Description
A creamy, light no-bake cherry cheesecake with a buttery graham cracker crust, fluffy cream cheese filling, and sweet cherry topping, perfect for a refreshing dessert without using the oven.
Ingredients
1 ½ cups graham cracker crumbs
⅓ cup melted butter
2 tbsp sugar
16 oz (450g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 ½ cups heavy whipping cream
1 can (21 oz) cherry pie filling or fresh cherry compote
Instructions
- Mix graham cracker crumbs, melted butter, and sugar until combined. Press mixture firmly into bottom of a 9-inch springform pan or pie dish. Chill while preparing filling.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture until fluffy and combined.
- Spread filling evenly over chilled crust. Refrigerate at least 3 hours or until firm.
- Before serving, spoon cherry pie filling evenly over cheesecake.
- Slice and enjoy chilled.
Notes
Can substitute cherry topping with blueberry or strawberry compote.
For extra crunch, sprinkle crushed nuts like almonds or pecans on top before serving.
Mini cheesecakes can be made in muffin tins lined with paper cups.
Vegan or sugar-free versions can be made using dairy-free cream cheese, coconut cream, and sugar substitutes.
Store leftovers covered in fridge up to 4 days; best served chilled.
Freezing possible for up to one month; thaw overnight in fridge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
