Homemade Cherry Cheesecake



This cherry cheesecake requires no cooking and contains a graham cracker base and a layer of cherry pie filling. Because it’s so tasty, it’s sure to make everyone in the family happy. It can be prepared in a flash and with little effort. After trying this cheesecake, my spouse will no longer eat baked cheesecake. It’s perfectly OK if you don’t have the time to prepare a traditional baked cherry cheesecake. It is our pleasure to share with you the recipe for the absolutely tastiest no-bake cherry cheesecake that can be found anywhere on the internet. Although it requires just a few simple ingredients, the taste is not compromised in any way by this fact.

Simply putting the cheesecake in the refrigerator for a longer period of time will allow it to get the desired consistency. If, after the three hours that are recommended by this recipe, the filling for your cheesecake is not thick enough, try placing it in the refrigerator for a few more hours, or even overnight.

If the filling of your cheesecake is still sloppy and requires major improvement, you might try adding some flavorless gelatin to it. The mixture will become more firm after being chilled, and the cheesecake will retain its form as a result.

  • 1¼ Cups.Of graham cracker crumbs.
  • ¼ Cup.Of unsalted butter – melted.
  • ¼ Cup.Of white sugar.
  • An 8-oz Pkg.Of cream cheese – softened.
  • 1 Cup.Of powdered sugar.
  • 1 Tsp.Of vanilla extract.
  • 1 Cup.Of heavy whipping cream.
  • Canned cherry pie filling; I used a 12-oz can.

Step 1 – In a bowl, thoroughly combine the graham cracker crumbs, margarine, and sugar for the crust until the mixture takes on a crumbly consistency. Fill a 9-inch pie pan halfway with the mixture, pushing it up the edges as much as possible.

Step 2 – In a bowl, use an electric mixer to beat cream cheese, powdered sugar, and vanilla extract for the filling until the mixture is smooth and can be spread.

Step 3 – Using an electric mixer and a bowl made of glass or metal that has been cooled, whip cream until it forms soft peaks.

Step 4 – Combine the whipped cream and cream cheese in a bowl until you have a smooth consistency. When the crust is ready, pour the filling into it.

Step 5 – After you have smoothed the top with a spatula, place it in the refrigerator for at least two hours, preferably three. And then cover the cheesecake that has been refrigerated with the cherry pie filling.

Step 6 – Serve immediately, or cover and place in the refrigerator until ready to serve.

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