Easiest No-Bake Cherry Cheesecake

Introduction

Easiest No-Bake Cherry Cheesecake is the perfect dessert for any occasion, offering creamy, velvety cheesecake paired with a luscious cherry topping. This recipe is effortless to prepare, making it an ideal choice for both beginners and seasoned bakers. The no-bake aspect means no need for ovens or water baths, and it sets up beautifully in the refrigerator.

Whether you’re hosting a dinner party, celebrating a holiday, or simply treating yourself to a sweet indulgence, this cheesecake is sure to impress. Its light, airy texture and burst of fruity flavor make it a refreshing end to any meal.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 16 oz (2 blocks) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks

For the topping:

• 1 can (21 oz) cherry pie filling

Directions

1. Prepare the crust:
   • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15-20 minutes while preparing the filling.
2. Make the filling:
   • In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
   • Add the vanilla extract and mix well.
   • Gently fold in the whipped heavy cream until the mixture is light and fluffy.
3. Assemble the cheesecake:
   • Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
   • Spoon the cherry pie filling over the cheesecake, spreading it gently to cover the surface.
4. Chill:
   • Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
5. Serve:
   • Carefully remove the sides of the springform pan before slicing and serving.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 15 minutes
• Calories: 320 kcal

Variations

• Fruit Toppings: Replace cherry pie filling with blueberry, strawberry, or mixed berry topping.
• Chocolate Twist: Add a layer of chocolate ganache between the crust and the cheesecake filling for a decadent variation.
• Nutty Crust: Mix finely chopped pecans or almonds into the graham cracker crust for added texture and flavor.

Storage/Reheating

• Storage: Cover the cheesecake tightly and store in the refrigerator for up to 5 days.
• Freezing: Freeze the cheesecake (without the cherry topping) for up to 2 months. Add the topping after thawing in the refrigerator overnight.

5 FAQs

Can I use a pre-made graham cracker crust?
Yes, a store-bought crust works perfectly for this recipe, saving even more time.

Can I use whipped topping instead of heavy cream?
Yes, you can substitute an equal amount of whipped topping for convenience.

Is this recipe suitable for individual servings?
Absolutely! Divide the crust, filling, and topping into small jars or ramekins for a fun and portable dessert.

Can I make this cheesecake in advance?
Yes, it’s best made the day before serving to allow it ample time to set and for the flavors to meld.

Can I add a gelatin layer for extra firmness?
If desired, you can mix a small amount of dissolved gelatin into the filling to create a firmer texture.

Conclusion

Easiest No-Bake Cherry Cheesecake is a delightful dessert that combines simplicity with delicious results. Its creamy filling, buttery crust, and vibrant cherry topping make it a go-to recipe for any occasion. Impress your family and friends with this effortless treat that’s as beautiful as it is tasty.

Easiest No-Bake Cherry Cheesecake

Prep Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Category Drinks

Cuisine American

Servings 8 servings

Calories 380 kcal

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Description

This Easiest No-Bake Cherry Cheesecake is a creamy, dreamy dessert that comes together in no time! With a buttery graham cracker crust, a velvety cheesecake filling, and a luscious cherry topping, it’s the perfect dessert for any occasion. No oven, no fuss—just pure indulgence in every bite!

Ingredients

  

• 1 1/2 cups 150g graham cracker crumbs
• 1/4 cup 60g melted butter
• 2 tbsp 25g granulated sugar
• 16 oz 450g cream cheese, softened
• 1 cup 120g powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups 360ml heavy whipping cream, chilled
• 1 can 21 oz or 600g cherry pie filling

Instructions

 

Prepare the crust:

1. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15-20 minutes while preparing the filling.

Make the filling:

1. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
2. Add the vanilla extract and mix well.
3. Gently fold in the whipped heavy cream until the mixture is light and fluffy.

Assemble the cheesecake:

1. Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
2. Spoon the cherry pie filling over the cheesecake, spreading it gently to cover the surface.

Chill:

1. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.

Serve:

1. Carefully remove the sides of the springform pan before slicing and serving.

Notes

• Swap the cherry topping for blueberry or strawberry pie filling for a variation.
• For individual servings, use cupcake liners and a muffin tin instead of a springform pan.
• Store leftovers in the refrigerator for up to 3 days.

Nutrition Information (per serving):

• Calories: 380
• Fat: 26g
• Carbohydrates: 32g
• Protein: 4g