This no bake cherry cheesecake recipe is ridiculously easy to make and a total crowd pleaser!
I swear I think cheesecake might qualify as a food group. It’s the perfect food after all. Creamy and light, full of delicious flavours ranging from fruit to chocolate. It’s sheer perfection.
For me no bake cheesecakes are the way to go on most occasions. While I love a good baked version from time to time, no bake is just easier and way less work. These days that works for me. Some days I make them in parfait form, then there are other times I like to make it in bar form. It completely depends on my mood. Although I’ll admit I have a lot of parfaits on my blog.
Today called for cheesecake bars for some reason. I have no idea why. I’ve learned to just roll with my cravings rather than try to fight them. It’s easier for everyone involved. When the cheesecake mood strikes I give in. Every. Single. Time. I’m lucky to have hooligans at home who gobble it all up before I eat too much of it. Hooligans rock at emptying the fridge.
My daughter is not a big cheesecake fan. For some reason she seems to think cream cheese is evil. She is seriously mistaken and I continue to try to convince her cheesecake rules the world. Luckily my son is a huge cheesecake fan. He’s in university but whenever he visits I make as much cheesecake as possible. He was home recently so we made sure to hit our quota.
I have to say I like all flavours of cheesecake. Blueberry, raspberry, cherry, lemon, strawberry, chocolate, you name it I’ve made it. In fact I’ve likely made multiple versions of some.
Cheesecake is an easy go-to recipe when you have company or want to bring something to an event. It’s easy to make, it goes a long way and it’s a total crowd pleaser. Unless you’re my daughter. But we’ll keep trying to convert her. One cheesecake at a time. It’s a tough job, but someone has to do it. I’ll take one for the cheesecake team.
- 2 cups graham crumbs
- 6 tablespoons butter melted
- 2 8 ounce packages of cream cheese, softened
- 1/2 cup of sugar
- 1/2 cup heavy cream
- 1 can 450 ml cherry pie filling
- Line an 8 x 8 inch square baking dish with parchment paper. Set aside.
- In a small mixing bowl combine the graham crumbs and butter. Mix until combined. Pour into baking dish, and press down to form the crust.
- In a mixer using the paddle attachment combine the cream cheese and the sugar. Mix until it becomes light and fluffy.
- In a separate bowl mix the heavy cream on low at first, then increase speed to high. Mix until the heavy cream becomes whipped cream. It should for peaks.
- Pour the whipped cream into the cream cheese mixture. Mix on high until combined. Scoop into the baking dish and smooth out with the back of a spoon or spatula.
- Spoon the cherry pie filling out evenly over the top. Smooth out carefully.
- Pop the dish in the fridge for at least 4 hours, but preferably overnight.
- Remove and cut into squares.
- Serve with a big old cherry cheesecake loving smile!
Hope you enjoy this recipe. It’s a real hit at our house. Cherry Cheesecake is one of the first things I learned how to make as a young hooligan. It remains one of my favourites desserts. Now if I can just convince my daughter to hop on board the cheesecake train my life would be perfect. Mostly because I could have her make it for me all the time. Evil plotting at hand.
Thanks for reading. Swing by my blog sometime, there’s more cheesecake than you can shake a stick at.
ps please don’t shake sticks at cheesecakes. I don’t think they like that.
Toodles and smoochies! Kim xx
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