
Creamy No-Bake Cheesecake with Cherry-Lemon Syrup and Pistachios
A cheesecake that requires no baking? Yes, please! This easy-to-make No-Bake Cheesecake combines the richness of a smooth cream cheese filling, the zing of lemon syrup, and the refreshing sweetness of cherries. Topped with crunchy pistachios, this dessert is a guaranteed hit at any gathering or special occasion. No oven needed, just chill and enjoy!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons brown sugar (for a richer flavor)
For the Cheesecake Filling:
- 2 ½ cups cream cheese, softened
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ tablespoons fresh lemon juice
For the Topping:
- Fresh cherries, pitted
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup (or honey)
- Chopped pistachios for garnish
- Whipped cream, for serving
Instructions:
1. Make the Graham Cracker Crust:
- In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch round pan or springform pan. Use the back of a spoon to make it even and firm.
- Refrigerate the crust for 30 minutes to allow it to set.
2. Prepare the Cheesecake Filling:
- Beat softened cream cheese in a large bowl using an electric mixer until smooth and fluffy.
- Add the heavy whipping cream, powdered sugar, vanilla extract, and lemon juice. Continue to mix until the filling becomes light and creamy.
- Pour the cream cheese mixture onto the chilled graham cracker crust, spreading it evenly across the surface.
3. Let the Cheesecake Set:
- Cover the cheesecake and refrigerate it for at least 4 hours or, preferably, overnight. This ensures that the cheesecake sets properly.
4. Prepare the Cherry-Lemon Syrup:
- For the syrup, combine lemon juice and maple syrup (or honey) in a small saucepan. Warm it up on low heat until the syrup is smooth and well-combined. Let it cool down.
- Gently toss the fresh pitted cherries in the syrup to coat them evenly. Set aside.
5. Assemble the Cheesecake:
- After the cheesecake has set, remove it from the fridge and carefully release it from the pan.
- Arrange the marinated cherries on top of the cheesecake, and drizzle the lemon syrup over the cherries for extra flavor.
- Sprinkle chopped pistachios around the edges and top with a swirl of whipped cream.
Tips for the Best No-Bake Cheesecake:
- Let the cheesecake cool for long enough in the fridge to ensure it’s set. If you can, let it chill overnight for the perfect texture.
- For a fun twist, feel free to add other fruits, such as raspberries or blueberries, as part of the topping.
- If you want an even richer crust, try mixing in some crushed nuts, like almonds or walnuts, for extra crunch.
Why You’ll Love This Recipe:
This No-Bake Cheesecake is creamy, tangy, and indulgent, with a delicious blend of sweet cherries, lemon syrup, and buttery graham crust. The pistachios provide a crunchy texture that complements the smooth cheesecake and fruit toppings perfectly. It’s a show-stopping dessert that’s both easy to make and truly delightful to eat!