No-Bake Cherry Cheesecake with Fresh Cherry Sauce

This No-Bake Cherry Cheesecake is creamy, zesty, and topped with a homemade cherry sauce using fresh frozen cherries for a burst of natural sweetness. A refreshing and impressive dessert without needing to turn on the oven!

---

Yield
Serves 8–10

---

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 cup heavy whipping cream, cold
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Fresh Cherry Sauce:

• 3 cups frozen fresh cherries, pitted
• 1/4 cup granulated sugar (adjust to taste)
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 teaspoon fresh lemon juice

---

Instructions

Step 1: Make the Crust

1. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
3. Chill the crust in the refrigerator for 20 minutes while preparing the filling.

---

Step 2: Make the Cherry Sauce

1. In a medium saucepan, combine the frozen cherries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices (about 5–7 minutes).
2. In a small bowl, mix the cornstarch with water to create a smooth slurry.
3. Spoon 2–3 tablespoons of the warm cherry liquid into the slurry and mix well to temper it.
4. Gradually pour the tempered slurry into the saucepan, stirring constantly. Cook for another 2–3 minutes, or until the sauce thickens.
5. Remove from heat and let the sauce cool to room temperature.

---

Step 3: Prepare the Cheesecake Filling

1. In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
2. Add the lemon juice, lemon zest, and vanilla extract, and mix until combined.
3. In a separate bowl, whip the heavy cream to stiff peaks.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

---

Step 4: Assemble the Cheesecake

1. Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
2. Cover the pan with plastic wrap and refrigerate for at least 4–6 hours, or overnight for best results.

---

Step 5: Add the Cherry Sauce

1. Once the cheesecake is set, remove it from the springform pan and transfer it to a serving plate.
2. Spoon the cooled cherry sauce over the top of the cheesecake, allowing some sauce to drizzle down the sides.

---

How It Looks and Tastes
This cheesecake has a creamy, tangy filling with a buttery graham cracker crust. The fresh cherry sauce adds a natural sweetness and vibrant color, creating a perfect balance of flavors and textures.

---

Nutritional Information (Per Slice, Based on 10 Slices):

Calories: 360 | Fat: 22g | Saturated Fat: 12g | Carbohydrates: 38g | Fiber: 1g | Sugars: 25g | Protein: 5g

---

Kitchen Tips

1. Use Cold Cream: Ensure the heavy cream is cold for easier whipping.
2. Frozen Cherries: No need to thaw the cherries before making the sauce; they’ll release their juices as they cook.
3. Adjust Sweetness: Taste the cherry sauce while cooking and adjust sugar levels as needed.
4. Smooth Slices: Dip your knife in warm water before slicing the cheesecake for clean cuts.
5. Storage: Store leftovers in the refrigerator for up to 3 days.

This No-Bake Cherry Cheesecake with Fresh Cherry Sauce is a delightful and easy-to-make dessert that’s perfect for any occasion. Enjoy!