Originally published July 11, 2017 My daughter Valentine, who is 8 months old now, likes to blow raspberries. All the time. Even when I am feeding her mashed carrots. She will take the bite I offer her (so innocently!), only to spew it everywhere with her tongue, while I try to hide my laughter and pseudo irritation. I’m sure she sees right through it, which must be exactly why my white t-shirt today is spattered with orange.
Yesterday I had her all wrapped up in a blanket and was trying to soothe her with a song before nap time, when she turned her head and zerberted my arm over and over again. So much for quiet time.
Can you see her tongue sticking out in the left picture? She’s pretending to spray me with sweet potato purée.
No Bake Cherry Cream Cheese Pie
Have you ever had this cream cheese pie? It is delicious by itself and could be paired with any number of sweet or fruit toppings. I wonder where it came from. I can’t remember the first time I had it, but it seems to be kind of ubiquitous. Most of the recipes I looked up were exactly the same (graham crust, mix cream cheese and condensed milk with lemon and vanilla, top with cherry filling) yet almost all the citations claimed “My mom,” ” Grandma Pat,” or “Aunt Sue” as the recipe source.
Not that citing the person who gave you a recipe is the wrong way to do it; I actually love it. That’s the way recipes travel. One of my most popular posts on The Food Charlatan is this recipe for My Mom’s Fudge, aptly named because my mom LOVES this fudge and has made it every Christmas to give to our neighbors for as long as I can remember. In my mind, this recipe is my MOM’S fudge, even though it’s the recipe they used to print on the back of the marshmallow creme jar. (People on Facebook get very upset about this. “That’s not your mom’s fudge, it’s the one on the jar!”) Recipe citation is important, yes, especially when you’re publishing. But recipes are personal. I hope YOU become known among your family and friends as an awesome cook when making the recipes you find here on The Food Charlatan. People will say, “Wow, you’re a great cook!” Not, “Wow, you must have found a reliable blog!” And that’s just as it should be I think. Take the credit! You made it, you deserve it!
How to make this no bake cherry cheesecake
Anyway, back to the pie. I know I just posted Cherry Pie for 4th of July, but I hope you guys aren’t all cherry’d out. Although they both have cherries and are both pies, I feel like they are in different categories. I mean, this is a no bake. It’s brainless. The other pie requires a little more finesse, what with the stars and stripes and all. And it is so darn good. Some might consider this as a cherry cheesecake recipe. It has almost all the same ingredients as my No Bake Cheesecake Parfait Bar, which is a super fun dessert to serve at parties, especially if you are feeling lazy. It’s basically a deconstructed version of this pie. Whether you call it a cream cheese pie or a no bake cheesecake, you can’t go wrong with that!
Facebook | Pinterest | Instagram | Twitter One year ago: Raspberry Buttermilk Cake (And It’s A…) Three years ago: Nutella-Swirled Ice Cream with Reese’s Style Chunks Five years ago: Pimiento Cheese, Tomato, and Biscuit Sandwiches More fun summer desserts like this one! No Bake Cheesecake with Caramelized Peaches « use up all those summer peaches!!
No Bake Cheesecake Parfait Bar « the ingredient for this recipe are almost the same as today’s, but just deconstructed.
Cherry Pie for 4th of July! «< Or for anytime really. No one’s going to say no to Cherry Pie :)
Pig Pickin Cake (Sunshine Cake) « so creamy dreamy, I mean just look at this!
Dulce de Leche Cheesecake Parfaits « or you could eat it as a dip, like this photo:
More cherry goodness from friends: Black Bottom No Bake Cherry Cheesecake from Melanie Makes No Bake Cherry Cheesecake in a Jar from Country Cleaver Sweet Black Cherry Pie Filling from Foodie with Family
