Description
A creamy and delightful no-bake cherry cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and topped with sweet cherry pie filling. Perfect for a quick and easy dessert that requires no oven and is ready to serve after chilling.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs (150g)
- 1/4 cup melted butter (60g)
For the Filling
- 3 cups cream cheese, softened (675g)
- 1 cup powdered sugar (120g)
- 1 teaspoon vanilla extract (5g)
- 1 cup heavy cream (240ml)
For the Topping
- 1 can (21 oz) cherry pie filling (595g)
Instructions
- Prepare the crust: Combine graham cracker crumbs and melted butter in a bowl. Stir thoroughly until the mixture resembles wet sand, ensuring even butter distribution.
- Form the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Place in the refrigerator and chill for 10 minutes to set.
- Mix cream cheese base: In a separate bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Add vanilla extract and mix until fully incorporated.
- Whip cream: In another clean bowl, beat the heavy cream until stiff peaks form, indicating it is properly whipped for folding.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture using a spatula until the mixture is well combined and fluffy without deflating the whipped cream.
- Assemble cheesecake: Spread the cheesecake filling evenly over the chilled crust in the springform pan. Smooth the top with a spatula for an even finish. Refrigerate for at least 4 hours to allow it to set properly.
- Add topping and chill: Once the cheesecake is firm, spoon and spread the cherry pie filling evenly over the surface. Return the cheesecake to the refrigerator for an additional 30 minutes before serving.
- Serve: Slice the no-bake cherry cheesecake and garnish with extra cherries if desired. Serve chilled for best taste.
Notes
- Make sure the cream cheese is fully softened to ensure a smooth filling without lumps.
- Do not overmix the whipped cream when folding to maintain a light and airy texture.
- Refrigerate long enough for the cheesecake to set; patience results in better slices.
- Use a springform pan for easy removal of the cheesecake without damaging its shape.
- Optional garnishes include fresh cherries or a dusting of powdered sugar for presentation.
