This No Bake Cheesecake is a lifesaver on those days when you need a dessert that looks and tastes amazing but don’t want to break a sweat. I love how the buttery graham cracker crust pairs perfectly with the creamy, dreamy filling, and the cherry topping just takes it over the top. It’s my go-to when I want to impress without spending hours in the kitchen! Combine 1½ cups of graham cracker crumbs, ¼ cup of granulated sugar, and ½ cup of melted unsalted butter in a medium bowl. Stir until everything is well combined. This mix should feel like wet sand and hold together when you press it. Pour the mixture into a 9-inch springform pan and press it down firmly using the bottom of a measuring cup or a glass. This helps create a solid base that won’t crumble when you slice the cheesecake. Tip: Pop the crust in the fridge to chill while you make the filling. This helps it set up nicely and makes it easier to spread the filling over it later. In a large bowl, beat 24 ounces of softened cream cheese with an electric mixer until it’s smooth and creamy. Mix in 1 cup of powdered sugar and 1 teaspoon of vanilla extract, beating until everything is well blended and smooth. In a separate bowl, whip 1¼ cups of heavy whipping cream until stiff peaks form. ently fold the whipped cream into the cream cheese mixture until everything is combined and smooth. Folding helps keep the air in the whipped cream, which gives your cheesecake that light, airy texture. Tip: Be gentle when folding so you don’t deflate the whipped cream—you want that fluffy texture to stay intact. Take your chilled crust out of the fridge and pour the cheesecake filling over it. Use a spatula to spread it out evenly, making sure to reach all the edges. Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or until it’s set. This gives the filling time to firm up so it slices cleanly. Once the cheesecake is fully set, spread a can of cherry pie filling (21 ounces) evenly over the top. Tip: If you have time, let it chill overnight—the longer it sets, the better the texture. Carefully remove the sides of the springform pan, slice the cheesecake, and serve it chilled. For clean slices, run your knife under hot water and wipe it dry between cuts.
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