There’s something undeniably comforting about a delicious cheesecake, and when it’s a no-bake version, the ease makes it even more appealing. The No-Bake Cherry Cheesecake is the perfect dessert for when you want to impress without spending hours in the kitchen. With a smooth, creamy filling, a crunchy graham cracker crust, and a sweet, tangy cherry topping, this dessert is as tasty as it is beautiful.
This simple yet impressive cheesecake is ideal for any occasion, whether it’s a family dinner or a special celebration. The best part? No need to turn on the oven!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Cherry Topping:
- 1 can cherry pie filling (or fresh cherry topping of your choice)
Steps
1. Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, creating an even layer. You can use the bottom of a glass or measuring cup to help press the crust down tightly.
- Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue to beat until fully combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form (this should take about 3-4 minutes with an electric mixer on high speed).
- Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated and smooth. Be careful not to deflate the whipped cream.
3. Assemble the Cheesecake:
- Remove the crust from the fridge and pour the cheesecake filling over it. Spread the filling evenly over the crust, smoothing the top with a spatula.
- Cover the cheesecake and place it in the refrigerator to chill for at least 4 hours, or preferably overnight, to set.
4. Add the Cherry Topping:
- Once the cheesecake has set, remove it from the fridge and carefully spoon the cherry pie filling over the top of the cheesecake. Spread the cherries evenly across the top.
- If you’re using fresh cherries, you can make a quick homemade topping by simmering fresh cherries with sugar and a bit of lemon juice until they create a syrupy consistency.
5. Serve:
- Slice the cheesecake and serve chilled. The combination of creamy cheesecake, sweet cherries, and crunchy graham cracker crust will surely delight your taste buds.
Variations
- Mixed Berry Cheesecake: Swap out the cherry topping for a mixed berry blend, such as strawberries, blueberries, or raspberries, for a fresh and fruity twist.
- Chocolate Cherry Cheesecake: Add ½ cup of melted chocolate to the cheesecake filling for a decadent chocolate base, pairing beautifully with the cherry topping.
- Lemon Cheesecake: Add 2 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest to the filling for a bright, citrusy flavor that pairs wonderfully with the sweet cherries.
- Oreo Crust: Instead of a graham cracker crust, use crushed Oreos for a chocolaty base that complements the creamy cheesecake filling.
Tips
- Use Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature before mixing. This ensures a smooth, lump-free filling.
- Chill for Best Results: The cheesecake needs at least 4 hours in the fridge to set properly, but overnight is best for the firmest, creamiest texture.
- Homemade Cherry Topping: If you want to elevate this dessert, make your own cherry topping by cooking down fresh or frozen cherries with sugar and a splash of lemon juice. It will add a natural, homemade touch.
This No-Bake Cherry Cheesecake is the ideal dessert for when you want something delicious without spending hours in the kitchen. The graham cracker crust, creamy cheesecake filling, and sweet cherry topping come together in perfect harmony to create a dessert that looks impressive but is incredibly easy to make.
With simple ingredients and minimal effort, this cheesecake will quickly become a favorite for your family and friends. Serve it at parties, potlucks, or just for a weekend treat — it’s always a crowd-pleaser!
Frequently Asked Questions (FAQs)
1. Can I make this cheesecake ahead of time?
Yes! This no-bake cheesecake is perfect for making ahead. You can prepare it a day or two in advance, and it will stay fresh in the fridge for up to 4-5 days.
2. Can I freeze no-bake cheesecake?
Absolutely. You can freeze the cheesecake (without the cherry topping) for up to 2 months. Just make sure it’s tightly wrapped in plastic wrap and aluminum foil. Thaw in the fridge overnight before serving, and add the cherry topping before you serve.
3. What can I use instead of graham crackers for the crust?
If you don’t have graham crackers, you can use digestive biscuits, vanilla wafers, or even Oreos for the crust. The flavor will change slightly, but the texture will still be delicious.
4. Can I use light cream cheese or whipped cream?
Yes, you can use light or reduced-fat cream cheese, but keep in mind that the cheesecake might not be as rich and creamy. Whipped cream can also be used instead of heavy cream, but make sure it’s whipped to stiff peaks for the best texture.
5. What if I don’t have a springform pan?
No problem! You can use a regular 9-inch pie dish or even an 8×8-inch baking dish. The cheesecake may be a little harder to slice, but it will still taste amazing.
