No-Bake Cheesecake with Cherry Topping–Just the Thing for New Years Celebrations
I don’t know about you, but I like having a dessert that dazzle, but that I can make long before a party. All of the rest of the food goes better if the dessert is done. This is one of those recipes that everyone should know how to make. It’s easy, no-bake and you top it with pie filling!
Of course, if you are living gluten-free, you have to make the graham cracker crumbs gluten-free too. I make several mixes, cookies and graham crackers in early November and freeze them. Then I have a jump on the necessities to make amazing holiday recipes and still keep them gluten-free. In fact, if I have a slow week during the year, I replace these frozen items so I can bake the recipes I love whenever I want to! I keep homemade breadcrumbs, panko and graham cracker crumbs in the freezer all the time. Just having them makes baking gluten-free so much easier. Often, I have a log of slice and bake cookies in there too!
This recipe makes a cheesecake in aa 8 X 8-inch baking dish. Cheesecake is always rich so I usually get 8 servings from this. The recipe says to let it cool in the refrigerator for 3 hours. I usually make it the day before I’ll serve it so you can let it cool up to 24 hours. Just so you know, you can make it the day before.
- 1 cup homemade graham cracker crumbs (recipe posted Aug. 21, 2015)
- 4½ tablespoons unsalted butter, melted
- 2 tablespoons cold water
- 1½ teaspoon powdered gelatin
- ⅔ cup heavy cream
- 2 packages (8 oz each) cream cheese, softened--not melted
- ¾ cup powdered sugar
- ¼ cup sour cream
- 1½ teaspoon vanilla extract
- 1 can Comstock cherry pie filling at room temperature (gluten-free)
- Line an 8 X 8-inch baking dish with aluminum foil, leaving a 2-inch overhang on two sides. Spray foil with cooking spray.
- In a bowl, stir together the graham cracker crumbs and butter until evenly moistened, Pour mixture into prepared baking dish and press firmly into an even layer. Refrigerate while you make the cheesecake filling.
- Pour 2 tablespoons water into a small bowl. Sprinkle the gelatin over the water. Allow to rest while preparing filling.
- In a medium mixing bowl, beat the whipped cream until stiff peaks form. Set aside.
- In a mixing bowl, mix cream cheese and powdered sugar on low until well combined. Be sure not to have any cream cheese lumps. Then increase speed to high and whip until smooth and fluffy, about 2 minutes. Mix in the sour cream and vanilla. Heat gelatin mixture in the microwave for 25 seconds then whisk for about 1 minute to be sure gelatin is dissolved. Cool until just warm, about 3 minutes--no longer. Add gelatin slowly while mixing the cream cheese mixture. Fold in the whipped cream gently.
- Spread cream cheese mixture evenly over graham cracker layer in prepared baking dish. Cover with plastic wrap and chill until set, about 3 hours or up to 24 hours.
- To serve, cut into 8 pieces, top with cherry pie filling and add whipped cream if desired. Makes 8 servings.