Description
This Easiest No-Bake Cherry Cheesecake is a smooth and creamy dessert featuring a buttery graham cracker crust and a luscious cream cheese filling topped with sweet cherry pie filling. Perfect for those who want a delicious treat without baking, this cheesecake requires minimal prep and a few hours of refrigeration for the ideal set.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
Filling
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
- 1 can (21 oz) cherry pie filling (or fresh cherries if preferred)
Instructions
- Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan, using the back of a measuring cup to pack it tightly. Refrigerate while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Assemble and chill: Pour the cream cheese filling over the chilled crust and spread evenly. Refrigerate for at least 4 hours, or until set (overnight is best if you can wait!).
- Add the cherry topping: Before serving, spread the cherry pie filling over the cheesecake evenly.
- Serve: Slice and enjoy your delicious no-bake cherry cheesecake!
Notes
- Use a springform pan for easy removal of the cheesecake.
- The cheesecake should be chilled for at least 4 hours, but overnight chilling enhances flavor and texture.
- If you prefer fresh cherries, you can substitute the pie filling with fresh or macerated cherries.
- For a firmer crust, you can bake the crust for 5 minutes at 350°F before chilling, though this is optional.
