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No-Bake Cherry Cheesecake

This no-bake cherry cheesecake is a quick, cool, and easy dessert that's light, creamy, and perfect for parties or family gatherings.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 9 sheets graham cracker sheets, crushed
Filling
  • 16 oz cream cheese, softened Soften at room temperature for best texture.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream Use cold whipped cream or whip heavy cream until soft peaks form.
Topping
  • 21 oz cherry pie filling

Method
 

Preparation
  1. Crush the graham crackers and mix them with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
  2. In a separate bowl, beat the softened cream cheese along with the powdered sugar and vanilla extract until smooth and creamy.
  3. Gently fold in the whipped cream until well blended, making sure the mixture stays light and fluffy.
  4. Spread the cream cheese mixture evenly over the crust in the springform pan.
  5. Top with the cherry pie filling, spreading it evenly.
  6. Refrigerate for at least 4 hours, or until the cheesecake sets.
Serving
  1. Chill the cheesecake before cutting. Use a sharp knife and wipe the blade between cuts for neat slices. Serve plain or with extra whipped cream on top.

Notes

Cover the cheesecake with plastic wrap or store in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 1 month. Thaw in the fridge before serving.