Kickstart your dessert game with this no-bake cherry cheesecake that’s as easy as pie—actually, easier! Perfect for those days when you’re craving something sweet but don’t want to turn on the oven. With a creamy filling and a tangy cherry topping, this dessert is sure to impress.
Why This Recipe Works
- No baking required, making it perfect for summer days or when you’re short on time.
- The combination of cream cheese and whipped cream creates a light yet rich filling.
- A graham cracker crust adds the perfect crunch and buttery flavor.
- Cherry topping provides a sweet and tangy contrast to the creamy filling.
- Customizable with different toppings or crusts to suit your taste.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 can (21 oz) cherry pie filling
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Instructions
Prepare the Crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes to set. Tip: For an extra firm crust, you can bake it at 350°F for 10 minutes, then cool completely before adding the filling.
Make the Filling
Using an electric mixer, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, continuing to beat until well combined. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture until no streaks remain. Tip: Ensure your cream cheese is at room temperature to avoid lumps in your filling.
Assemble the Cheesecake
Pour the filling over the chilled crust, smoothing the top with a spatula. Return to the refrigerator and chill for at least 4 hours, or until set. For best results, chill overnight. Tip: Cover the cheesecake with plastic wrap to prevent it from absorbing any fridge odors.
Add the Topping
Once the cheesecake is set, spread the cherry pie filling evenly over the top. You can use the back of a spoon to create decorative swirls if desired. Serve immediately or refrigerate until ready to serve.
Tips and Tricks
For a smoother filling, make sure all your ingredients are at room temperature before starting. This helps everything blend together more easily. If you’re in a hurry, you can speed up the chilling process by placing the cheesecake in the freezer for about an hour, but don’t let it freeze. For a more decadent dessert, drizzle melted chocolate over the cherry topping before serving. Experiment with different pie fillings like blueberry or strawberry for a variety of flavors. Always use a sharp knife dipped in hot water and wiped dry for clean slices.
Recipe Variations
- Chocolate Crust: Substitute graham cracker crumbs with crushed chocolate cookies for a chocolatey base.
- Lemon Cheesecake: Add 2 tbsp lemon juice and 1 tbsp lemon zest to the filling for a citrus twist.
- Berry Topping: Use fresh berries mixed with a little sugar instead of cherry pie filling for a fresher taste.
- Nutty Crust: Add 1/2 cup finely chopped nuts to the graham cracker crust for extra crunch.
- Mini Cheesecakes: Use a muffin tin with liners to make individual servings, adjusting the chilling time accordingly.
Frequently Asked Questions
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but keep in mind that the texture and flavor might be slightly different. The filling may not be as rich or creamy, but it will still be delicious. Just make sure it’s well softened before mixing to avoid lumps.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 3 days. Make sure it’s covered tightly with plastic wrap or in an airtight container to keep it fresh. The crust may start to soften after the first day, but it will still taste great.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake without the topping for up to a month. Wrap it tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before adding the topping and serving. Note that the texture may be slightly different after freezing.
Summary
This no-bake cherry cheesecake is the perfect dessert for any occasion. With its creamy filling, crunchy crust, and tangy cherry topping, it’s sure to be a hit. Plus, it’s easy to make and can be customized in countless ways. Give it a try and enjoy a slice of heaven!