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This is a vertical image looking at a cherry cheesecake square from the side. The cheesecake is light pink, has a graham cracker crust, and swirls of cherry jam on top. A silver fork has a bite of cheesecake on it and lies on the white surface in front of the cheesecake square. More cherry cheesecake squares are blurred behind and to the side of the slice in focus. Recipe
GF Gluten-Free VG Vegetarian EF Egg-Free NF Nut-Free

Silky Sweet No Bake Cherry Cheesecake (with cherry jam)

No bake cherry cheesecake with a graham cracker crust combines sweet and juicy cherries with luscious cream cheese. Only 15 minutes to prep!

Recipe by:
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Prep: 15 minTotal: 15 min
Servings: 9 slices 1x

Ingredients

Crust

  • 1 1/3 cup graham cracker crumbs (if you can’t find in store, use your food processor to crush up graham crackers
  • 1/3 cup agave nectar, honey or maple syrup
  • 2 tablespoons salted butter, melted

Cheesecake

  • 24 oz cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 1/2 cup cherry jam
  • 1/4 cup agave nectar, honey or maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust: Mix together the graham cracker crumbs, agave nectar and sweetener until it’s combined and resembles wet sand.
  2. Press the crust: Line an 8×8 square pan with parchment paper and transfer all that cookie crust goodness to it. Use your hands to press it down into a firm layer.
  3. Whip the cream cheese: In a large bowl use an electric handheld mixture to whip the room temperature cream cheese until smooth.
  4. Make the cheesecake: Add the heavy cream, jam, agave and vanilla to the bowl with the cream cheese. Continue to whip on high until fluffy and all the ingredients are combined to a beautiful pink color, for about 1 minute.
  5. Spread on top of the crust: Add the cream cheese mixture to the pan and spread it out evenly on top of the crust.
  6. Swirl in some extra jam: This is strictly for looks but dollop a few extra tablespoons of cherry jam on top of the cream cheese layer and use a toothpick or knife to swirl it around into the cream cheese layer.
  7. Chill: Cover the entire pan with foil and pop it in the fridge overnight. Letting the cheesecake chill overnight really allows it to set and congeal.
  8. Serve: Remove the cheesecake from the pan by pulling the sides of the parchment paper up and placing it on a cutting board. Cut into 9 large slices (or smaller if you want) and dig in!

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 746
  • Sugar: 54.6g
  • Sodium: 473mg
  • Fat: 49.7g
  • Saturated Fat: 30.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 66.3g
  • Fiber: 0.9g
  • Protein: 7g
  • Cholesterol: 146mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/no-bake-cherry-cheesecake/