No-Bake Cherry Cheesecake: A Delightful Dessert
No-bake cherry cheesecake is an indulgent and visually stunning dessert that is perfect for any occasion. This dessert combines a buttery graham cracker crust, a rich and creamy cheesecake filling, and a luscious cherry topping. Best of all, it requires no baking, making it an easy and convenient treat to prepare. Here’s a detailed guide to making this delicious dessert.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (24 ounces total) cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy whipping cream, whipped to stiff peaks
For the Cherry Topping:
- 1 can (21 ounces) cherry pie filling
- Fresh cherries (optional, for garnish)
- Crushed nuts or graham crackers (optional, for garnish)
Instructions:
Prepare the Crust:
- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer. Use the bottom of a measuring cup or a glass to compact the crust. Refrigerate while you prepare the filling.
Prepare the Cheesecake Filling:
-
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue to beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Assemble the Cheesecake:
- Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
- Spoon the cherry pie filling evenly over the cheesecake layer. If desired, garnish with fresh cherries and a sprinkle of crushed nuts or graham crackers for added texture and flavor.
Chill the Cheesecake:
- Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set and the flavors to meld together.
Serve:
- Before serving, let the cheesecake sit at room temperature for about 10 minutes to make it easier to slice. Cut into squares and enjoy the creamy, sweet, and tangy layers.
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