This no-bake cherry cheesecake is a creamy, easy-to-make dessert with a graham cracker crust and a sweet cherry topping. Perfect for summer days or any time you want a refreshing dessert without turning on the oven. The cheesecake filling is smooth and rich, balanced with the tangy cherry topping.
This Easiest No-Bake Cherry Cheesecake is a creamy and refreshing dessert with minimal preparation. Featuring a graham cracker crust, smooth cheesecake filling, and sweet cherry topping, it’s perfect for any occasion when you need a delicious, hassle-free treat!
INGREDIENTS
- For the Crust:
- Graham cracker crumbs: 1 1/2 cups, to create a firm base for the cheesecake.
- Granulated sugar: 1/4 cup, for added sweetness in the crust.
- Unsalted butter: 1/2 cup, melted, to bind the crust ingredients together.
- For the Cheesecake Filling:
- Cream cheese: 16 oz, softened, for a creamy and rich filling.
- Powdered sugar: 1 cup, adds sweetness and smoothness to the filling.
- Vanilla extract: 1 teaspoon, for a hint of flavor.
- Heavy cream: 1 cup, whipped to provide a light, airy texture.
- For the Cherry Topping:
- Cherry pie filling: 1 can (15 oz), or use fresh cherries with a bit of sugar for a fresher topping.
INSTRUCTIONS
- Step 1: Prepare the Crust
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch pie dish or springform pan to create an even layer. Refrigerate the crust while you prepare the filling.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
- Step 3: Assemble the Cheesecake
- Spread the cheesecake filling evenly over the chilled crust. Refrigerate the cheesecake for at least 4 hours, or until set.
- Step 4: Prepare the Cherry Topping
- If using canned cherry pie filling, spoon it over the chilled cheesecake just before serving.
- If using fresh cherries, mix them with a bit of sugar and let sit for about 30 minutes to release their juices before spooning over the cheesecake.
- Step 5: Serve
- Slice and serve the cheesecake chilled, topping each slice with a generous portion of cherry topping.
Serving and Storage Tips
- Serve this cheesecake chilled, with a generous amount of cherry topping on each slice for the best presentation.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For clean slices, use a sharp knife dipped in warm water, wiping it clean between each cut.
Helpful Notes
- If you prefer a sweeter crust, add an extra tablespoon of sugar to the graham cracker mixture.
- Try using different pie fillings like blueberry or strawberry for a twist on this classic cheesecake.
- For a firmer filling, refrigerate the cheesecake overnight for the best texture.
Tips from Well-known Chefs
- Chef Ina Garten suggests whipping the cream cheese well to avoid any lumps in the filling.
- Chef Martha Stewart recommends using high-quality vanilla extract for the best flavor.
- Chef Nigella Lawson advises serving this cheesecake with fresh fruit toppings for a natural, refreshing flavor.