I do not usually do cheesecake on this blog as it often seems like a lot of work for something I can buy ready-made for yum-to-go. However, I do have an easy mini-cheesecake recipe with vanilla wafer bottom and pie filling topping that my son and nephews often ask for, since they can eat it without a plate or fork. I found the below recipe in my Grandmother's recipe box and thought it would be good addition since I shared Grandma's recipes for apricot fried pies recently and her famous Apricot Nectar Cake a few years ago.
If you really love cheesecake, you may want to also check out the video recipe for Caramel Topped Gingersnap Pumpkin Cheesecake on this blog.
Apricot No-Bake Cheesecake
Crust Ingredients:
1/2 cups margerine
1/2 cups sugar
1 & 1/2 cups corn flake crumbs (reserve 2 Tablespoons full for garnish)
Steps:
- Cook margerine and sugar in small saucepan until mixture boils.
- Mix in cornflake crumbs [excluding garnish amount].
- Press remainder in 9-inch pan.
- Chill.
Filling Ingredients:
1 (30 oz.) can apricot halfves, drained (reserve 1 cup syrup/juice and 4-5 apricots for garnish)
1 envelope unflavored gelatin
2 (8 oz.) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 Tablespoons lemon juice
1 (4.5 oz) container frozen whipped topping, thawed
Steps:
- Combine 1/2 cup reserved syrup and gelatine. Stir over heat until gelatin dissolves.
- Blend [remaining] apricots in blender at high speed. Combine both mixtures and set aside.
- In large bowl, beat cream cheese until smooth. Add milk and lemon juice. Mix well.
- Stir in apricot mixture [into bowl]. Fold in whipped topping.
- Pour into chilled crust.
- Chill 3 hours.
Glaze Ingredients:
1/2 cup apricot juice [from reserve]
1 teaspoon corn starch
Steps:
- Mix ingredients, Cook until thick.
- Allow to cool.
- Spread over cheesecake.
- To garnish, place cornflake crumbs and sliced apricot halves around edge.
- Return to refrigerator until ready to serve.
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