Cherry Cheesecake with Graham Cracker Crust Recipe
This creamy cherry cheesecake features a buttery graham cracker crust, a smooth and fluffy cream cheese filling, and a luscious cherry pie topping. Perfectly chilled for a refreshing dessert, this no-bake recipe combines classic cheesecake flavors with the sweet tang of cherries, creating a delightful treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: No-Bake Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Graham Cracker Crust:
- 2 cups finely crushed graham crackers (about 16 crackers)
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 1 1/4 cups heavy cream
- 3 packages (8 oz each) cream cheese, room temperature
- 1/4 cup sour cream, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can (21 oz) cherry pie filling
Optional Topping:
- Your favorite pie filling or fresh fruit
Instructions
- Prepare the Crust: Use a food processor or blender to grind the graham crackers into fine crumbs. Stir the crumbs together with brown sugar and melted butter until the mixture resembles moist sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place in the freezer for 10 minutes to help the crust set.
- Prepare the Filling: Whip the heavy cream on medium-high speed until it forms stiff peaks (about 5 minutes). In a separate bowl, beat the cream cheese with the sugar until the mixture is smooth and fully blended. Mix in the sour cream and vanilla extract until the texture is completely lump-free. Carefully fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Spoon the filling into the prepared crust and smooth the top with an offset spatula. Cover tightly with foil or plastic wrap and chill in the refrigerator for a minimum of 6 hours or overnight. Carefully release the cheesecake from the springform pan, top as desired with cherry pie filling or fresh fruit, and serve cold.
Notes
- Make sure the cream cheese and sour cream are at room temperature to avoid lumps in the filling.
- Chilling the cheesecake overnight will yield the best texture and flavor.
- You can substitute the cherry pie filling with your favorite fruit topping or fresh berries.
- For easier removal, run a warm knife around the edges of the springform pan before releasing it.
