This no-bake cherry cheesecake with condensed milk is a delightful dessert. The cream cheese and condensed milk create a rich and smooth combination, topped with cherry pie filling for a fruity and vibrant finish.
This cherry no-bake cheesecake is easy to prepare as it requires only a handful of ingredients. The most interesting part of this recipe is that you can swap ingredients that are available in your pantry, except for the cream cheese. Isn’t that interesting?
The cherry no-bake cheesecake is a versatile and delectable dessert perfect for any occasion, be it a holiday, birthday, or family get-together. It’s sure to impress your guests and satisfy your kids, leaving everyone wanting more.
Why you’ll love this cherry no-bake cheese cake?
- First and foremost, there is no baking needed for this recipe. which makes it perfect for those who are short on time or don’t have access to an oven.
- It needs only a few ingredients for this recipe.
- It’s easy to customize according to your taste. For example, you can choose different types of crusts to suit your preference or mix in different fruits or toppings according to seasonal produce.
This was inspired by The Ultimate No-Bake Mango Cheesecake on this site. You can check out the dessert category for more no-bake dessert recipes for your family parties and holidays.
Ingredients for no-bake cheesecake
Base layer
- digestive biscuits
- melted butter
Middle Layer
- cream cheese
- condensed milk
- vanilla extract
- lemon juice
- gelatin
Top layer
- cherry pie filling
- icing sugar
See recipe card for quantities.
Step-by-step preparation of no-bake cherry cheesecake
How to make base layer cherry cheesecake?
- In a food processor, add the digestive biscuits and grind them to a fine powder. Transfer them to a mixing bowl.
- To the fine biscuit powder, add melted butter and mix well until the melted butter is coated evenly.
3. Add the biscuit powder in a 7″ round springform pan.
4. Press it evenly and smoothly with a base of a katori ( small bowl), as shown in the picture. Refrigerate the biscuit base for 30 minutes.
How to dissolve gelatin for middle layer?
5.Meanwhile, in a small bowl of water, add gelatine powder and mix well. Let it sit for ten minutes ( the gelatine mixture should look coagulated now).
6.Heat it in a microwave or stovetop until it melts thoroughly. Let it cool before adding) to the cream cheese filling.
How to make middle layer cheesecake?
7. In a mixing bowl, add in room temperature cream cheese.
8. Beat cream cheese in electric hand beater or whisk for a minute until it turns creamy.
9. To the beaten cream cheese add in condensed milk and beat for few seconds until it is well combined.
10. Now add in lemon juice and vanilla extract and mix well.
11. Finally add in cooled gelatin and beat again for a few seconds at a low speed. Let it combines well.
12. Pour the cream cheese filling over the biscuit layer.
13. Tap the pan gently to release any air bubbles. Refrigerate and let it set for six hours or overnight. I left it overnight.
14. To remove the cheesecake from the pan, use a knife to loosen the edges as shown.
15. Perfectly set cream cheesecake is ready for cherry topping.
16. For the topping, mix a little icing sugar into the cherry pie filling until it is evenly spread.
Spoon cherry pie filling onto the cheesecake and garnish with optional mint leaves. Slice and enjoy this decadent, luscious, creamy cheesecake with family and friends.
Hint: Remember to chill the cherry pie filling in the refrigerator. Chilling it thickens and sets it slightly, making it easier to spread evenly on top of the cheesecake without running or becoming too watery.
Freezing the cherry pie filling results in crystal formation and a hard texture, so be sure to refrigerate and not freeze it.
Substitutions
- Digestive biscuit – instead of using digestive biscuits, you can use graham crackers or any type of biscuits, whether homemade or store-bought
- Condensed milk – using fresh cream or whipping cream is the best alternative for condensed milk.
- Vegetarian – you can make this vegetarian by replacing gelatin with agar-agar, corn syrup, or pectin.
- Cherry pie filling – can be substituted with fresh ripe cherries by creating a cherry compote.
How to store cherry no-bake cheesecake?
You can store the cheesecake in a container covered with a lid and refrigerate it. I do not recommend cling wrap, as it sticks to the delicate cheesecake. It stays fresh for up to a week, and I bet the cheesecake would be exhausted within a day as you couldn’t resist a piece.
Top tip
Always remember to set and store the cheesecake in the refrigerator, not the freezer.
FAQ
Do not freeze the cheesecake to set as the filling will lose its creamy texture and won’t slice easily.
Ideally, the cheesecake takes 6-24 hours to set in the fridge. If you are short of time to set, the only option is to freeze, which I DON’T RECOMMEND. If you decide to freeze, carefully cling-wrap the spring foam pan and then freeze.
You can use fresh cream or whipping cream with added sugar to sweeten the cheesecake.
Related
Looking for other creamy dessert recipes like this? Try these:
If you’ve tried this recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Cooking!
Recipe Card👇
No-Bake Cherry Cheesecake With Condensed Milk
Ingredients
Base Layer
- 12 digestive biscuits
- 2 tablespoon melted butter
Middle Layer
- 2 cups cream cheese
- ¾ cup condensed milk
- 1 teaspoon vanilla extract
- 2 teaspoon lemon juice
- 4 teaspoon gelatin
- ½ cup water ( to dissolve gelatin )
TOP LAYER
- 21 oz cherry pie filling ( as per required )
- 1 tablespoon icing sugar ( to add a little more sweetness )
Instructions
- In a food processor, add the digestive biscuits and grind them to a fine powder. Transfer them to a mixing bowl.
- To the fine biscuit powder, add melted butter and mix well until the melted butter is coated evenly.
- Add the biscuit powder in a 7″ round springform pan.
- Press it evenly and smoothly with a base of a katori ( small bowl), as shown in the picture. Refrigerate the biscuit base for 30 minutes.
- Meanwhile, in a small bowl of water, add gelatine powder and mix well. Let it sit for ten minutes ( the gelatine mixture should look coagulated now).
- Heat it in a microwave or stovetop until it melts thoroughly. Let it cool before adding) to the cream cheese filling.
- In a mixing bowl, add in room temperature cream cheese.
- Beat cream cheese in electric hand beater or whisk for a minute until it turns creamy.
- To the beaten cream cheese add in condensed milk and beat for few seconds until it is well combined.
- Now add in lemon juice and vanilla extract and mix well.
- Finally add in cooled gelatin and beat again for a few seconds at a low speed. Let it combines well.
- Pour the cream cheese filling over the biscuit layer.
- Tap the pan gently to release any air bubbles. Refrigerate and let it set for six hours or overnight. I left it overnight.
- To remove the cheesecake from the pan, use a knife to loosen the edges as shown.
- Perfectly set cream cheesecake is ready for cherry topping.
- For the topping, mix a little icing sugar into the cherry pie filling until it is evenly spread.
- Spoon cherry pie filling onto the cheesecake and garnish with optional mint leaves. Slice and enjoy this decadent, luscious, creamy cheesecake with family and friends
Notes
Nutrition
Asokan
The best luscious, creamy dessert to have all occasion!
JAYANTHY
Thank you!
JAYANTHY
Beautiful presentation!
JAYANTHY
Thank you!
Kish
Yummy!!!
JAYANTHY
Thank you!
Reshmi
Looks so good!
JAYANTHY
Thank you so much!