CHERRY CREAM CHEESE DESSERT
Pretty layers of graham cracker crumbs, tasty filling and fruit topping make these cream cheese desserts a standout! For a nice change, you can substitute blueberry pie filling or another fruit flavor for the filling called for in the recipe. -Melody Mellinger, Myerstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Divide among 8 dessert dishes, about 4 rounded teaspoonfuls in each., In a small bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup in each.
Nutrition Facts : Calories 418 calories, Fat 18g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 228mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 1g fiber), Protein 7g protein.
CHERRY CREAM CHEESE DESSERT
This dessert is the ideal way to get your cherry fix, especially when they're not in season. Lovely enough to serve to guests who don't need to know how quick and easy it is to make. Nice served with a dollop of whipped cream.
Provided by lutzflcat
Categories Cherry Desserts
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Combine shortbread cookie crumbs, butter, and sugar in a small bowl; set aside.
- Combine cream cheese, yogurt, condensed milk, lemon juice, almond extract, and a pinch of salt in a bowl. Using an electric mixer, beat until smooth.
- Add about 1 tablespoon of cookie mixture to the bottom of four 8-ounce canning jars or small dessert dishes. Spoon or pipe in a layer of the cream cheese mixture, followed by a layer of cherry pie filling. Repeat this layering once more.
- Move desserts to the refrigerator to chill for at least 30 minutes or longer before serving.
Nutrition Facts : Calories 803.1 calories, Carbohydrate 106.8 g, Cholesterol 79.1 mg, Fat 35.8 g, Fiber 1.9 g, Protein 13.2 g, SaturatedFat 17.4 g, Sodium 541.5 mg, Sugar 32.8 g
CHERRY, ALMOND & LEMON MASCARPONE TART
Round off an idyllic afternoon with friends by presenting this stunning, make-ahead dessert
Provided by Barney Desmazery
Categories Dessert, Dinner, Supper, Treat
Time 1h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry on a lightly floured surface to just thinner than a £1 coin. Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.
- Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick the base with a fork and continue to bake for 10 mins until pale biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.
- Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.
Nutrition Facts : Calories 847 calories, Fat 62 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.44 milligram of sodium
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- Sweet Honey and Mascarpone Dessert. Because it has such a creamy, sweet and tangy flavor, mascarpone cheese hardly needs much to make a lovely dessert. Simply drizzle it with a little honey, stir in some lemon zest and cinnamon, and you have a delightful spread that you can enjoy on its own or as a dip for fruit or small cookies.
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- No-Cook Berry Mascarpone Tart. When the mercury rises and you can't stand the thought of turning on the oven, whip up this simple no-bake tart for dessert.
- Sour Cherry Cheesecake. With both mascarpone and cream cheese, this Italian-style cheesecake comes out so rich and creamy, but with a fluffy texture and slightly tart flavor.
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25 MASCARPONE DESSERTS YOU'LL ADORE - INSANELY GOOD
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- Fresh Berries with Honey Lemon Mascarpone Cream. You’ve likely had a similar parfait made with whipped cream or Greek yogurt. Both are light and delicious, but using mascarpone gives it a velvety push you will love.
- Lemon Mascarpone Layer Cake. As a baker and all-around cake lover, I love finding new ways to make and decorate cakes. The truth is, not everyone likes overly sweetened frosting.
- Lemon Mascarpone Blondies. I can’t decide what I enjoy more here, the flavor or the texture! For me, a blondie should be thick and chewy and melt-in-your-mouth sweet.
- Grilled Figs with Honeyed Mascarpone. Figs can be finicky little fruit. Some can be plump, juicy, and bursting with flavor, and other times, you’re left wanting more.
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- Trifle Desserts with Mascarpone and Cherries. Using whipped cream is such an easy way to add a layer of light sweetness to a trifle. But I do miss that deeper texture you get from something like yogurt.
- Mascarpone Mixed Berry Cake. You can make this cake in a baking pan, but I really love the rustic look that results from baking in a skillet. The mascarpone here will act like sour cream, adding much-needed moisture and a creamy flavor to pair with the tart berries.
- Strawberry Mascarpone Cinnamon Raisin Breakfast Toast. Toast is such an underrated snack. What’s better than warm and crunchy bread, am I right? But we usually layer it with avocado or salty ham.
CHERRY-MASCARPONE CHEESE TART RECIPE - FOOD & WINE
From foodandwine.com
4/5 (1)Total Time 4 hrsServings 8
- Preheat the oven to 350°. In a bowl, using an electric mixer, beat the butter and sugar at medium speed until fluffy, 2 minutes. Beat in the egg yolks and vanilla. Beat in the flour, cornmeal and salt and until a dough forms. Gather the dough into a ball and transfer to a large nonstick baking sheet. Cover with plastic wrap and roll it out to a 9-inch square, a scant 1/4 inch thick. Bake for about 10 minutes, until the edges are lightly browned. Immediately transfer the dough to a food processor and pulse until fine. Lower the oven temperature to 300°.
- Line a 13 3/4-by-4-inch, straight-sided rectangular tart pan with a removable bottom with foil. Spray the foil with vegetable spray. Press a 1/2-inch layer of the crumbs evenly over the bottom and up the side of the pan. Refrigerate until firm, 20 minutes.
- In a medium bowl, using an electric mixer, beat the butter with the sugar at medium speed until fluffy, about 2 minutes. Add half of the mascarpone cheese and beat at low speed until combined. Add the remaining mascarpone cheese, the egg, vanilla, lemon zest and cream and beat just until smooth, about 1 minute. Pour the filling into the crust and smooth the surface.
- Set the tart pan on a sturdy baking sheet. Position racks in the bottom and center of the oven. On the bottom rack, place a roasting pan filled with 1 inch of water. Place the tart on the center rack and bake for 35 to 40 minutes, until the filling is puffed and set. Let cool to room temperature, then refrigerate until chilled, at least 2 hours. Lift the tart from the pan and remove the foil. Transfer to a platter.
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