Best 3 No Bake Cherry Custard Cake Recipes
Indulge in the delightful No-Bake Cherry Custard Cake, a symphony of flavors and textures that will tantalize your taste buds. This no-bake dessert is a perfect treat for any occasion, whether it's a summer gathering or a cozy family dinner. With its creamy custard filling, sweet cherry pie filling, and a crunchy graham cracker crust, this cake is a true crowd-pleaser. The best part? It's incredibly easy to make, requiring no baking and minimal effort. Discover the secrets behind this delectable dessert and embark on a culinary journey that will leave you craving more.
This article features a collection of no-bake cherry custard cake recipes that cater to various dietary preferences and skill levels. From the classic recipe with its rich custard and vibrant cherry filling to a vegan version made with almond milk and coconut cream, there's a recipe for everyone. For those with a sweet tooth, there's a decadent chocolate cherry custard cake that combines the flavors of chocolate and cherry in perfect harmony. And for those who prefer a lighter option, a no-sugar-added cherry custard cake offers a guilt-free indulgence. With step-by-step instructions, helpful tips, and stunning photos, this article will guide you through the process of creating this irresistible dessert.
NO-BAKE CHERRY CUSTARD CAKE
Make and share this No-Bake Cherry Custard Cake recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Tear the cake into bite-size pieces.
- Press into an 11 x 7" baking dish.
- In a mixing bowl, combine the pudding mix, milk and light sour cream.
- Beat until thickened, about 2 minutes.
- Spread over the cake.
- Spoon the cherry pie filling evenly over the top of the cake.
- Chill thoroughly until serving time.
NO-BAKE CHERRY CHEESECAKE
My husband and I both work full-time, and taxiing our two teenagers around town leaves me little time in the kitchen. Using prepared graham cracker crust and canned pie filling, I can extend a no-bake mix to make two light, fancy-looking pies in less than 15 min. -Pam Noffke, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cheesecake crust mix, butter and sugar. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate. , In another large bowl, beat cheesecake filling mix and milk on medium speed for 3 minutes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add to cheesecake mixture and beat well. Fold in whipped topping. , Spoon half of cheesecake mixture into chilled crust; spoon the remaining half into the purchased crust. Refrigerate for at least 1 hour. Top each with pie filling.
Nutrition Facts : Calories 348 calories, Fat 17g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 332mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY, CUSTARD & ALMOND SPONGE CAKE
Try a new take on a Victoria sponge, but a little more grown-up, with macerated cherries, custard cream and almonds. Add kirsch to the cherries, if you like
Provided by Esther Clark
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Butter two 20cm loose-bottomed round sandwich tins and line with baking parchment. Heat the oven to 190C/170C fan/gas 4. Tip the butter and sugar into the bowl of a stand mixer and beat for 10 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, ground almonds, baking powder, 1/4 tsp salt and the milk. Spoon the batter into the prepared tins and bake in the centre of the oven for 22-25 mins, or until risen and firm to the touch. Leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.
- Put the cherries, vanilla, sugar, lemon juice and kirsch or liqueur (if using) in a pan and bring to a simmer over a low heat. Cook for 5 mins, turn up the heat to medium and cook for 5-7 mins more until the liquid becomes syrupy. If the cherries are softened but the liquid isn't yet syrupy, strain the liquid into a separate pan and simmer until slightly thickened. Remove from the heat and leave to cool.
- Beat the cream and icing sugar together using an electric whisk until the cream has thickened, then fold in the custard and chill for 1 hr.
- Put one of the sponges on a cake plate or stand and spread over the custard cream. Spoon over the cherries, then top with the second sponge. Dust with more icing sugar and serve immediately. Leftovers will keep chilled for two days and are best served at room temperature.
Nutrition Facts : Calories 625 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
Tips:
- To get the best texture for your custard, make sure you cook it over medium heat and stir it constantly until it thickens and coats the back of a spoon.
- To prevent the custard from curdling, temper the eggs by slowly whisking in a small amount of hot custard into the beaten eggs before adding the mixture back to the saucepan.
- If you want a smoother custard, strain it through a fine-mesh sieve before pouring it into the pie crust.
- To prevent the graham cracker crust from getting soggy, bake it for a few minutes before filling it with the custard.
- Chill the cherry pie for at least 4 hours before serving to allow the flavors to meld and the crust to firm up.
Conclusion:
This no-bake cherry custard pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling, sweet cherries, and crispy graham cracker crust, this pie is sure to be a hit with everyone who tries it. If you're looking for a classic dessert that is both delicious and easy to make, this no-bake cherry custard pie is the perfect recipe for you.
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