Cherry Cheesecake Recipe No Bake
This no-bake cherry cheesecake is creamy, fruity, and effortless! A buttery graham cracker crust topped with luscious cherry pie filling makes a perfect dessert.
Equipment
- Medium Bowl
- Electric Mixer
- Springform Pan
- Spatula
- Chilled Bowl
Ingredients
- 1 cup crushed graham crackers
- 1/2 cup unsalted butter melted
- 1 package cream cheese 8 ounces, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 can cherry pie filling 20 ounces
Instructions
- In a medium bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish to form the crust. Use the back of a spoon or the bottom of a glass to pack it down tightly. Place the crust in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed. Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined and fluffy.
- In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. This means when you lift the beaters, the peaks stand straight without collapsing. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the airy texture.
- Spread the creamy filling evenly over the chilled graham cracker crust. Smooth the top with an offset spatula or the back of a spoon. Refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to set properly.
- Once the cheesecake is firm, spoon the cherry pie filling evenly over the top. For an extra touch, you can add fresh cherries or a sprinkle of chopped nuts if you like. Serve chilled and enjoy!
Notes
- Make sure cream cheese is softened to room temperature to avoid lumps.
- Gently fold whipped cream into the filling to keep it light and fluffy.
- Press crust firmly to create a sturdy base that holds together well.
- Refrigerate cheesecake for at least 4 hours to ensure it sets properly.
- Try variations like blueberry or strawberry pie filling for different flavors.