Description
A rich and creamy no-bake cherry cheesecake topped with sweet cherry pie filling, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp granulated sugar (optional)
- 16 oz (450 g) full-fat cream cheese, softened
- 3/4 cup (90 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice (optional)
- 1 cup (240 ml) heavy whipping cream, cold
- 1 1/2 cups cherry pie filling or fresh cherries
- Fresh whole cherries or mint leaves for garnish (optional)
Instructions
- Combine graham cracker crumbs, melted butter, and sugar in a bowl until evenly moistened.
- Press the mixture into the bottom of a springform pan or pie dish and chill for 10–15 minutes.
- In a bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, and lemon juice; mix until smooth.
- In a separate bowl, whip the heavy cream to medium-stiff peaks.
- Fold the whipped cream into the cream cheese mixture gently.
- Spoon the filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours, ideally overnight.
- Before serving, spoon cherry pie filling over the cheesecake and garnish.
- Slice and enjoy!
Notes
Make sure the cream cheese is at room temperature for a lump-free filling. Chill bowls for whipping cream for better volume.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 570
- Sugar: 28g
- Sodium: 400mg
- Fat: 41g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5.8g
- Cholesterol: 150mg