Description
Master this effortless Cherry Cheesecake Delight! A buttery graham crust cradles a velvety, no-bake cream cheese filling. Perfect for easy indulgence. Includes full instructions and nutrition facts.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10–12 full graham crackers)
- ¼ cup (4 tablespoons) unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon alcohol-free vanilla extract
- 1 cup heavy cream, chilled
- 21 ounces (1 can) cherry pie filling
Instructions
- Step 1: Prepare the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan. Place in the refrigerator to chill while you prepare the filling.
- Step 2: Make the cheesecake base. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla powder, beating until fully incorporated and no lumps remain.
- Step 3: Whip the heavy cream. In a separate, clean bowl, whip the chilled heavy cream on high speed with an electric mixer until stiff peaks form.
- Step 4: Combine the filling. Gently fold the whipped cream into the cream cheese mixture until just combined and smooth. Do not overmix.
- Step 5: Assemble and chill. Pour the cheesecake filling over the chilled graham cracker crust and spread evenly with a spatula. Cover the dish loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until firm.
- Step 6: Serve. Just before serving, spoon the cherry pie filling generously over the top of the chilled cheesecake. Slice and enjoy your creamy no-bake dessert.
Notes
- Keep any leftover slices tightly covered in the refrigerator for up to 3-4 days to maintain freshness and texture.
- This delightful dessert is designed to be served perfectly chilled, straight from the fridge, for the best refreshing taste and firm, creamy consistency.
- Elevate your serving by adding a swirl of extra whipped cream or a sprinkle of white chocolate shavings to each slice right before enjoying.
- For the silkiest filling, make sure your cream cheese is truly at room temperature before beating, and your heavy cream is very cold before whipping—these temperatures are key for a smooth, lump-free, and stable cheesecake.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of a 9-inch dessert)
- Calories: 420
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 18g
- Trans Fat: 0g
- Protein: 38g