This no-bake cherry cheesecake is an easy summertime treat.
If you want a bright red topping, use sour cherries.
Sweet cherries give it a more purple hue.
To make gluten-free no-bake cherry cheesecake, use gluten-free graham crackers.
Combine cornstarch with 4 teaspoons water, then stir into the cherry mixture; return to a boil.
Process graham crackers in a food processor until finely ground.
Add walnuts and pulse until finely chopped.
Transfer to a bowl; stir in the remaining 1/4 cup sugar.
Drizzle with oil and stir to combine.
Press into the bottom of a 9-by-13-inch baking dish.
Spread over the crust.
Spoon the cherry mixture over the top.
Cover and refrigerate until cold, about 3 hours.
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Or pry out the pit with the tip of a knife or vegetable peeler.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
