Best No Bake Cherry Cheesecake recipe
Who doesn’t love a dessert that’s effortlessly delicious and perfect for any occasion? This Best No Bake Cherry Cheesecake is everything you crave in a treat: creamy, sweet, and bursting with cherry goodness—all without needing to turn on the oven!
Ingredients
- For the Crust
- 1 ½ cups graham cracker crumbs: Provides that classic buttery slightly sweet base.
- ⅓ cup melted unsalted butter: Helps bind the crust while adding richness.
- 2 tablespoons granulated sugar: Enhances the flavor of the crust.
- For the Cheesecake Filling
- 16 ounces cream cheese softened: The star of the show! Use full-fat for the creamiest texture.
- 1 cup powdered sugar: Creates a smooth sweet filling without any grittiness.
- 1 teaspoon vanilla extract: Adds a warm aromatic note to the cheesecake.
- 1 ½ cups heavy whipping cream chilled: Whipped to perfection for a light and airy texture.
- For the Cherry Topping
- 1 can 21 ounces cherry pie filling: The easiest way to achieve that luscious, glossy topping.
- Optional: Use fresh cherries for a more natural twist sweetened with a touch of sugar.
- Ingredient Notes and Tips
- Graham Cracker Substitutes: Can’t find graham crackers? Crushed digestive biscuits or vanilla wafers work perfectly.
- Dairy-Free Options: Swap cream cheese and heavy cream with plant-based alternatives for a vegan version.
- Fresh Toppings: Feel free to get creative! Blueberries raspberries, or even shredded chocolate make fantastic alternatives to cherries.
Instructions
- Prepare the Crust
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass for best results.
- Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the vanilla extract and mix until fully incorporated.
- In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. Be careful not to overmix.
- Gently fold the whipped cream into the cream cheese mixture, being careful to maintain its airy texture.
- Assemble the Cheesecake
- Spoon the cheesecake filling onto the chilled crust, spreading it evenly with a spatula. Smooth the top for a clean finish.
- Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or overnight for the best texture and flavor.
- Add the Cherry Topping
- Once the cheesecake is fully set, remove it from the springform pan and place it on a serving plate.
- Spoon the cherry pie filling evenly over the top, allowing some cherries to drip over the edges for a beautiful finish.
Notes
320 kcal per serving