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Natalie’s Ladyfinger Cheesecake recipe

It’s not only yummy but elegant-lookingand people will think you are an amazingly talented cook!

Recipe: Natalie’s LadyfingerCheesecake

2 (8-ounce) packages plus 1 (3-ounce)package cream cheese, softened (total 19-ounces)
1 cup granulated sugar
1 teaspoon vanilla extract
2 pints heavy whipping cream
3 packages unfilled ladyfingers
1 (21-ounce) can fruit pie filling
1 (21-ounce) can fruit pie filling for the top

  • Cream together the cream cheese, sugar,and vanilla. In separate bowl whip the heavy cream until thickand then mix in with the cream cheese mixture. Line a 9-inchor 13-inch spring pan with the ladyfingers (sides and bottomand press in so no holes). Pour half of the cream mixture inand 1 can of the pie filling. Then place a layer of ladyfingersover the mixture and filling; pour the rest of the cream mixtureon top of this and then add fruit to top.
  • Refrigerate for at least an hour and thenremove the spring side of pan when ready to serve.

    Makes 12 servings.

    Tip: Blueberry pie filling is the best.Use two cans if you like a lot like I do. Whip the heavy creamuntil very stiff.


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