No-Bake Cherry Cheesecake – a delicious recipe with sponge cake fingers, whipping cream, cream cheese, sugar, cherry pie filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, beat the cream cheese and sugar together using an electric beater until creamy. Gradually pour in the whipping cream, beating until the mixture is thick and stiff peaks form. Do not overbeat.
2
Line the sides then the bottom of a 10 inch spring form pan with the row of lady fingers (do not separate the fingers). Fill in any gaps on the bottom with pieces of the lady fingers.
3
Spread half of the cheese mixture over the lady fingers. Cover the cheese with another layer of lady fingers, then pour the remaining cheese mixture on top.
4
Carefully spoon the pie filling on top of the cheese mixture, covering it completely and being careful not to touch the sides.
5
Refrigerate the cake for several hours or overnight before serving.
6
Remove the cake from the spring form when ready to serve.
701
kcal
Calories
62
g
Fat
31
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 (8 ounce) packages sponge cake fingers (lady fingers), 2 cups whipping cream, 8 ounces cream cheese, softened (250g), 1/2 cup sugar, and more.
Yes, No-Bake Cherry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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