While this recipe isn\u2019t No-Bake, it does bring me back to that little girl who looked forward to her slice of cheesecake for dessert.<\/p>\n\n\n\n Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase<\/em><\/p>\n\n\n\n For the graham cracker crumbs, you can certainly buy them already crumbled. I happened to have graham crackers on hand, so I used my Ninja Professional Blender<\/span><\/strong><\/a> to crush them into fine pieces. This is the best blender I have ever owned. It does such a great job on so many things. I got it nearly 10 years ago and use it several times per week. It does an awesome job of making smoothies, and can even make homemade peanut butter. It’s a fantastic kitchen tool to have around! <\/p>\n\n\n\n The cheesecake recipe itself uses cream cheese, sugar, eggs, vanilla, and sour cream to help give it a creamy texture. I use my Kitchenaid Stand Mixer<\/span><\/strong><\/a> with the flat beater attachment whenever I make cheesecake. It mixes the ingredients thoroughly and is quick with no splatter around the kitchen. If you are in the market to get one, do it! I’ve had mine for 9 years and it is still going strong. All I can say is that the tragic day that decides its life is over, I will be getting a new one that day. Seriously, I can’t live without it! <\/p>\n\n\n\n You\u2019ll want to be sure to use a 9\u201d Springform Pan<\/span><\/strong><\/a>. This is because cheesecakes cannot be inverted to remove them from the pan for presentation. With a springform pan, you simply release the side ring and pull it up. This makes it both prettier to present and easier to cut into neat slices.<\/p>\n\n\n\n You\u2019ll know the cheesecake is ready to remove from the oven when the edges are starting to turn golden in color. The middle 2-3 inches should jiggle slightly. If you wait until there is no more jiggle, your cheesecake will be overdone. If baked too long, it will still taste good, but won\u2019t be as creamy.<\/p>\n\n\n\n I let my cheesecake cool overnight and waited until the next morning before I began to make the cherry topping. Hubby and I pitted the cherries together (sorry, there\u2019s no clean way that we\u2019ve found to do this), and I made the topping. It\u2019s pretty straightforward to make and doesn\u2019t take long at all. It cools fairly quickly, so if you\u2019re dying to try your Fresh Cherry Cheesecake, you won\u2019t have a long wait!<\/p>\n\n\n\n The cheesecake should be stored in the refrigerator for 2-3 days. You can also store leftovers in the freezer to make them last longer. If you have any extra cherry topping, store it in a sealed container in the fridge. We are saving it to use on top of ice cream.<\/p>\n\n\n\n \t![\"Whole](\"https:\/\/liferunsweet.com\/blog\/wp-content\/uploads\/2020\/07\/Cherry-Cheesecake-Whole-1024x768.jpg\")
<\/figure>\n\n\n\n![\"Fresh](\"https:\/\/liferunsweet.com\/blog\/wp-content\/uploads\/2020\/07\/Cherry-Cheesecake-Slice-1024x768.jpg\")
<\/figure>\n\n\n\nIf you love cheesecake, you might also like<\/span> Peanut Butter Cheesecake Brownies<\/span><\/a><\/h4>\n\n\n\n
![](\"https:\/\/liferunsweet.com\/blog\/wp-content\/uploads\/2020\/07\/Cherry-Chessecake-Cut.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\tFresh Cherry Cheesecake<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t
![\"1](\"https:\/\/liferunsweet.com\/blog\/wp-content\/plugins\/wp-postratings\/images\/stars\/rating_on.gif\" "\\"1")
(1<\/strong> votes, average: 5.00<\/strong> out of 5)
<\/span><\/div>![](\"https:\/\/liferunsweet.com\/blog\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\")
Loading...<\/div>\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t