No Bake Cherry Lemon Cheesecake
No Bake Cherry Lemon Cheesecake is the perfect summer dessert. Bright lemon zest is added to the creamy cheesecake which perfectly complements the sweet cherry topping.
I love seeing all the different color cherries when I walk through the produce area in my grocery store, then it dawned on me, I do not have a cherry recipe on this blog! My favorite way to enjoy cherries is just snacking on them, but I live with a cheesecake ‘connoseur’ who requested a special cheesecake.
It’s warm and humid at the coast here in Los Angeles and I whenever I can avoid turning on the oven, it’s a good day. So, given that I have an outstanding request for a cheesecake, not wanting to heat up the kitchen and that I am clearly in need of a good cherry recipe, a no bake cherry lemon cheesecake was the only solution.
Instead of using my round, springform pan for the cheesecake, I decided to change it up and make it in my 5 x 10-inch loaf pan. Now this is a bit of a challenge because the springform allows for easy removal of the cheesecake. So how am I going to get it out of a loaf pan? I lined it with plastic wrap and left some hanging over the sides to act as handles. And it actually worked!
If you love cheesecake and you love cherries, I really recommend you making this dessert. It does not disappoint but make sure you have plenty of people to share it with, it is quite a large cheesecake.
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- 8 ounces (226 grams) Graham crackers
- 1 packet (1 tablespoon) powdered gelatin
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened at room temperature
- 1 - 14 (397 rams) ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup granulated sugar
- 14 ounces (400 grams) dark cherries, pitted
- Line a 10 x 4 inch loaf pan with plastic wrap allowing to drape over the sides.
- Add crackers to a food processor and pulse until they turn to crumbs. With the processor running, drizzle in the melted butter until combined.
- Pour the crumbs into the bottom of the loaf pan and press firmly. Freeze for 15 minutes.
- Add the gelatin to a bowl and mix in 1/2 cup (118 ml) boiling water, set aside to cool.
- Add the cream cheese to a microwave-safe bowl. Microwave for 15 seconds, stir and then again for 10 more seconds until softened.
- Beat the cream cheese, condensed milk, vanilla and lemon zest until mixed. Add the gelatin and mix until well combined.
- Pour the cream cheese mix into the loaf pan. Cover with plastic wrap and refrigerate for 2 to 3 hours until set.
- Add the sugar to a pan over low heat until the sugar is melted. Stir in the cherries and cook until the cherries release their juice, about 4 to 5 minutes. Transfer to a bowl and allow to cool.
- Remove the cheesecake from the refrigerator and lift out of the pan using the plastic wrap and place on a serving plate.
- Pour the cherries over the top and serve.
Serving Size1 slice
Amount Per Serving Calories 764Total Fat 45gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 15gCholesterol 128mgSodium 485mgCarbohydrates 79gFiber 3gSugar 60gProtein 14g