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This No Bake Cherry Almond Cheesecake is super simple to make and FULL of flavor! It’s got a vanilla cookie crust and layers of delicious almond and cherry cheesecake!
This post is sponsored by Lucky Leaf, but all opinions are my own.
Spring is coming soon and I cannot wait! After being trapped inside the better part of the winter with two little boys that are full of energy, it’ll be great to finally be outside regularly. They love everything from playing in the dirt to swimming, so you’ll find us outside constantly. I’m also excited for spring desserts and flavors. I always feel so inspired by all the fruity flavors and blooming flowers and it just makes me happy.
This No Bake Cherry Almond Cheesecake is my first nod towards the upcoming change in season. It’s light, fruity and just tastes plain refreshing! Cherry and almond are flavors that are just kind of made for each other. And it’ll be perfect for spring and summer when it’s warm and you don’t want to bother with your oven.
How to Make No Bake Cherry Almond Cheesecake
The first thing you’ll want to do is make your crust. I used vanilla cookies for this crust because I love the extra bit of sweetness it adds. Combine the cookie crumbs with a little sugar, salt and melted butter, then press it into the bottom and up the sides of a springform pan.
Set the crust in the fridge to firm up while you make the filling.
To make the filling, you’ll actually make one mixture and then divide it into two. First, you’ll combine your cream cheese and sugar. Next add some sour cream and lemon juice. The sour cream adds flavor that I think is best in cheesecake and the lemon juice helps to thicken up the mixture, since it’s no bake.
Next up, you’ll make the whipped cream. It’s simple to make with just heavy whipping cream and powdered sugar that are whipped together until you have stiff peaks.
Gently fold the whipped cream into the cheesecake filling. Be sure to use a gently folding motion so that you don’t deflate the whipped cream.
Once added, remove about 1 3/4 cups of the filling and set it in another bowl (the bowl that the whipped cream was in is fine). Add the full can of Lucky Leaf Cherry Fruit Filling and gently fold together to combine, then set that aside.
Speaking of the fruit filling, it’s wonderful to use here. And thanks to Lucky Leaf, it’s super convenient to pick up at the store and helps make this cheesecake even quicker to put together. It also adds great cherry flavor!
To the rest of the cheesecake filling, you’ll add the almond extract and gently fold it together.
Finally, spread the almond filling evenly into your chilled crust. Drop spoonfuls of the cherry mixture over top of the almond filling, then gently spread into an even layer. Set the cheesecake in the fridge to chill and firm up, about 5-6 hours or overnight. I tend to let it set overnight, which is wonderful because it makes this a really great dessert for making ahead too. Yes!
When your cheesecake is firm and ready to be served, top it with the almond whipped cream and garnish it with some additional cherries and sliced almonds. The garnishes look beautiful and give a hint to the flavors in the cheesecake!
The final cheesecake is truly a thing to behold! Both lovely to look at and even better to eat! My taste testers fell in love with this one, claiming it to be one of my best. I’ve already gotten requests to make it again. It’s just so light and refreshing – the flavors are irresistible! It’s perfect for spring and for Easter and I hope you enjoy it as much as we did!
No Bake Cherry Almond Cheesecake
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This No Bake Cherry Almond Cheesecake is super simple to make and FULL of flavor! It’s got a vanilla cookie crust and layers of delicious almond and cherry cheesecake!
Ingredients
Crust
- 2 1/4 cups (302g) vanilla wafer crumbs
- 2 tbsp (26g) sugar
- Pinch of salt
- 10 tbsp (140g) unsalted butter, melted
Filling
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (29g) sour cream
- 1 tbsp fresh lemon juice
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 21 oz can Lucky Leaf Cherry Fruit Filling
- 2 tsp almond extract
Topping
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1 tsp almond extract
- Cherries
- Sliced almonds
Instructions
1. In a medium bowl, combine the crust ingredients and mix well to combine.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
3. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
4. Add the sour cream and lemon juice and beat until well combined. Set aside.
5. In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
6. Add about half of the whipped cream to the cream cheese mixture and gently fold together. Add the remaining whipped cream and gently fold together until well combined.
7. Remove about 1 3/4 cups of cheesecake filling and add to another bowl. Add the full can of cherry fruit filling and gently fold together to combine.
8. Add the almond extract to the remainder of the cheesecake filling and gently fold to combine.
9. Add the almond filling to the crust and gently spread into an even layer.
10. Drop spoonfuls of the cherry filling over the top of the almond layer, then spread into an even layer.
11. Refrigerate the cheesecake until cold and firm, 5-6 hours or overnight.
12. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
13. To make the topping, add the heavy whipping cream, powdered sugar and almond extract to a large mixer bowl. Whip on high speed until stiff peaks form.
14. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with some cherries and sliced almonds, if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 488
- Sugar: 23 g
- Sodium: 374.9 mg
- Fat: 34.9 g
- Carbohydrates: 40.6 g
- Protein: 4.6 g
- Cholesterol: 98 mg
This cake looks stunning, can’t wait to make it! But can I make it with fresh cherries as we dont have that cherry fruit filling in my country?
You should be able to use fresh cherries, but you would still need to make cherry pie filling of some sort if you’re going to be able to add the full cherry flavor to that layer.
Haven’t made the recipe yet, but all of your recipes that I follow turn out great! Thinking of making this for Valentine’s Day next week. I love your red springform pan. What brand is it? I need a better pan. I have a cheap 3 pan set with emphasis on the word cheap, so I’m not sure why I’m always surprised whey they leak!
This is the springform pan. Sadly though, I wouldn’t expect it to not leak. I’ve only found one springform pan ever that didn’t leak and it was at Target. I went and bought two more because it’s so hard to find ones that don’t leak and both of those did. That one I had was a unicorn, but even now it has started to leak. Such a bummer. I hope you enjoy the cheesecake though! No bake means no water leaking. Yay!
Is there a trick to getting the the cheesecakes out of the springform pan without racking the sides. I want to make sure the crust stays intact?
I’m not sure what you mean by racking. The crust should be fine when you take the sides of.
This sounds so good. I love cherries and almond together. Plus, no bake? I’m in!
Just in time for Spring. I can always count on your endless recipes to satisfy my sweet tooth!
Looking forward to making this soon, maybe today!! Thanks, Lindsay!
Thanks Suzy-q! I hope you enjoy it!
Lovin’ those gorgeous colors and layers! I’m not a big fan of cherries in desserts (it’s mainly a texture thing, but the flavor, especially of canned cherries, puts me off a little), but my dad loves cherries, so perhaps I’ll make this for him. Regardless, the colors are pretty, so maybe I’ll try replacing cherries with raspberries for an equally pretty and yummy option🙂