Prep Time: 15 mins | Yield: 10 to 12 Servings
I love no-bake desserts because they are very easy to whip up without turning the oven on. I have tried a lot of no-bake recipes, and my top favourite is this no-bake cheesy cheesecake. This is a pretty impressive cake that everyone will surely love!
Ingredients
CRUST:
1 stick butter, melted
1/4 c. sugar
2 c. graham cracker crumbs
FILLING:
2 can(s) cherry pie filling
3 c. powdered sugar
3 package (8 oz.) cream cheese
1 tsp vanilla extract
5+ c. frozen whipped topping, thawed
HOW TO MAKE MOM’S NO-BAKE CHERRY CHEESECAKE
Step 1: Place the graham cracker crumbs, butter, and 1/4 cup of sugar in a mixing bowl. Beat until well incorporated. Then, into a 9 x 13-inch cake pan lined with parchment paper, pour the mixture and press the mixture on the bottom.
Step 2: Beat the cream cheese and sugar in a large mixing bowl on medium speed until light and fluffy.
Step 3: Add the heavy cream to another bowl and beat on low speed, increasing the speed to high. Continue mixing until medium peaks appear.
Step 4: Into the cream cheese mixture, add the whipped cream, and beat on high until mixed and smooth. Scoop this into the baking dish and spread it into an even layer using the back of a spoon or spatula.
Step 5: On top, evenly add the cherry pie filling. Carefully smooth it out.
Step 6: Using plastic wrap, cover the cake and chill in the fridge for at least 4 hours or overnight.
Step 7: When the cake is set, remove it from the fridge, slice, and serve right away. Enjoy!
Notes:
You can make this cake in an 8 x 8-inch cake pan in place of a 9 x 13-inch cake pan.
If you prefer, you can swap the heavy cream with 1 cup of prepared whipped cream or Cool Whip.
Ingredients
- CRUST:
- 1 stick butter, melted
- 1/4 c. sugar
- 2 c. graham cracker crumbs
- FILLING:
- 2 can(s) cherry pie filling
- 3 c. powdered sugar
- 3 package (8 oz.) cream cheese
- 1 tsp vanilla extract
- 5+ c. frozen whipped topping, thawed
Instructions
Step 1: Place the graham cracker crumbs, butter, and 1/4 cup of sugar in a mixing bowl. Beat until well incorporated. Then, into a 9 x 13-inch cake pan lined with parchment paper, pour the mixture and press the mixture on the bottom.
Step 2: Beat the cream cheese and sugar in a large mixing bowl on medium speed until light and fluffy.
Step 3: Add the heavy cream to another bowl and beat on low speed, increasing the speed to high. Continue mixing until medium peaks appear.
Step 4: Into the cream cheese mixture, add the whipped cream, and beat on high until mixed and smooth. Scoop this into the baking dish and spread it into an even layer using the back of a spoon or spatula.
Step 5: On top, evenly add the cherry pie filling. Carefully smooth it out.
Step 6: Using plastic wrap, cover the cake and chill in the fridge for at least 4 hours or overnight.
Step 7: When the cake is set, remove it from the fridge, slice, and serve right away. Enjoy!
Notes
You can make this cake in an 8 x 8-inch cake pan in place of a 9 x 13-inch cake pan. If you prefer, you can swap the heavy cream with 1 cup of prepared whipped cream or Cool Whip.
