Here’s a creamy, indulgent No-Bake Cherry Cheesecake—perfect for a quick dessert that doesn’t require an oven.
🍰 Ingredients
Crust
- 1½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup sugar
- ½ cup unsalted butter, melted
Filling
- 450 g (16 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Topping
- 1 cup cherry pie filling (or fresh cherries with a little sugar)
🔥 Instructions
1. Make the crust
- Mix graham cracker crumbs, sugar, and melted butter
- Press into the bottom of a 9-inch springform pan or pie dish
- Chill in the fridge while preparing the filling
2. Prepare the filling
- Beat cream cheese until smooth
- Add powdered sugar and vanilla, mixing until creamy
- In a separate bowl, whip heavy cream to soft peaks
- Fold whipped cream gently into cream cheese mixture
3. Assemble
- Spread filling over chilled crust evenly
- Smooth the top with a spatula
- Chill in the fridge for at least 4 hours (or overnight for best results)
4. Add topping
- Spread cherry pie filling on top just before serving
🍽️ Serving Tips
- Slice with a hot, wet knife for clean pieces
- Garnish with extra whipped cream or chocolate shavings if desired
- Serve chilled for creamy, firm texture
🔥 Pro Tips
- Make sure cream cheese is fully softened for a smooth filling
- Whip cream carefully—over-whipping can make it grainy
- For a firmer cheesecake, add 1 tsp unflavored gelatin dissolved in 2 tbsp water to the filling
🌾 Variations
- Mixed berry: Use blueberry or raspberry topping
- Chocolate swirl: Fold melted chocolate into the filling before chilling
- Mini cheesecakes: Use muffin tins for individual portions
If you want, I can make a quick 2-step version that’s ready in under 2 hours, perfect for last-minute desserts.
