No Bake Cherry or Whatever Fruit Cheesecake
Indulge in the creamy decadence of this No-Bake Cherry (or Whatever Fruit) Cheesecake, a versatile dessert that’s as easy to make as it is irresistible. With a buttery graham cracker crust as the base, this cheesecake layers fluffy whipped cream, sweetened cream cheese, and the fruit topping of your choice—cherry pie filling, fresh berries, or even a vibrant fruit compote. Perfect for when you’re short on time, this no-bake recipe requires just 25 minutes of prep, setting in the fridge to achieve its luxuriously smooth texture. Ideal for summer gatherings, holidays, or any dessert-worthy occasion, this customizable treat delivers maximum flavor without ever turning on the oven. Whether you prefer the tartness of cherries or the sweetness of seasonal fruit, this no-fuss cheesecake will satisfy every craving.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
- 1 cup fruit topping (e.g., cherry pie filling, fresh berries, or fruit compote)
Instructions
In a medium 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 crust mixture into the bottom of a 9-inch springform pan, spreading it evenly and pressing down firmly to create a solid base. Refrigerate for 10 minutes to set.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until smooth and creamy.
Add the vanilla extract to the cream cheese mixture and continue to mix until fully incorporated.
In a separate bowl, whip the chilled heavy cream using an electric mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the whipped cream.
Pour the cream cheese mixture over the prepared crust in the springform pan and spread it out evenly using a spatula.
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.
Before serving, top the cheesecake with your chosen fruit topping (e.g., cherry pie filling, fresh berries, or a homemade fruit compote).
Carefully release the springform pan and slice the cheesecake into pieces. Serve chilled and enjoy!
Nutrition Facts
Calories |
5120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.2 g | 467% | |
| Saturated Fat | 216.0 g | 1080% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 3016 mg | 131% | |
| Total Carbohydrate | 423.3 g | 154% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 272.1 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1168 mg | 25% | |
*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.
