No Bake Cherry Cheesecake

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Cherry Cheesecake
No Bake Cherry Cheesecake

No-bake Cherry Cheesecake has long been a favorite dessert at family gatherings, potlucks, and church, office, and community events.  It’s very easy to make, does not take a lot of ingredients, and is showy and super tasty.

The fact that there is no baking involved with this cheesecake is a plus. All the cheesecake really needs is some chillin’ time in the refrigerator to give it a chance to set so it will cut out better. Unlike the New York style baked cheesecake which has a firmer texture, the no-bake version is much softer owing to the filling.

Cherry Cheesecake
No Bake Cherry Cheesecake

The No-bake Cherry Cheesecake is comprised of three layers:  a base, filling, and the cherry topping.  The base is made with graham wafer crumbs mixed with butter and then pressed into a lightly greased 9” square baking pan.  The filling is made with an envelope of dessert topping mix (such as Dream Whip), cream cheese, icing sugar, and vanilla. And, the topping is simply a can of cherry pie filling.  Easy-peasy dessert.

Cherry Cheesecake
No Bake Cherry Cheesecake

Covering the pan containing the cheesecake with plastic wrap will help to keep the dessert fresh.  Just ensure that the plastic wrap does not touch the cherry pie filling as you don’t want to lose any of that tasty topping that would catch and pull off on to the plastic wrap and mar the top of the Cherry Cheesecake! This dessert will easily keep a couple of days in the refrigerator.

Sometimes, the old retro desserts really are the best!

Cherry Cheesecake
No Bake Cherry Cheesecake

No Bake Cherry Cheesecake

Ingredients:

Base:
1¾ cups graham cracker crumbs
1/3 cup granulated sugar
1/3 cup melted butter

Filling:
1 – 48g (1 5/8 oz) envelope of dessert topping mix (such as Dream Whip), made according to package directions
½ lb (250g) cream cheese, softened at room temperature
1 cup icing sugar (aka confectioner’s sugar or powdered sugar)
1 tsp pure vanilla

Topping:
1 – 540ml can cherry pie filling

Method:

Base:

In medium-sized bowl mix graham cracker crumbs and sugar together. Mix in the melted butter.

Press mixture into lightly greased 9” square pan. Refrigerate for 1 hour.

Filling:

In bowl of stand mixer fitted with whisk attachment, prepare the  dessert topping mix according to package directions. Set aside.

In clean bowl of stand mixer fitted with the paddle attachment, cream the cheese and icing sugar together. Beat in the vanilla. Remove bowl from mixer and, by hand, using a rubber spatula, fold in the whipped topping, just until blended. Spread filling evenly over chilled base. Refrigerate for at least 2 hours.

Topping:

Evenly spread the cherry pie filling over the cheesecake. Cover pan tightly with plastic wrap, ensuring the wrap does not touch the cherry pie filling. Refrigerate at least 2 hours before serving. Cut into desired-sized pieces.

Yield: Apx. 9 servings

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No Bake Cherry Cheesecake

Easy-to-make No Bake Cherry Cheesecake has a graham wafer base, a creamy filling of whipped topping, cream cheese, and icing sugar, and a topping of canned cherry pie filling.
Course Dessert
Keyword cheesecake, cherry cheesecake, dessert
Servings 9
My Island Bistro Kitchen Barbara99

Ingredients

  • Base:
  • cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/3 cup melted butter

Filling:

  • 1 - 48 g (1 5/8 oz) envelope of dessert topping mix (such as Dream Whip), made according to package directions
  • ½ lb (250g) cream cheese, softened at room temperature
  • 1 cup icing sugar (aka confectioner’s sugar or powdered sugar)
  • 1 tsp pure vanilla

Topping:

  • 1 – 540ml can cherry pie filling

Instructions

Base:

  1. In medium-sized bowl mix graham cracker crumbs and sugar together. Mix in the melted butter.
  2. Press mixture into lightly greased 9” square pan. Refrigerate for 1 hour.

Filling:

  1. In bowl of stand mixer fitted with whisk attachment, prepare the dessert topping mix according to package directions. Set aside. In clean bowl of stand mixer fitted with the paddle attachment, cream the cheese and icing sugar together. Beat in the vanilla. Remove bowl from mixer and, by hand, using a rubber spatula, fold in the whipped topping, just until blended. Spread filling evenly over chilled base. Refrigerate for at least 2 hours.

Topping:

  1. Evenly spread the cherry pie filling over the cheesecake. Cover pan tightly with plastic wrap, ensuring the wrap does not touch the cherry pie filling. Refrigerate at least 2 hours before serving. Cut into desired-sized pieces.

Recipe Notes

Yield: Apx. 9 servings

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Cherry Cheesecake

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