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When I'm in a hurry but still want to wow my friends, I go for this no bake cherry cheesecake. It's creamy, packed with flavor, and has a crunch from the graham crust. The shiny cherries on top always get everyone's attention.
I made this on a hot July evening for a birthday. Nobody wanted the oven on, so I whipped it up. My family loved it so much, they said it should be our new way to celebrate birthdays.
Tasty Ingredients
- Cherry pie filling: Sweet and tart, this goes right on top. Try blueberry or strawberry if you want to mix things up. Thick filling with lots of fruit is best.
- Whipped topping: Makes everything light and fluffy. Thaw it out so it blends in smoothly.
- Sugar: For sweetness, use regular granulated sugar to keep the filling smooth.
- Cream cheese: Use full-fat and bring it to room temp so it blends easily. This will make your filling super creamy.
- Graham cracker crust: No baking, just a crumbly, buttery base. Pick one that's not falling apart.
Simple Steps
- Chill the Cheesecake:
- Put everything in the fridge for at least two hours so it firms up. If you can wait overnight, it'll be even better. Slice it cold for the smoothest pieces.
- Spread on the Filling:
- Scoop all your cheesecake mix into the crust. Smooth the top with a spatula right out to the sides. This helps it look neat and set up right.
- Mix Cream Cheese and Sugar:
- Grab a mixer and beat the cream cheese and sugar together until there aren't any lumps left. This makes your filling perfectly creamy.
- Fold in Whipped Topping:
- Fold in your whipped topping gently with a spatula. Go slow so the mixture stays fluffy and soft.
- Top with Cherries:
- Spoon the cherry filling over the cheesecake layer. Spread it so there's a thick bunch of cherries in every bite.
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I always reach for cherry topping because of the bold color and sweet-tart taste. It just makes this dessert pop. It also brings back so many memories of family potlucks and grandma's classic desserts.
How to Store
Put any leftovers in the fridge covered tightly. It'll stay fresh for about four days. On day two, it's even better because everything soaks in. If you keep it in its tin with a lid, the crust stays crisp, too.
Swap This In
No cream cheese? Mascarpone is mild and delicious, or go with a dairy-free kind if you can't do milk. Don’t have graham crackers? Try vanilla wafers for a twist. Top with any canned or homemade fruity filling, including peaches or mixed berries.
Fun Ways to Serve
Make sure it's extra cold when you serve it—it'll taste creamiest. Sprinkle on some lemon zest or toasted almond slices for a little boost. Toss it right in the middle of your dessert table for birthdays or holidays—it's a show stopper.
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A Quick Backstory
No bake cheesecakes really took off in the 1950s and 60s when boxed crusts and canned fruit made things easy. You could make something special without a fancy oven or much gear. It's still popular today because you get a wonderful treat with barely any work.
Recipe FAQs
- → How can I make the filling smooth?
Let the cream cheese soften completely before mixing with sugar, and blend everything well until the texture is silky and lump-free.
- → Can I use fresh cherries for the topping?
Of course! Homemade or fresh cherries can bring a lovely customized touch to the dish.
- → Do I need to chill it first?
Yes, letting it cool in the fridge makes the filling firmer and brings out the best taste and texture.
- → Can I change the crust?
Feel free to swap the graham base for cookies or digestive biscuits to match your preference.
- → How long can it stay in the fridge?
It'll stay fresh and tasty for up to three days if covered well and kept cool.