Chocolate Mousse Cheesecake
This is so easy and no-bake! It is creamy, dreamy and chocolaty. I wanted this to be more fluffy than it was, but I used light whipped topping and it just didn’t have the structure that I wanted. You can use light if you want, but I will definitely use regular next time. Serve with any berries you like. I guarantee everyone will love it!
- 2/3 cup sliced almonds, toasted
- 1 1/3 cups semisweet chocolate chips
- 2 packages (8-oz. each) cream cheese, softened
- 2/3 cup sugar
- 1 carton (12-oz.) frozen whipped topping, thawed
Place almonds in a small food processor; cover and pulse until chopped. Sprinkle into a greased 9-in. springform pan; set aside.
In a microwave, melt chocolate chips; stir until smooth. Cool completely. In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate, fold in whipped topping.
Spread cream cheese mixture evenly into prepared pan. Cover and refrigerate for at least 3 hours. Remove sides of pan.
Serve with a little whipped cream on top and berries.
“What could be better than getting answers to our why questions? Trusting a good and powerful God.”
Coconut Cream Pie II
My friend, Betty, served this for bridge last month. It is slightly adapted from the Betty Crocker Cook Book, 1961.
- 9″ baked pie shell (with high fluted edge) or a crumb crust for a 9: pie
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups milk (best with whole milk or coffee cream)
- 3 eggs yolks, slightly beaten (or use whole eggs if not making meringue)
- 1 tablespoon butter
- 1 1/2 teaspoon vanilla
- 3/4 cup moist shredded coconut
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, remove from heat. Gradually stir at least half of the hot mixture into egg yolks. Then blend back into hot mixture in sauce pan. Boil 1 minute more, stirring constantly. Remove from heat, blend in butter and vanilla. Fold in coconut, toasted if desired, then pour immediately into baked pie shell and either finish with meringue and let cool at room temperature, or chill thoroughly for at least two hours if topping with whipped cream.
“We have been saved by grace. Now we enjoy the many blessing that come by grace.”
Pineapple Lemon Cheesecake Pie
This recipe is a different twist on my Lemon Cheesecake Pie. My friend, Priscilla, had this for bridge last night and she was so kind to share her recipe with me. I must say, “it was heavenly”.
- 1 (8-oz.) pkg. cream cheese (softened)
- 1/4 cup sugar
- 2 cups Cool Whip (thawed)
- 1 (8-oz.) can crushed pineapple (drained / divided)
- 1 (6-oz.) graham cracker crumb crust
- 1 (3.4-oz.) pkg. lemon flavor instant pudding mix
- 1 1/3 cups cold milk
Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in Cool Whip and half the pineapple. Spread into crust.
Beat pudding mix and milk in medium bowl with whisk 2 minutes (mixture will be thick). Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.
“Give thanks to God, our Creator, who gives us the breath of life.”
Impossible Cheeseburger Pie
This is a delicious impossibly easy pie to make for dinner.
- 1 lb. lean ground beef
- 1 large onion, chopped (1 cup) or 1 tablespoon onion powder
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese (4 oz.)
- 1/2 cup baking mix (I used Bisquick)
- 1 cup milk
- 2 eggs
Heat oven to 400 degrees. Spray a 9-inch glass pie plate with cooking spray.
In a 10-inch skillet, cook beef and chopped onion, if using, (I used onion powder) over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt and onion powder, if using. Spread in pie plate. Sprinkle with cheese.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.
Makes 4 servings. I served with cantaloupe which was delicious with it.
“Even when everything seems meaningless, God still has a purpose for your life.”
Peaches and Cream Pie
This pie was so good, I had to make two of them. They instantly got gobbled up by my grandkids. Very easy to make also.
- 3/4 cup self-rising flour*
- 1 (3-oz.) box vanilla pudding mix (the cook-and-serve kind, not instant)
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 1 (29-oz.) can sliced peaches, drained (reserve 3 tablespoons of syrup)
- 1 (8-oz.) pkg. cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease a 9-inch deep-dish pie plate and set aside.
In large bowl, mix together flour, pudding mix, melted butter, egg and milk until smooth. Pour mixture into prepared pie plate and arrange sliced peaches on top.
In medium-size bowl, using an electric mixer, beat together cream cheese, reserved syrup, and 1/2 cup sugar until well blended, then spread on top of peaches.
Mix together remaining 1/4 cup sugar and cinnamon in a small bowl and sprinkle evenly over the top of pie. (I didn’t use all of this.) Place in oven and bake until a knife inserted in center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack before serving.
*If you don’t have self-rising flour, you may use all-purpose flour. For every 1 cup of flour, add 1 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.
“When life’s struggles make you weary, find strength in the Lord.”
No Sugar Apple Pie
This is a good pie for the diabetic or for someone watching their weight. You wouldn’t know that there was no sugar or artificial sweetener in it. It is really yummy!
- 2 (9-inch) pie shells
- 3 tablespoons cornstarch
- 1 tablespoon ground cinnamon
- 1 (12-oz.) can unsweetened apple juice concentrate, thawed
- 6 cups peeled and sliced green apples
Preheat oven to 350 degrees.
In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
In a large sauce pan, simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
Bake for 45 minutes, or until crust is golden brown.
“To be doing good is man’s most glorious task.”
Coconut Cream Pie
This is really yummy!
- 1 (9-in.) deep dish or a (10-in.) pie shell, baked
- 1 1/4 cups half and half
- 1 1/4 cups coconut milk
- 1 cup sweetened soft finely flaked coconut
- 3/4 cup sugar, divided
- 1/4 cup cornstarch
- 2 eggs
- 2 teaspoons coconut extract
- 2 teaspoons vanilla
- 1 cup heavy cream
- 2 tablespoons toasted sweetened flaked coconut, lightly toasted
In saucepan, heat half and half with coconut milk over medium heat, until steaming.
In a large bowl, whisk 1/2 cup sugar with cornstarch; whisk in the eggs until blended.
Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
Return mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
Transfer to a bowl, stir in coconut extract and vanilla extract, then mix in 1 cup coconut.
Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
In a bowl, whip heavy cream with 1/4 cup remaining sugar to soft peaks.
Set 1 1/2 cups of the whipped cream aside to use for topping.
Fold the remaining whipped cream into the cooled filling; spread into pie shell.
Garnish top with reserved whipped cream. (Or you can use a piping bag and pipe it on to make a decorative topping.)
Sprinkle with 2 tablespoons toasted coconut.
Refrigerate for 1 hour, or until set or for up to 1 day.
“Jesus sacrificed His life for ours.”