Unbaked Cherry Cheesecake
Indulge in the creamy, no-fuss delight of this irresistible Unbaked Cherry Cheesecake, a perfect dessert for any occasion. Featuring a buttery graham cracker crust, a velvety cream cheese filling gently folded with whipped cream, and a luscious layer of sweet-tart cherry pie filling, this no-bake cheesecake is as easy to make as it is to enjoy. With just 25 minutes of prep time and no oven required, it’s the ultimate quick yet elegant dessert for summer gatherings, holiday celebrations, or weeknight treats. Simply refrigerate until set, slice, and serve for a crowd-pleasing dessert that’s as stunning as it is delicious. Ideal keywords: no-bake cheesecake, cherry dessert, easy summer dessert, creamy cheesecake recipe, unbaked cheesecake.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream, cold
- 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 hold together when pressed.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to set while preparing the filling.
In a large mixing bowl, beat the softened cream cheese using a handheld or stand mixer until smooth and creamy, about 2-3 minutes.
Add the powdered sugar and vanilla extract to the cream cheese, and continue beating until fully combined and smooth.
In a separate chilled bowl, whip the cold heavy cream using a mixer on high speed until soft peaks form, about 3-4 minutes.
Gently fold the whipped cream into the cream cheese mixture in batches, ensuring it is fully incorporated but not overmixed.
Spread the cream cheese filling evenly over the prepared crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 4-6 hours, or until set and firm.
Once the cheesecake has set, spread the cherry pie filling evenly over the top of the cheesecake.
Carefully remove the sides of the springform pan when ready to serve. Slice and enjoy!
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 47.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 168 mg | 4% | |
*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.
