HOW TO MAKE NO BAKE CHERRY CHEESECAKE?
Cherry Cheesecake is one of my favorites! I loved it so much that I wanted it at my wedding reception. When I was in Middle School, I tried this No-Bake Cherry Cheesecake recipe for the first time and fell in love with it.
This no-bake cherry cheesecake is a crowd-pleaser and ridiculously fast to produce! Create a double batch to see how quickly it disappears from the pan!
I believe that cheesecake should be classified as a food group. After all, that is the ideal meal. Creamy and fluffy, with a wide range of tasty flavors from fruit to chocolate. It’s absolute perfection. It’s possible that I’ll like it much better than my favorite Starbucks desserts. Most times, I choose no-bake cheesecakes, and this Cherry Cheesecake is my utter favorite!
This recipe can last in the fridge for around 5 days. However, cover it with plastic wrap or the lid that came with your baking bowl.
You can also freeze it by wrapping the whole cheesecake in plastic wrap. Freeze until fully solid. Transfer to the fridge to defrost overnight until about to eat, but it should not be re-frozen.
INGREDIENTS NEEDED :
FOR THE GRAHAM CRACKER CRUST, YOU’LL NEED:
1+1/2 Cups.Of Graham cracker crumbs.
2 large spoons.Of Granulated sugar.
6 large spoons.Of Unsalted melted butter.
THE CHEESECAKE FILLING INGREDIENTS:
A can. Of Cream cheese, use the 8-ounces can soften at room temp.
1 Cup.Of Heavy whipping cream.
1/4 Cup.Of Granulated sugar.
1 small spoon.Of Pure vanilla extract.
AND FOR THE TOPPING, I JUST USED:
A large Can.Of Cherry pie filling.
DIRECTIONS TO MAKE THE GRAHAM CRACKER CRUST:
In a big mixing cup, I combined the graham cracker crumbs with sugar and melted butter.
Once combined, I pressed into the bottom and up the sides of a 9-inch tart pan that has been well greased, a springform pan with removable bottom is also fine.
At this point, I pushed the crumb mixture into the pan’s bottom and up the sides around one inch=2.5 cm.
I covered the mixture in a pan with plastic wrap and I put it in the refrigerator while I made the filling.
TO MAKE THE CHEESECAKE FILLING, YOU NEED JUST TO FOLLOW THESE STEPS:
In the bowl of an electric stand mixer (or using a hand mixer) I beat the cream cheese until creamy.
After that, I added the granulated sugar gradually and keep beating until I had a light and fluffy mixture.
Then I scraped the sides of the stand mixer bowl, added the vanilla extract, and I beat again.
Next, I got a clean mixing bowl and whisk in the whipped cream until soft peaks appear. I think that freezing the bowl before using it is really helpful.
And I beat the whipped cream onto the cream cheese mixture in a slow, continuous movement.
I poured the filling over the chilled graham cracker crust and smooth out the end with a spatula.
Finally, I cover it with plastic wrap and chilled it for around an hour. And I spread the cherry pie filling over the top and I returned it to the refrigerator right away for another 2 hours. But when I kept it overnight I had a great moistness.
I hope you’ll enjoy it! Don’t forget to add this no-bake cheesecake recipe to your no-bake desserts collection.