This scrumptious No-Bake Cheesecake is a must-have in our house, for every occasion, and pretty much whenever we feel for it.
The first time I tried this No-Baked Cheesecake was at my mother-in-law’s house over the Christmas holidays, some years back—And I never went back to the Traditional Baked Cheesecake.
This Cheesecake is light and fluffy. It melts in the mouth and it is super easy to make. You definitely don’t have to be a baker or even be good at baking most of the time. It’s that easy!
My daughter would ask every so often for her grandma’s cheesecake. Even as I am writing
this Article she is asking me to make her some. Hahaha!
Moreover, she did a YouTube video on a version of this Cheesecake. This is our go-to dessert recipe.
No-bake Cheesecake Recipe Video
https://www.facebook.com/slicesandbites/videos/322756656076398/
| Total Time | 1:45 Mins |
| Serves | 12 |
Ingredients
For this recipe, I used an 8x12 pyrex
Steps to preparing your No-bake Cheesecake.
- Prepare your Graham Crust and set it aside on the counter.
- Mix your cream cheese and sugar together and set aside.
- Whip the whipping cream and cream of tartar together. The cream of tartar adds additional stability to the cheesecake. (optional)
- Combine the cream cheese mixture and the whipped cream. Pour over the graham cracker crust.
- Set in refrigerator for about 1 hour.
- Pour Cherry Pie Filling on top of crust and return to the refrigerator until ready to serve.
INGREDIENTS:
For the Crust:
GRAHAM CRUST:
- 1 1/2 cups Graham Crumbs
- 1/3 cup Granulated Sugar
- 1/3 cup Unsalted Butter, Melted
FILLING:
- 2 (8 ounces) packages of cream cheese
- 1 1/2 cups Powdered Sugar
- 2 teaspoons Vanilla extract
- 2 cups Heavy Whipping Cream, Whipped
- 1 (12.5 ounces) Can Cherry Pie Filling
- 2/4 teaspoon Cream of Tartar (optional)
DIRECTIONS:
In an 8x12 pyrex or cake pan, mix together graham crumbs, butter, and sugar until well combined.
Using a rubber spatula press the crumbs evenly to cover the bottom of the pan.
Beat together the cream cheese and powdered sugar
Add vanilla extract.
Whisk whipping cream until stiff peaks and fold it into the cream cheese mixture until well combine and the texture is smooth and spreadable. Avoid over mixing, this will prevent deflating the beautiful air you’ve whipped into the mixture.
Pour the cream cheese mixture over the prepared crust, spread the cream evenly with a spatula until smooth.
Refrigerate for about 1 hour until firm.
Pour the Cherry Pie Filling over the top and spread evenly.
Return the Cheesecake into the refrigerator until ready to serve.
ENJOY! 