This refreshing no-bake cherry cheesecake is perfect for a summer dessert. The creamy cheesecake filling is paired with a sweet and tangy cherry topping.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the filling:
- 16 ounces cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
For the topping:
- 1 can (21 ounces) pitted cherries, drained
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions:
- Prepare the crust: Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add the sweetened condensed milk, beating until well combined. Beat in the vanilla extract and lemon juice. Pour the filling over the prepared crust.
- Prepare the topping: In a saucepan, combine the cherries, sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until thickened. Let cool slightly before pouring over the cheesecake.
- Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Enjoy!