Easy No Bake Cherry Cheesecake
Indulge in the ultimate dessert delight with this *Easy No Bake Cherry Cheesecake*—a luscious treat that requires no oven and comes together in just 20 minutes! Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a glossy cherry pie topping, this no-bake cheesecake is as simple as it is stunning. The light and airy filling, achieved by gently folding in freshly whipped cream, perfectly complements the tartness of the cherries, creating a balanced and indulgent experience in every bite. Ideal for beginners and seasoned bakers alike, this effortless dessert is perfect for any occasion, from casual family dinners to festive celebrations. With its creamy texture, vibrant flavors, and no-bake convenience, this cherry cheesecake is guaranteed to be a crowd-pleasing favorite. Serve it chilled for a cool, refreshing finish to your meal!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1.25 cups Heavy whipping cream (cold)
- 21 ounces Cherry pie filling
Instructions
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or a pie dish to create the crust. Use the back of a spoon or the bottom of a measuring cup to press it down evenly. Refrigerate while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy using a hand mixer or stand mixer.
Add powdered sugar and vanilla extract to the cream cheese. Mix thoroughly until fully incorporated.
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form using a hand mixer or stand mixer with a whisk attachment.
Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to deflate the whipped cream.
Spread the cream cheese filling evenly over the prepared crust, smoothing the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
Before serving, spread the cherry pie filling evenly over the top of the cheesecake.
Slice into pieces and serve chilled. Enjoy!
Nutrition Facts
Calories |
5363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.7 g | 461% | |
| Saturated Fat | 213.8 g | 1069% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 501.4 g | 182% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 372.5 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 814 mg | 63% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1304 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.
