Dreamy No-Bake Cherry Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
1 prepared graham cracker crust (approx. 23 cm, high quality, no artificial flavorings)
→ Filling
02 -
450 g full-fat cream cheese, fully softened to room temperature
03 -
100 g fine granulated cane sugar
04 -
250 g whipped topping, defrosted
→ Topping
05 -
540 g cherry pie filling (with whole cherries in glossy syrup)
# Step-by-Step Directions:
01 -
In a large mixing bowl, beat the softened cream cheese with the granulated sugar using an electric hand mixer or sturdy whisk until completely smooth and free of lumps.
02 -
Gently fold the defrosted whipped topping into the cream cheese mixture using a rubber spatula. Work slowly with broad strokes to maintain an airy consistency.
03 -
Transfer the creamy filling to the prepared graham cracker crust. Use an offset spatula or the back of a spoon to spread evenly, ensuring the filling reaches the edges.
04 -
Evenly spoon the cherry pie filling over the cream layer, carefully spreading to the edges without disturbing the underlying mixture.
05 -
Refrigerate for at least 2 hours or overnight until fully set, allowing the dessert to firm and the flavors to blend.
# Helpful Notes:
01 -
For optimal texture, always begin with completely softened cream cheese at room temperature.
02 -
Fold the whipped topping gently and do not overmix to preserve volume and smoothness.
03 -
Chilling for a minimum of 2 hours ensures neat slices and a stable structure.
04 -
Cheesecake is best served cold, directly from the refrigerator.
05 -
Swap cherry pie filling for blueberry or strawberry to vary flavors, or create a homemade crust if desired.