Easy No-Bake Cherry Cheesecake Recipe
A no-bake cherry cheesecake with a creamy filling, buttery crust, and sweet-tart cherry topping.
Print Pin Servings: 12 Servings
Calories: 420kcal
Cost: $15
Equipment
- 1 9-inch springform pan
- 1 Electric mixer stand mixer or hand mixer
- 1 Large mixing bowls
- 1 Offset spatula Optional, for smoothing top
- 1 Medium saucepan For cherry topping
- 1 Measuring cups and spoons
Ingredients
Crust
- 2 cups Graham cracker crumbs about 16 full sheets
- ½ cup Unsalted butter melted
- ¼ cup Granulated sugar
- ¼ teaspoon Salt
Cheesecake Filling
- 24 oz Cream cheese softened to room temperature
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- ¼ cup Sour cream
- 2 cups Heavy whipping cream
- ¼ cup Powdered sugar
Cherry Topping
- 4 cups Cherries fresh or frozen,pitted
- ½ cup Granulated sugar
- 2 tablespoon Cornstarch
- 2 tablespoon Lemon juice
- ¼ cup Water
Instructions
- Line a 9-inch springform pan with parchment and lightly grease the sides. p Pan
- Mix graham cracker crumbs, melted butter, sugar, and salt until combined.
- Press crust into pan bottom and sides. Chill while preparing filling.
- Beat cream cheese until smooth, about 3 minutes.
- Add granulated sugar and vanilla; beat until creamy.
- Mix in sour cream until smooth.
- In another bowl, whip cream with powdered sugar until stiff peaks form.
- Fold whipped cream into the cream cheese mixture in 3 parts.
- Pour filling into crust; smooth top.
- Refrigerate for at least 6 hours or overnight.
- In saucepan, combine cherries, sugar, cornstarch, lemon juice, and water.
- Simmer and stir until thickened, about 5–7 minutes.
- Let topping cool completely before spooning over cheesecake.
Notes
Nutrition
Serving: 140g | Calories: 420kcal | Carbohydrates: 38g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 230mg | Potassium: 160mg | Fiber: 1g | Sugar: 27g | Vitamin A: 950IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg