No-Bake Cherry Cheesecake
A delicious, creamy no-bake cherry cheesecake with a buttery graham cracker crust and sweet cherry topping. Perfect for warm weather when you don't want to turn on the oven!
Ingredients
Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 12 full sheets)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ½ tsp ground cinnamon (optional)
- Pinch of salt (optional)
Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, room temperature
- 1 cup heavy cream, cold
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
- 1 envelope unflavored gelatin (optional, for firmer setting)
- ¼ cup cold water (if using gelatin)
Cherry Topping:
- 21 oz can cherry pie filling
- ½ cup fresh cherries for garnish (optional)
- 1 tsp lemon zest (optional)
Instructions
For the Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, cinnamon (if using), and salt (if using). Mix until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to compact it evenly.
- Refrigerate the crust while preparing the filling (at least 15-30 minutes).
For the Filling:
- In a large bowl, beat the cream cheese until completely smooth and free of lumps, about 2 minutes.
- Add sugar, vanilla extract, lemon juice, and salt to the cream cheese. Continue beating until well incorporated and smooth.
- If using gelatin: In a small bowl, sprinkle the gelatin over cold water and let stand for 5 minutes to bloom. Microwave the bloomed gelatin for 10-15 seconds until just melted, then let cool slightly before adding to the cream cheese mixture.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the mixture.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, preferably overnight, until completely set.
For the Topping:
- Once the cheesecake is set, spread the cherry pie filling evenly over the top.
- If desired, garnish with fresh cherries and lemon zest.
- Return to the refrigerator until ready to serve.
Notes
- For best results, ensure your cream cheese is completely at room temperature to avoid lumps.
- Keep the heavy cream cold until ready to whip for the best volume.
- The gelatin is optional but helps achieve a firmer texture, especially in warm weather.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a make-ahead option, freeze the untopped cheesecake for up to 3 months. Thaw overnight in the refrigerator and add topping before serving.