No-Bake Cherry Cheesecake
1 9-inch cheesecake
30 minutes + 5 hrs chilling time
For the crust:
- 2 cups (330 g) graham cracker crumbs
- 2 tbsp (27 g) Redpath® Dark Brown Sugar
- ½ tsp (2 g) ground cinnamon
- ½ tsp (1 g) ginger
- ⅛ tsp (1 g) cloves
- ⅛ tsp (1 g) salt
- ⅓ cup + 1 tbsp (90 g) melted butter
For the filling:
- 2 cups (2 pkgs) cubed brick-style cream cheese, room temperature
- ⅔ cup (133 g) Redpath® Granulated Sugar
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 2 tsp (10 ml) pure vanilla extract
- 1/2 tsp (3 ml) pure almond extract
- 1/4 tsp (2 g) salt
- 1 ⅔ cups (417 ml) heavy cream
- ½ cup (92 g) cherries (fresh, frozen, jarred, or canned), drained, lightly patted dry, halved
For the garnish:
- 1 cup (184 g) cherries (fresh, frozen, or jarred), drained
Lightly grease the bottom and sides of a 9-inch springform pan. Line bottom with a round of parchment paper.
In a large bowl, whisk together the graham cracker crumbs, the Redpath® Dark Brown Sugar, ground cinnamon, ginger, cloves, and salt until thoroughly combined.
Pour in the melted butter and mix until mixture looks like wet sand. Transfer the mixture into the prepared pan and firmly press the crumbs evenly into the bottom and slightly up the sides (about 1 ½ inches) of the pan using a flat-bottomed glass or dry measuring cup. Cover and place into the fridge to chill and firm up.
For the filling:
In the bowl of a stand-mixer, using the paddle attachment, combine the cream cheese, the Redpath® Granulated Sugar, lemon juice, vanilla extract, almond extract, and salt.
Start on slow speed until everything comes together. Increase speed to medium and cream until mixture is smooth and creamy.
Remove the paddle attachment and use the whisk attachment. Add in the heavy cream. Whip cream and cream cheese mixture on medium-low speed until cream is incorporated into the cream cheese. Increase speed to high and whip until stiff peaks form; about 5 minutes.
Remove crust from the fridge. Spread a thin layer (about 3 tablespoons / 45 ml) of the cream cheese mixture onto the bottom of the crust. Evenly sprinkle the drained and dried cherries onto the layer.
Spread the remaining cream cheese mixture over the cherries. Smooth the top with an offset spatula. Cover the cheesecake with plastic wrap and place into the fridge to chill and firm up; at least 5 hours, but preferably overnight.
When ready to serve, carefully remove the sides of the springform pan and transfer the cheesecake onto desired platter or cake stand. Top cheesecake with more cherries before slicing and serving.
*The crust can be made a few days in advance for faster prep.
*If using frozen cherries, thaw and drain before using. Drain jarred or canned cherries before using. Place drained cherries onto paper towels to absorb excess moisture.
*Do not mistake cherry pie filling for canned cherries.
*You can also make this recipe with a chocolate cookie crumb crust.