Description
This Halloween No-Bake Cherry Cheesecake is a spooky and delicious dessert perfect for the fall season. Featuring a buttery graham cracker crust, a creamy no-bake cheesecake filling, and a festive cherry topping adorned with candy eyes, this easy-to-make recipe requires no oven baking and offers a delightful combination of flavors and textures that are sure to impress your guests.
Ingredients
Scale
Crust
- 1 store-bought 9” or 10” graham cracker crust OR
- 1 1/2 cups graham cracker crumbs (finely crushed; about 12 full graham cracker sheets)
- 1/2 cup butter (melted)
- 1/4 cup brown sugar or granulated sugar
Filling
- 1 cup heavy whipping cream
- 24 oz cream cheese (softened to room temperature)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
Topping
- 20 oz can cherry pie filling
- Candy eyes (for decoration)
Instructions
- Prepare the Crust: If using a store-bought crust, set it aside. To make the crust from scratch, combine graham cracker crumbs and sugar in a bowl, then add melted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture tightly into the bottom and up the sides of a 9” or 10” pie dish, using a measuring cup or the back of a spoon to firmly pack it. Chill in the refrigerator for one hour to set.
- Whip the Cream: In a mixing bowl, whip the heavy whipping cream on high speed using a hand or stand mixer until stiff peaks form (about 2-4 minutes). Scrape down the sides as needed and immediately place the whipped cream in the refrigerator to keep cold.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese and powdered sugar on medium speed until smooth, scraping down the sides to avoid lumps. Add vanilla extract and sour cream, and continue to mix until the mixture is silky and well combined.
- Combine Cream and Filling: Remove the whipped cream from the refrigerator and gently fold it into the cream cheese mixture using a silicone spatula. Fold carefully to avoid deflating the whipped cream, ensuring a light and airy texture.
- Assemble the Cheesecake: Remove the crust from the refrigerator and pour the cheesecake filling onto it. Spread evenly using a silicone or offset spatula for a smooth finish. Cover the cheesecake and refrigerate for at least 8 to 12 hours, ideally around 14 hours, to allow it to set properly.
- Add Cherry Topping: About two hours before serving, remove the cheesecake from the fridge and spoon the cherry pie filling evenly over the top. Return the cheesecake to the refrigerator for the final two hours of chilling.
- Decorate and Serve: Remove the cheesecake from the refrigerator and decorate by placing candy eyes on the cherry topping. You can lightly press the candy eyes on top or insert them into individual cherries for an eyeball effect. To cut clean slices, warm a knife by dipping it in hot water, wiping it dry between each cut. Serve chilled.
- Storage: Keep the cheesecake covered in the refrigerator for up to five days to maintain freshness.
Notes
- You can use a store-bought graham cracker crust to save time or make your own for a fresher taste and texture.
- Carefully folding the whipped cream into the filling helps maintain the light and airy texture of the cheesecake.
- Chilling the cheesecake for at least 8-12 hours is essential for it to set properly; longer chilling times improve the flavor and texture.
- Warming the knife between cuts ensures cleaner slices and a neater presentation.
- This no-bake cheesecake is perfect for Halloween parties and easily customizable with different toppings or decorations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Halloween cheesecake, no-bake cheesecake, cherry cheesecake, dessert recipe, easy cheesecake, festive dessert, holiday dessert
