Best No Bake Cherry Cheesecake Recipe – Step by Step Guide:- In this no-bake cherry cheesecake, the rich tastes of cheesecake are combined with the tangy sweetness of cherries. This dish is a dinner that blends the rich flavours of cheesecake with the sour sweetness of cherries with the addition of cherries.
Best No Bake Cherry Cheesecake Recipe – Step by Step Guide
This dish is ideal for any occasion, whether you are hosting a gathering or simply have a hankering for a delicious treat. It is certain to satiate your sweet taste with the least amount of effort and the most amount of flavour, making it an ideal choice for every situation.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 can (21 ounces) cherry pie filling
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Instructions
Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch spring form pan, forming an even layer. Place the pan in the refrigerator to chill while you prepare the filling.
Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and continue to beat until creamy and well combined.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble the Cheesecake: Remove the prepared crust from the refrigerator. Pour the cream cheese mixture over the crust, spreading it into an even layer with a spatula.
Chill and Garnish: Place the cheesecake in the refrigerator and let it chill for at least 4 hours, or until set. Once chilled, carefully remove the sides of the springform pan. Before serving, top the cheesecake with cherry pie filling, spreading it evenly over the surface.
Nutrition
- Calories: 380
- Total Fat: 25 g
- Saturated Fat: 14 g
- Cholesterol: 75 mg
- Sodium: 250 mg
- Total Carbohydrates: 35 g
- Dietary Fiber: 1 g
- Sugars: 24 g
- Protein: 4 g
Tips
To prevent lumps from forming in the filling, make sure that the cream cheese has been allowed to soften at room temperature. Make sure to bake the crust in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for eight to ten minutes before adding the filling.
You are free to personalise the topping by adding your preferred fruits or preserves, such as blueberries, strawberries, or raspberry sauce, for example.
Take a knife and run it around the perimeter of the spring form pan before releasing the sides. This will make it much simpler to remove the cheesecake from the pan.
FAQ
Q.1) Can I use a different type of crust for this cheesecake?
In the event that you so desire, you are able to replace the graham cracker crust with crumbled cookies, pretzels, or even a classic pastry crust.
Q.2) How long can I store this cheesecake in the refrigerator?
The cheesecake can be kept in the refrigerator for up to three to four days without going bad. It is imperative that you ensure that it is completely covered with plastic wrap or aluminium foil in order to prevent it from absorbing any toxins.
Q.3) Can I freeze this cheesecake?
The answer is yes; you may freeze this cheesecake for up to one to two months. To prevent it from freezing, first cover it tightly in plastic wrap, and then wrap it in aluminium foil. Before serving, allow it to defrost in the refrigerator for a whole night.
Q.4) Can I use fresh cherries instead of cherry pie filling?
Unquestionably! To make your own cherry topping, all you need to do is remove the pits from fresh cherries, chop them up, and then mix them with a little bit of sugar and cornflour.
