Description
A creamy, tangy no-bake cherry cheesecake topped with a bright cherry compote, perfect for warm days or last-minute desserts.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 24 oz (3 packages) full-fat cream cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1/4 cup heavy cream
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy cream (for folding)
- 2 cups cherries (for topping)
- 1/3 cup sugar (for topping)
- 1 tablespoon cornstarch (for topping)
- 2 tablespoons water (for topping)
Instructions
- Combine graham cracker crumbs, melted butter, and sugar; press into a 9-inch springform pan and chill for 10 minutes.
- Beat cream cheese and powdered sugar until silky, then add vanilla and lemon zest.
- Warm heavy cream, sprinkle with gelatin, let bloom, then melt and fold into cream cheese mixture.
- Whip heavy cream to soft peaks and gently fold into the cream cheese mixture.
- Spoon filling over the chilled crust and smooth the top; chill for 6-8 hours until set.
- For the topping, simmer cherries, sugar, cornstarch, and water until glossy; spoon over the set cheesecake.
Notes
For a lighter version, substitute half the cream cheese with Greek yogurt. Use gluten-free crumbs for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg