No-Bake Cherry Cheesecake

Hey y’all! If you’re looking for a dessert that’s quick, easy, and absolutely delicious, then this No-Bake Cherry Cheesecake is just what you need. It’s creamy, tangy, and topped with sweet cherry pie filling. Perfect for any occasion, this cheesecake will surely impress your guests without any fuss. Let’s get started!

Why You’ll Love This Recipe

This no-bake cheesecake is a breeze to make and requires just a few simple ingredients. The combination of the creamy cheesecake filling with the tangy lemon and sweet cherry topping is simply irresistible. Plus, it’s perfect for those hot summer days when you don’t want to turn on the oven!

Ingredients:

• 1 graham cracker pie crust
• 1 package (8 oz) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1/3 cup lemon juice
• 1 can cherry pie filling (or your favorite pie filling like strawberry or blueberry)

How to Make This Recipe:

1. Beat the Cream Cheese: In a mixing bowl, beat the cream cheese until light and fluffy.
2. Add the Sweetened Condensed Milk: Gradually add the sweetened condensed milk, blending thoroughly.
3. Stir in Lemon Juice and Vanilla: Mix in the lemon juice and vanilla extract until well combined.
4. Fill the Pie Crust: Pour the mixture into the graham cracker pie crust.
5. Chill: Cover and refrigerate for 2-3 hours or until firm. For best results, you can refrigerate overnight. Do not freeze.
6. Top with Pie Filling: Once firm, top the cheesecake with the chilled cherry pie filling before serving.

No-Bake Cherry Cheesecake

Advertisement

Variations:

• Mixed Berry: Use a mixed berry pie filling for a burst of different flavors.
• Chocolate Chip: Add mini chocolate chips to the cheesecake mixture for a chocolatey twist.
• Lemon Lovers: Increase the lemon juice to 1/2 cup for a more tangy, lemon-flavored cheesecake.

Equipment:

• Mixing bowl
• Electric mixer
• Spoon or spatula
• Refrigerator

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake does not freeze well due to its creamy texture.

What to Serve with This Recipe:

This cheesecake is perfect on its own, but you can also serve it with a dollop of whipped cream or a side of fresh berries. A cup of coffee or a glass of dessert wine would complement this dessert beautifully.

Tips:

• Make sure the cream cheese is softened to ensure a smooth filling.
• For a firmer texture, refrigerate the cheesecake overnight.
• Use freshly squeezed lemon juice for the best flavor.

FAQ:

 Can I use a homemade graham cracker crust?

Absolutely! A homemade crust made with crushed graham crackers, sugar, and melted butter will work perfectly.

What can I use instead of sweetened condensed milk?

Unfortunately, sweetened condensed milk is essential for the texture and sweetness of this recipe. Substitutions may alter the final result.

Continue to Content

No-Bake Cherry Cheesecake

Yield: 8

Prep Time: 10 minutes

Total Time: 10 minutes

This no-bake cheesecake is a breeze to make and requires just a few simple ingredients.

Print

Ingredients

• 1 graham cracker pie crust
• 1 package (8 oz) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1/3 cup lemon juice
• 1 can cherry pie filling (or your favorite pie filling like strawberry or blueberry)

Instructions

In a mixing bowl, beat the cream cheese until light and fluffy.
Gradually add the sweetened condensed milk, blending thoroughly.
Mix in the lemon juice and vanilla extract until well combined.
Pour the mixture into the graham cracker pie crust.
Cover and refrigerate for 2-3 hours or until firm. For best results, refrigerate overnight. Do not freeze.
Once firm, top the cheesecake with the chilled cherry pie filling before serving.

Notes

Approximate Nutrition Information

• Calories: 300 per serving
• Carbohydrates: 35g
• Protein: 5g
• Fat: 15g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest