Description
This no-bake cherry cheesecake is a simple and delightful dessert featuring a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a luscious cherry topping. Perfect for any occasion, it requires no oven time and comes together quickly, making it an ideal treat for warm days or when you want a fuss-free dessert.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
Filling
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
- 1 can (21 oz) cherry pie filling (or fresh cherries if preferred)
Instructions
- Make the crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a measuring cup to compact it. Place in the refrigerator while preparing the filling to let it chill and firm up.
- Prepare the filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing well to ensure everything is incorporated. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture, maintaining the airy texture.
- Assemble: Pour the cream cheese filling over the chilled crust and spread evenly with a spatula. Refrigerate the cheesecake for at least 4 hours, allowing it to set properly; overnight refrigeration yields the best texture.
- Add the topping: Just before serving, carefully spread the cherry pie filling evenly over the surface of the set cheesecake, adding a beautiful and flavorful finishing touch.
- Serve: Slice the cheesecake into portions and enjoy this delicious, creamy no-bake cherry cheesecake with your family and friends.
Notes
- For a firmer crust, you can bake the crust at 350°F (175°C) for 8-10 minutes before chilling, though this step is optional.
- Use fresh cherries for topping if you prefer a fresher taste over canned pie filling.
- Ensure the cream cheese is softened to room temperature for smooth mixing and a creamy texture.
- Refrigerate the cheesecake for at least 4 hours; overnight chilling improves flavor and consistency.
- Store leftovers covered in the refrigerator for up to 3 days.
