No Bake Cherry Cheesecake Recipe (2024)

Cherry Filling

• 2 cups fresh cherries pitted and cut in half
• 1/2 cup water
• 2 tablespoons lemon juice fresh
• 1/2 cup sugar
• 1 tablespoon corn starch

Cheesecake Layer

• 1 cup heavy whipping cream
• 3/4 cup powdered sugar divided
• 8 oz cream cheese 1 block
• 1 teaspoon vanilla extract
• 5 graham crackers full sized, crushed

Prepare the cherry filling

• Wash and pit cherries, then cut in half (and then measure).

• In a medium sized saucepan, add water and lemon juice and warm over medium heat.

• In a small bowl, stir together the sugar and cornstarch with a whisk. Then, add the sugar and starch to the warm pan of liquid and stir (with a whisk) to combine. Cook 1-2 minutes.

• Add fruit and continue to cook, while stirring gently, until the sauce thickens.

  See Also

  40 Healthy Slow-Cooker Recipes That Make It Easy To Eat Light

• Remove pan from heat and allow sauce to cool. To aid in cooling, pour the partially cooled sauce into a bowl and move to the fridge.

• The sauce can be stored in the fridge (in a jar or sealed container) up to 1 week.

Prepare the cheesecake

• Chill your mixing bowl and beaters by placing in the freezer for 5-10 minutes (this helps the whipped cream whip up faster).

• Add the heavy whipping cream to the chilled mixing bowl and beat until it begins to thicken.

• While mixing, slowly add 1/4 cup powdered sugar. Continue to beat until the mixture is thickened and holds a stiff peak. Do not overbeat or it will become overly thick an clumpy. Scoop the whipped cream into a bowl and put in the fridge.

• In the empty mixing bowl (no need to wash), add cream cheese and beat until smooth. Continue mixing and add the remaining (1/2 cup) powdered sugar, and the vanilla.

• Stop mixing and add a large scoop of the prepared whipped cream into the bowl. Blend on low speed to incorporate. Add remaining whipped cream and blend gently, just until fully combined.

• Use immediately, or cover and keep in the fridge for up to 1 day.

Assemble the desserts

• Add a spoonful of graham cracker crumbs to the bottom of each dish.

• Top with a layer of cheesecake filling.For neat assembly, you may want to add the prepared cheesecake filling to a large piping bag, or large ziplock type bag with a corner cut off.

• Add a layer of cherry filling. Be sure the filling is cool. Do not begin dessert assembly until the filling is cool.

• Add a second layer of cheesecake.

• Top with cherry filling and some graham cracker crumbs for garnish.

• Serve immediately, or refrigerate completed desserts for up to 4 hours. If you're not serving the desserts right away, omit the top graham cracker crumbs until just before serving.

The cheesecake filling as listed will be enough for 4-6 small dessert servings. You will have plenty of cherry filling left over. Feel free to double the cheesecake portion for a larger gathering, and you can keep the cherry filling amounts as listed.

Leftover cherry filling is perfect for topping pancakes, waffles or vanilla ice cream.