This no-bake cherry cheesecake is a refreshing and decadent dessert that’s perfect for summer gatherings or any special occasion. With a buttery graham cracker crust, a velvety cream cheese filling, and sweet, juicy cherries, this dessert is as beautiful as it is delicious.
Why You’ll Love This Recipe
- It’s no-bake, making it ideal for warm weather or when you don’t want to use the oven.
- The creamy, tangy cheesecake filling pairs perfectly with the natural sweetness of cherries.
- It’s visually stunning and sure to impress your guests.
- Customizable with your favorite fruits, nuts, or toppings.
- Perfect for preparing ahead of time to save you stress on the day of serving.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Unsalted butter (melted)
- Granulated sugar
For the Filling:
- Cream cheese (softened)
- Heavy whipping cream (cold)
- Powdered sugar
- Vanilla extract
- Fresh cherries (pitted and halved)
For the Toppings:
- Fresh cherries (whole)
- Cherry syrup or glaze
- Whipped cream
- Crushed pistachios
- Lemon slices and fresh mint (optional, for garnish)
Directions
- Make the Crust:
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator for 20–30 minutes to set.
- Prepare the Filling:
- In a large bowl, beat the cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Stir in the halved cherries to evenly distribute them throughout the filling.
- Assemble the Cheesecake:
- Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 6 hours or overnight to allow the cheesecake to set.
- Add the Toppings:
- Once set, remove the cheesecake from the springform pan. Decorate with whipped cream swirls, whole cherries, cherry syrup, crushed pistachios, and optional garnishes like lemon slices and mint leaves.
- Serve:
- Slice and serve chilled. Enjoy this stunning dessert with family and friends.
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 20 minutes
- Chill Time: 6–8 hours
- Total Time: 6 hours 20 minutes
Variations
- Fruit Toppings: Swap cherries for strawberries, blueberries, or a combination of your favorite fruits.
- Crust: Use chocolate cookies, digestive biscuits, or even a pretzel crust for a unique twist.
- Dairy-Free: Substitute cream cheese and whipping cream with plant-based alternatives.
- Nut-Free: Skip the pistachios or replace them with crushed graham crackers or chocolate shavings.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the cheesecake (without toppings) for up to 2 months. Thaw in the refrigerator overnight before adding toppings and serving.
FAQs
1. Can I use canned cherries instead of fresh?
Yes, canned cherries or cherry pie filling work well as a topping. Drain excess liquid if mixing them into the filling.
2. How do I prevent the crust from crumbling?
Make sure to press the crust firmly into the pan and chill it thoroughly before adding the filling.
3. Can I use a different type of cookie for the crust?
Absolutely, digestive biscuits, Oreos, or even shortbread cookies make great crust alternatives.
4. How long does the cheesecake need to chill?
For the best results, chill the cheesecake for at least 6 hours or overnight to ensure it sets properly.
5. Can I use whipped topping instead of heavy cream?
Yes, whipped topping can be used, but the texture may be slightly different.
6. What’s the best way to pit cherries?
Use a cherry pitter for convenience, or carefully cut around the pit with a paring knife.
7. Can I make this in individual portions?
Yes, assemble the cheesecake in mini jars or ramekins for single-serving desserts.
8. How do I keep the whipped cream stable?
Add a stabilizer like powdered sugar or gelatin to the whipped cream if you need it to hold its shape longer.
9. Can I make this cheesecake gluten-free?
Yes, use gluten-free graham crackers or cookies for the crust.
10. Can I add a chocolate layer?
For a chocolate twist, drizzle melted chocolate over the crust or layer chocolate ganache on top of the filling before adding the toppings.
Conclusion
No-bake cherry cheesecake is a show-stopping dessert that’s both easy to make and irresistibly delicious. With its creamy filling, buttery crust, and vibrant cherry topping, it’s the perfect dessert for any occasion. Customize it with your favorite fruits and toppings, and enjoy this decadent treat with family and friends.
Print
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
Indulge in this no-bake cherry lime cheesecake recipe, featuring a velvety lime-infused cream cheese filling on a buttery biscuit crust, topped with fresh cherries and crunchy pistachios. A perfect dessert for summer gatherings or any special occasion.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits)
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Zest and juice of 2 limes
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Topping:
- 1 cup fresh cherries, pitted (plus whole cherries for garnish)
- 2 tbsp cherry syrup or jam (optional, for drizzle)
- 2 tbsp pistachios, chopped
- Lime slices and fresh mint (for garnish)
Instructions
- Make the Crust:
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes.
- Prepare the Filling:
- In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, lime zest, and lime juice until smooth.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Add pitted cherries, gently stirring to incorporate.
- Assemble the Cheesecake:
- Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 6 hours or overnight until firm.
- Decorate and Serve:
- Top with whole cherries, lime slices, chopped pistachios, and fresh mint. Drizzle cherry syrup or jam for extra flavor.
- Slice and serve chilled.
Notes
- Substitute graham crackers with crushed Oreos or digestive biscuits for a twist.
- Use frozen cherries if fresh ones are unavailable; thaw and drain them first.
- Add a few drops of lime food coloring to the filling for a vibrant look
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