I had so much fun making this No-Bake Cheesecake. And it was so easy to do. You all know that I have made a cheesecake last year, but there was one thing that I failed to include. I was worried that it was under cooked because it was runnier than I had expected. But once i ate it and my family ate it, it turned out great! It was cooked just perfectly.
Ingredients
Crust
2 cups crushed graham crackers
½ cup melted butter
¼ cup granulated sugar
Filling
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, room temperature
1 cup powdered sugar
Topping
6 cups Cherries, Fresh, Pitted
1/2 cup Water
2 tbsp Lemon juice
2/3 cup Granulated sugar
4 tbsp Cornstarch
1/4 tsp Vanilla extract
Instructions
Preheat oven to 350 degrees F.
FOR TOPPING: In a non-stick saucepan add cherries, water, lemon juice, sugar and cornstarch and cook on medium heat until it comes to a boil.
Reduce the heat to low and cook and for 10 minutes, while stirring, until it becomes thick and liquid is reduced.
Remove from heat and stir in vanilla.
Let it cool and set aside.
FOR CRUST: Mix crushed graham crackers, melted butter and sugar together then press evenly into the bottom of an 9 by 9 inch baking dish. Bake for 5-8 minutes. Remove from oven and let cool completely before making filling.
FOR FILLING: Pour heavy cream into a large bowl. Using an electric hand-mixer beat cream until small peaks form and it thickens.
In another bowl, beat together the cream cheese and powdered sugar. Fold in the whipped cream. Pour it onto your graham cracker crust and gently spread out evenly over the crust. Spread cherry topping over filling. Cover and place in fridge to set at least 3 hours or overnight.
Cut into squares and serve!
I hope that anyone who make this recipe has a bunch of fun making it, because I certainly did. It is the perfect dessert to make in the summer. It is sweet and sour in all the right ways. It is very refreshing after a long day of sweating outside in the summer sun.
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