Go Back
Unbaked Cherry Cheesecake Recipes
[email protected]

Unbaked Cherry Cheesecake

This Unbaked Cherry Cheesecake is creamy, light, and easy to prepare. It sets in the refrigerator instead of the oven, so it stays smooth and mousse-like. The cherry topping adds a fresh sweet-tart finish that balances the rich filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Roasting, Tossing 4 minutes
Total Time 4 hours 20 minutes
Servings: 10
Course: No-bake dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • For The Crust
  • 2 cups graham cracker crumbs or digestive biscuits
  • 1/2 cup melted butter
  • 2 tablespoons sugar optional
  • For The Filling
  • 16 oz 450g cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 1/2 cups heavy whipping cream whipped to stiff peaks
  • For The Topping
  • 1 can cherry pie filling
  • or
  • 2 cups homemade cherry compote

Equipment

  • 8 or 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Flat-bottomed glass or measuring cup (for pressing crust)

Method
 

  1. Mix crust ingredients until moistened. Press firmly into the bottom of the springform pan. Chill while preparing the filling.
  2. Beat cream cheese until smooth, then add powdered sugar, vanilla, and lemon juice. Mix until creamy.
  3. Fold whipped cream into the cream cheese mixture until fully combined.
  4. Spread the filling evenly over the chilled crust.
  5. Refrigerate for at least 4 hours or until firm.
  6. Add cherry topping and spread gently over the top.
  7. Slice and serve cold.

Notes

For the thickest set, chill overnight.
Use full-fat cream cheese for the best texture.
If using homemade cherry topping, cool it completely before adding.
Press the crust firmly so it slices cleanly.
Nutritional Facts (Approx. per serving)
Calories: 380
Protein: 5g
Carbs: 32g
Fat: 26g
Sugar: 22g