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Easy No Bake Cherry Cheesecake Recipe

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4.2 from 14 reviews

This Easy No Bake Cherry Cheesecake is a creamy, indulgent dessert that requires no oven time and is perfect for warm days or quick preparations. Featuring a buttery graham cracker crust, smooth cream cheese filling mixed with Cool Whip, and topped with sweet cherry pie filling, it’s an effortless crowd-pleaser that sets in the fridge for a few hours.

Ingredients

Crust

  • 9 graham crackers (1 sleeve)
  • 2 Tablespoons sugar
  • ¼ teaspoon salt
  • 8 Tablespoons melted butter (1 stick, unsalted)

Filling

  • 16 ounces cream cheese (2 blocks, softened)
  • 1 cup confectioner’s sugar
  • 8 ounces Cool Whip (1 container)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Topping

  • 21 ounces cherry pie filling (1 can)

Instructions

  1. Prepare the pan: Line an 8×8 inch baking dish with parchment paper, allowing the parchment to fold over two sides for easy removal later.
  2. Make the crust crumbs: Pulse graham crackers in a food processor until fine crumbs form. Alternatively, place them in a zip-top bag and crush using a mallet or rolling pin.
  3. Combine crust ingredients: In a medium mixing bowl, mix the graham cracker crumbs with sugar, salt, and melted butter until evenly combined.
  4. Form the crust: Press the crumb mixture firmly into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling to set the crust.
  5. Beat cream cheese: Using an electric mixer, beat the softened cream cheese until smooth and creamy.
  6. Add sweeteners and flavor: Mix in the confectioner’s sugar, vanilla extract, and lemon juice, stirring until fully incorporated and smooth.
  7. Fold in Cool Whip: Gently fold the Cool Whip into the cream cheese mixture until well blended and smooth without deflating too much.
  8. Assemble cheesecake: Pour the creamy filling over the chilled crust and smooth the top with a spatula. Cover the dish and refrigerate for 4-6 hours or overnight to allow it to set firmly.
  9. Add cherry topping: Just before serving, spread the cherry pie filling evenly on top of the set cheesecake.
  10. Serve: Use the parchment overhang to lift the cheesecake out of the pan, slice into nine pieces, and enjoy!

Notes

  • For best results, make sure cream cheese is softened to room temperature before mixing to avoid lumps.
  • You can substitute Cool Whip with homemade whipped cream for a fresher taste.
  • The dessert can be stored covered in the refrigerator for up to 3 days.
  • Use fresh lemon juice for a brighter flavor rather than bottled lemon juice.
  • If graham crackers are unavailable, digestive biscuits can be used as a replacement.

Find it online: https://lauracooks.com/easy-no-bake-cherry-cheesecake-recipe/