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.
For the Graham Cracker Base
- 3 cups graham cracker crumbs (24 graham cracker sheets) (369g)
- 1/2 cup light brown sugar, packed (120g)
- 2/3 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)
- 2/3 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)
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 9×13-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.
- 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