No Bake Cherry Cheesecake
This No Bake Cherry Cheesecake is an effortless, creamy dessert with a buttery biscuit base and vibrant cherry topping, requiring no oven time and minimal prep. It’s perfect for celebrations or anytime you want a quick, impressive treat.
Servings: 8 servings
Ingredients
- 200 g digestive biscuits or graham crackers ensure they contain no alcohol-based ingredients
- 100 g unsalted butter melted
- 400 g cream cheese softened (use a trusted brand)
- 1 cup heavy whipping cream or a -certified cream alternative
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice freshly squeezed
- 1 packet powdered gelatin or agar-agar powder as a vegetarian alternative
- 1/4 cup cold water
- 1 cup cherry pie filling or fresh pitted cherries simmered with a bit of sugar
Instructions
- Crush digestive biscuits or graham crackers into fine crumbs using a sealed plastic bag and rolling pin or food processor. Mix crumbs with melted butter until mixture resembles wet sand.
- Press the crumb mixture evenly into the base of a 9-inch springform pan or pie dish, creating a compact, even layer. Place in the refrigerator to chill and firm up while preparing the filling.
- Sprinkle powdered gelatin over cold water in a small bowl. Let sit for 5 minutes to bloom. Gently heat the gelatin mixture in microwave or over double boiler until fully dissolved without boiling. Set aside to cool slightly.
- In a large mixing bowl, beat softened cream cheese with granulated sugar, vanilla extract, and lemon juice until smooth and creamy. Whip heavy cream until stiff peaks form using a hand or stand mixer.
- Slowly pour dissolved gelatin into cream cheese mixture, mixing continuously to combine fully. Gently fold whipped cream into the cream cheese mixture using a spatula to keep filling light and airy.
- Pour cheesecake filling over chilled crust, spreading evenly with a spatula. Smooth the top for a clean finish.
- Refrigerate cheesecake for at least 3 hours, or until fully set. Overnight chilling works well if preparing in advance.
- Once set, gently spoon cherry pie filling or fresh cherry compote over the top. Spread evenly or create swirls with the back of a spoon. Return to fridge for another 15 minutes to let topping settle.
- Slice and serve the no bake cherry cheesecake chilled.
Equipment
- 9-inch springform pan
- Plastic bag
- Rolling Pin
- Food Processor
- Mixing Bowl
- Hand Mixer
- Spatula
- Microwave or double boiler
- Refrigerator
Notes
Ensure cream cheese is softened to room temperature for a smooth filling. Whip cream just until stiff peaks form and do not boil gelatin to preserve setting power. Press crust firmly and evenly. Chill cheesecake long enough for clean slices. Fresh cherries can be simmered with sugar and lemon juice to make a homemade cherry topping. Variations include berry mixes, chocolate twist, nutty crust, vegan alternatives, and citrus zest additions. Store leftovers refrigerated up to 4 days; avoid freezing.