Here’s a simple, no-bake cherry cheesecake recipe that’s delicious and easy to make!
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ⅓ cup butter, melted
For the cheesecake filling:
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream
For the topping:
- 1 can (21 oz) cherry pie filling (or fresh cherries)
Directions:
1. Make the crust:
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch pie dish or springform pan to form an even crust. Use the back of a spoon to press it down firmly.
- Chill the crust in the fridge while you make the filling (at least 10-15 minutes).
2. Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and mix until fully incorporated.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
3. Assemble the cheesecake:
- Remove the crust from the fridge and spread the cheesecake filling over it, smoothing it out evenly.
- Chill the cheesecake in the fridge for at least 4 hours (or overnight for best results).
4. Top with cherries:
- Before serving, spoon the cherry pie filling or fresh cherries over the top of the cheesecake.
5. Serve:
- Slice and enjoy! Optionally, you can add a dollop of whipped cream for extra flair.
Tips:
- If you like a firmer texture, let the cheesecake chill overnight.
- For a bit of extra flavor, you can add a few teaspoons of lemon juice or zest to the cheesecake filling.
- You can also substitute the cherry topping with other fruit like strawberries, blueberries, or mixed berries.
It’s a no-fuss, sweet treat perfect for any occasion!