Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Cherry Topping:
- 2 cups fresh or frozen cherries, pitted
- ⅓ cup water
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- ½ tsp lemon juice
Instructions
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- Prepare the filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; beat until creamy.
- In a separate bowl, whip heavy cream to stiff peaks. Fold the whipped cream gently into the cream cheese mixture. Spread over the chilled crust.
- Make the cherry topping: In a saucepan, combine cherries, water, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring until the mixture thickens (about 7–10 minutes). Let it cool completely.
- Spoon the cooled cherry topping over the cheesecake layer and spread evenly.
- Refrigerate the entire cheesecake for at least 4 hours (preferably overnight) before serving.
Notes
- For extra flavor, add a few drops of almond extract to the cherry topping.
- Use a springform pan for easy slicing and removal.
- Can be made a day ahead — flavor improves as it sets!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 21g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: cherry cheesecake, no-bake cherry dessert, cherry delight, easy cheesecake, summer dessert, creamy fruit dessert