Easiest No-Bake Cherry Cheesecake

by

Description:
This No-Bake Cherry Cheesecake is a dreamy dessert that requires minimal effort and time. With a creamy cheesecake filling, a buttery graham cracker crust, and a luscious cherry topping, this treat is perfect for any occasion. The best part? No oven needed! Just chill, set, and serve.

Ingredients:

For the Crust:

  • Graham cracker crumbs: 1 ½ cups (about 12 full crackers)
  • Unsalted butter (melted): ½ cup (1 stick / 115 g)
  • Granulated sugar: ¼ cup

For the Cheesecake Filling:

  • Cream cheese (softened): 16 oz (2 packages)
  • Powdered sugar: 1 cup
  • Vanilla extract: 1 tsp
  • Heavy whipping cream: 1 ½ cups (cold)

For the Cherry Topping:

  • Cherry pie filling: 1 (21 oz) can

Optional Ingredients:

  • Lemon juice: 1 tbsp (for a hint of tang in the filling)
  • Crushed nuts (for garnish on the crust): ¼ cup

Instructions:

  1. Make the crust:
    In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, ensuring an even layer. Place in the fridge to set while you prepare the filling.
  2. Prepare the filling:
    In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract (and lemon juice, if using) and mix well.
  3. Whip the cream:
    In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
  4. Assemble the cheesecake:
    Pour the cheesecake filling over the chilled graham cracker crust. Spread the filling evenly with a spatula, ensuring a smooth top. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.
  5. Add the cherry topping:
    Once the cheesecake is fully set, spread the cherry pie filling over the top of the cheesecake, covering it evenly. Return to the fridge for 30 minutes before serving.
  6. Serve:
    Slice and serve chilled. Enjoy the creamy, tangy cheesecake with the sweet cherry topping!

Tips for Success:

  • Firm crust: Make sure to press the graham cracker crust firmly into the pan to ensure it holds together when slicing.
  • Room temperature cream cheese: Let the cream cheese soften at room temperature to avoid lumps in the filling.
  • Chilling time: Don’t rush the chilling process. Letting the cheesecake set for at least 4 hours (or overnight) ensures the perfect texture.

Recommendations:

  • Customization: Swap the cherry topping with other fruit pie fillings like blueberry, strawberry, or raspberry for variety.
  • Storage: Store the cheesecake covered in the refrigerator for up to 3 days.
  • Freezing: You can freeze the cheesecake (without the cherry topping) for up to 2 months. Thaw in the fridge before adding the topping and serving.

Nutrition (per serving, approx. based on 10 servings):

  • Calories: 380
  • Protein: 5 g
  • Fat: 25 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Sugar: 23 g
  • Sodium: 220 mg

Leave a Comment