Whipped Cream Cheese Cake – a delicious recipe with vanilla, cream cheese, cream, ladyfingers, Cherry pie filling, white sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large mixer beat cream cheese,sugar and vanilla until smooth and creamy and in a second bowl beat heavy cream.
2
Fold cream into cream cheese mixture and set aside.
3
Using a spring form pan place whole ladyfinger upright around outside of pan and then cover the bottom of pan with ladyfingers using pieces to fill in small areas, making sure the bottom is completely covered.
4
Add 1/3 of cream cheese mixture, another layer of ladyfingers, another 1/3 cream cheese mixture, another layer ladyfingers and finish with last layer of cream cheese mixture.
5
Refrigerate for at least 4 hours or up to 24 hours.
6
Top with cherry pie filling right before serving.
7
I sometimes tie a red ribbon around the outside of the cake for a holiday wow factor!
796
kcal
Calories
60
g
Fat
57
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tsp vanilla, 3 packages 8 oz. cream cheese, 1 pints heavy cream, 3 packages ladyfingers ( the soft sponge ones), and more.
Yes, Whipped Cream Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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