Description
A creamy, tangy no-bake cheesecake topped with a glossy cherry topping, perfect for gatherings and hot days.
Ingredients
- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz (450 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 1/2 cups (360 ml) heavy cream, cold
- Optional: 1 packet (about 2 1/4 tsp / 7 g) unflavored gelatin
- 1 (21 oz / 595 g) can cherry pie filling or homemade cherry compote (made with 2 cups cherries, 1/2 cup sugar, 1 tbsp lemon juice, 1 tbsp cornstarch slurry)
Instructions
- Press the graham cracker crumbs mixed with melted butter and sugar into a 9-inch springform pan to form the crust.
- In a bowl, beat the cream cheese until smooth, then gradually add the powdered sugar and mix well.
- In another bowl, whip the cold heavy cream to soft-medium peaks.
- Fold the whipped cream into the cream cheese mixture gently, adding lemon juice and vanilla extract.
- If using, dissolve gelatin in cold water and then warm gently; temper it into the cream cheese mixture.
- Spread the cheesecake filling over the crust and chill in the refrigerator for at least 4 hours or overnight.
- Top with cherry pie filling or homemade compote before serving.
- Serve chilled, garnished with whipped cream, fresh cherries, or grated dark chocolate.
Notes
For cleaner slices, run a knife under hot water before cutting. You can freeze slices for 1-2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American