Imagine a dessert so creamy, so decadent, and so ridiculously easy to make that it'll become your secret weapon at every gathering. This No-Bake Fluffy Cherry Cheesecake is not just a dessert—it's a game-changer that requires zero oven time and delivers maximum flavor. Whether you're a baking novice or a dessert enthusiast, this recipe will transform you into an instant culinary hero, impressing everyone from family members to dinner party guests with minimal effort and maximum deliciousness.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 can cherry pie filling
Instructions
- Start by preparing the crust. In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix well until the crumbs are fully coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or a similar dish to form an even layer. Use the back of a measuring cup or your fingers to ensure it's packed tightly. Place the crust in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until well combined and there are no lumps, approximately 2 more minutes.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. This should take about 3-5 minutes using an electric mixer on high speed.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; fold until just combined and the mixture is light and fluffy.
- Once the filling is ready, remove the crust from the refrigerator. Spoon the fluffy cheesecake filling over the crust, spreading it evenly with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
- When ready to serve, remove the cheesecake from the refrigerator. Top it with the cherry pie filling, spreading it evenly over the surface.
- Carefully release the sides of the springform pan. Slice the cheesecake into 8 servings and enjoy your delicious no-bake fluffy cherry cheesecake!
Tips
- Ensure your cream cheese is fully softened at room temperature to avoid lumps and create a smooth filling.
- When whipping cream, use cold heavy whipping cream and a chilled bowl for the best volume and peaks.
- Fold the whipped cream gently into the cream cheese mixture to maintain its light, airy texture.
- For the cleanest cuts, run your knife under hot water and wipe it dry between each slice.
- Make this dessert a day ahead to allow it to set perfectly and develop even more flavor.
- For a professional touch, garnish with fresh cherries or mint leaves before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 95mg
