No Bake Cherry Custard Cake
Indulge in the creamy, fruity delight of this No Bake Cherry Custard Cake—a showstopping dessert that's as easy to prepare as it is delicious! This layered no-bake treat begins with a buttery graham cracker crust, followed by a luscious homemade vanilla custard, and is crowned with a vibrant cherry pie filling and a cloud of whipped cream. Perfect for warm days or when you want to skip the oven, this irresistible dessert requires just 30 minutes of prep time before chilling to set into a perfectly sliceable masterpiece. With its combination of creamy custard, sweet cherries, and crunchy crust, this recipe is a crowd-pleaser that will become a go-to for your next gathering. Serve it cold and watch it disappear in no time!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 2.5 cups Whole milk
- 4 tablespoons Vanilla custard powder
- 0.33 cups Granulated sugar (for custard)
- 1 teaspoon Vanilla extract
- 1 can (approx. 21 oz) Cherry pie filling
- 1 cup Whipped cream
Instructions
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix well until the crumbs are evenly moistened.
Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for at least 15 minutes to firm up.
In a medium saucepan, heat 2 cups of the milk over medium heat until warm but not boiling.
In a separate small bowl, whisk together the remaining 0.5 cups of milk, custard powder, and 0.33 cups of granulated sugar until smooth.
Gradually pour the custard powder mixture into the warm milk, whisking continuously to prevent lumps. Cook over medium heat, stirring, until the mixture thickens into a creamy custard (about 5-7 minutes).
Remove the custard from the heat and stir in the vanilla extract. Allow it to cool slightly, stirring occasionally to prevent a skin from forming.
Once the crust is firm, pour the cooled custard over the crust and spread it evenly. Smooth the top with a spatula.
Spoon the cherry pie filling evenly over the custard layer. Spread it out to cover the custard completely.
Top with dollops of whipped cream, spreading or piping it decoratively as desired.
Refrigerate the assembled dessert for at least 4 hours, or until completely set. For best results, chill overnight.
When ready to serve, carefully release the springform pan's sides and slice. Enjoy this fruity, creamy, and delightful no-bake treat!
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 506.5 g | 184% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 349.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 953 mg | 73% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1779 mg | 38% | |
*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.
