This dessert is a classic American-style no-bake cheesecake with a buttery graham-cracker crust, a fluffy cream cheese layer, and a thick cherry pie topping—just like in your photo.
Ingredients
For the crust
- 2 cups crushed graham crackers (or digestive biscuits)
- 1/2 cup melted butter
- 1/4 cup sugar
- Pinch of salt
For the cream cheese layer
- 450 g (16 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cold heavy whipping cream (or 250 ml whipping cream)
For the topping
- 1 can (540 ml) cherry pie filling
or homemade cherry topping if preferred
Instructions
1. Make the crust
- In a bowl, mix crushed graham crackers, melted butter, sugar, and salt.
- Press the mixture firmly into the bottom of a baking dish.
- Chill for 15–20 minutes to set.
The crust in your picture looks thick and firm—this comes from pressing it tightly and letting it chill.
2. Make the cream cheese filling
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla, beat again.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Fold the whipped cream gently into the cream cheese mixture.
- Spread this creamy layer over your chilled crust.
This middle layer should be fluffy and pale, just like in the photo.
3. Add the cherry topping
- Spoon the cherry pie filling evenly over the cream layer.
- Spread gently so the topping stays glossy and thick.
The dessert in your picture has a generous cherry layer—don’t be shy with it!
4. Chill
Refrigerate at least 4 hours, or overnight for best results.
Chilling makes the layers firm and allows clean slices.
5. Serve
Cut into squares and serve cold.
Perfect for parties, holidays, and no-bake summer desserts!