Step 3: Assemble the Cheesecake
- Remove the crust from the refrigerator.
- Spoon the cream cheese filling onto the chilled crust, spreading it out evenly with a spatula.
- Smooth the top and gently tap the pan on the counter to eliminate air pockets.
- 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
- In a saucepan, combine cherries, sugar, and water. Bring to a gentle boil.
- Stir in the cornstarch slurry and cook until the mixture thickens and becomes glossy.
- 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)?
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