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No Bake Cherry Cheesecake Recipe

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★★★★★

4.7 from 123 reviews

This no bake cherry cheesecake is a creamy, luscious dessert perfect for a quick and easy sweet treat. It features a buttery graham cracker crust, smooth cream cheese filling sweetened with powdered sugar and vanilla, topped generously with vibrant cherry pie filling. No oven needed, just chilling for a few hours ensures a delightful, sliceable cheesecake with rich cherry flavor.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

Filling

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream

Topping

  • 1 can (21 oz) cherry pie filling

Instructions

  1. Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and holds together when pressed. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place the crust in the refrigerator to chill while preparing the filling.
  2. Make the cream cheese filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then continue to mix until fully combined and silky.
  3. Whip the heavy cream: In another clean bowl, whip the heavy whipping cream using a mixer until stiff peaks form. This means the cream holds firm peaks without collapsing when the beaters are lifted.
  4. Combine filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture. Use a spatula to carefully incorporate the whipped cream until the filling is light, fluffy, and homogenous without deflating the whipped cream too much.
  5. Assemble the cheesecake: Spread the cream cheese filling evenly over the chilled graham cracker crust in the springform pan. Smooth the surface with the back of a spoon or spatula.
  6. Add the cherry topping: Spoon the cherry pie filling evenly over the top of the cheesecake filling, spreading gently to cover the surface.
  7. Chill to set: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours or overnight. This chilling step allows the filling to firm up so you can slice and serve neat pieces.

Notes

  • For best results, make sure the cream cheese is fully softened to avoid lumps.
  • Use a springform pan for easy removal of the cheesecake.
  • You can substitute cherry pie filling with fresh cherries or other fruit toppings if preferred.
  • If you want a firmer crust, bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes before chilling.
  • The cheesecake should be kept refrigerated and consumed within 3 days for optimal freshness.

Keywords: no bake cheesecake, cherry cheesecake, easy cheesecake recipe, graham cracker crust, no bake dessert

Find it online: https://lucabites.com/no-bake-cherry-cheesecake-recipe/