Description
No-Bake Cherry Cheesecake With Freeze-Dried Cherries
Ingredients
Scale
- 3/4 cup sugar
- 3 cups Chelan Ranch Freeze-Dried Cherries (2 – 2 ounce pouches)
- 2 – 8 ounce packages cream cheese
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon almond extract
- 1/8 teaspoon kosher salt
- 1 3/4 cups heavy cream
Instructions
- In a food processor, pulse the sugar and freeze-dried cherries until powdery and fine, about 1 minute.
- Combine the cream cheese, cherry-sugar mixture, lemon juice, almond extract, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until a thick paste forms, then increase to medium speed and beat until smooth and creamy.
- Remove the bowl from the stand mixer. Add the heavy cream and use a handheld electric mixer or a large whisk to mix on low speed just until the cream is incorporated. Increase to high speed and whip until the mixture holds stiff peaks, 3 to 5 minutes.
- Spoon the filling into a prepared, cooled graham cracker crust and spread it evenly, using the back of a spoon to create soft swoops and swirls on top.
- Cover with plastic wrap and refrigerate until firm and chilled through, about 6 hours or until the internal temperature reaches 40°F (4°C).
Notes
If desired, top with fresh fruit or a drizzle of reconstituted freeze-dried cherry syrup.
Use a hot chef’s knife to cut clean wedges—rinse the blade under hot running water and wipe it dry between each slice for the neatest presentation.
When lifting out slices, gently slide a pie server under the crust, making sure to reach the tip of the wedge. (The first slice is always the trickiest—it may be messy to remove.)
Leftovers can be wrapped tightly in plastic and refrigerated for up to one week.