Description
A creamy, dreamy cheesecake with a buttery crust and vivid cherry topping, chilled to perfection. No baking required—just mix, press, chill, and enjoy this elegant, no-fuss dessert that feels like a summer memory in every bite.
Ingredients
1 1/2 cups crushed graham crackers or digestive biscuits
1/4 cup melted butter
2 tablespoons granulated sugar
400g cream cheese (softened)
1 cup granulated sugar
1/2 cup heavy cream or milk
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
2 cups pitted cherries (fresh or canned in juice)
1/4 cup cherry juice (from can or fresh)
1/4 cup granulated sugar for topping
1 tablespoon cornstarch
Instructions
Spray a 9-inch springform pan with cooking oil.
Combine crushed graham crackers, melted butter, and 2 tablespoons sugar. Press the mixture into the pan to form a crust.
Chill the crust for 30 minutes.
Beat cream cheese and 1 cup sugar until smooth. Add heavy cream/milk, cornstarch, and vanilla. Keep beating until fluffy.
Pour the filling over the chilled crust. Smooth the surface and chill for 2-4 hours until firm.
For the cherry topping, mix cherries, cherry juice, 1/4 cup sugar, and cornstarch in a saucepan. Simmer 10 minutes if using fresh cherries; mix until thickened if using canned. Cool completely.
Spread cherry topping over the chilled cheesecake. Return to the fridge for 1 hour to set before slicing.
Notes
Use digestive biscuits if unavailable for graham crackers.
Adjust sugar in the topping to balance tart cherries.
Chill for at least 2 hours for a firm texture.
Can substitute heavy cream with milk for a lighter filling.
Store refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg