Are you craving a decadent dessert but don't want to spend hours in the kitchen? This no-bake cherry cheesecake recipe is the perfect solution! It's surprisingly easy to make, requires no oven time, and delivers an unbelievably creamy and delicious cherry cheesecake experience. Get ready to impress your friends and family with this simple yet elegant dessert—perfect for summer gatherings or a cozy night in. This recipe offers a fantastic blend of sweet and tart, making it one of the best recipes for cheesecake lovers.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- 1 cup cherry pie filling (or homemade – recipe below!)
For the homemade cherry topping (optional):
- 2 cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
Instructions:
Get started with the crust:
- In a medium bowl, combine graham cracker crumbs and sugar.
- Pour in the melted butter and 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 glass to ensure an even layer. Refrigerate while you prepare the filling.
Make the creamy cheesecake filling:
- In a large bowl, beat the softened cream cheese and 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 to maintain a light and airy texture.
- Gently fold in the cherry pie filling.
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.
Homemade Cherry Topping (Optional):
- In a medium saucepan, combine cherries, sugar, cornstarch, water, and lemon juice.
- Bring to a simmer over medium heat, stirring constantly, until the sauce thickens (about 5-7 minutes).
- Remove from heat and let cool completely before spooning over the chilled cheesecake.
Tips for Success:
- Soften the cream cheese completely: This will ensure a smooth and creamy filling. You can soften it quickly by microwaving it for short bursts, or leave it out at room temperature for a while.
- Don't overwhip the cream: Overwhipped cream can become grainy.
- Chill thoroughly: Allowing the cheesecake to chill for at least 4 hours ensures a firm and set texture. Overnight is even better!
- Use good quality ingredients: The flavor of your cheesecake will be greatly enhanced by using high-quality cream cheese, heavy cream, and cherries.
Variations:
- Chocolate Cherry Cheesecake: Add ½ cup of melted semi-sweet chocolate chips to the filling.
- Strawberry Cheesecake: Replace the cherry pie filling with strawberry pie filling.
- Other Crust Options: Experiment with different crusts, such as Oreo cookie crusts or digestive biscuit crusts.
Nutritional Information (per serving, approximate):**
Calories: Approximately 400-450 Fat: Approximately 25-30g Sugar: Approximately 40-50g
This easy no-bake cherry cheesecake recipe is a guaranteed crowd-pleaser. It’s a delicious and healthy-ish treat, perfect for any occasion. Enjoy this quick dinner idea alternative for a satisfying and delicious dessert! Happy baking!