"This no-bake cherry cheesecake brought me so much joy. I used to love when we would visit my grandma, and she would get cheesecake for an after dinner treat. We would top it with that canned, bright red cherry pie filling and it was soo good! However, since we’re getting into cherry season, I thought I would make my own topping. The tartness of the fresh cherries is a nice compliment to the creamy cheesecake."
No-Bake Cherry Cheesecake
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Prep time: 30mins
Cook time: 4hrs
Serves or Makes: 10
Recipe Card
ingredients
- 2 cups crushed graham crackers
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup (1 stick) butter, melted
- 1 cup cold heavy cream
- 16 ounces softened brick style, full fat cream cheese
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 heaping cups pitted and sliced cherries
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
Method
Step 1
Line a 9 inch springform pan with lightly greased parchment paper. Set aside.
Step 2
In a medium bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Then, stir in the melted butter.
Step 3
Pour this mixture into your prepared pan. Use a measuring cup to press it into the bottom and a few inches up the sides. Cover with plastic wrap and place in the freezer for 10 minutes.
Step 4
Meanwhile, make the cheesecake filling. In a medium bowl, whip the heavy cream for 4-5 minutes, or until stiff peaks form. Set aside.
Step 5
In a separate, larger bowl, mix together the softened cream cheese, 2 tablespoons of the lemon juice and vanilla extract until smooth. Then, mix in the powdered sugar until just combined.
Step 6
Fold the whipped cream into the cheesecake mixture. Evenly spread this filling into your chilled crust. Cover the cheesecake with plastic wrap and place in the fridge to chill for at least four hours, ideally overnight.
Step 7
To make the cherry filling, place the pitted and sliced cherries in a medium sauce pan. Add the sugar, flour and the remaining 1 tablespoon lemon juice. Stir to combine. Continue stirring consistently as you cook on medium-high for 8 minutes. Remove from pan and place in a heat safe container to cool on the counter for a bit before chilling in the fridge.
Step 8
Once your cheesecake is ready, remove from the pan and spread the cherry mixture on top. Slice and enjoy!