No-Bake Cherry Cheesecake Recipe
This No-Bake Cherry Cheesecake is an easy and delicious dessert with a buttery graham cracker crust, creamy cheesecake filling, and a luscious cherry topping. No oven required!
Equipment
- 1 9x13 inch baking pan Used for assembling the cheesecake
- 1 Electric mixer For beating cream cheese mixture
- 1 Measuring cups/spoons For accurate ingredient measurements
- 1 Large mixing bowls For mixing crust and filling
- 1 Rubber spatula For spreading cheesecake filling
- 1 Parchment paper For lining the pan
Ingredients
For the Crust:
- 2½ cups graham cracker crumbs About 18 full sheets
- ½ cup granulated sugar For the crust
- ¾ cup Unsalted butter, melted For the crust
- ¼ teaspoon salt For the crust
- 24 oz package Cream cheese, softened Ensure it’s at room temperature
- 1 cup Granulated sugar For the filling
- 2 teaspoons Vanilla extract For the filling
- 8 oz container Cool Whip, thawed For the filling
- ¼ cup Fresh lemon juice Balances the sweetness in filling
- 2 (21 oz) cans Cherry pie filling For the topping
- Optional Fresh cherries For garnish
Instructions
- Prepare the crust by mixing crumbs, sugar, salt, and butter. Press into the pan.
- Beat cream cheese, sugar, vanilla, and lemon juice until smooth.
- Fold in Cool Whip and spread mixture over chilled crust. Refrigerate until set.
- Spread cherry pie filling over cheesecake and garnish with fresh cherries.
- Chill for at least 4 hours or overnight before serving.
Notes
- Use room temperature cream cheese
- Chill overnight for best results
- Clean knife between slices
- Let sit 10-15 minutes before serving
Nutrition
Serving: 150gCalories: 350kcalCarbohydrates: 40gProtein: 3gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 250mgPotassium: 50mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg
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