Description
Craving a dessert that’s rich, refreshing, and requires no oven? The Best No-Bake Cherry Cheesecake is a dreamy treat that combines a buttery graham cracker crust, a velvety cream cheese filling, and a vibrant cherry topping
Ingredients
With seven ingredients, this recipe highlights the classic pairing of creamy cheesecake and tart cherries. Use a quality cherry pie filling for the best flavor.
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Graham Cracker Crust:
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1 ¼ cups (150 g) graham cracker crumbs: Forms a buttery, crunchy base.
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¼ cup (60 g) unsalted butter, melted: Binds the crust for a firm texture.
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¼ cup (50 g) white sugar: Sweetens the crust lightly.
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Filling:
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1 (8-ounce / 226 g) package cream cheese, softened: Creates a rich, tangy filling.
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1 cup (120 g) powdered sugar: Adds sweetness and smoothness.
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1 teaspoon (5 mL) vanilla extract: Enhances the filling with a warm note.
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1 cup (240 mL) heavy whipping cream: Provides a light, fluffy texture.
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Topping:
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1 (12.5-ounce / 354 g) can cherry pie filling: Delivers a sweet-tart, vibrant topping.
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Substitutions and Variations:
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Dairy-Free: Use vegan cream cheese, dairy-free whipped topping (or coconut cream), and vegan butter.
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Gluten-Free: Swap graham cracker crumbs for gluten-free graham crackers or almond flour crust.
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Lower Sugar: Reduce powdered sugar to ¾ cup (90 g) and use a low-sugar cherry pie filling.
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Flavor Twist: Add 1 teaspoon lemon zest to the filling for a citrusy kick, or use almond extract instead of vanilla.
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Topping Swap: Replace cherry pie filling with blueberry, strawberry, or mixed berry pie filling for variety.
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Why These Ingredients Matter: The graham cracker crust offers a crunchy contrast, the cream cheese and whipped cream create a silky filling, and the cherry pie filling adds a burst of fruity flavor, making this cheesecake a perfect balance of textures and tastes.
Instructions
Step 1: Prepare the Crust
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In a medium bowl, mix 1 ¼ cups graham cracker crumbs, ¼ cup melted unsalted butter, and ¼ cup white sugar until well-combined and crumbly.
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Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate, using the back of a spoon or a flat-bottomed glass to compact it.
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Set aside in the fridge to chill while preparing the filling.
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Tip: Press firmly but not too hard to avoid a dense crust, and ensure the crumbs reach the sides for a sturdy base.
Step 2: Make the Filling
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In a large bowl, beat 1 (8-ounce) package softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth and spreadable, about 2 minutes.
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In a chilled glass or metal bowl, beat 1 cup heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes.
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Gently fold the whipped cream into the cream cheese mixture with a spatula until smooth and fully combined.
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Tip: Ensure cream cheese is softened to avoid lumps, and chill the whipping bowl for faster results. Fold gently to maintain the filling’s airy texture.
Step 3: Assemble
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Remove the crust from the fridge and pour the cream cheese filling into the prepared crust.
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Smooth the top with a spatula for an even surface.
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Tip: Tap the pie plate gently on the counter to remove air bubbles and ensure a level filling.
Step 4: Chill
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Cover the pie with plastic wrap or the crust’s lid (if provided).
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Refrigerate for 2–3 hours until the filling is firm and set.
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Tip: Chill for at least 3 hours for easier slicing, or overnight for a denser texture.
Step 5: Add Topping and Serve
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Remove the chilled cheesecake from the fridge.
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Spread 1 (12.5-ounce) can cherry pie filling evenly over the top of the filling.
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Slice into 8 equal portions and serve immediately, or refrigerate until ready to serve.
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Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and spread the cherry topping just before serving for the freshest look.