No-bake cherry cheesecake

Step 3: Assemble the Cheesecake

1. Remove the crust from the refrigerator.
2. Spoon the cream cheese filling onto the chilled crust, spreading it out evenly with a spatula.
3. Smooth the top and gently tap the pan on the counter to eliminate air pockets.
4. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This allows the cheesecake to set properly and makes slicing easier.

Step 4: Add the Cherry Topping

Option 1: Canned Cherry Topping

• Simply open the can and spread the cherry pie filling evenly over the chilled cheesecake.

Option 2: Homemade Cherry Topping

1. In a saucepan, combine cherries, sugar, and water. Bring to a gentle boil.
2. Stir in the cornstarch slurry and cook until the mixture thickens and becomes glossy.
3. Allow the topping to cool completely, then spoon it over the cheesecake.

🥄 Serving Tips

• Slice with a sharp knife dipped in hot water for clean cuts.
• Garnish with mint leaves or white chocolate shavings for a decorative touch.
• Store leftovers in the fridge for up to 4 days in an airtight container.

💡 Pro Tips for Success

• Use full-fat cream cheese for best texture and flavor.
• Chilling the crust before adding the filling helps it stay firm.
• Avoid over-mixing the filling after adding whipped cream to maintain its fluffiness.

🍰 Conclusion

The No-Bake Cherry Cheesecake is a crowd-pleaser that looks impressive but is surprisingly simple to make. With no oven required and a handful of pantry staples, you can create a dessert that’s rich, creamy, and bursting with cherry flavor. Whether it’s for a holiday, celebration, or casual weekend treat, this cheesecake delivers every time.

Would you like a printable version of the recipe or suggestions for flavor variations (like blueberry or chocolate swirl)?