If you’re looking for a dessert that is not only easy to make but also incredibly delicious, then Frans No-Bake Cherry & Walnut Cheesecake is your answer. This delightful cheesecake combines the creamy richness of cream cheese with the crunch of walnuts and the sweet-tart flavor of cherry pie filling. Perfect for any occasion, this dessert is sure to impress your family and friends without the need for baking.
Why You’ll Keep Making It
This cheesecake is a showstopper for many reasons. First, it’s a no-bake recipe, which means you can whip it up in no time without having to turn on the oven. The combination of flavors is simply irresistible. The smooth cream cheese base paired with the juicy cherry topping and the earthy crunch of walnuts creates a harmonious balance that everyone will love. Plus, it stores well in the fridge, so you can make it ahead of time and enjoy it at your leisure.
What’s in the Bowl
To create this luscious dessert, you will need the following ingredients:
- 1 cup (156.25g) all-purpose flour – This forms the base and adds texture.
- 1/4 cup (39g) ground walnuts – For a nutty flavor and crunchy texture.
- 1/2 cup (113.5g) salted butter, at room temperature, cut into cubes – Provides richness and helps bind the crust.
- 11 ounces (311.85g) cream cheese, at room temperature – The creamy base of the cheesecake.
- 1 cup (120g) powdered sugar – Sweetens the cheesecake perfectly.
- 2 tablespoons milk – Helps to achieve the right consistency.
- 1 cup (117g) coarsely chopped walnuts – Adds a delightful crunch.
- 8 ounces (226.8g) Cool Whip – Lightens the texture of the cheesecake.
- 21-ounce (595.34g) can cherry pie filling – A deliciously sweet topping.
Appliances & Accessories
Before you start, gather the following appliances and accessories:
- Mixing Bowls – For combining all the ingredients.
- Electric Mixer – To whip the cream cheese and Cool Whip smoothly.
- 9-inch Springform Pan – Ideal for easy removal of the cheesecake.
- Spatula – For spreading and smoothing the cheesecake mixture.
- Measuring Cups and Spoons – For accurate measurements of each ingredient.
Frans No-Bake Cherry & Walnut Cheesecake: From Prep to Plate
Follow these simple steps to create your delectable cheesecake:
Step 1: Prepare the Crust
In a mixing bowl, combine the all-purpose flour and ground walnuts. Add in the cubes of salted butter and mix until the mixture resembles coarse crumbs. Press this mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.
Step 2: Make the Cheesecake Filling
In another mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue mixing until well combined. Add the milk and mix until the filling is fluffy.
Step 3: Fold in the Cool Whip
Gently fold in the Cool Whip into the cream cheese mixture until fully incorporated, being careful not to deflate the light texture.
Step 4: Add Chopped Walnuts
Fold in the coarsely chopped walnuts, ensuring they are evenly distributed throughout the cheesecake filling.
Step 5: Assemble the Cheesecake
Spread the cheesecake filling evenly over the prepared crust in the springform pan. Smooth the top with a spatula.
Step 6: Chill
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. This step is crucial for achieving the perfect texture.
Step 7: Serve with Cherry Topping
Once set, carefully remove the sides of the springform pan. Top the cheesecake with the cherry pie filling, spreading it evenly across the top.
Seasonal Adaptations
This cheesecake is versatile and can be adapted for different seasons:
- For winter, consider swapping the cherry pie filling with a homemade cranberry sauce for a festive touch.
- In the spring, fresh strawberries or blueberries can make a vibrant topping.
- For a fall-inspired version, try apple pie filling topped with a sprinkle of cinnamon.
- During summer, a mix of fresh fruits like peaches or raspberries can add a refreshing twist.
Recipe Notes & Chef’s Commentary
- Ensure that the cream cheese is at room temperature for a smoother texture.
- If you prefer a thicker crust, simply increase the amount of ground walnuts and butter.
- Chilling the cheesecake overnight enhances the flavors and makes it easier to slice.
- Customize the sweetness of the filling by adjusting the amount of powdered sugar to taste.
Save It for Later
If you love this recipe, be sure to save it for future use. You can easily print this recipe or bookmark it in your browser for quick access later. This cheesecake is perfect for potlucks, birthdays, or just a special treat at home.
Your Questions, Answered
Can I use a different type of nut instead of walnuts?
Absolutely! Pecans or almonds would work wonderfully in this recipe if you prefer a different flavor.
How long will the cheesecake last in the refrigerator?
The cheesecake can be stored in the refrigerator for up to 5 days, making it an excellent make-ahead dessert.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It will last for up to 2 months in the freezer.
What can I substitute for Cool Whip?
If you’d like to avoid Cool Whip, you can whip heavy cream until stiff peaks form and fold it into the cream cheese mixture for a fresh alternative.
If you enjoyed making Frans No-Bake Cherry & Walnut Cheesecake, you might want to try these other delicious projects:
Final Thoughts
Frans No-Bake Cherry & Walnut Cheesecake is a delightful dessert that caters to a variety of tastes and occasions. With its creamy filling, crunchy walnuts, and sweet cherry topping, it’s bound to become a favorite in your household. Give this recipe a try, and share it with friends and family. You’ll be amazed at how quickly it disappears! Enjoy every creamy, nutty, and fruity bite.
Frans No-Bake Cherry & Walnut Cheesecake
Ingredients
Equipment
Method
- In a mixing bowl, combine the all-purpose flour and ground walnuts. Add in the cubes of salted butter and mix until the mixture resembles coarse crumbs. Press this mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.
- In another mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue mixing until well combined. Add the milk and mix until the filling is fluffy.
- Gently fold in the Cool Whip into the cream cheese mixture until fully incorporated, being careful not to deflate the light texture.
- Fold in the coarsely chopped walnuts, ensuring they are evenly distributed throughout the cheesecake filling.
- Spread the cheesecake filling evenly over the prepared crust in the springform pan. Smooth the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
- Once set, carefully remove the sides of the springform pan. Top the cheesecake with the cherry pie filling, spreading it evenly across the top.
Notes
- Ensure that the cream cheese is at room temperature for a smoother texture.
- If you prefer a thicker crust, simply increase the amount of ground walnuts and butter.
- Chilling the cheesecake overnight enhances the flavors and makes it easier to slice.
