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No Bake Cherry Cheesecake Recipe

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This no-bake cherry cheesecake features a buttery graham cracker crust topped with a smooth and creamy cream cheese filling blended with Cool Whip and vanilla, finished with a luscious cherry pie filling for a refreshing and easy dessert. Perfect for those who want a classic cheesecake flavor without the oven time.

Ingredients

Crust

  • 9 graham crackers (1 sleeve)
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter, melted (1 stick)

Filling

  • 16 ounces cream cheese, softened (2 blocks)
  • 1 cup confectioner’s sugar
  • 8 ounces Cool Whip (1 container)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Topping

  • 21 ounces cherry pie filling (1 can)

Instructions

  1. Prepare the Baking Dish: Line an 8×8-inch baking dish with parchment paper, allowing the paper to fold over two sides of the dish to enable easy removal of the cheesecake later.
  2. Crush the Graham Crackers: Using a food processor, pulse the graham crackers until they become fine crumbs. If you lack a food processor, place the crackers in a zip-top bag and crush them with a mallet or similar kitchen tool until finely ground.
  3. Make the Crust Mixture: In a medium mixing bowl, combine the graham cracker crumbs with sugar, salt, and melted butter. Stir well until all ingredients are thoroughly combined.
  4. Form the Crust: Press the crumb mixture firmly into the bottom of the lined baking dish, ensuring an even and compact layer. Place the dish in the refrigerator to chill and firm up while you prepare the cheesecake filling.
  5. Beat the Cream Cheese: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the confectioner’s sugar, vanilla extract, and lemon juice, then mix until the filling is smooth and well blended.
  6. Fold in Cool Whip: Gently fold the Cool Whip into the cream cheese mixture until fully incorporated and smooth, preserving the light and airy texture.
  7. Assemble the Cheesecake: Pour the filling over the chilled crust in the baking dish, spreading it evenly with a spatula to smooth the surface. Cover the dish and refrigerate for 4 to 6 hours or preferably overnight to let the cheesecake set completely.
  8. Add Cherry Topping and Serve: Before serving, top the chilled cheesecake with the cherry pie filling, spreading it evenly over the surface. Use the parchment paper edges to lift the cheesecake from the dish for easy slicing.

Notes

  • For best results, let the cream cheese come to room temperature before mixing to avoid lumps.
  • If you prefer, substitute graham crackers with digestive biscuits for a slightly different crust flavor.
  • The cheesecake must chill adequately to set properly; refrain from shortening the refrigeration time.
  • Can be stored covered in the refrigerator for up to 3 days.
  • Great base recipe to customize with other fruit toppings or pie fillings.

Find it online: https://bitezly.com/no-bake-cherry-cheesecake-recipe-3/