Easiest No-Bake Cherry Cheesecake Recipe
Description:
This Easiest No-Bake Cherry Cheesecake is the perfect dessert for those who want a delicious treat with minimal effort. With a creamy and rich cheesecake filling made from cream cheese, sweetened condensed milk, and a hint of lemon, topped with a sweet cherry pie filling, this dessert is sure to impress. The graham cracker crust adds the perfect crunch, balancing the richness of the filling. Ideal for parties, family gatherings, or a simple indulgence, this cheesecake is a crowd-pleaser and can be made ahead of time. No oven required—just chill and serve!
Preparation Time: 15 minutes
Cooking Time: 0 minutes (just chilling time)
Chill Time: 4 hours (or overnight for best results)
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 can cherry pie filling
Instructions:
- Prepare the Crust: In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust. Make sure it is packed tightly to prevent crumbling.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy. Gradually add in the sweetened condensed milk, lemon juice, and vanilla extract. Continue mixing until well combined and the mixture is smooth and creamy.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared graham cracker crust. Use a spatula to smooth the top evenly.
- Chill: Refrigerate the cheesecake for at least 4 hours (preferably overnight) until fully set. This will allow the filling to firm up and hold its shape.
- Top with Cherry Filling: After the cheesecake has set, top it with the cherry pie filling just before serving. Use a spoon to evenly spread the cherries over the cheesecake.
- Serve and Enjoy: Slice and enjoy the creamy, refreshing, and sweet treat!
Variations:
- Berry Cheesecake: Replace the cherry pie filling with fresh or canned strawberries, blueberries, or mixed berries.
- Chocolate Lovers’ Cheesecake: Mix in 1/4 cup of cocoa powder into the filling and top with chocolate ganache or shaved chocolate instead of cherries.
- No-Bake Key Lime Cheesecake: Swap the lemon juice for lime juice for a tropical twist.
- Nut Crust: Add 1/2 cup of chopped nuts (like walnuts or pecans) to the graham cracker crust for added texture and flavor.
Serving Tips:
- Serve with a side of whipped cream for extra richness.
- Garnish with fresh fruit like strawberries, raspberries, or blueberries for a pop of color and flavor.
- Use mini springform pans or muffin tins to make individual servings.
- For a festive touch, drizzle some chocolate or caramel syrup on top before serving.
- Refrigerate any leftovers for up to 3 days.
20 FAQs:
-
Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making ahead of time. Just chill it overnight or for at least 4 hours before serving. -
Can I use a different type of crust?
Yes, you can substitute graham crackers with digestive biscuits, cookies (like Oreos), or even crushed pretzels. -
Can I use regular milk instead of sweetened condensed milk?
No, sweetened condensed milk is thicker and sweeter, which is essential for the texture and flavor. Regular milk would change the consistency. -
How do I make the crust firmer?
Ensure you press the graham cracker crumbs firmly into the pan. You can also bake the crust at 350°F for 10 minutes before filling it to make it firmer. -
Can I use a different fruit topping?
Absolutely! You can use fresh fruit or other canned pie fillings like blueberry, peach, or raspberry. -
What can I use instead of cream cheese?
You could try mascarpone cheese or Greek yogurt for a different twist, but it might slightly alter the flavor. -
How can I make it gluten-free?
Use gluten-free graham crackers or another gluten-free biscuit for the crust. -
Can I freeze the cheesecake?
Yes, you can freeze it for up to 3 months. Allow it to thaw in the fridge before serving. -
Is there a dairy-free option for this cheesecake?
You can substitute dairy cream cheese and condensed milk with plant-based versions, such as cashew cream cheese and coconut condensed milk. -
Can I add chocolate chips to the cheesecake filling?
Yes, adding chocolate chips to the filling will give it an extra layer of flavor. Just fold them in before spreading over the crust. -
How do I make a thicker filling?
You can add a bit of heavy cream or powdered sugar to thicken the filling. -
Can I use fresh cherries instead of pie filling?
Yes, fresh cherries can be used, but you might need to cook them with some sugar to create a syrupy consistency. -
How do I prevent the crust from becoming soggy?
Make sure the crust is pressed tightly and baked (if you prefer) to prevent moisture from seeping in. -
Can I make it without lemon juice?
The lemon juice helps balance the sweetness, but you can substitute it with lime juice or omit it altogether if you prefer. -
What if I don’t have a springform pan?
You can use any pie dish or a regular round cake pan. Just be sure to line the pan with parchment paper for easier removal. -
Can I make mini versions of this cheesecake?
Yes! Use a muffin tin or small tart pans to create individual servings. -
What can I use as a topping other than pie filling?
You can use whipped cream, caramel sauce, or even a drizzle of chocolate sauce as an alternative topping. -
Can I add alcohol to the cheesecake filling?
Yes, you can add a tablespoon of liqueur such as Baileys or Grand Marnier for an adult twist. -
How long should I chill the cheesecake before cutting?
It’s best to chill the cheesecake for at least 4 hours, but overnight gives the best results for texture and flavor. -
Can I skip the vanilla extract?
While vanilla adds flavor depth, you can skip it if you prefer a more subtle taste or if you want to add another flavor extract instead.
20 Best Tips to Make It:
- Use room temperature cream cheese for a smoother filling.
- Press the crust down tightly to prevent crumbling.
- For a smoother texture, use a hand mixer or stand mixer to blend the filling.
- Add powdered sugar to the filling if you want it sweeter.
- Refrigerate for at least 4 hours for the best results.
- Use a high-quality cherry pie filling for the best flavor.
- For a fun twist, add a layer of chocolate ganache before the topping.
- Make sure the cheesecake is completely set before serving.
- Freeze any leftovers for an easy dessert later.
- Use fresh lemon juice for a more vibrant flavor.
- If you prefer a less sweet crust, reduce the sugar in the graham cracker mixture.
- Garnish with fresh mint leaves for a pop of color.
- Refrigerate overnight for the best taste and texture.
- Try adding a dash of cinnamon to the crust for extra warmth.
- If you don’t have a springform pan, line your pan with parchment paper for easy removal.
- Don’t overmix the cream cheese filling to prevent air bubbles.
- Make individual-sized cheesecakes for easier serving at parties.
- If you want a crunchier crust, bake it at 350°F for 8-10 minutes before filling.
- If you’re in a hurry, use store-bought graham cracker crust to save time.
- Top with crushed nuts like almonds or pecans for added texture.
Enjoy making this super easy and delicious no-bake cherry cheesecake!
