No-Bake Cherry Cheesecake With Condensed Milk
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.
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
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.
Nutrition
Serving: 1servingCalories: 478.9kcalCarbohydrates: 57gProtein: 9.2gFat: 24.3gSaturated Fat: 13.4gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 6.3gCholesterol: 67.1mgSodium: 341.1mgPotassium: 297.5mgFiber: 1.2gSugar: 24gVitamin A: 991.8IUVitamin C: 3.9mgCalcium: 162.6mgIron: 1.1mg
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