Ingredients
For the crust:
• 1 ½ cups graham cracker crumbs (or gluten-free cookies)
• ¼ cup melted butter or coconut oil
• 2 tbsp brown sugar
For the filling:
• 16 oz cream cheese, softened (2 blocks)
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy cream or full-fat coconut cream (cold)
• 1 tbsp lemon juice
For the cherry topping:
• 1 can (14 oz) cherry pie filling (or 2 cups fresh cherries + ¼ cup sugar + 1 tbsp cornstarch, cooked & cooled)
• Optional: 1 tsp kirsch or almond extract for depth
Instructions
- Make the crust: Mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of a 9-inch springform pan or pie dish. Chill 10 minutes.
- Make the filling: In a large bowl, beat cream cheese, sugar, vanilla, and lemon juice until smooth and fluffy.
- In another bowl, whip cold heavy cream to stiff peaks. Gently fold into cream cheese mixture until light and airy.
- Pour over crust and spread evenly. Chill 1 hour to set slightly.
- Add the topping: Spoon cherry pie filling over the cheesecake. Smooth gently.
- Chill at least 4 hours (or overnight) before serving.
- Slice with a warm knife for clean cuts. Garnish with whipped cream or whole cherries if desired.
✨ Perfect for summer parties, potlucks, or when you want a cool, creamy dessert without turning on the oven!
💡 Make it festive: Use mixed berry pie filling or layer with chocolate for a twist!
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 0 mins , Total Time : 5 hrs (includes chilling) , Servings : 10 slices , Calories : 320 , Net Carbs: 28g , Fats: 21g , Protein: 5g