No Bake Cheesecake with Cherry Topping

This No Bake Cheesecake with Cherry Topping will be your go-to summer dessert.

With the weather starting to warm up, it’s nice to have a cheesecake option that requires no baking at all.  None.  Not even the crust.

Now, this isn’t your traditional baked cheesecake.  It’s more like a custard or pudding.  But there is just something nostalgically delicious about it; especially if you grew up in the 80’s.

There are many recipes for no bake cheesecake.  This is my variation of the one I grew up with.

A word about sweetened condensed milk:

If you’ve ever had sweetened condensed milk, you’ll know the sticky goodness that it is.

Sweetened condensed milk is basically milk and sugar that has been cooked down to a finger licking syrup.  You can make it at home, but when Eagle Brand has one that has no preservatives and the perfect texture, why bother.

The Crust

I am giving you two crust options today.  The first is a traditional graham cracker crust.  It’s your classic crust that you expect from a cheesecake recipe.  It goes well with any kind of cheesecake.

The second is a little bit more interesting.  It is a Golden Oreo Cookie Crust.  This crust is nice and crunchy.  I was inspired to make this crust after making a traditional Oreo Cookie Crust from my Oreo Cheesecake recipe.  Oreo cookies currently come in a variety of flavors.

To make the graham cracker crust:

Crush 2-1/2 cups worth of graham crackers.  You can do this in a processor or by hand.  Or, you can also buy them already crushed.

You could also go with a ready made crust.  In fact, that is the crust I remember as a small child.  However, the homemade crust tastes just a little bit better.

Add the sugar to the graham crackers.  Now, I know that graham crackers already have a little sugar in them, but they are overall not a very sweet cracker.  That little bit of sugar make the crust so much better.

Stir the melted butter into the ground graham crackers.

Press the graham cracker mixture into a 9 inch springform pan.

Refrigerate for at least 20 minutes.

To make the Golden Oreo Crust:

Crush the Oreos in a food processor or by hand.  If crushing them by hand, put up to 10 cookies at a time in a large plastic bag, and use a kitchen mallet, a pin, or the back of a measuring cup to pound the cookies into crumbs.  Repeat.

Stir the melted butter into the cookie crumbs.

Press the cookie crumb mixture into a 9 inch springform baking dish.

Refrigerate for at least 20 minutes.

To make the cream cheese filling:

In a large bowl, beat the cream cheese until fluffy.  I used a hand held mixer for this.  My go-to brand for cream cheese is Kraft Philadelphia.

Next, add the vanilla extract, lemon juice, and powdered sugar.  The powdered sugar will help to solidify it a bit because it contains corn starch.

Beat until smooth.

Next, stir in the sweetened, condensed milk, followed by the heavy cream.

Mix until smooth.

Pour the mixture into the prepared pie pan.

Refrigerate for at least 8 hours, or until set (preferably overnight).  If too soft, pop it in the freezer for 30 minutes or so.

Top with the cherry pie topping.  I have already refrigerated the can of cheery pie topping, so this cheesecake is ready to be served.

If you love cheesecakes, visit our Cheesecake page.

Enjoy.

If you love sweets as much as I do, visit my dessert section at: https://itseverythingdelicious.com/category/dessert/