Craving a cool, creamy, and utterly delicious dessert but short on time? This no-bake cherry cheesecake recipe is your answer! Forget slaving over a hot oven – this easy recipe delivers incredible flavor and texture with minimal effort. It's the perfect homemade treat for any occasion, and surprisingly healthy compared to other cheesecakes. Get ready to impress your family and friends with this quick dinner dessert that's so easy, even beginner bakers will find success.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons (3 ounces) melted unsalted butter
For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream, cold
- ½ cup cherry pie filling (or fresh cherries, pitted and macerated with sugar)
Instructions:
Get started with the crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
- Refrigerate the crust while you prepare the filling.
Make the creamy cheesecake filling:
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. This is easiest with an electric mixer.
- Beat in the vanilla extract.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Avoid overmixing, as this can lead to a less creamy texture.
- Gently fold in the cherry pie filling (or macerated fresh cherries).
Assemble and chill:
- Pour the cheesecake filling over the chilled graham cracker crust.
- Spread evenly and smooth the top.
- Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Serve and enjoy:
- Once chilled, carefully remove the sides of the springform pan.
- Slice and serve chilled. Garnish with extra cherries or a sprinkle of powdered sugar, if desired.
Tips for Success:
- Soften the cream cheese: Make sure your cream cheese is completely softened to room temperature for a smoother, creamier filling.
- Chill thoroughly: Allowing the cheesecake to chill for at least 4 hours ensures a firm and set texture. Overnight is even better!
- Don't overmix: Overmixing the filling can incorporate too much air, resulting in a less smooth texture.
Variations:
- Other fruits: Substitute the cherry pie filling with other fruit fillings, such as blueberry, raspberry, or strawberry.
- Chocolate swirl: Add a swirl of melted chocolate to the filling for a decadent twist.
- Cookie crust: Use different crushed cookies, such as Oreos or digestive biscuits, for the crust.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 25-30g
- Protein: Approximately 5-6g
- Carbohydrates: Approximately 30-35g
This no-bake cherry cheesecake is a perfect example of how delicious and easy healthy meals can be. It’s a delightful dessert that requires minimal cooking, making it a fantastic option for busy weeknights or special occasions. Enjoy!