No Bake Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
1½ cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ Cheesecake Filling
04 -
680g (24 ounces) cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1¼ cup heavy whipping cream
→ Topping
08 -
595g (21 ounces) cherry pie filling
# Step-by-Step Directions:
01 -
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press the crust evenly. Place in the refrigerator to chill while you prepare the filling.
02 -
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until well combined and smooth.
03 -
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
04 -
Pour the cheesecake filling over the chilled crust and spread it out evenly with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
05 -
Once the cheesecake is set, spread the cherry pie filling evenly over the top of the cheesecake.
06 -
Carefully remove the sides of the springform pan. Slice and serve chilled.
# Helpful Notes:
01 -
Use full-fat cream cheese for the creamiest texture.
02 -
Make sure the cream cheese is fully softened to avoid lumps in the filling.
03 -
For a firmer crust, press the graham cracker mixture firmly into the pan and chill while making the filling.
04 -
Feel free to swap the cherry topping with your favorite fruit or even a chocolate drizzle.
05 -
Chill the cheesecake for at least 4 hours, but overnight is best for the perfect set.