This Cherry Tart cheesecake pie is no bake and can be made in just minutes!
Top with a spoonful of canned cherry pie filling
+ 2 oz of Tahiti Trader Tart Cherry Concentrate.
Prep Time: 10 minutes
Fridge Time: 6 hours
- 1 ready to use chocolate crust
- 1 package (8oz) cream cheese, softened.
- ⅓ cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 carton (8oz) Cool Whip, thawed
- ¼ cup cocoa powder
- 2 tablespoons powdered sugar
- 1 can (21 oz) cherry pie pilling
In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined.
Add in sour cream and vanilla extract. Beat together until combined. Fold in Cool Whip with a spatula and
stir until it’s mixed well.
Spread half of the mixture into the ready-to-use pie crust.
Add cocoa powder and powdered sugar to the remaining cream filling and beat together until combined.
Spread evenly over the cream cheese layer.
Cover and let refrigerate for at least 6 hours or overnight works really good too.
Cut into slices and SERVE each slice with some cherry pie filling and Tahiti Trader Cherry Tart Concentrate.