Ingredients:
For the Crust:
2 1/4 cups vanilla wafer crumbs
2 tbsp sugar
Pinch of salt
10 tbsp unsalted butter, melted
For the Filling:
24 oz cream cheese, room temperature
1/2 cup sugar
2 tbsp sour cream
1 tbsp fresh lemon juice
1 1/4 cups heavy whipping cream, cold
3/4 cup powdered sugar
21 oz can cherry fruit filling
2 tsp almond extract
For the Topping:
1 1/4 cups heavy whipping cream, cold
3/4 cup powdered sugar
1 tsp almond extract
Cherries and sliced almonds for garnish
Instructions:
Crust: Mix vanilla wafer crumbs, sugar, salt, and melted butter. Press into the bottom and up the sides of a 9-inch springform pan and chill.
Filling: Beat cream cheese and sugar until smooth. Add sour cream and lemon juice. In another bowl, whip heavy cream and powdered sugar until stiff peaks form. Fold whipped cream into cream cheese mixture, divide, and mix half with cherry filling.
Layer: Spread almond-flavored filling into crust, top with cherry mixture. Chill for 5-6 hours or overnight.
Topping: Whip cream, powdered sugar, and almond extract until stiff. Decorate cheesecake with whipped cream, cherries, and almonds
FAQs:
Why is my no-bake cheesecake not firm?
The primary reason a no-bake cheesecake is too runny or doesn’t set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.
Is baked cheesecake better than no-bake?
Baked cheesecake has a denser texture and fuller flavor than no-bake cheesecake. They are made using different ingredients. Each uses a different method to get the filling to set, and they are even made in different types of dishes
How do I make my no-bake cheesecake firmer?
Sometimes, a no-bake cheesecake filling can turn “soupy” in texture. Don’t worry, we can rescue it! If your cheesecake filling goes soupy in texture, don’t worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine.
Why is my no-bake cheesecake base soggy?
1. Baking the crust. baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy. Try this instead: Most importantly, you should make sure to chill the crumb crust at least 10 minutes before filling it, but even longer is better.
How to thicken no-bake cheesecake filling?
To thicken a no-bake cheesecake, refrigerate it for an extended period or consider adding dissolved gelatin, more cream cheese, or Greek yogurt to the mixture before chilling.
What is the difference between New York style cheesecake and regular cheesecake?
Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it’s so dense and rich. Extra cream cheese isn’t the only thing that makes New York cheesecake so special.
Can I freeze no bake cheesecake to make it set faster?
For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it
