A delightful and easy no-bake cherry cheesecake recipe that is perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:4 hours 15 minutes
Yield:Serves 8
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 can (21 ounces) cherry pie filling
Instructions
In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined and crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
Spread the cream cheese mixture evenly over the chilled crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until set.
Once set, spread the cherry pie filling evenly over the top of the cheesecake. Slice and serve chilled.
Notes
For a chocolate twist, add ¼ cup of cocoa powder to the cream cheese mixture before folding in the whipped cream.
Substitute the cherry pie filling with your favorite fruit topping, such as blueberry or strawberry, for a different flavor.