No Bake Dark Sweet Cherry Cheesecake

Dark Sweet Cherries in a creamy Cheesecake filling and a buttery Graham Cracker Crust.

This No Bake Cheesecake is easy to make and what’s even better, is you prepare this the day before serving. The Dark Sweet Cherries combined with the creamy Cheesecake filling and a nice buttery Graham Cracker Crust, make this an irresistible dessert!

NO BAKE DARK SWEET CHERRY CHEESECAKE

Ingredients:

Crust Ingredients:

• 1 & 1/2 Cups Graham Cracker Crumbs
• 1/4 Cup Light Brown Sugar
• 1/4 Cup Sugar
• 1 Stick Unsalted Butter

Filling Ingredients:

• 2 (15 oz.) cans Oregon Dark Sweet Cherries, drained, Cherries cut in half
• 3 (8 oz.) pkgs. Cream Cheese, softened
• 1 (3 oz.) box Black Cherry Jell-O
• 1 Cup Water
• 1 & 1/4 Cups Heavy Whipping Cream
• 1/2 Cup Sugar
• 1/4 Cup Powdered Sugar
• 1 Teaspoon Vanilla Extract

Directions:

1. Spray a 9 inch spring form pan with non-stick cooking spray and set aside.

2. Using a fork, stir together the Melted Butter, 1/4 Cup Sugar and 1/4 Cup Brown Sugar, until it resembles coarse sand.

3. Press the Graham Cracker Crumb mixture into the bottom and about 1 & 1/2 inches up the sides of the prepared pan. Make sure the Crust is pressed in firmly. You can use the bottom of a glass or bottom of measuring cup to aid in pressing the Crust in the pan firmly. Place the pan in the freezer to firm the Crust.

4. In a small saucepan, bring the Water to a boil, then remove the pan from the heat and whisk in the Black Cherry Jell-O until dissolved. Set aside to slightly cool.

5. Using a handheld mixer, beat the Heavy Whipping Cream and Vanilla on medium/high speed until stiff peaks form. Set aside.

6. In a separate bowl, add the Cream Cheese, 1/4 Cup Powdered Sugar and 1/2 Cup Sugar. Mix until well combined. Add the prepared Jell-O, which should still be in liquid form, into the Cream Cheese mixture. Mix until everything is combined and it is a smooth texture.

7. Fold in the Dark Sweet Cherries.

8. Fold in the prepared Heavy Whipping Cream.

9. Remove the Graham Cracker Crust from the freezer. Transfer the prepared filling into the Crust and smooth the top evenly with a frosting spatula.

10. Cover the Cheesecake with plastic wrap and refrigerate it overnight to set the Cheesecake.

11. After the Cheesecake has been in the refrigerator overnight, remove the plastic wrap and the outer ring from the springform pan. If the plastic wrap touched the top of the Cheesecake, just smooth it out with a frosting spatula.

12. To slice the Cheesecake, fill a glass with hot water. Dip a knife into the hot water and then wipe the water off of the knife. The warm knife will help the knife glide through the Cheesecake to make slicing it a breeze. Use a pie/cake server to transfer each slice to a dessert plate. Top with Whipped Cream if you desire.

Recipe by: Hot Dish Homemaker