Easy No-Bake Cherry Cheesecake
A refreshing and indulgent dessert that perfectly balances creamy richness with the tart sweetness of cherries.
Equipment
- Mixing Bowl
- Springform Pan
Ingredients
Crust Ingredients
- 1.5 cups Graham Cracker Crumbs Use fresh crumbs for optimal flavor.
- 0.5 cup Unsalted Butter Melted, to bind the crumbs together.
Filling Ingredients
- 16 ounces Cream Cheese Softened for a creamy filling.
- 1 cup Granulated Sugar To sweeten the cheesecake.
- 0.5 cup Sour Cream Adds tanginess and smoothness.
- 1 teaspoon Vanilla Extract Enhances the flavors.
- 1 cup Whipped Cream For a light and airy texture.
Topping Ingredients
- 21 ounces Cherry Pie Filling For topping the cheesecake.
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until evenly coated and press into the bottom of a 9-inch springform pan. Refrigerate to set.
- In a separate bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until fluffy.
- Add sour cream and vanilla extract to the cream cheese mixture, mixing until well combined. Fold in whipped cream gently.
- Pour the cheesecake filling onto the prepared crust and smooth the top. Cover and refrigerate for at least 4-6 hours or overnight.
- Once set, spoon cherry pie filling over the top of the cheesecake. Slice and serve chilled.
Notes
For variations, consider using different fruit toppings or adding chocolate to the filling.