Cherry No Bake Cheesecake
Indulge in the luscious simplicity of this Cherry No Bake Cheesecake, a dessert that promises rich, creamy perfection without ever turning on your oven. Featuring a buttery graham cracker crust and a smooth, tangy cream cheese filling, it's crowned with vibrant cherry pie filling for a show-stopping finish. This recipe is an effortless way to create an impressive dessert that's perfect for any occasion.
Prep Time
25 minutes
Cook Time
0 minutes
Total Time
8 hours 25 minutes (includes chilling time)
Servings
10-12 servings
Keywords
Why This Recipe Delivers
- Effortless Elegance: Achieve a stunning dessert without needing an oven, perfect for warm weather or busy schedules.
- Rich & Creamy Texture: Experience the luxurious, smooth consistency of a perfectly blended cream cheese filling.
- Vibrant Flavor: The sweet and tangy cherry topping provides a delightful contrast to the creamy base.
- Customizable Topping: Easily swap the cherry topping for your favorite fruits, sauces, or chocolates.
- Crowd-Pleasing Classic: A beloved dessert that appeals to almost everyone, making it ideal for gatherings.
Ingredients
- Graham Cracker Crust:
- 180 grams (1 ½ cups) graham cracker crumbs
- 75 grams (⅓ cup) light brown sugar, lightly packed
- 2.5 milliliters (½ teaspoon) ground cinnamon
- 75 grams (⅓ cup) salted butter, melted
- Cheesecake Filling:
- 907 grams (32 ounces, 4 blocks) cream cheese, softened to room temperature
- 470 milliliters (2 cups, 8 oz container) Cool Whip or other non-dairy whipped topping
- 120 milliliters (½ cup) sour cream
- 10 milliliters (2 teaspoons) fresh lemon juice (from about ½ lemon)
- 200 grams (1 cup) granulated white sugar
- 10 milliliters (2 teaspoons) vanilla extract
- Topping:
- 600 grams (2½ cups, 21 oz can) cherry pie filling, or homemade pie filling of choice
Instructions
- Begin by preparing your graham cracker crust. In a medium-sized mixing bowl, combine the graham cracker crumbs, light brown sugar, and ground cinnamon. Stir these dry ingredients together thoroughly to ensure an even distribution.
- Pour the melted salted butter over the dry crust mixture. Using a large mixing spoon, stir until all the crumbs are evenly moistened and the mixture resembles wet sand. This ensures a cohesive crust that won't fall apart.
- Carefully pour the entire crust mixture into a 23-25 centimeter (9-10 inch) springform pan. Using the flat bottom of a measuring cup or a drinking glass, firmly and evenly press the mixture into the bottom of the pan. The key is to press it down very tightly to prevent it from crumbling when sliced.
- Allow the prepared crust to rest at room temperature for approximately 20 minutes. This brief resting period helps the butter solidify slightly, further setting the crust. While it rests, proceed to prepare the cheesecake filling.
- For the cheesecake filling, add the softened cream cheese, Cool Whip or whipped topping, sour cream, fresh lemon juice, granulated white sugar, and vanilla extract to the bowl of a stand mixer fitted with a paddle attachment. If you don't have a stand mixer, a large mixing bowl and an electric hand mixer will work just as well.
- Beat the filling ingredients on medium-high speed for 2-3 minutes. Continue beating until the mixture is incredibly creamy, smooth, and entirely free of any lumps of cream cheese. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
- Gently pour the velvety smooth cheesecake filling over the rested graham cracker crust in the springform pan. Use an offset spatula or the back of a mixing spoon to carefully spread and smooth the top of the filling, creating an even surface.
- Spoon the cherry pie filling evenly over the smoothed cheesecake layer. You can spread it to cover the entire surface or create a decorative pattern if desired. The vibrant cherries add both color and a delightful tartness.
