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.
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.
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!
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
Connect on social media with My Island Bistro Kitchen:
Join the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/
Follow “the Bistro” on “X” (formerly Twitter): https://twitter.com/PEIBistro/
See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/
Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/
(and you can pin the custom Pinterest-ready photo found at the end of this post to your favorite Pinterest boards)
No Bake Cherry Cheesecake
Ingredients
- Base:
- 1¾ 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:
- 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.
Recipe Notes
Yield: Apx. 9 servings
[Copyright My Island Bistro Kitchen]
BE SURE TO SAVE THIS “NO BAKE CHERRY CHEESECAKE” POST TO YOUR FAVORITE PINTEREST BOARD!
