Easy No Bake Cherry Cheesecake
A simple no bake cheesecake is nestled on top of a graham cracker almond crust and topped with cherry pie filling for the ultimate no bake dessert.
Servings: 10 slices
Calories: 643kcal
Ingredients
Graham Cracker Almond Crust
- 2 ¼ cups graham cracker crumbs
- ½ cup almond crumbs {optional}
- ¼ cup brown sugar {packed}
- ½ cup butter {melted}
Cheesecake Filling
- 16 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping
Toppings
- 21 ounces cherry pie filling
- 1 cup whipped topping
- 2 tablespoons sliced almonds {optional}
Instructions
Graham Cracker Almond Crust
- Pulse the graham crackers and almonds into a fine crumb using a food processor or blender. {If you don't have a food processor or blender then add cookies to a zipper bag and crush with a rolling pin} Mix together graham cracker and almond crumbs, brown sugar and melted butter, stir until crumbs are completely coated. Pour crumbs into a lightly greased 9" spring form pan and press into the bottom and partially up the sides of pan. Refrigerate the crust until the filling is prepared.
Cheesecake Filling
- In a mixing bowl, beat {using a hand held or stand mixer} cream cheese until smooth. Add sweetened condensed milk and continue to mix until combined and smooth. Finally, add whipped topping and vanilla bean paste to mixture and gently mix {fold in using a rubber spatula}. Add cheesecake mixture into prepared crust, cover with plastic wrap and refrigerate for at least 4 hours {preferably overnight}.
Assembly
- To serve, top the cheesecake with cherry pie filling. Add whipped topping to a piping bag with a star tip {or a zipper bag} and pipe the whipped topping around the edge of the cheesecake. go back and place almond slices around the edge of the cheesecake. Leftovers can be stored in the refrigerator covered tightly for 3-4 days.
Video
Notes
- Buy graham cracker crumbs instead of whole crackers. This saves so much time. You can also purchase a ready-made graham cracker crust.
- Thaw whipped cream in the refrigerator. I like to set mine in the fridge the night before using.
- Use softened cream cheese for a smooth filling. If you need to bring it to room temperature quickly, cut it into cubes and place on the counter for 20-25 minutes.
- Chill the cheesecake before adding the cherry filling. Adding it before may cause the filling to not set up as nicely.
Nutrition
Serving: 1slice | Calories: 643kcal | Carbohydrates: 69g | Protein: 10g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 424mg | Potassium: 392mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1143IU | Vitamin C: 3mg | Calcium: 225mg | Iron: 1mg