Creamy Cherry Cheesecake with Graham Cracker Crust Recipe
This creamy Cherry Cheesecake with a graham cracker crust is a luscious no-bake dessert featuring a crunchy, buttery base and a smooth, rich cream cheese filling. Topped with your favorite pie filling or fresh fruit, it’s perfect for any occasion and easy to prepare ahead.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crust:
- 2 cups finely crushed graham crackers (about 16 crackers)
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 1 1/4 cups heavy cream
- 3 packages (8 oz each) cream cheese, room temperature
- 1/4 cup sour cream, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Optional Topping:
- Your favorite pie filling or fresh fruit
Instructions
- Prepare the Crust: Use a food processor or blender to grind the graham crackers into fine crumbs. Stir the crumbs together with brown sugar and melted butter until the mixture resembles moist sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place in the freezer for 10 minutes to help the crust set.
- Prepare the Filling: Whip the heavy cream on medium-high speed until it forms stiff peaks (about 5 minutes). In a separate bowl, beat the cream cheese with the sugar until the mixture is smooth and fully blended. Mix in the sour cream and vanilla extract until the texture is completely lump-free. Carefully fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Spoon the filling into the prepared crust and smooth the top with an offset spatula. Cover tightly with foil or plastic wrap and chill in the refrigerator for a minimum of 6 hours or overnight. Carefully release the cheesecake from the springform pan, top as desired, and serve cold.
Notes
- Ensure the cream cheese and sour cream are at room temperature for a smoother filling.
- Use an offset spatula to spread the cheesecake filling evenly.
- Chilling for at least 6 hours is essential for the cheesecake to set properly.
- Top with fresh cherries or your favorite cherry pie filling for an extra burst of flavor.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
