No-Bake Cherry Cheesecake
This delightful No-Bake Cherry Cheesecake is a perfect treat for any occasion. Creamy, rich, and topped with luscious cherry pie filling, it requires no baking, making it a quick and easy dessert that everyone will love.
Equipment
- 1 9-inch springform pan
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 plastic wrap or aluminum foil
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter Melted.
- 2 cups cream cheese Softened.
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups cherry pie filling Canned or homemade.
Instructions
- In a large mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture into the bottom and slightly up the sides of a 9-inch springform pan. Use a flat-bottomed cup or your fingers to compact it tightly.
- In another bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and beat until well combined.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
- Cover the springform pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to set.
- Before serving, remove the cheesecake from the fridge, run a knife around the edge of the pan, and release the springform.
- Top the cheesecake with the cherry pie filling just before serving.
Notes
You can substitute the cherry pie filling with any berry pie filling or fresh fruit if desired. This cheesecake can be made a day in advance, allowing the flavors to meld beautifully. Feel free to garnish with whipped cream or fresh cherries for extra flair!