Ingredients for Unbaked Cherry Cheesecake
- Cream Cheese
- 1/2 cup powdered sugar
- Whipping Cream
- 1 teaspoon vanilla extract
- Graham Cracker Crumbs
- White Sugar
- Butter
- Cherry Pie Filling
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Unbaked Cherry Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Unbaked Cherry Cheesecake
- In a large bowl, beat 16 ounces (2 packages, 8 ounces each) of softened cream cheese with 1/2 cup powdered sugar until completely smooth and creamy.
- In a separate bowl, whip 1 cup heavy cream with 1 teaspoon vanilla extract until stiff peaks form.
- Gently fold the whipped cream mixture into the cream cheese mixture until just combined. Be careful not to overmix.
- Prepare the crust: Combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter in a medium bowl.
- Press the graham cracker mixture into the bottom of a 9 or 10-inch springform pan or a 10-inch pie plate, pressing up the sides slightly if using a pie plate.
- Pour the cream cheese filling over the crust and spread evenly.
- Top with your favorite cherry topping (see suggestions below).
- Refrigerate for at least 1 hour, or preferably longer, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
120g
Fat
99g
Carbs
19g
