No-Bake Cherry Cheesecake (Creamy & Crowd-Pleaser)

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This classic dessert has a buttery graham cracker crust, a silky smooth cheesecake filling, and a glossy cherry topping. It’s perfect for holidays, summer gatherings, or anytime you need a stress-free dessert.

INGREDIENTS

For the Crust

  • 2 ½ cups graham cracker crumbs (about 18–20 crackers)
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt (optional but recommended)

For the Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 1 cup powdered sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional, adds balance)
  • 1 ½ cups cold heavy whipping cream
  • 2 tablespoons cornstarch or instant pudding mix (optional, for extra firmness)

For the Topping

  • 1 can (21 oz / 600 g) cherry pie filling
    (or homemade cherry compote if you prefer)

INSTRUCTIONS

** Make the Crust**

  1. In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt.
  2. Stir until the texture looks like wet sand.
  3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
  4. Use the back of a spoon or a glass to compact it tightly.
  5. Chill in the fridge for 20–30 minutes to set.

** Prepare the Filling**

  1. In a large bowl, beat the softened cream cheese until smooth and fluffy.
  2. Add powdered sugar, vanilla extract, and lemon juice.
  3. Beat until completely creamy and lump-free.

** Whip the Cream**

  1. In a separate cold bowl, beat the heavy cream until stiff peaks form.
  2. Be careful not to over-whip.

** Combine**

  1. Gently fold the whipped cream into the cream cheese mixture.
  2. Use slow folding motions to keep the filling light and airy.
  3. Optional: fold in cornstarch or pudding mix for a firmer cheesecake.

** Assemble**

  1. Pour the filling over the chilled crust.
  2. Smooth the top with a spatula.
  3. Refrigerate for at least 4–6 hours (overnight is best).

** Add the Cherry Topping**

  1. Once fully set, spoon the cherry pie filling evenly on top.
  2. Spread gently without pressing down.

CHILLING & SERVING

  • Chill at least 6 hours, preferably overnight.
  • Slice with a warm knife for clean cuts.
  • Serve cold and enjoy that creamy, dreamy texture

TIPS FOR PERFECT RESULTS

  • Room-temperature cream cheese is essential — no lumps!
  • Chill the bowl and beaters before whipping cream.
  • For a firmer cheesecake, chill overnight.
  • Want extra flavor? Add a little almond extract

VARIATIONS

  • Blueberry or Strawberry: Swap cherry filling for your favorite fruit.
  • Chocolate Crust: Use crushed chocolate cookies instead of graham crackers.
  • Mini Cheesecakes: Make in cupcake liners for individual servings.

STORAGE

  • Refrigerate: up to 4 days
  • Freeze (without topping): up to 1 month
  • Thaw overnight in the fridge before serving

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