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No Bake Cherry Cheesecake

Skip the oven, not the flavor when you use Domino® Organic Raw Cane Sugar to sweeten this creamy, crumbly and individually portioned delight.

For the Crust
  • 2 cups Graham cracker crumbs

  • 2 tablespoons Domino® Organic Raw Cane Sugar
  • 6 tablespoons Unsalted butter, melted

For the Cherry Topping
  • 2 cups Dark sweet cherries, frozen

  • 1/2 cup Domino® Organic Raw Cane Sugar
  • 1 tablespoon Water
  • 1 tablespoon Cornstarch

For the Cheesecake Filling
  • 12 ounces Cream cheese, softened

  • 1/2 cup Heavy cream
  • 1/2 teaspoon Almond extract
  • 1 cup Domino® Powdered Sugar
  • 1/4 cup Cherry topping

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Prep Time: 25 minutes / Freeze Time: 2 hours / Yields: 12 mini cheesecakes

Make the Crust

Step 1

In a large bowl, mix together graham cracker crumbs, sugar and melted butter until well blended; set aside.

Prepare the Cherry Topping

Step 2

Add cherries and sugar to a medium saucepan. Stir over medium heat. Using a potato masher, mash the cooked cherries until you have a cherry mash. Lower the heat to a simmer. Add 1-tablespoon water to 1-tablespoon cornstarch; stir until well blended. Add blended cornstarch to mashed cherries and stir until thickened. Set aside to cool. Place in the refrigerator until ready to use.

Make the Cheesecake Filling

Step 3

In a large bowl of a stand mixer, beat cream cheese, heavy cream and almond extract until creamy. Add powdered sugar. Mix well until smooth. Add 1/4 cup of cherry topping and mix until just combined.

Step 4

In a 12-mini cup cheesecake pan, assemble the cheesecakes. Add 2 tablespoons of graham cracker mixture to the bottom of each pan; press down. Reserve 2 tablespoons of graham cracker mixture for decoration. Add 3 tablespoons of cheesecake filling to each cup. Freeze for 2 hours.

Step 5

Remove cheesecakes from freezer and remove from pan. Top each cheesecake with one tablespoon of cherry filling. Garnish with graham cracker mixture. Serve.

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