No Bake Cherry Cheesecake Recipe
This No Bake Cherry Cheesecake is a creamy and luscious dessert that combines a buttery graham cracker crust with a smooth cream cheese filling and a sweet cherry topping. Perfect for warm days or when you want a delicious treat without firing up the oven, this easy-to-make cheesecake sets beautifully in the fridge, offering a rich and satisfying flavor that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust:
- 1¼ cups graham cracker crumbs
- 4 tablespoons granulated white sugar
- ⅛ teaspoon salt
- 6½ tablespoons unsalted butter, melted
Filling:
- 16 ounces cream cheese, at room temperature
- ½ cup powdered sugar
- 1½ teaspoons vanilla extract
- 8 ounces Cool Whip, thawed
Topping:
- 21 ounces canned cherry pie filling
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Stir in the melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust layer.
- Make the filling: In a large mixing bowl, beat the room temperature cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the thawed Cool Whip, making sure the mixture is light and fluffy.
- Assemble the cheesecake: Spread the cream cheese filling evenly over the prepared crust. Use a spatula to level the surface for an even finish.
- Add the topping: Spoon the canned cherry pie filling over the cream cheese layer, spreading it gently to cover the surface without mixing into the filling.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is set and firm.
- Serve: Remove from fridge, carefully loosen the edges if using a springform pan, slice, and serve chilled for a refreshing and indulgent dessert.
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth filling without lumps.
- Chilling the cheesecake overnight yields the best texture and flavor.
- Use a springform pan for easy removal, but a standard pie dish works fine as well.
- If Cool Whip is unavailable, substitute with whipped heavy cream folded into the cream cheese mixture.
- For a crunchier crust, graham cracker crumbs can be toasted lightly before mixing.
Find it online: https://justsosavory.com/no-bake-cherry-cheesecake-recipe/
