Name: No-Bake Cherry Cheesecake: Creamy, Classic, and Effortlessly Delicious
Ingredients: 1½ cups (150g) graham cracker crumbs; 3 tbsp unsalted butter, melted; 1 tbsp granulated sugar; Pinch of salt; 16 oz (450g) full-fat cream cheese, softened; ¾ cup (90g) powdered sugar; 1 tsp vanilla extract; 1 cup (240ml) heavy whipping cream, whipped to stiff peaks (or 1 tub Cool Whip); 1 (21 oz) can cherry pie filling (or 2 cups fresh/frozen cherries simmered with 2 tbsp sugar + 1 tsp cornstarch); Optional: ½ tsp almond extract for depth

Ingredients

Scale

For the crust:

1½ cups (150g) graham cracker crumbs
3 tbsp unsalted butter, melted
1 tbsp granulated sugar
Pinch of salt

For the filling:

16 oz (450g) full-fat cream cheese, softened
¾ cup (90g) powdered sugar
1 tsp vanilla extract
1 cup (240ml) heavy whipping cream, whipped to stiff peaks (or 1 tub Cool Whip)

For the cherry topping:

1 (21 oz) can cherry pie filling (or 2 cups fresh/frozen cherries simmered with 2 tbsp sugar + 1 tsp cornstarch)
Optional: ½ tsp almond extract for depth

Instructions

Make crust: Mix graham crumbs, melted butter, sugar, and salt. Press firmly into bottom of a 9″ springform pan or pie dish. Chill 10 minutes.
Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth (~2–3 min). Gently fold in whipped cream until fully incorporated.
Assemble: Spread filling over chilled crust. Smooth top with an offset spatula.
Top: Spoon cherry pie filling evenly over cheesecake.
Chill at least 4 hours, preferably overnight, to set.
Serve cold, sliced with extra cherries if desired.

💡 Pro Tip: For a prettier presentation, arrange whole cherries on top just before serving!

Prep Time & Nutrition (per slice, serves 10):