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My grandmother would often make this simple dessert for my Mom and aunt when they were growing up in Thunder Bay as it was one of my aunt's favorites. Since I have never met a cherry I didn't like, my Mom knew I too would love this dessert, so many years ago, she asked Grandma for her recipe. She was right, it was a hit and remains a family favorite to this day! I hope you all enjoy this recipe as much as we have.

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Questions

What are the ingredients?

The two basic ingredients are cream cheese and powdered sugar. Other flavorings, such as melted chocolate, vanilla extract, or almond extract, can be added to change the flavor. For this recipe, we'll fold some whipped cream into the mixture to give it a lighter texture.

How long does it take to set?

It takes about 8 hours (overnight) for this to fully chill and set. It tastes best cold, so make sure to chill it thoroughly before serving.

How long can you keep it in the fridge?

I would suggest eating the cheesecake within 3-4 days. Make sure to refrigerate it tightly covered with plastic wrap or aluminum foil.

How to Make

Gather the ingredients.

Mix the graham cracker crumbs with the melted butter and pack into a 9x13 inch pan.

Next, spread the cheesecake layer on top.

Spread the sour cherry pie filling on top, cover, and chill. It will be all ready for you to dig in!

Pro Tips

Pack the crust tightly to prevent the bars from collapsing later.
Make your own whipped cream instead of Cool-Whip for an improved flavor.
Allow 8 hours for the cheesecake to fully set in the fridge.
Use sour cherries for the best flavor.
In a hurry? Use store bought graham crumbs and canned pie filling. Just realize it won't taste as good.

Other No Bake Desserts

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Recipe

No Bake Cherry Cheesecake

Author: Emma
Prep Time: 50 minutes
Total Time: 50 minutes
Yield: 24 slices 1x

Print Recipe

Description

Thrill your tastebuds with this easy to make, family favorite dessert! It’s perfect for a crowd or for hungry kids. A graham cracker base, cream cheese filling, and sour cherry topping make it a truly indulgent dessert.

Scale

Ingredients

For the Graham Cracker Base

3 cups graham cracker crumbs (24 graham cracker sheets) (369g)
½ cup light brown sugar, packed (120g)
⅔ cup unsalted butter, melted (154g)

For the Cheesecake Layer

1 cup heavy whipping cream (237 ml)
1 teaspoon granulated sugar
1 teaspoon vanilla extract
2 8-ounce packages cream cheese, softened (454g)
⅔ cup icing sugar, sifted (88g)
2 teaspoons almond extract

For the Cherry Topping

2 21-ounce cans cherry pie filling, preferably made from tart cherries (2 595g tins)

Instructions

Making the Graham Cracker Base (15 minutes)

Crush 24 sheets of graham crackers in a food processor or in a zip-top bag with a rolling pin until fine.
Mix the cracker crumbs with the brown sugar and melted butter until well combined, then firmly pack the mixture into a 9x13-inch cake pan.

Making the Cheesecake (30 minutes)

Pour the whipping cream, sugar, and vanilla extract into a medium bowl and beat with a handheld electric mixer until stiff peaks form. The whipped cream shouldn't fall out of the bowl if you turn it upside down.
Place the softened cream cheese in a large bowl, then sift the icing sugar on top. Add the almond extract and beat with a handheld electric mixer until well blended, scraping down the sides as needed.
Add a couple large spoonfuls of whipped cream to the cream cheese and stir in vigorously to loosen the mixture, then fold in the rest of the whipped cream until well blended.
Spread the cheesecake mixture evenly over the graham cracker crust.

Adding the Cherry Topping (5 minutes + 8 hours chilling)

Gently spread the cherry pie filling evenly over the cheesecake layer, then cover and chill for at least 8 hours to allow the cheesecake to set and the base to harden.
Once chilled, cut in slices and serve immediately.

Notes

Pack the crust tightly to prevent a crumbly base.
Be sure to make your own whipped cream instead of using Cool-Whip.
Allow 8 hours for the cheesecake to fully set in the fridge.
If your cherry pie filling isn't very tart, add lemon juice, one tablespoon at a time, until it's the desired level of tartness.
Leftover cheesecake keeps well in the fridge for 3 to 4 days when covered tightly with aluminum foil.

Category: Dessert
Method: Refrigerator
Cuisine: American

Keywords: no bake, cherry cheesecake

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