uncooked cherry cheesecake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best uncooked cherry cheesecake recipe

I’ve been making this uncooked cherry cheesecake recipe for years, and it’s still a favorite in my household. My family loves the combination of sweet and tart flavors, and I appreciate how easy it is to prepare.

The best part is that it’s no-bake, so I can make it on a hot summer day without heating up the kitchen. This dessert is perfect for potlucks, picnics, or any gathering where you need to bring a crowd-pleasing dish.

I also appreciate that it’s relatively healthy compared to other desserts, with cherries providing a boost of antioxidants and fiber. One of the key techniques in making this recipe is using a food processor to blend the ingredients into a smooth consistency.

It’s essential to not over-process the mixture, as it can become too dense and lose its creamy texture. I like to serve this cheesecake chilled, allowing the flavors to meld together and the texture to set properly.

Over time, I’ve made adjustments to the recipe to suit my family’s taste preferences, and now it’s a staple at our gatherings. The original recipe comes from a dear friend who shared it with me years ago, and I’m happy to pass it along to you now.

No-Bake Cherry Cheesecake

4.9 from 1599 votes

A creamy and luscious cheesecake with a buttery graham cracker crust and a vibrant cherry topping. This no-bake version is simple to prepare and requires no oven time.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hrs 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream

For the Topping

2 cups pitted cherries, fresh or frozen
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
2Pour in melted butter and stir until the mixture resembles wet sand.
3Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
4In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
5Add 1/2 cup sugar and vanilla extract, and beat until well combined and creamy.
6In a separate bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form.
7Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
8Pour the filling over the prepared crust and spread it evenly.
9Smooth the top with a spatula.
10Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm.
11In a small saucepan, combine cherries, 1/4 cup sugar, and lemon juice.
12Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture begins to simmer, about 5 minutes.
13In a small bowl, whisk together cornstarch and water to create a slurry.
14Pour the slurry into the cherry mixture, stirring constantly.
15Continue to cook for 1 to 2 minutes, until the sauce thickens and becomes glossy.
16Remove from heat and let cool completely.
17Once the cheesecake is set and the cherry topping is cool, spread the topping evenly over the cheesecake.
18Return to the refrigerator for at least 30 minutes before serving to allow the topping to set.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 26g💛Saturated Fat: 15g❤️Cholesterol: 85mg🧂Sodium: 260mg🌾Total Carbs: 34g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 5g

📝Notes

For a smoother texture, ensure the cream cheese is fully softened before mixing. You can use canned cherry pie filling as a shortcut for the topping, but the homemade version has a fresher flavor. The cheesecake can be stored in the refrigerator for up to 3 days.

Watch Video Of How No-Bake Cherry Cheesecake Works

This uncooked cherry cheesecake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert fix.

One of my favorite things about this recipe is how easily it stores in an airtight container in the refrigerator for up to 5 days; simply thaw overnight in the fridge when you’re ready to serve.

For reheating purposes, consider microwaving individual portions for 10-15 seconds or warming up larger portions in a low-temperature oven (around 300°F) until softened.

❓ Frequently Asked Questions About No-Bake Cherry Cheesecake

Q: What type of cherries should I use for this recipe?

For this uncooked cherry cheesecake recipe, you can use either sweet or tart cherries – both work beautifully! If you’re looking for a more intense flavor, go with tart cherries; if you prefer a milder taste, sweet cherries are the way to go.

Q: Can I substitute other types of fruit for the cherries?

While cherries are the star of this show, you can experiment with other fruits like blueberries or raspberries if you prefer.

Q: Why do I need to chill this dessert before serving?

Chilling allows the flavors to meld together and the texture to set properly.

Q: Can I make this recipe ahead of time?

You can prepare the cheesecake mixture up to 24 hours in advance – just store it in an airtight container in the refrigerator until ready to serve.

Q: Is this recipe suitable for people with dietary restrictions?

This uncooked cherry cheesecake recipe is vegan-friendly and gluten-free; however, be sure to check the ingredient labels on your specific brands for any potential allergens or sensitivities.

Similar Posts