Description
A creamy no-bake cheesecake with a buttery graham cracker crust, luscious cream cheese filling, and tangy cherry topping. Perfect for summer or any time you crave a sweet, stress-free dessert.
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
4 packages (8 oz each) cream cheese, softened
2 cups powdered sugar
1 cup heavy cream
2 tablespoons cherry extract (optional)
1 (24 oz) jar maraschino cherries with juice
1 cup cherry pie filling (no alcohol)
Instructions
Mix graham cracker crumbs and melted butter until blended. Press into a 9-inch springform pan; refrigerate 15 minutes.
In a bowl, beat cream cheese and powdered sugar until smooth. Fold in heavy cream and cherry extract until fluffy.
Spread half the cream cheese mixture into the crust. Top with cherries and juice, then spread remaining cream cheese mixture over the top.
Garnish with cherry pie filling. Chill at least 4 hours or overnight before serving.
Notes
Chill at least 4 hours for best results.
Use a non-alcoholic cherry extract if available.
Cover and refrigerate for up to 3 days.
Optional: Add chopped pistachios or almonds to the crust for extra texture.
Nutrition
- Serving Size: 1 slice (1/8 of 9-inch cake)
- Calories: 520
- Sugar: 55g
- Sodium: 350mg
- Fat: 39g
- Saturated Fat: 23g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg