Description
This No-Bake Cherry Cheesecake features a buttery graham cracker crust, a light and creamy whipped cream cheese filling, and a glossy cherry topping. It’s an easy, make-ahead dessert that delivers classic cheesecake flavor without using the oven.
Ingredients
- For the crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the filling:
- 1 (8-ounce) package full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- For the topping:
- 1 (21-ounce) can cherry pie filling
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom and slightly up the sides of a 9-inch pie plate. Refrigerate while preparing filling.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until creamy.
- In a separate chilled bowl, whip heavy cream to soft peaks.
- Gently fold whipped cream into the cream cheese mixture in batches until light and fluffy.
- Spoon filling into chilled crust and smooth the top evenly.
- Cover and refrigerate for at least 3 hours, preferably overnight, until fully set.
- Spread cherry pie filling evenly over the top before serving.
- Slice with a knife dipped in hot water for clean cuts and serve chilled.
Notes
- Chill at least 3 hours for proper setting.
- Do not overwhip the cream to avoid a grainy texture.
- Freeze without topping for best results.
- Press crust firmly to prevent crumbling.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
