No Bake Cherry Cheesecake
Need an easy homemade no bake cherry cheesecake recipe? This super simple option is much easier than baking a complicated cheesecake. The flavor and texture are amazing, and great for any occasion!
Equipment
- Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
- Cuisinart Hand Mixer A super versatile tool for cooking and baking!
- 9 x 9 Square Baking Dish This non-stick 9 x 9" pan is fantastic for no bake desserts, as well as bars, brownies and more!
Ingredients
Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered sugar or Powdered Sugar Substitute, like Swerve
- 1/4 cup butter melted
Cheesecake Filling:
- 2 (8 oz. pkg.) cream cheese room temperature
- 1/2 cup powdered sugar or Powdered Sugar Substitute, like Swerve
- 1 cup half and half
- 1 (1 oz. pkg.) Jell-0 Cheesecake Pudding Mix Zero Sugar or Regular
- 1 teaspoon vanilla extract
Topping:
- 1 (21 oz. can) cherry pie filling
Instructions
For the Crust:
- In a 9 x 9" baking dish or pan, add the almond flour and powdered sugar (or sugar substitute). Mix together with fork. Pour in the melted butter and mix together until well combined and crumbly. Press firmly and evenly into the bottom of the baking dish forming the crust. Place in the freezer for the crust to firm up while making the filling.
For the Cheesecake Filling:
- Add the 2 room temperature packages of cream cheese to a mixing bowl. Add in the sugar (or sweetener) and mix together well with a hand or stand mixer.
- In a separate bowl, whisk together the pudding mix and half and half, making sure the mixture is fully combined and smooth.
- With mixer running on lowest speed, slowly pour the pudding mixture into the cream cheese mixture, stopping to scrape down the sides of the bowl. Mix until well combined and smooth. Add in the vanilla extract and mix.
- Pour the cheesecake mixture over the chilled crust. Smooth out evenly with a knife or off-set spatula. Cover pan with plastic wrap and chill cheesecake for at least 2 hours or overnight.
- When ready to serve, cut into 16 squares, or for larger servings, slice into 9 squares. Top each square with the cherry pie filling. Enjoy!
Notes
Crust Options:
- Graham Cracker Crust - use 1 1/2 cups graham cracker crumbs, 4 tablespoons melted butter and 2 tablespoons granulated sugar. Mix the crumbs, sugar and butter together and stir well to combine. Press into the bottom of the pan.
- OREO cookie crust - use 1 1/2 cups OREO crumbs, 4 tablespoons butter and 2 tablespoons sugar. Press into the bottom of the pan. I use this in my Chocolate Mousse Pie, OREO Cheesecake and Chocolate Peanut Butter Cheesecake recipes.
- Ginger Snap Cookie Crust - using the same measurements as the other crusts, combine and press to the bottom of the pan. This will have a slight cinnamon flavor. I use this in my Eggnog Cheesecake and my No Bake Pumpkin Pie recipes.
Nutrition
Serving: 1gCalories: 128kcalCarbohydrates: 9gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 33mgPotassium: 22mgFiber: 1gSugar: 7gVitamin A: 144IUVitamin C: 0.1mgCalcium: 39mgIron: 0.4mg
Tried this recipe?Let us know how it was!