Creamy No-Bake Cherry Cheesecake Delight
A quick and easy no-bake cherry cheesecake with a creamy filling, graham cracker crust, and a fresh cherry topping. Perfect for any occasion and ready in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed finely)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces (450g) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, cold
- 1 ½ cups fresh or frozen cherries, pitted
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the crumbs are evenly coated and hold together when pressed.
- Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, forming an even layer. Chill in the refrigerator.
- Make the creamy filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth.
- Whip the cold heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture using a rubber spatula.
- Cook the cherry topping: In a saucepan over medium heat, combine cherries, sugar, and lemon juice. Stir until sugar dissolves and cherries release juice.
- Mix cornstarch with cold water and stir into cherry mixture. Cook 2-3 minutes until thickened and glossy. Cool to room temperature.
- Assemble the cheesecake: Pour creamy filling over chilled crust and smooth the top.
- Spread cooled cherry topping evenly over the filling.
- Cover with plastic wrap and chill in refrigerator for at least 4 hours or overnight.
- Before serving, run a warm knife around pan edges for clean slices. Serve chilled.
Notes
[‘Use softened cream cheese to avoid lumps.’, ‘Chill heavy cream and bowl before whipping for best results.’, ‘Fold whipped cream gently to keep filling light and airy.’, ‘Do not skip cornstarch in cherry topping to prevent runniness.’, ‘Chill cheesecake at least 4 hours or overnight for best texture.’, ‘If cherry topping is too firm after chilling, let sit at room temperature 10 minutes before slicing.’, ‘Frozen cherries can be used; thaw and drain excess liquid before cooking.’, ‘For gluten-free, substitute graham crackers with almond flour or gluten-free cookie crumbs.’, ‘For dairy-free, use vegan cream cheese and coconut cream.’]
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 24
- Carbohydrates: 20
- Protein: 4
Keywords: no-bake cheesecake, cherry cheesecake, easy dessert, quick dessert, creamy cheesecake, no oven dessert, summer dessert