No Bake Cherry Cheesecake
A cool, creamy no bake cherry cheesecake with a buttery graham cracker crust, fluffy cheesecake filling, and a glossy cherry topping. No oven required.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs about 16 full sheets
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- ¼ tsp salt
Cheesecake Filling
- 16 oz cream cheese two 8 oz blocks, full fat, softened to room temperature
- 1 cup powdered sugar sifted
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 2 cups heavy whipping cream very cold
Cherry Topping
- 42 oz cherry pie filling two 21 oz cans, chilled
Instructions
Make the Crust
- Stir the graham cracker crumbs, granulated sugar, and salt together in a medium bowl. Pour in the melted butter and mix until every crumb is damp and the mixture holds together when squeezed.
- Tip the crumbs into a 9x13-inch dish and press firmly into an even layer, using the flat bottom of a measuring cup to compact the crust right into the corners. Chill for at least 20 minutes while you make the filling.
Make the Filling
- Beat the softened cream cheese on medium speed for 2 to 3 minutes, until completely smooth with no lumps. Scrape the bowl well. Add the powdered sugar, vanilla, and lemon juice and beat until silky.
- In a separate cold bowl, whip the heavy cream to stiff peaks. It should hold its shape when you lift the beaters.
- Fold the whipped cream into the cream cheese mixture in three additions, using a spatula and a gentle under-and-over motion. Stop as soon as no white streaks remain so you keep the air in.
Assemble and Chill
- Spoon the filling over the chilled crust and spread it level with an offset spatula, pushing it all the way to the edges so the layers look clean from the side.
- Cover and refrigerate for at least 6 hours, or overnight. The filling needs this time to firm up enough to slice cleanly.
- Just before serving, spoon the chilled cherry pie filling evenly over the top. Slice with a warm, dry knife, wiping the blade between cuts.
Notes
Do not top early. Adding the cherries hours ahead lets the juice bleed into the cream layer. Top within an hour of serving for the cleanest look.
Room temperature cream cheese is not optional. Cold cream cheese leaves lumps that will not beat out later.
Shortcut: an 8 oz tub of thawed whipped topping can replace the 2 cups of whipped heavy cream.
Tried this recipe?Let us know how it was!