No Bake Cherry Cheesecake
Indulge in the creamy, fruity delight of this No Bake Cherry Cheesecake—a show-stopping dessert that’s as easy to make as it is delicious! Featuring a buttery graham cracker crust, a luxuriously smooth cream cheese filling, and a luscious layer of sweet cherry pie topping, this no-bake recipe is perfect for any occasion. With just 30 minutes of prep and no oven required, it’s a fuss-free treat that stays light and airy thanks to whipped cream folded into the filling. Ideal for summer gatherings, holidays, or anytime you crave a rich yet refreshing dessert, this cheesecake is guaranteed to impress. Serve it chilled for the ultimate no-bake indulgence that everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 0.25 cups Granulated sugar
- 16 ounces Cream cheese, softened
- 0.75 cups Powdered sugar
- 2 teaspoons Vanilla extract
- 1 cup Heavy whipping cream
- 21 ounces Cherry pie filling
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or the bottom of a glass to press it down evenly. Refrigerate while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the powdered sugar and vanilla extract to the cream cheese. Beat until fully incorporated and smooth.
In a separate bowl, whip the heavy cream with a mixer on high speed until stiff peaks form. Be careful not to overwhip.
Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream. Mix until no streaks remain.
Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set. For best results, let it chill overnight.
Once set, remove the cheesecake from the springform pan and transfer to a serving platter.
Spoon the cherry pie filling evenly over the top of the cheesecake just before serving.
Slice and enjoy!
Nutrition Facts
Calories |
5081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.3 g | 425% | |
| Saturated Fat | 192.8 g | 964% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 476.6 g | 173% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 348.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1214 mg | 26% | |
*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.
