A creamy, dreamy cheesecake without turning on the oven! Perfect for warm days or when you need a quick, impressive dessert. The recipe is divided into three parts: the crust, the filling, and the topping.
Ingredients
For the Crust:
· 200g (about 2 cups) graham cracker crumbs (or digestive biscuits)
· 100g (7 tbsp) unsalted butter, melted
· 2 tbsp granulated sugar (optional, depending on sweetness of crackers)
For the Filling:
· 450g (16 oz) full-fat cream cheese, softened to room temperature
· 150g (¾ cup) granulated sugar
· 1 tsp pure vanilla extract
· 240ml (1 cup) heavy cream (cold, for whipping)
· 1 tbsp powdered sugar (for the cream)
· 1 packet (7g) powdered gelatin or 1 tbsp gelatin powder
· 3 tbsp cold water
For the Cherry Topping:
· 1 can (approx. 21 oz / 600g) cherry pie filling, OR
· Quick Homemade Topping: 2 cups frozen pitted cherries, ¼ cup sugar, 2 tbsp water, 1 tbsp lemon juice, 1 tbsp cornstarch mixed with 2 tbsp cold water.
Instructions
- Prepare the Crust:
· If using whole crackers, pulse them in a food processor until fine crumbs form.
· Mix the crumbs with melted butter (and sugar, if using) until it resembles wet sand.
· Press the mixture firmly and evenly into the bottom of a 9-inch springform pan or a deep pie dish. Use the bottom of a glass to press it down tightly.
· Chill in the refrigerator while you make the filling.
- Prepare the Filling:
· Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the 3 tablespoons of cold water. Let it sit for 5-10 minutes until it becomes spongy. Then, gently heat (in the microwave for 10-15 seconds or over a double boiler) until it becomes a clear liquid. Set aside to cool slightly.
· In a large bowl, beat the softened cream cheese, ¾ cup sugar, and vanilla extract with an electric mixer on medium speed until completely smooth and creamy (about 2-3 minutes). Scrape down the sides.
· In a separate, clean bowl, whip the cold heavy cream with 1 tbsp powdered sugar until it forms stiff peaks.
· Important: While the mixer is running on low, slowly pour the slightly cooled, liquid gelatin into the cream cheese mixture. Beat until fully incorporated.
· Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula, until no white streaks remain. Be careful not to deflate the cream.
- Assemble & Chill:
· Pour the filling over the chilled crust and smooth the top.
· Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until completely set.
- Prepare the Topping (if making homemade):
· In a small saucepan, combine frozen cherries, ¼ cup sugar, water, and lemon juice. Cook over medium heat until cherries soften and release juice (about 5-7 minutes).
· Stir the cornstarch slurry and add it to the simmering cherries. Cook, stirring constantly, until the mixture thickens and becomes glossy (about 2-3 minutes).
· Remove from heat and let cool completely to room temperature before spreading over the chilled cheesecake.
- Final Assembly:
· Once the cheesecake is fully set, spread the cooled homemade cherry topping or the canned pie filling evenly over the top.
· Return to the fridge for 30 minutes before serving.
- To Serve:
· If using a springform pan, run a thin knife around the edge before releasing the clamp. Slice with a clean, warm knife for neat pieces.
Tips for Success:
· Full-fat is key: Use full-fat cream cheese and heavy cream for the best texture and stability.
· Softened Cream Cheese: This is crucial to avoid lumps. Take it out of the fridge 1-2 hours ahead.
· Gelatin Substitute: You can omit the gelatin for a softer, mousse-like texture, but the cake will need to be served very chilled and may not slice as neatly. For a firmer set, gelatin is recommended.
· Flavor Variations: Add a tablespoon of lemon zest to the filling for a bright note, or use a different pie filling like blueberry or strawberry.
Enjoy your delicious, no-bake creation