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If you’re searching for a simple, crowd-pleasing dessert that requires no oven time, this No-Bake Cherry Cheesecake is the perfect choice. With its creamy filling, buttery graham cracker crust, and sweet cherry topping, this cheesecake is both refreshing and indulgent. It’s a classic dessert that never goes out of style, ideal for holidays, summer gatherings, or when you need a quick dessert without the hassle of baking.
This no-fail recipe combines everyday pantry staples like cream cheese, sweetened condensed milk, and pie filling, making it one of the easiest cheesecake desserts you’ll ever prepare.
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Why You’ll Love This Recipe
- Quick & Easy: Ready in minutes, with no oven needed.
- Versatile: Top with cherries, blueberries, strawberries, or your favorite fruit filling.
- Perfect for Any Occasion: From holiday dinners to summer barbecues, this dessert is always a hit.
- Beginner-Friendly: Requires minimal ingredients and simple mixing steps.
Ingredients Breakdown
- Graham Cracker Pie Crust: Provides a buttery, crunchy base that pairs beautifully with the creamy filling. You can use store-bought or make your own.
- Cream Cheese (8 oz.): The heart of the cheesecake, giving it richness and smooth texture. Always use softened cream cheese for easier blending.
- Vanilla Extract (1 tsp): Enhances flavor and adds warmth to the creamy filling.
- Sweetened Condensed Milk (1 can): Creates a smooth, sweet base without the need for extra sugar.
- Lemon Juice (1/3 cup): Balances sweetness and helps the filling set properly.
- Pie Filling (1 can – cherry, strawberry, or blueberry): Adds a glossy, fruity topping that makes this cheesecake irresistible.
Tips and Tricks
- Use Full-Fat Cream Cheese: For the best texture, avoid reduced-fat or whipped cream cheese.
- Chill Thoroughly: Refrigerate for at least 2–3 hours, or overnight, for the cheesecake to set perfectly.
- Smooth Filling: Beat cream cheese until fluffy before adding other ingredients to avoid lumps.
- Homemade Crust Option: Crush 1 ½ cups graham crackers, mix with 6 tbsp melted butter and ¼ cup sugar, and press into a pie dish.
Variations and Customizations
- Different Toppings: Swap cherry pie filling with blueberry, raspberry, or even fresh fruit slices.
- Chocolate Twist: Add ½ cup melted chocolate chips to the filling for a chocolate cheesecake version.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the fruit topping for extra texture.
- Mini Cheesecakes: Divide mixture into muffin tins with cupcake liners for individual servings.
Pairing Suggestions
- Beverages: Pairs well with coffee, iced tea, or sparkling wine.
- Main Meals: Perfect after a light dinner like grilled chicken, pasta, or a fresh summer salad.
- Other Desserts: Serve alongside brownies or cookies for a dessert buffet.
Storage Instructions
- Refrigerator: Keep covered in the fridge for up to 4 days.
- Freezer: Freezing is not recommended, as the texture may change once thawed.
- Make Ahead: Prepare the cheesecake a day before serving and add topping just before serving.
Popular Questions
1. Can I make this cheesecake without condensed milk?
Yes, but condensed milk provides sweetness and creaminess. Substituting may alter the flavor and texture.
2. How do I prevent a runny filling?
Make sure to use fresh lemon juice and allow adequate chilling time.
3. Can I make this recipe in a springform pan?
Yes, but be sure to line the sides with parchment paper for easier removal.
Old-Fashioned Coconut Cream Pie
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Spread the coconut evenly on a baking sheet. Toast for about 5 minutes, stirring occasionally, until golden brown.
- In a medium saucepan, whisk together half-and-half, eggs, sugar, flour, and salt. Cook over low heat, stirring constantly, until the mixture thickens and begins to boil.
- Remove from heat. Stir in ¾ cup toasted coconut and vanilla extract, reserving the remaining coconut for garnish.
- Pour the custard filling into the pre-baked pie shell. Smooth the top with a spatula.
- Refrigerate for at least 4 hours until firm and set.
- Just before serving, spread whipped topping over the pie and sprinkle with the reserved toasted coconut.
Notes
- Always use freshly squeezed lemon juice for the best setting and flavor.
- For a lighter version, use low-fat cream cheese and light condensed milk, but texture may vary.
- This recipe is best enjoyed chilled and should not be left at room temperature for extended periods.
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