Description
This no-bake cherry cheesecake has a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a luscious cherry topping. It’s the perfect make-ahead dessert for holidays, gatherings, or any time you need a simple yet delicious treat!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Topping:
- 1 can (21 oz) cherry pie filling
Instructions
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Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch pie dish or springform pan. Chill in the fridge for at least 15 minutes while preparing the filling.
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Prepare the filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
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Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until well combined.
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Assemble the cheesecake: Spread the cheesecake filling evenly over the crust. Cover and refrigerate for at least 4 hours (or overnight for best results).
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Add the cherry topping: Once set, spread the cherry pie filling over the cheesecake.
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Serve & enjoy! Slice and serve chilled.
Notes
- Want a crunchier crust? Bake it at 350°F for 10 minutes and let it cool before adding the filling.
- Make it extra fancy by adding a drizzle of melted white chocolate or a dollop of whipped cream.
- No cherry pie filling? Use fresh cherries cooked with a little sugar and lemon juice!