- Critically, refrigerate the cheesecake for a minimum of 6 hours to allow the filling to set completely. For optimal firmness and best results, an ideal chilling time is 8 to 12 hours, or even overnight. This extended chilling ensures clean slices and a perfectly stable cheesecake.
Tools You’ll Need
- 23-25 cm (9-10 inch) springform pan
- Medium mixing bowl
- Large mixing spoon
- Measuring cups and spoons (for both dry and liquid)
- Stand mixer with paddle attachment or electric hand mixer with large mixing bowl
- Offset spatula or rubber spatula
- Measuring cup or drinking glass with a flat bottom
Essential Success Tips
- Ensure your cream cheese is completely at room temperature before mixing. This is paramount for achieving a lump-free, smooth filling. Cold cream cheese will result in a grainy texture.
- When pressing the graham cracker crust, apply firm, even pressure. The firmer the crust is packed, the less likely it is to crumble when you cut into your cheesecake.
- Do not skimp on the chilling time. The 6-8 hours of refrigeration is essential for the cheesecake filling to set properly and hold its shape. Rushing this step will result in a soft, messy dessert.
- For the cleanest slices, use a sharp knife that has been dipped in hot water and wiped clean between each cut. This prevents the filling from sticking and ensures a beautiful presentation.
- Consider chilling your empty springform pan briefly before adding the crust mixture. A slightly chilled pan can help the butter in the crust solidify faster, aiding in a firmer base.
Professional Cooking Secrets
- To elevate the crust's aroma, lightly toast the graham cracker crumbs in a dry pan for a few minutes before mixing. This deepens their nutty flavor, adding another layer of complexity.
- For an extra layer of flavor in the filling, consider adding a touch of almond extract (2-3 ml) alongside the vanilla. Cherry and almond are a classic pairing that truly enhances the overall profile.
- When smoothing the cherry pie filling on top, warm it slightly in a saucepan over low heat or in the microwave for 30 seconds. This makes it easier to spread evenly and gives it a glossier finish once cooled.
Notes
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. While it can be frozen for longer storage, the texture of the filling may change slightly upon thawing.
- Topping Variations: Feel free to customize your topping! Beyond cherry, delicious alternatives include blueberry, peach, or apple pie filling. You could also drizzle with chocolate or caramel sauce, sprinkle with mini chocolate chips, or top with fresh berries for a lighter touch.
- Make Ahead: This cheesecake is an excellent make-ahead dessert. Preparing it the day before your event allows ample chilling time and reduces stress on the day of serving.
Frequently Asked Questions
Can I use homemade whipped cream instead of Cool Whip?
Yes, you can absolutely use homemade whipped cream. For stability, ensure it's whipped to stiff peaks and gently folded into the cream cheese mixture. Keep in mind that homemade whipped cream might make the filling slightly less stable than Cool Whip, which contains stabilizers, so ensure adequate chilling time.
My cheesecake filling isn't setting. What went wrong?
The most common reason for a cheesecake not setting is insufficient chilling time or cream cheese that wasn't softened enough before mixing, leading to a lumpy, less stable emulsion. Ensure your cream cheese is at true room temperature and that the cheesecake chills for at least 8-12 hours, preferably overnight.
Can I make this cheesecake without a springform pan?
While a springform pan is ideal for easy removal and presentation, you can make this in a regular 23 cm (9-inch) pie plate or even individual ramekins. For a pie plate, you'd serve it directly from the dish. For ramekins, adjust chilling time if needed and serve as individual portions.
Nutrition Facts (Per Serving)
Calories: 480, Total Fat: 35g, Saturated Fat: 22g, Cholesterol: 100mg, Sodium: 350mg, Total Carbohydrates: 40g, Dietary Fiber: 1g, Total Sugars: 30g, Protein: 6g (Estimates per serving, based on 12 servings).
Allergy Information
Contains dairy (cream cheese, sour cream, butter, Cool Whip) and gluten (graham cracker crumbs). For a gluten-free version, use gluten-free graham cracker crumbs. Ensure any whipped topping used is suitable for your dietary needs.
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