Description
This Cherry Pecan Cheesecake is a luscious no-bake dessert featuring a buttery graham cracker crust, creamy smooth cheesecake filling, and a delightful layer of fresh cherries and toasted pecans. Perfect for gatherings, this cheesecake is refrigerated until set and served slightly softened for the best texture and flavor.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
Filling
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
Toppings
- 2 cups fresh cherries, pitted
- 1 cup chopped pecans, toasted
- 2 tbsp cherry juice
Other
- 1 packet unflavored gelatin powder
Instructions
- Prepare Ingredients and Pan: Soften the cream cheese to room temperature, pit the fresh cherries, and toast the chopped pecans in a dry pan or oven for about 5 minutes until fragrant. Prepare a 9-inch springform pan by ensuring it is clean and ready for the crust. This step takes approximately 15 minutes.
- Make the Crust: Crush the graham crackers finely. In a bowl, combine the graham cracker crumbs with the melted butter and sugar. Mix thoroughly, then press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. This step should take about 10 minutes.
- Prepare the Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract, mixing well to combine. In a separate bowl, whip the chilled heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated but still airy. This will take about 10 minutes.
- Assemble the Cheesecake: Spread half of the cheesecake filling evenly over the graham cracker crust. Layer the pitted cherries, drizzled lightly with the cherry juice, and the toasted pecans evenly on top of the filling. Then gently spread the remaining half of the filling over the cherry and pecan layer, using gentle folding motions to avoid crushing the fruit and nuts. This assembly process takes roughly 5 minutes.
- Chill and Serve: Refrigerate the assembled cheesecake for at least 4 hours or until fully firm. Before serving, garnish with extra cherries and pecans if desired, then allow the cheesecake to stand at room temperature for 10 minutes to soften slightly, ensuring perfect texture and flavor.
Notes
- Make sure the cream cheese is fully softened for a smooth filling without lumps.
- Chill the bowl and beaters before whipping the cream to help it whip faster and hold peaks better.
- Use fresh, ripe cherries for the best flavor and texture; frozen cherries may release too much liquid.
- Gently fold whipped cream into the cream cheese mixture to maintain a light and airy texture.
- Allow the cheesecake to sit at room temperature before cutting to avoid cracking.
