No-Bake Cherry Cheesecake

Ouadie Rhabbouron

Instructions:

Prepare the crust:

  1. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.

  2. Press the mixture firmly into the bottom and slightly up the sides of a 23 cm (9-inch) cake pan to form the crust.

Make the filling:

  1. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.

  2. In a separate chilled bowl, whip the heavy cream until soft peaks form.

  3. Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.

Assemble the cheesecake:

  1. Spoon the filling into the prepared crust and spread evenly.

  2. Refrigerate the cheesecake for 2 to 3 hours, or until set.

Add the topping:

  1. Once the cheesecake is firm, spread the cherry pie filling on top.

  2. Serve immediately or store in the refrigerator until ready to eat.

Tips:

  • For a homemade touch, you can make your own cherry topping using fresh or frozen cherries. Cook the cherries with a little sugar and cornstarch until thickened.

  • Feel free to experiment with different pie fillings, such as blueberry or strawberry, to suit your taste preferences.

  • Make sure the cream cheese is completely softened before mixing to ensure a smooth filling without lumps.

This no-bake cherry cheesecake proves that delicious desserts don’t always require extensive preparation. With its rich filling, buttery crust, and sweet cherry topping, it’s sure to become a favorite in your dessert repertoire.

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