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“A No Bake Cheesecake, is just that, no baking in the oven is needed. Yet this cheesecake still has the rich and tangy flavor of cream cheese, and it is still smooth and creamy. The difference is that it does not contain eggs or flour (or other thickeners) and that is why it does not need to be baked. This also eliminates all the problems normally associated with cheesecakes, like over baking and cracking.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Graham Cracker Crust:
  2. In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter.
  3. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.).
  4. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
  5. Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
  6. Add the sugar and beat until light and fluffy.
  7. Scrape down the sides of the bowl and beat in the vanilla extract.
  8. In a clean bowl, beat the whipping cream until soft peaks form.
  9. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling.
  10. Return to the refrigerator to chill for several hours, or even overnight.

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