Easiest No-Bake Cherry Cheesecake
Components
Regarding the crust:
- 1/2 cup crumbs from graham crackers
- ½ cup melted unsalted butter
- 1/4 cup sugar
Regarding the filling:
- 16 oz (2 packages) softened cream cheese
- One cup of sugar powder
- One tsp vanilla essence
- One cup of thickened cream for whipping
Regarding the garnish:
- One 21-ounce can of cherry pie filling (or, if desired, fresh cherries)
Guidelines
Prepare the crust:
- Combine sugar, melted butter, and graham cracker crumbs in a bowl and stir until completely blended.
- Line the bottom of a 9-inch springform pan with the mixture. Pack it tightly using the back of a measuring cup.
- While filling is being prepared, refrigerate.
Get the filler ready:
- Using an electric mixer, whip the softened cream cheese in a large bowl until it becomes smooth.
- Add vanilla essence and powdered sugar gradually, stirring until well combined.
- Beat the heavy cream in a separate bowl until firm peaks form.
- Once blended, gently fold the whipped cream into the cream cheese mixture.
Put Together:
- Over the cold crust, pour the cream cheese filling and distribute it evenly.
- Place in the refrigerator for a minimum of 4 hours, or until solid (ideally overnight if possible).
Put the garnish on:
- Spread the cherry pie filling over the cheesecake just before serving.
Serve:
- Enjoy your delectable cherry cheesecake without baking by slicing it!
Advice
- If you’d like, you can alter the topping by adding more fruits, like blueberries or strawberries.
- For a smooth filling, make sure the cream cheese is thoroughly softened.
Cheers to your cheesecake!