Cherry Cheesecake No Bake
Satisfy your sweet tooth with this decadent Cherry Cheesecake No Bake recipe, a no-fuss dessert that’s as easy to make as it is to enjoy! Featuring a buttery graham cracker crust and a luscious, creamy filling made with whipped cream and sweetened cream cheese, this dessert skips the oven entirely for a stress-free preparation. Topped with vibrant, tangy cherry pie filling, every bite is rich, refreshing, and bursting with flavor. Perfect for summer gatherings or holiday feasts, this no-bake cherry cheesecake requires just 20 minutes of prep time before chilling to perfection. Serve it chilled for a show-stopping treat sure to impress your guests! Keywords: no-bake cheesecake, cherry cheesecake, easy dessert recipes, summer desserts, graham cracker crust.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter
- 0.25 cups Granulated sugar
- 16 ounces Cream cheese, softened
- 1.5 cups Powdered sugar
- 2 teaspoons Vanilla extract
- 1 cup Heavy whipping cream
- 21 ounces Cherry pie filling
Instructions
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
Gradually add the powdered sugar and beat until fully incorporated and smooth.
Mix in the vanilla extract.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the whipped cream.
Spread the cream cheese filling evenly over the prepared crust in the springform pan.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set completely.
Before serving, spread the cherry pie filling evenly over the top of the cheesecake.
Release the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
5485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.2 g | 405% | |
| Saturated Fat | 178.6 g | 893% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 612.9 g | 223% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 450.9 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1300 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
