A No-Bake Cherry Cheesecake is the perfect dessert for those who want something indulgent without turning on the oven. This version is creamy, sweet, and topped with a tangy cherry filling. It’s simple to make and perfect for any occasion!
No-Bake Cherry Cheesecake Recipe
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese (2 packages), softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (optional, for a slight tang)
- 1 cup sour cream (adds creaminess and tang)
For the Cherry Topping:
- 1 can (21 oz) cherry pie filling (or fresh cherries, pitted and sweetened with sugar)
- 1 tablespoon cornstarch (if using fresh cherries, to thicken)
- 1 tablespoon lemon juice (if using fresh cherries, to brighten the flavor)
Instructions:
1. Make the Crust:
- In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated with the butter and the mixture holds together when pressed.
- Press the mixture into the bottom of a 9-inch springform pan (or a 9×9-inch square pan if you don’t have a springform). Use the back of a spoon to compact the crumbs tightly.
- Refrigerate the crust while you prepare the cheesecake filling, so it firms up.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2–3 minutes).
- Add the powdered sugar, vanilla extract, and lemon juice (if using), and beat 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. Be careful not to deflate the whipped cream too much.
- Add the sour cream and fold it in until the mixture is light and creamy.
3. Assemble the Cheesecake:
- Pour the cheesecake filling over the chilled graham cracker crust, spreading it into an even layer with a spatula.
- Cover and refrigerate the cheesecake for at least 4 hours, or overnight, until it’s set and firm to the touch.
4. Prepare the Cherry Topping:
- If using canned cherry pie filling, simply open the can and set aside.
- If using fresh cherries:
- In a saucepan, combine the fresh cherries, sugar (to taste), lemon juice, and cornstarch.
- Cook over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy (about 5-7 minutes). Remove from heat and let it cool to room temperature.
5. Top the Cheesecake:
- Once the cheesecake has set, top it with the cherry filling, spreading it evenly over the surface.
- If you used fresh cherries, pour the cherry mixture on top after it has cooled.
6. Serve:
- Slice the cheesecake into wedges and serve chilled. Garnish with extra whipped cream, if desired.
Tips & Variations:
- No-Bake Chocolate Cherry Cheesecake: For a chocolate twist, use chocolate sandwich cookies (like Oreos) for the crust instead of graham crackers, and add a tablespoon of cocoa powder to the cheesecake filling.
- Fresh Fruit Options: You can swap out the cherries for other fruits like strawberries, blueberries, or raspberries. Fresh fruit toppings can be just as delicious as canned!
- Make It Ahead: This dessert can be made the night before, and it’s often even better the next day after all the flavors have had time to meld.
- Lighten It Up: For a lighter version, you can use light cream cheese and whipped topping in place of the full-fat versions.
This No-Bake Cherry Cheesecake is creamy, smooth, and the perfect balance of sweet and tangy, with the graham cracker crust giving it a delightful crunch. Plus, it’s an easy and foolproof recipe, making it perfect for a last-minute dessert. Would you want to try a different fruit topping, or keep it classic with cherries?