Cherry Cheesecake

This Cherry Cheesecake is an easy to make no bake dessert that will be a hit with everyone. The easy to find ingredients, plus our shortcuts, make this an ideal dessert!

Servings: 8 pieces

Ingredients:

Crust:

1 1/2 cup graham cracker crumbs (about 11 sheets of crackers)

1/2 cup unsalted butter melted

3 tablespoons sugar

Filling:

24 ounces cream cheese room temperature

1 1/2 cups powdered sugar

2 teaspoons vanilla extract

1 teaspoon lemon juice

1 1/2 cups heavy whipping cream

Cherry Topping:

2 cups cherry juice (apple juice will work in it's place)

1 cup sugar

1/4 cup corn starch

1/2 teaspoon cinnamon

1/2 teaspoon almond extract

1/2 teaspoon red food coloring (optional)

4 cups fresh or frozen cherries

Instructions:

To Make Crust:

In a medium bowl, combine the graham cracker crumbs, melted butter, and sguar. Stir together until it has the consistency of wet sand.

1 1/2 cup graham cracker crumbs, 1/2 cup unsalted butter, 3 tablespoons sugar

Pour into the bottom of a 9 inch spring form pan, pressing it down firmly. Place in the refrigerator while preparing the filing.

To Make the Filling:

In a large bowl, beat the cream cheese, powderd sugar, vanilla, and lemon juice together until smooth.

24 ounces cream cheese, 1 1/2 cups powdered sugar, 2 teaspoons vanilla extract, 1 teaspoon lemon juice

In a seaparate bowl, beat the heavy cream until it has a thick consistency, similar to shaving cream. Fold it into the cream cheese mixture.

1 1/2 cups heavy whipping cream

Pour the filling over the crust, cover, and place in the refrigerator for 8 hours or overnight.

To Make Cherry Topping:

In a large sauce pan over low to medium heat, combine the cherry juice, sugar, corn starch, and cinnamon. Stir consistently, allowing the mixture to thicken, about 3 to 4 minutes.

2 cups cherry juice, 1 cup sugar, 1/4 cup corn starch, 1/2 teaspoon cinnamon

Add in the almond extract and food coloring (if using). Then stir in the frozen cherries. Cook for another 1 to 2 minutes,

1/2 teaspoon almond extract, 1/2 teaspoon red food coloring, 4 cups fresh or frozen cherries

Let the cherry topping cool completely before adding to the top of the cheesecake.

(Simple joy)