No-Bake Cherry Cheesecake
This no-bake cherry cheesecake is light, airy, and perfect for hot summer days. Whipped cream folded into cream cheese creates a fluffy, cloud-like texture that melts in your mouth. Ideal for beginners and last-minute desserts!
Ingredients
Cheesecake Filling
- 16 oz full-fat cream cheese room temperature
- 1 cup heavy whipping cream cold
- 0.75 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 pinch fine sea salt
Instructions
- Beat the room-temperature cream cheese with an electric mixer on medium-high for 2–3 minutes until completely smooth and fluffy. Scrape the bowl down to remove any lumps.
- Add the powdered sugar, vanilla extract, lemon juice, and salt. Beat on medium until fully combined and silky smooth, about 1 minute.
- In a separate cold bowl (chilled in the freezer for 5 minutes), whip the cold heavy cream to stiff peaks; it should hold a firm point when the beaters are lifted.
- Fold gently: Add the whipped cream to the cream cheese mixture in two additions. Use a rubber spatula and a wide, scooping motion, fold from the bottom up, and rotate the bowl. Stop the moment the streaks disappear.
- Pour the filling into the prepared, chilled crust and smooth the top with a spatula.
- Refrigerate uncovered for at least 4–6 hours, preferably overnight, for best slicing results.
Notes
For extra flavor, top with fresh cherries or cherry compote just before serving. Make sure the cream is very cold before whipping to achieve stiff peaks.