Ingredients
Crust
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1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits)
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⅓ cup (75 g) unsalted butter, melted
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2 tbsp sugar
Cheesecake Filling
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16 oz (450 g) cream cheese, softened
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½ cup (120 ml) heavy cream or whipping cream
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½ cup (60 g) powdered sugar
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1 tsp vanilla extract
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1 tsp lemon juice (optional, adds brightness)
Topping
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1 cup cherry pie filling (or fresh cherries cooked slightly with sugar)
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Optional: 1 tbsp cherry liqueur for extra flavor
Instructions
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Prepare the crust
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In a bowl, combine graham cracker crumbs, sugar, and melted butter.
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Press the mixture into the bottom of a 9-inch (23 cm) springform pan evenly.
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Chill in the fridge for 10–15 minutes to set.
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Make the filling
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In a large bowl, beat the cream cheese until smooth.
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Add powdered sugar and vanilla extract; beat until creamy.
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In a separate bowl, whip the heavy cream to soft peaks.
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Gently fold the whipped cream into the cream cheese mixture until fully combined.
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Assemble the cheesecake
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Spread the cheesecake filling evenly over the chilled crust.
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Smooth the top with a spatula.
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Add the cherry topping
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Spoon the cherry pie filling over the cheesecake. Spread evenly.
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Chill
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Refrigerate for at least 4 hours, preferably overnight, to let it set fully.
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Serve
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Run a knife around the edge of the pan before removing the springform.
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Slice and enjoy!
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✨ Tips:
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For a lighter version, you can substitute half the cream cheese with mascarpone or Greek yogurt.
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You can also make individual servings in jars or cups—no need for a springform pan.
If you want, I can also give you a quick 10-minute microwave cherry glaze that makes it extra glossy and professional-looking. It’s a game-changer for no-bake cheesecakes. Do you want me to include that?