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 farmers market this time of year. 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 self-proclaimed cheesecake ‘connoisseur’ 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!
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No Bake Cherry Lemon Cheesecake
A lemon infused cheesecake on top of a graham cracker crust and topped with fresh cherries
Ingredients
- 8 ounces (226 grams) Graham crackers or British digestive biscuits
- 1 packet (1 tablespoon) powdered gelatin
- 5 tablespoons unsalted butter, melted
- 24 ounces (678 grams) cream cheese, softened at room temperature
- 1 - 14 (397 grams) ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup (50 grams) granulated sugar
- 14 ounces (400 grams) dark cherries, pitted
Instructions
- Line a 10 x 4 inch (25.5 x 10 cm) 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 ½ 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. Add to a mixing bowl and 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 on top of the crust. 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.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 658Total Fat 42gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 14gCholesterol 125mgSodium 666mgCarbohydrates 46gFiber 1gSugar 40gProtein 26g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
8 Comments on “No Bake Cherry Lemon Cheesecake”
I just make this and it is killing me to wait for it to set, I have 30 minutes to go. I can’t wait to taste it 🙂
I’m so happy for you. I wish I made one today, enjoy!
How much boiling water? It doesn’t say.
Thank you for bringing this to my attention, 1/2 cup of boiling water is to mixed into the gelatin. I’ve updated the recipe.
Thanks! I went ahead and made it before seeing the reply. I followed the directions on the gelatin package and used about a cup so I hope it sets up! Just took my cherries off the stove! If it doesn’t set up I will still eat it and do over later! Lol
Great, let me know how it turned out.
Hi Janette! Somehow changing things up a bit by making them in a different pan etc. can make things taste even better – how is that?!
LOVE the idea of this. It really reminds me of something my mum used to make when I was younger.
Bookmarking!
This cheesecake looks amazing! Love cherries!