No-Bake Cherry Cheesecake

Thick creamy cheesecake filling surrounded by crushed graham cracker crumbs and topped with many cherries. No bake cherry cheesecake is something we just can't live without.
Prep Time 50 mins
Resting Time 4 hrs
Total Time 4 hrs 50 mins
Difficulty Level Easy, Intermediate
Servings 10

Ingredients
  

  • 1-1/2 Cups (375 mL) graham cracker crumbs
  • ¼ Cup (60 mL) light brown sugar
  • 6 Tablespoons (90 mL) unsalted butter, melted
  • 2-8 oz. packages (500g) full fat cream cheese, room temperature
  • 2 cups (500 mL) cold heavy cream, whipped
  • 1-1/2 Cups (275 mL) icing sugar, divided
  • 1 Tablespoon (15mL) fresh lemon juice
  • 2 teaspoons (10 mL) vanilla extract
  • 1 can (540 mL) E.D.SMITH® Cherry Pie Filling

Directions
 

For the Crust:

  • Lightly grease and line the bottom and sides of spring form pan with parchment.
  • Combine graham cracker crumbs, brown sugar, melted butter and press firmly into the bottom of prepared 9-inch spring form pan. Place in the fridge while making the filling

For the cheesecake batter:

  • In a large mixing bowl, whip cream with ½ cup icing sugar into stiff peaks.
  • In a second mixing bowl, beat cream cheese, lemon juice, vanilla and remaining 1 cup icing sugar until light and fluffy.
  • Fold cheesecake batter into whipped cream with a spatula.
  • Pour cheesecake batter over prepared crust, wrap tightly with plastic wrap.
  • Refrigerate 4- 6 hours or overnight.
  • When ready to serve, remove cheesecake from the fridge. Release cheesecake from spring form pan, removing the bottom and all parchment.
  • Place cheesecake on a serving plate. Slice into 8 servings and spoon Cherry Pie Filling over each portion.

Tips

  • Cheesecake can be made the day before and kept in the fridge up to 2 days.
  • Use any E.D.SMITH® Pie Filling for a different Cheesecake experience.
Type Cakes & Cupcakes - Pastries
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Thanksgiving, Autumn & Halloween - Valentine's Day

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