Cherry Cheesecake Cookie Crust
Creamy no-bake cheesecake on a buttery cookie crumb crust, finished with a glossy cherry topping. Simple, indulgent, and crowd-pleasing.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup shortbread cookie crumbs finely crushed
- 7 tbsp unsalted butter, melted cooled slightly
- 2 tbsp granulated sugar
- 0.125 tsp fine salt
- 16 oz cream cheese, softened brick style
- 0.75 cup powdered sugar sift if lumpy
- 0.5 cup sour cream full-fat
- 1.5 tbsp fresh lemon juice
- 1.5 tsp vanilla extract
- 0.5 cup heavy cream, cold whipped to stiff peaks
- 21 oz cherry pie filling about one can
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang for lifting.
- Stir cookie crumbs, granulated sugar, and salt in a bowl.
- Pour in melted butter and mix until evenly moistened and sandy.
- Press mixture firmly into the pan base using a flat cup. Chill 10 minutes.
- Beat cream cheese and powdered sugar until smooth and fluffy, about 2 minutes.
- Blend in sour cream, lemon juice, and vanilla until silky.
- Whip cold heavy cream to stiff peaks. Gently fold into cheesecake mixture.
- Spread filling over crust and smooth the top. Cover and chill 4–6 hours.
- Spoon cherry pie filling over the set cheesecake. Slice and serve cold.
Notes
Variation: Swap shortbread with vanilla wafer crumbs, or use chocolate cookies for a black forest vibe. For cleaner slices, freeze 20 minutes before cutting. Optional: Bake the crust at 350°F for 8 minutes, then cool completely for an extra-firm base.
This recipe is an original creation inspired by classic Cherry Cheesecake Cookie Crust flavors. All ingredient ratios and instructions are independently developed.