No Bake Sour Cherry Cheesecake
Don’t be deterred by the apparently long preparation time of this cake. It’s mostly refrigeration (about 3-4 hours). You’ll need 15 minutes tops to put together the buttery crushed cookie base and the yummy and creamy sour cherry topping. You can garnish it any way you like it, but here is a suggestion: almond flakes and even more canned sour cherries.
Ingredients Needed for No Bake Sour Cherry Cheesecake
10 ounces of cream-filled cookies
3 tablespoons of melted butter
1½ pounds of cream cheese
¼ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream
1 cup canned sour cherries
How to Cook No Bake Sour Cherry Cheesecake
- Add the cookies and melted butter to a blender. Crush them.
- Line a 7 x 2 inches (18 x 5 cm) Springform pan with parchment paper and transfer the crushed butter cookies to it. Gently press to flatten it using a rubber spatula. Refrigerate for 60 minutes.
- Add the cream cheese, powdered sugar, and vanilla extract to a bowl. Mix until even using a hand mixer. Add the whipped cream and mix some more.
- Add the canned sour cherries and mix them in using a spatula. Transfer to the Springform pan and evenly spread it. Refrigerate for 3 hours.