Cherry Cheesecake Recipe
Introduction
Cherry cheesecake is a delightful dessert combining a crunchy graham cracker crust, creamy sweetened cream cheese filling, and a luscious cherry topping. This no-bake recipe is simple to make and perfect for any occasion when you want a crowd-pleasing treat.
Ingredients
- 9 graham cracker sheets (one sleeve)
- ½ cup melted butter
- 1 tablespoon sugar
- 16 ounces cream cheese, softened
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 21 ounces cherry pie filling
Instructions
- Step 1: Place graham crackers in a food processor and pulse until they become fine crumbs.
- Step 2: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar, mixing until evenly combined.
- Step 3: Line an 8×8 inch pan with parchment paper. Press the graham cracker mixture firmly and evenly into the bottom of the pan. Chill in the refrigerator to set.
- Step 4: In a large bowl, beat together the softened cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth and creamy. Spread this mixture evenly over the chilled graham cracker crust. Chill for about 5 minutes.
- Step 5: Spoon the cherry pie filling over the cream cheese layer, gently spreading the cherries to cover the entire surface.
- Step 6: Refrigerate the cheesecake for at least 4 hours to allow it to set fully. Slice into squares and enjoy!
Tips & Variations
- For a homemade crust, substitute graham crackers with crushed digestive biscuits or vanilla wafers.
- Use fresh cherries or other fruit pie fillings like blueberry or strawberry for a different flavor.
- If you don’t have a food processor, place the graham crackers in a sealed plastic bag and crush them with a rolling pin.
- Add a teaspoon of vanilla extract to the cream cheese mixture for extra depth of flavor.
Storage
Store leftover cherry cheesecake covered in the refrigerator for up to 3 days. The crust may soften over time but the flavors will develop. For best texture, let slices sit at room temperature for 10 minutes before serving. This cheesecake does not freeze well due to the whipped topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular whipped cream instead of Cool Whip?
Yes, you can substitute with freshly whipped cream, but Cool Whip helps maintain the cheesecake’s structure and lasts longer in the fridge.
Do I have to use lemon juice in the filling?
Lemon juice adds brightness and balances the sweetness, but you can omit it if you prefer a milder flavor.
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Cherry Cheesecake Recipe
- Total Time: 4 hours 15 minutes
- Yield: 9 servings 1x
Description
This Cherry Cheesecake recipe is a no-bake, creamy dessert featuring a buttery graham cracker crust topped with a smooth cream cheese and Cool Whip filling, finished with a generous layer of sweet cherry pie filling. Perfectly chilled, it offers a refreshing and easy-to-make treat that’s ideal for any occasion.
Ingredients
Crust
- 9 graham cracker sheets (one sleeve)
- ½ cup melted butter
- 1 tablespoon sugar
Filling
- 16 ounces cream cheese, softened
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
Topping
- 21 ounces cherry pie filling
Instructions
- Prepare the Crust: Place the graham cracker sheets in a food processor and pulse until they become fine crumbs. Combine these crumbs with melted butter and sugar in a medium bowl, mixing thoroughly to create the crust mixture.
- Form the Crust Base: Line an 8×8-inch pan with parchment paper for easy removal. Evenly press the graham cracker mixture into the bottom of the pan to form a solid crust layer. Place the pan into the refrigerator to chill and set.
- Make the Filling: In a large bowl, combine the softened cream cheese, Cool Whip, powdered sugar, and lemon juice. Mix until the mixture is smooth and uniform with no lumps.
- Layer the Filling: Spread the cream cheese mixture evenly over the chilled graham cracker crust, creating a smooth layer. Return the pan to the refrigerator for about 5 minutes to firm up slightly.
- Add the Cherry Topping: Spoon the cherry pie filling over the cream cheese layer, gently spreading the cherries to cover the entire surface evenly.
- Chill and Serve: Refrigerate the assembled cheesecake for at least 4 hours to fully set. Once chilled, slice into portions and serve. Enjoy your creamy, fruity cherry cheesecake!
Notes
- This is a no-bake recipe, so it requires chilling time to set properly.
- For best results, use room temperature cream cheese to ensure a smooth filling.
- You can substitute Cool Whip with homemade whipped cream or another whipped topping if preferred.
- Make sure to line the pan with parchment paper for easy removal of the cheesecake.
- Allow sufficient chilling time (at least 4 hours) to ensure the layers set well.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Cherry Cheesecake, No Bake Cheesecake, Graham Cracker Crust, Cream Cheese Dessert, Easy Cherry Dessert
