Ignore the horrible photos and focus on the cheesecake. Delicious, creamy, rich cheesecake. Dreamy melt-in-your-mouth cheesecake. An easy recipe that takes absolutely no work and no oven. I love a good no bake cheesecake. No water baths to worry about or cracks in the cheesecake. Wondering if it has baked long enough or waiting hours on end for it to set and cool. Nope, none of that when dealing with a delicious No Bake Cheesecake. This is my go to recipe for when I want a light dessert that doesn’t skimp on taste and that can be easily prepared and stored in the fridge until I need it.
Delicious Rating: Always a hit when I share… I try to share this cheesecake one out of every three times I make it! Ha! I do make my own graham cracker crust but you can go the even easier route and buy the already made ones from the store which are just as good. I love the canned cherry filling on top but have used fresh strawberries when in season and they are just as delicious, of course. What do you like to top your cheesecake with? Let me know so I can use it next time I make this!
A perfect light and easy dessert for any occasion calling for a delicious dessert
1 pack of graham crackers
⅓ cup sugar
1 tsp cinnamon
6 tbsp butter, melted
2 (8 ounce) packages cream cheese
1 tsp fresh lemon juice
2 tsp vanilla
⅔ cups powdered sugar
1 cup heavy whipping cream
1 can cherry pie filling
In a food processor, combine graham crackers, ⅓ cup of sugar, cinnamon, and melted butter.
Press crust into a pie pan or spring-form pan evenly.
Place in the freezer while making the filling.
In a mixing bowl, beat cream cheese until soft and fluffy.
Mix in lemon juice and vanilla.
Incorporate powdered sugar and then beat in heavy whipping cream until batter becomes thick and stiff.
Pour filling into crust and top with cherry pie filling. Chill for at least 4 hours or overnight before serving.
One sleeve pack of Graham crackers should do but if you use a large spring-form, around 9 or higher, you may want to use another half a pack and adjust ingredients accordingly. I used a 9 inch deep dish pie pan and it worked great.
Your filling should be thick when added to the pie crust. Use heavy whipping cream for desired results and beat until thick peaks form.
I love the canned cherry filling but that is just me. Use fresh fruit or other canned fruit for personal preference.