Alright, let’s talk about this cherry cheesecake thing, the one you don’t even need to bake. Sounds fancy, but trust me, it’s easier than pie. My neighbor, bless her heart, she showed me once, and now I make it all the time. It’s real good, especially when it’s hot outside.
First off, you gotta get yourself some of them graham crackers. You know, the square ones? Smash ‘em up good. I put ‘em in a bag and whack ‘em with a rolling pin. Gets the job done, and it’s kinda fun too. Then, you mix them crumbs with some melted butter and a bit of sugar. Not too much sugar, mind you, just enough to make it stick together. Pat that mixture down into the bottom of a pan. Any pan will do, really, but a pie pan works best, I reckon. That’s your crust, see? Easy peasy.
Now for the creamy part. You need that cream cheese stuff, the kind in the little silver packages. Let it sit out for a bit so it gets soft. Makes it easier to mix. Then you whip it up with some sugar, again not too much, and a little bit of that vanilla stuff. You know, the one that smells so good? Whip it good, till it’s nice and smooth. No lumps allowed! My old mixer, she’s seen better days, but she still gets the job done.
- Get them graham crackers and smash ‘em up.
- Mix the crumbs with melted butter and sugar.
- Pat that down in a pan for the crust.
Then, you gotta fold in some whipped cream. You can buy that stuff already whipped, or you can whip it yourself. I usually buy it, saves me the trouble. Fold it in gentle, you don’t want to knock all the air out. That’s what makes it light and fluffy, you see. Spread that creamy goodness over the crust. Smooth it out nice and even.
And the best part? The cherries! You get yourself a can of that cherry pie filling. The kind with the big, juicy cherries. Spoon that stuff all over the top. Don’t be stingy now, the more cherries the better. Spread them out even, so everyone gets some.
Then, you gotta put it in the fridge. Not the freezer, mind you, just the fridge. Let it sit there for a few hours, or even overnight. That’s the hardest part, waiting. But it’s worth it, trust me. It gives it time to set up nice and firm.
And that’s it! You got yourself a no-bake cherry cheesecake. It’s sweet, it’s creamy, it’s got those tart cherries… it’s just plain good. Perfect for a hot day, or any day, really. My grandkids, they love it. They gobble it right up. And it’s so easy to make, even an old woman like me can do it. You don’t need no fancy equipment or nothin’. Just a few simple ingredients and a little bit of elbow grease.
So, there you have it. My secret recipe, well, not so secret anymore. Give it a try, you won’t be disappointed. And if you mess it up, well, just try again. That’s what I always say. Even if it ain’t perfect, it’ll still taste good. It’s hard to go wrong with cream cheese and cherries, you know.
And you know what else is good with it? A nice glass of iced tea. Or maybe some lemonade. Something cold and refreshing to wash it all down. Perfect for a summer afternoon. Or you can have it after dinner, for dessert. Or heck, you can even have it for breakfast, I ain’t gonna judge. It’s that good.
So go on, get yourself to the store and get them ingredients. You won’t regret it. This no-bake cherry cheesecake is a winner, I tell ya. And it’s so much easier than baking a real cheesecake. Ain’t nobody got time for that, especially not in the summer heat. This is the way to go, trust me on this one. Now get to cookin’!
Tags: [No-Bake Dessert, Cherry Cheesecake, Easy Recipe, Summer Dessert, Cream Cheese, Graham Cracker Crust]