## Introduction
Allow us to introduce your new favorite dessert: the Easiest No-Bake Cherry Cheesecake. This recipe satisfies your cheesecake cravings in record time, and the best part? There’s no oven required. Experience the heavenly combination of a buttery graham cracker crust, creamy cheesecake filling, and tart cherry topping all in one bite.
## Why Make This Recipe
Whip up this No-Bake Cherry Cheesecake when you’re in need of a simple, yet impressive dessert. With minimal prep time and pantry staple ingredients, it’s perfect for last-minute gatherings or just as a sweet treat for the family. And did we mention it’s a no-bake recipe? Say goodbye to preheating the oven and hello to hassle-free deliciousness.
## How To Make Easiest No-Bake Cherry Cheesecake
## Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/3 cup melted butter
– 1/4 cup sugar
– 2 (8 oz) packages cream cheese, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream, whipped
– 1 can (21 oz) cherry pie filling
## Directions
1. Begin by creating the crust. Mix the graham cracker crumbs, melted butter, and sugar, then press this mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you make the filling.
2. In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
3. Carefully fold in the whipped cream, ensuring it’s evenly mixed into the cream cheese.
4. Pour this filling over the prepared crust, smoothing the top with a spatula.
5. Layer the cherry pie filling evenly across the top.
6. Refrigerate your cheesecake for a minimum of 2 hours to set properly before serving.
## How To Serve Easiest No-Bake Cherry Cheesecake
This cheesecake is best served chilled. Slice it into eight sections, perfect for sharing with friends or family. Serve as dessert after a meal, with coffee for a mid-afternoon treat, or just because!
## How To Store Easiest No-Bake Cherry Cheesecake
Store any remaining cheesecake in the refrigerator, covered, for up to five days. For longer storage, you can freeze the cheesecake for up to two months – just make sure it’s properly wrapped to minimize freezer burn.
## Tips To Make Easiest No-Bake Cherry Cheesecake
Always use softened cream cheese to avoid lumps in your filling. Whip your heavy cream until it forms stiff peaks for a lighter, airier cheesecake. Bake the crust for a few minutes for a crispier base if you prefer, but this is optional.
## Variation
If you’re not a fan of cherries, you can substitute the cherry pie filling with other fruits. Blueberry, raspberry, or peach pie filling all make excellent alternatives.
## FAQs
**Q1: Can I use fresh cherries instead of cherry pie filling?**
A1: Though cherry pie filling adds sweetness and a smooth texture, you can use fresh cherries. Ensure to pit and halve them, then cook with sugar and a bit of cornstarch to thicken the mixture before using.
**Q2: Can I use whipped cream from a can instead of whipping my cream?**
A2: It’s best to whip your own cream. Canned whipped cream tends to deflate quickly and won’t provide the same stability to the cheesecake.
**Q3: Can this cheesecake be made in advance?**
A3: Absolutely! In fact, it tastes even better when made a day in advance, allowing the flavors to mingle together.