No-Bake Cherry Cheesecake
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Category
Dessert/Cake
Cuisine
American
Servings
8 servings (1 9-inch cheesecake)
Prep Time
20 minutes
Cook Time
120 minutes
Calories
320
Welcome to our kitchen!
Today, we're sharing a quick and easy recipe for a No-Bake Cherry Cheesecake.
This dessert features a delicious graham cracker crust, a light and creamy filling, and a sweet cherry topping.
Perfect for any occasion, this cheesecake is sure to impress without the need for baking.
Follow along and learn how to make this delightful treat!
Ingredients
- 1 ¼ cups graham cracker crumbs (from about 12 whole graham crackers)
- ¼ cup unsalted butter, melted
- ¼ cup white sugar
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
-
1 (12.5-ounce) can cherry pie filling (or other filling of your choice)
- Mixing bowls
- Electric mixer
- Spatula
- 9-inch pie plate
- Measuring cups and spoons
For the Crust:
For the Filling:
For the Topping:
Kitchen Tools Needed:
Directions
Prepare the Crust:
Mix together graham cracker crumbs, melted butter, and sugar in a bowl until well incorporated and crumbly.
Press the mixture into a 9-inch pie plate, pressing firmly to form an even crust that goes up the sides as much as possible.
Prepare the Filling:
In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and spreadable.
In a separate chilled glass or metal bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
Assemble the Cheesecake:
Pour the filling into the prepared crust, spreading it evenly with a spatula.
Refrigerate the cheesecake until firm, about 2 to 3 hours.
Add the Topping:
Once the cheesecake is set, spread the cherry pie filling evenly over the top of the chilled cheesecake.
Serve immediately or refrigerate until ready to serve.
Recipe Note
Tips for Success:
- Use cold heavy cream and a chilled bowl to ensure the whipped cream forms properly.
- Fold the whipped cream gently into the cream cheese mixture to maintain its airy texture.
- Allow sufficient chilling time for the cheesecake to set properly.
Storage Tips:
- Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Let the cheesecake set completely in the fridge, then wrap it (pan and all) with one layer of plastic wrap and one layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Enjoy this deliciously easy No-Bake Cherry Cheesecake, perfect for any occasion!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 320
- Protein
- 3 grams
- 1%
- Fat
- 20 grams
- 18%
- Carbs
- 34 grams
- 8%
- Sugar
- 24 grams
- 15%
- Fiber
- 0 grams
- 0%
