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No Bake Cherry Cheesecake Recipe

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4.1 from 2 reviews

This No Bake Cherry Cheesecake is a refreshing and creamy dessert perfect for summer. It features a sweet and tangy cherry filling, a smooth no-bake cheesecake layer, and a crunchy graham cracker crust. Ideal for individual servings or large gatherings, this recipe requires minimal cooking and is quick to assemble, making it an excellent choice for effortless entertaining.

  • Author: Zara
  • Prep Time: 12 mins
  • Cook Time: 5 mins
  • Total Time: 50 mins
  • Yield: 4 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Ingredients

Cherry Filling

  • 2 cups cherries, fresh or frozen, pitted and cut in half
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch

Cheesecake Layer

  • 1 cup heavy whipping cream
  • ¾ cup powdered sugar, divided
  • 8 ounces cream cheese (1 block)
  • 1 teaspoon vanilla extract

Crust and Garnish

  • 5 full-sized graham crackers, crushed

Instructions

  1. Prepare the cherry filling: Wash, pit, and halve the cherries, then measure 2 cups. In a medium saucepan over medium heat, combine ½ cup water and 2 tablespoons lemon juice and warm. In a small bowl, whisk ½ cup granulated sugar with 1 tablespoon cornstarch, then stir this mixture into the warm liquid. Cook for 1-2 minutes until combined. Add the cherries and cook gently while stirring until the sauce thickens. Remove from heat and cool the sauce, transferring it into a bowl and refrigerating for faster cooling. The sauce can be stored in the fridge for up to 1 week.
  2. Prepare the whipped cream: Chill your mixing bowl and beaters in the freezer for 5-10 minutes to aid whipping. Add 1 cup heavy whipping cream to the chilled bowl and beat until it starts to thicken. Gradually add ¼ cup powdered sugar while beating, and continue until stiff peaks form. Avoid over-beating to prevent clumping. Transfer whipped cream to a bowl and refrigerate.
  3. Prepare the cheesecake filling: In the same mixing bowl (no washing needed), beat 8 ounces cream cheese until smooth. Add remaining ½ cup powdered sugar and 1 teaspoon vanilla extract, mixing until combined. Gently fold in a large scoop of whipped cream at low speed, then add the rest of the whipped cream and fold until just fully combined. Use the cheesecake filling immediately or cover and refrigerate for up to 1 day.
  4. Assemble the desserts: Spoon crushed graham cracker crumbs into the bottom of each serving dish. Add a layer of cheesecake filling, using a piping bag or a ziplock bag with the corner cut off for easier, neat layering. Follow with a layer of cooled cherry filling. Add a second cheesecake layer, then top with cherry filling and garnish with graham cracker crumbs. Serve immediately or refrigerate for up to 4 hours. If storing before serving, omit the top graham cracker crumbs until right before serving.

Notes

  • Store assembled desserts in the refrigerator covered for up to 4 hours. If storing longer before serving, leave off the top graham cracker crumbs and add just before serving.
  • Cherry filling can be made ahead and refrigerated in a sealed container for up to 1 week.
  • Cheesecake filling can be prepared ahead and refrigerated for up to 1 day.
  • The recipe makes 4-6 small servings; to serve more people, consider doubling the cheesecake filling but keeping the cherry filling amounts as listed.
  • Leftover cherry filling is delicious on pancakes, waffles, or vanilla ice cream.
  • Recommended equipment includes an electric mixer (hand or stand), glass mixing bowls, a whisk, and small serving jars or dishes.

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