No Bake Cheesecake Recipe
Graham Cracker Crust:
a large bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and
up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom.
(A spring form pan can also be used. Press the crumb mixture onto
the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover
with plastic wrap and place in the refrigerator to chill while you make the filling.
In the bowl of your electric mixer,
or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape
down the sides of the bowl and beat in the vanilla extract.
In a clean bowl, beat the whipping cream
until soft peaks form. Gradually fold or beat the whipped cream into the cream
cheese mixture. Pour the filling over the chilled graham cracker crust and
smooth the top. Cover and place in the refrigerator for about an hour and then
spread the cherry pie filling over the filling. Return to the refrigerator to
chill for several hours, or even overnight.
Serves 6 - 8
Scan for Demonstration Video
1 1/2 cups (150
grams) graham cracker crumbs or crushed digestive biscuits
(30 grams) granulated white
6 tablespoons (85
Cream Cheese Filling:
One 8-ounce (227
grams) full fat cream cheese, at room temperature
1/4 cup (50
grams) granulated white
1 teaspoon pure vanilla extract
1 cup (240 ml) heavy whipping cream
(contains 35-40% butterfat)
1 - 21
ounce (595 grams) can cherry pie filling