Q1: What is the difference between a no-bake cheesecake and a baked cheesecake?

The main difference is the ingredients and texture. Baked cheesecakes (like a New York-style cheesecake) contain eggs and are baked in a water bath, which results in a very dense, rich, and firm custard-like texture. No-bake cheesecakes , like this one, do not contain eggs and get their structure from the cream cheese and whipped cream. They are set by chilling, and have a much lighter, softer, more airy, and mousse-like texture.

Q2: Why did my no-bake cheesecake not set up properly?

The most common reason for a soft or runny no-bake cheesecake is not chilling it long enough. It truly needs several hours in the cold refrigerator for the fats in the cream cheese and whipped cream to solidify and create a firm, sliceable texture. Another reason could be using a low-fat cream cheese or a cream cheese from a tub, which are softer and contain more water. Always use full-fat, block-style cream cheese for the best results.

Q3: Can I use low-fat cream cheese or light whipped cream to make this healthier?

It is strongly recommended to use the full-fat versions of both the cream cheese and the heavy whipping cream for this recipe. The fat content is absolutely crucial for the rich flavor and, more importantly, for the pie's ability to set up into a firm, creamy, and stable texture. Low-fat versions can result in a pie that is runny and does not set properly.

Q4: How do I make sure my whipped cream whips up properly?

The secret to perfect whipped cream is to make sure everything is very cold . Use heavy whipping cream straight from the refrigerator. For an even better result, chill your mixing bowl and the beaters from your electric mixer in the freezer for 10-15 minutes before you start. This will help the cream whip up faster and with more volume.

Q5: Can I use a store-bought whipped topping like Cool Whip instead of fresh whipped cream?

Yes, you can. If you are short on time, you can substitute 1 1/2 to 2 cups of a thawed frozen whipped topping for the homemade whipped cream. Your filling will be a bit sweeter and more stable, but it will be missing the fresh, rich dairy flavor of real whipped cream.

The Best Easy & Creamy No-Bake Cherry Cheesecake

A classic and easy no-bake cherry cheesecake featuring a homemade graham cracker crust. The light and airy filling is made by beating softened cream cheese with powdered sugar and vanilla, and then folding in fresh whipped cream. This creamy filling is poured into the prepared crust and chilled until firm. The cheesecake is finished with a simple topping of canned cherry pie filling just before serving.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes (includes chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake, Mixing, Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Graham Cracker Crust:
1 ¼ cups graham cracker crumbs
¼ cup unsalted butter, melted
¼ cup white sugar
Filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 (12.5 ounce) can cherry pie filling

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Instructions

Make the Crust: In a bowl, mix the graham cracker crumbs, melted butter, and white sugar until the mixture is well incorporated and crumbly.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
Make the Filling: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until the mixture is smooth and spreadable.
In a separate chilled glass or metal bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
Refrigerate the cheesecake for about 2 to 3 hours, or until the filling is firm.
Just before serving, spread the cherry pie filling over the top of the chilled cheesecake.
Serve immediately or return to the refrigerator until ready to serve.

Notes

This is a no-bake recipe, making it perfect for days when you don’t want to turn on the oven.
Ensure the cream cheese is fully softened to room temperature to prevent lumps in the filling.
Using a chilled bowl and beaters will help the heavy cream whip up faster and create more volume.
Chilling the cheesecake for at least two hours is a crucial step to allow the filling to set properly before slicing.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 550-650
Sugar: 50-60 g
Sodium: 350-450 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 1-2 g
Protein: 5-7 g
Cholesterol: 100-130 mg

Find it online: https://cookupjoy.com/cherry-cheesecake/