can enter the giveaway I’m having from Lucky Leaf (Premium Pie Filling).
You can win your own Rachael Ray Bubble & Brown Square Singles Stoneware Set and some pie filling, courtesy of Lucky Leaf. I received a set of the stoneware and some pie filling, too. Thanks, Lucky Leaf! While I’m not currently eating sugar (or gluten), so I didn’t get to try this cherry cheesecake dessert I came up with, my boys and husband ate it up. Kevin loves cheesecake and they all love cherry pie filling.
This cherry cheesecake crisp was so easy. I wanted to make something that didn’t take a lot of time and when Kevin suggested cheesecake I knew that wasn’t as easy as he was thinking. So I kind of just winged it and came up with this simple no bake version. I didn’t really want to bother with a crust on the bottom, so I made a quick graham cracker granola to sprinkle on the top. Kevin said it was really good (and he’s not really a granola or graham cracker fan). He also liked that the cheesecake wasn’t too sweet. He really doesn’t like super sweet things. He said the cherry pie filling added just the right amount of sweet to this. For making something up on the fly, hearing him say it was actually really good made me quite happy.
The granola takes the longest for this and it’s super simple to whip up, the longest thing is waiting for it to bake in the oven and then cool. You can make it ahead of time and store it in an airtight container. There is plenty of it left that I’ll be making these individual cheesecakes again soon. Raspberry pie filling sounds good, or strawberry…..ooh, peach. The list could go on and on.
I love that Lucky Leaf Premium Pie Filling doesn’t have high fructose corn syrup. And the cherry filling is FULL of cherries. There was enough to make these four individual desserts and would have made a fifth, but one of my sons just prefers to eat the cherry filling without the cheesecake, so I left him some!
Cherry Cheesecake Crisp, by Katrina, Baking and Boys!
6 ounces of 1/3 less fat cream cheese, room temperature
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 tablespoons granulated sugar
4 ounces whipped topping (or you can use real whipped cream that is whipped first)
1—21 ounce can of Lucky Leaf cherry pie filling (or flavor of your choice)
For the granola:
1 cup old fashioned oats
4 graham crackers (2 ounces)
1/4 cup brown sugar
4 tablespoons canola oil
1 tablespoon honey (you can cut a little of the brown sugar and add more honey if you’d like)
1/2 teaspoon vanilla extract
pinch of salt
Preheat oven to 300 degrees F. Line a 1/4 sheet baking sheet with parchment paper. In a food processor pulse the graham crackers until mostly finely ground (a few pieces are okay). Or crush the graham crackers in a plastic zip top bag. In a bowl, combine the oats, graham crackers, brown sugar and salt. Mix together. Add the oil, honey and vanilla and stir until all combined. Pour the granola mixture onto the baking sheet. Bake for 18-20 minutes. Remove from oven and don’t touch until cool. Break into pieces for the tops of the cherry cheesecake (there will be some small, crumbly pieces and that’s okay).
While the granola is baking/cooling, combine in an electric mixer bowl the cream cheese, lemon juice and vanilla. Beat until smooth. Add the sugar a little at a time while it is beating. Scrape the sides of the bowl. Add the whipped topping and beat until all combined. Scrape the sides of the bowl and clean off the paddle attachment. Fold it all together with a spatula to make sure it is well combined. Spoon some of the cheesecake filling evenly into each ramekin. Spread it evenly. Add cherry pie filling to the top of the cheesecake. Sprinkle with Graham Cracker Granola. Serve and/or keep refrigerated until serving. Store extra granola in an airtight container.
Want some other recipe inspiration? Check out all the recipes at Lucky Leaf.
If you’d like a chance to win that colorful stoneware set and some Lucky Leaf Premium Pie Filling, all you have to do to enter the giveaway is leave a comment here on this post telling me what your favorite dessert is using pie filling. Again, check out the recipes at Lucky Leaf if you need some help there. For a second entry, follow Lucky Leaf on Pinterest (#LoveableLuckyLeaf ) and leave me a comment here that you are now following them.
This contest is open to US residents only and will close by Wednesday, February 12 at 5 p.m. MST. The winner will be notified by email, so make sure I have a way to contact you.
***Congratulations to Comment #4 Pam! Your comment was chosen by the random generator and your giveaway package is on the way! --Katrina, 2-13-14
I love to make cobblers with Pie Fillings so fast and simple and tastes like you have been slaving
February 06, 2014 3:54 PM