Sure! Here’s an even more detailed version of the No-Bake Cherry Cheesecake recipe. I’ll walk you through every step, give some more tips, and clarify a few things to make sure your cheesecake turns out perfectly!
No-Bake Cherry Cheesecake Recipe
This easy-to-make, no-bake cheesecake is a creamy, dreamy dessert that everyone will love. It’s perfect for any occasion — whether you’re hosting a party, bringing a dish to a potluck, or just craving a sweet treat. Plus, it’s budget-friendly, and you can make it ahead of time, so there’s less stress when it’s time to serve.
Ingredients:
For the Crust:
- 1 cup Graham Cracker Crumbs
(You can use store-bought crumbs or crush your own by pulsing graham crackers in a food processor.) - 1/3 cup Butter, melted
(Melted butter helps bind the crumbs together to form the crust.)
For the Cheesecake Filling:
- 8 oz Cream Cheese, softened to room temperature
(This is one block of cream cheese. Make sure it’s softened, as it will mix more easily and create a smooth, creamy filling.) - 10 oz Sweetened Condensed Milk (about 300 ml)
(Sweetened condensed milk provides sweetness and helps thicken the filling.) - 1/3 cup Lemon Juice
(Fresh lemon juice is best, as it adds tanginess and helps balance the sweetness of the filling.) - 1 tsp Vanilla Extract
(For flavor — vanilla adds depth and richness to the cream cheese filling.)
For the Topping:
- 1 can Cherry Pie Filling (about 21 oz)
(This adds sweetness and a fruity, juicy topping. You can substitute it with any pie filling you prefer, or even fresh fruit if you want a lighter topping.)
Directions:
1. Prepare the Graham Cracker Crust
To make the crust, you’ll first need to crush the graham crackers into crumbs. If you’re using whole graham crackers, place them in a food processor and pulse until they’re finely crushed. Alternatively, you can put them in a ziplock bag and crush them with a rolling pin — just make sure they’re fine and even.
- Mix the Crumbs: In a medium-sized bowl, combine 1 cup of graham cracker crumbs with the melted butter. Stir well until the crumbs are evenly coated with butter and the mixture resembles wet sand.
- Press into Pan: Take a 9-inch pie dish, tart pan, or springform pan (a springform pan will give you a nice clean edge if you’re making a cheesecake with a tall side). Press the graham cracker mixture firmly into the bottom of the pan and slightly up the sides, forming a nice, even crust. You can use the back of a spoon or the bottom of a glass to really press it down so it stays in place.
- Chill the Crust: Place the crust in the refrigerator to chill for at least 15 minutes while you make the filling. This helps it firm up and makes it easier to slice later.
2. Make the Cream Cheese Filling
For the filling, it’s important to use softened cream cheese so it blends smoothly without lumps. If your cream cheese is still too cold, you can soften it by microwaving it in 15-second increments or leaving it out for about 30 minutes before you start.
- Beat the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the 8 oz softened cream cheese until it’s completely smooth. This should take about 2-3 minutes, and you’ll want to scrape down the sides of the bowl occasionally.
- Add Sweetened Condensed Milk: Once the cream cheese is smooth, slowly pour in the 10 oz sweetened condensed milk while continuing to beat. This will give the filling its creamy texture and sweet flavor. Beat until fully incorporated.
- Stir in Lemon Juice & Vanilla: Add the 1/3 cup lemon juice and 1 tsp vanilla extract to the mixture. Continue to mix until everything is well combined. The lemon juice not only adds a bright tang but also helps thicken the filling as it sits in the fridge. The filling should be thick, smooth, and creamy.
3. Assemble the Cheesecake
Once the crust has chilled and the filling is ready, it’s time to assemble.
- Add the Cheesecake Filling: Spoon the cream cheese mixture into the chilled graham cracker crust. Use a spatula to spread the filling evenly over the crust, smoothing the top. You want it to be level, so it’s easy to slice once it’s set.
4. Chill the Cheesecake
Now, the most important step: chill the cheesecake.
- Cover the cheesecake with plastic wrap or foil, and refrigerate it for at least 4 hours, but overnight is even better. This allows the filling to firm up and set properly. The longer it chills, the more stable the filling will be.
5. Add the Cherry Pie Filling
Once the cheesecake has set, it’s time for the topping!
- Top with Cherry Pie Filling: Open the can of cherry pie filling and gently spoon it onto the top of the cheesecake, spreading it evenly. You can use as much or as little as you like, depending on how fruity you want your cheesecake.
- Chill Again: After topping the cheesecake, return it to the fridge for an additional 15-30 minutes to allow the filling to settle and firm up slightly.
6. Serve and Enjoy!
Once everything has chilled and the cheesecake is set, slice it into wedges and serve! The graham cracker crust should hold its shape well, and the cream cheese filling will be smooth, tangy, and perfectly sweet. The cherry topping adds the perfect burst of flavor and a pop of color.
Tips & Variations:
- Crust Variations: If you’re not a fan of graham crackers, you can use crushed Oreos, Nilla wafers, or even crushed pretzels for a salty-sweet twist. Just make sure you mix them with enough melted butter to form a solid crust.
- Fruit Toppings: While cherry pie filling is classic, feel free to switch it up. Try using blueberry pie filling, fresh sliced strawberries, or even a mixed berry topping for a fresher version. For a lighter, no-sugar topping, try fresh fruit with a little drizzle of honey or a dusting of powdered sugar.
- For a Firmer Texture: If you prefer your cheesecake to be firmer, you can add a tablespoon of gelatin (dissolved in a bit of water) to the filling mixture. This will help it hold its shape better when slicing.
- Flavor Variations: Add a dash of cinnamon, almond extract, or even a tablespoon of cocoa powder to the filling for a different flavor profile. You could also fold in some mini chocolate chips or crushed toffee for a fun crunch.
- Serving: This cheesecake is great on its own, but you could also serve it with a dollop of whipped cream, a drizzle of chocolate syrup, or even a sprinkle of chopped nuts (like toasted pecans or almonds) for extra texture and flavor.
Benefits:
- No-Bake: No need to turn on the oven, which makes this recipe perfect for hot days or when you want to keep your kitchen cool.
- Easy & Quick: The prep time is minimal (under 20 minutes), and the hardest part is waiting for it to chill!
- Customizable: You can easily customize the flavors, crust, and toppings based on your preferences and what you have on hand.
- Make-Ahead: This cheesecake is a great make-ahead dessert, allowing you to prepare it a day or two in advance and have it ready when you need it.
Q & A:
Q: Can I use a different type of sweetener instead of sweetened condensed milk?
A: While sweetened condensed milk gives the cheesecake its signature creaminess and sweetness, you could try using a mixture of regular milk and sugar (about 1 cup of milk and 1/3 cup sugar), but the texture may be slightly different. I recommend using sweetened condensed milk for the best results.
Q: How can I prevent the cheesecake from getting too runny?
A: Make sure to chill the cheesecake for at least 4 hours, preferably overnight. The longer it chills, the firmer it will become. If you’d like extra firmness, you can add a tablespoon of gelatin dissolved in water to the filling mixture before mixing.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze this cheesecake! To freeze, wrap it tightly in plastic wrap and aluminum foil. When you’re ready to serve, thaw it in the fridge for a few hours before adding the topping.
This No-Bake Cherry Cheesecake is one of those desserts that’s both simple and satisfying. It’s creamy, tangy, sweet, and perfectly refreshing — a hit every time! Enjoy the process of making it, and of course, enjoy every bite! 😋