Cherry cheese/cream cake (Raw)

This recipe has been my household favorite. This no bake cake is a simply amazing desert to rely on for your sugar cravings.  I make this cake with two variations one with cream cheese and other with fresh cream plus thick condensed milk.

Makes 8 slices
Ingredients
2 cups cherry pie filling/cherry Jam
3-4 cups of graham crackers powder
4 tablespoons honey or maple syrup
1/4 cup coconut sugar
1 cup sweet thick condensed milk + 1 cup fresh thick cream or 2 cups of cream cheese + 1/4 cup honey (any other sweetener will do )
1/2 cup milk
1/4 cup melted butter or coconut oil
Please check (Measurements)

Process 1 with cream cheese: Mix graham cracker powder with milk, butter, coconut sugar and 2 tablespoons  honey. Grease  round pie or cake tray nearly 6 inches in diameter and spread this mixture evenly on the tray. Make sure to have raised surrounding edges.
Put the tray in the freezer for 45 minutes.
By that time blend the cream cheese and honey together well. Keep in the fridge for 30 minutes.
Pour the cream cheese mixture on top of the graham crackers and let it set in the freezer for an hour.
During this time whisk the cherry pie filling with 2 tablespoon of honey or  maple syrup and keep in the fridge for 45 minutes.

Then pour this filling on top of the set cream cheese filling and keep in the freezer till the entire thing looks firm and set. This would take nearly 2-3 hours.
If you are using cherry jam with honey then u need to whisk it well till it becomes smooth.

Process 2 with condensed milk and fresh cream: Follow the same procedure for graham crackers.

Whisk the fresh cream and sweet thick condensed milk together and put in the fridge for 45 minutes. Pour it on the graham crackers mixture and put the tray again in the freezer for 2-3 hours.
This mixture will take more time to set.

Then repeat the same procedure for the cherry pie filling.

If you want to make your own cherry pie filling then follow this for four cups quantity:

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups fresh cherries
1-1/2 cups water
1 tablespoons lemon juice

Combine the sugar, cornstarch,water and salt and pour in a large saucepan.
Add the cherries and lemon juice. Bring to a boil.
Cook and stir for 2 minutes or until thickened. Let it cool down.

Once the Cake is ready, you can slice them in 8 euqal portions and serve it.

Note: The cake with fresh cream and condensed milk cannot be kept outside for long as it will melt at room temperature because of the cream and milk combination. So after serving some slices you can again put that into the freezer.
The one with the cream cheese can be stored in the fridge once its set well.

 

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