No-Bake Cherry Cheesecakes

I meant to post these sweet little no-bake cherry cheesecakes for the 4th of July, but we were so busy with family visiting and I was too tired to get them posted in time! Holiday or not though, these no-bake cheesecakes are perfect all summer long!

A lot of these types of desserts use canned cherry filling, and I just can’t do it. Not when there are bags of the most gorgeous fresh cherries in the produce section! I spent wayyyyy too much money on a gigantic bag of organic cherries a few weeks ago and thought they’d be so perfect for making a fresh cherry topping!

The base for these is the same for all of my no-bake cheesecakes: cream cheese, whipped topping or homemade whipped cream, and a little bit of powdered sugar. And of course, the graham cracker crumb crust!

The topping is just pitted cherries, water, and sugar. You can prep these cheesecakes the night before you plan to serve them, however, I recommend storing the cherry topping separate overnight in the fridge and then just spoon it on before serving!

Oh, and the cherry topping is also absolute perfection served on top of ice cream, oats, pancakes, or yogurt so make extra!

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Yield: About 6 cheesecakes

No-Bake Cherry Cheesecakes

Prep Time 20 minutes

Total Time 20 minutes

These sweet cherry cheesecakes are no-bake and made with a fresh cherry topping for the perfect summer dessert!

Ingredients

• 3 1/2 cups fresh cherries, pitted
• 1 cup water
• 2/3 cup granulated sugar
• 4 tablespoons unsalted butter, melted
• 3/4 cup graham cracker crumbs
• 1 (8-ounce) block plain cream cheese, softened
• 1 (8-ounce) container whipped topping, thawed OR 1 1/2 cups heavy cream, whipped, divided
• 1/2 cup powdered sugar (can add more if desired)
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan over medium high heat, stir together the water and sugar until the sugar is dissolved. Stir in the cherries. Bring the mixture to a light boil and continue cooking for about 7-10 minutes, stirring every so often. Remove from the heat and let cool. Store covered in the fridge. Mixture will thicken as it cools.
2. In a mixing bowl, stir together the melted butter and graham cracker crumbs. Divide the mixture evenly amongst ramekins or mini serving bowls, pressing down with a spoon. Place the ramekins in the fridge.
3. In another mixing bowl, beat together the cream cheese, whipped topping or homemade whipped cream, powdered sugar, and vanilla extract.
4. Remove the chilled ramekins from the fridge. Spoon or pipe the cream cheese mixture evenly into each ramekin.
5. Place the ramekins in a large plastic container, cover, and chill in the fridge for at least 4 hours or overnight. Spoon some of the cherry topping on top of each cheesecake. Serve.

Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 372Total Fat: 18.58gSaturated Fat: 11.88gCholesterol: 46mgSodium: 197mgCarbohydrates: 49.3gFiber: 1.8gSugar: 45gProtein: 4.5g

Related posts:

No-Bake Lemon Cheesecakes No-Bake Banana Cream Cheesecakes No-Bake Cookies and Cream Cheesecakes No-Bake Key Lime Cheesecakes