Luscious No Bake Cherry Cream Cheesecake
Indulge in the delightful flavor of this Luscious No Bake Cherry Cream Cheesecake! Perfect for any gathering or a simple family dessert, this creamy cheesecake is made with a rich, velvety filling and topped with a sweet cherry layer. The no-bake aspect makes it incredibly easy to prepare and a favorite among dessert lovers. Serve it chilled for a refreshing treat that everyone will adore. This recipe is sure to become a staple in your dessert repertoire!
8
Servings
N/A
Calories
6
Ingredients
Ingredients
Graham cracker pie crust
6 ounces (ready to use)
Sweetened condensed milk
1 can (14 ounces) (opened)
Cream cheese
1 package (8 ounces) (softened at room temperature)
Lemon juice
1/3 cup (freshly squeezed or bottled)
Vanilla extract
1 teaspoon (ready to use)
Cherry pie filling
1 can (21 ounces) (opened)
Instructions
1
In a medium bowl, use an electric mixer to beat the softened cream cheese until it is light and fluffy, about 2-3 minutes.
2
Gradually add in the sweetened condensed milk, mixing well until fully combined and smooth.
3
Mix in the lemon juice and vanilla extract, stirring until the mixture is creamy and well incorporated.
4
Pour the cream cheese filling into the prepared graham cracker pie crust, spreading it evenly.
5
Refrigerate the cheesecake for 2 to 3 hours, or until it is firm and set.
6
Once set, spoon the cherry pie filling over the top of the cheesecake evenly.
7
Slice and serve chilled, and enjoy this deliciously refreshing dessert!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Luscious No Bake Cherry Cream Cheesecake?
It is a creamy, easy-to-make dessert featuring a rich cream cheese filling inside a graham cracker crust, topped with sweet cherry pie filling.
How long does this cheesecake take to set?
The cheesecake needs to be refrigerated for at least 2 to 3 hours, or until it is firm and set.
Do I need to bake any part of this recipe?
No, this is a completely no-bake recipe using a ready-to-use crust and a chilled filling.
What type of crust is used for this recipe?
A standard 6-ounce ready-to-use graham cracker pie crust is used.
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, though the texture and richness may vary slightly from the full-fat version.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
Is the cherry topping added before or after chilling?
The cherry pie filling should be spooned over the top after the cheesecake has chilled and become firm.
Can I substitute lemon juice with something else?
Lime juice is a suitable substitute, though it will change the flavor slightly. The acid is necessary to help the filling set.
Is an electric mixer required?
An electric mixer is recommended to ensure the cream cheese is beaten until light, fluffy, and completely smooth.
How should I store leftovers?
Leftovers should be kept covered in the refrigerator for up to 3 to 4 days.
Can I use fresh cherries instead of canned filling?
You can use fresh cherries, but you would need to cook them down with sugar and a thickener like cornstarch to create a pie filling consistency.
What size can of sweetened condensed milk is needed?
The recipe requires one 14-ounce can of sweetened condensed milk.
Do I need to soften the cream cheese?
Yes, softening the cream cheese at room temperature is crucial for achieving a smooth, lump-free filling.
Can I freeze this cheesecake?
Freezing is not recommended as it can alter the creamy texture of the cream cheese and condensed milk mixture.
What if I don't have vanilla extract?
You can omit it, but the vanilla extract adds a nice depth of flavor to the cream cheese filling.
Is this recipe gluten-free?
As written, it is not gluten-free because of the graham cracker crust. You would need to use a gluten-free crust to make it so.
Can I make this a day in advance?
Yes, making it a day ahead is actually ideal as it ensures the cheesecake is fully set and chilled.
Why is my cheesecake filling too soft?
This can happen if the cream cheese wasn't beaten enough, if not enough lemon juice was used, or if it hasn't chilled for the full 3 hours.
Can I add other fruit toppings?
Absolutely! Blueberry, strawberry, or even peach pie filling would work well with this base recipe.
How do I get clean slices?
For clean slices, dip your knife in warm water and wipe it dry between each cut.
Does the lemon juice make it taste sour?
No, the lemon juice reacts with the condensed milk to thicken it and provides a subtle tang that balances the sweetness.
Can I make this into mini cheesecakes?
Yes, you can distribute the filling into mini graham cracker crusts for individual servings.
Is this a good dessert for summer?
Yes, it is a perfect summer dessert because it is served chilled and requires no oven time.
What is the preparation for the cherry pie filling?
The 21-ounce can of cherry pie filling just needs to be opened and is ready to use as a topping.
Can I use evaporated milk instead of condensed milk?
No, evaporated milk is not a substitute for sweetened condensed milk in this recipe as it lacks the sugar and thickness required.
Is this recipe kid-friendly?
Yes, it is a very popular choice for children due to its sweet flavor and soft texture.
How long should I beat the cream cheese?
You should beat the softened cream cheese for about 2 to 3 minutes until it is light and fluffy.
Can I use a homemade graham cracker crust?
Yes, a homemade crust made from graham cracker crumbs and butter will work perfectly.
Is this dessert very sweet?
It is moderately sweet, balanced by the tanginess of the cream cheese and lemon juice.
What category of food does this belong to?
This recipe falls under the Cheesecake and Dessert categories.