Easiest No-Bake Cherry Cheesecake
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:
- 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.
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.
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.
Chill:
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
Serve:
- 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.
- Calories: 380
- Fat: 26g
- Carbohydrates: 32g
- Protein: 4g