No-Bake Cherry Cheesecake Recipe
Ingredients
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ⅓ cup (75g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
- ¾ cup (150g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Topping:
- 1 can (21 oz/600g) cherry pie filling
Instructions
- Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture into the bottom of a 9-inch (23cm) springform pan to form an even layer.
- Refrigerate the crust while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add powdered sugar, vanilla extract, and lemon juice, and mix 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 fully incorporated.
- Assemble the Cheesecake:
- Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Add the Cherry Topping:
- Once the cheesecake is fully set, carefully spread the cherry pie filling evenly over the top.
- Serve:
- Gently release the springform pan and transfer the cheesecake to a serving plate.
- Slice and serve chilled.
Tips:
- If you prefer a thicker crust, double the crust ingredients.
- For a homemade cherry topping, simmer fresh cherries with sugar, cornstarch, and lemon juice until thickened.
Enjoy your no-bake cherry cheesecake