No-Bake Cheesecake with Cherry Compote
A quick and easy spin on the classic American-style cheesecake.
Servings: 4 servings
Ingredients
Cheesecake
- 1 8-9" Graham Cracker Crust store-bought
- 12 ounces Cream Cheese room temperature
- 0.5 cup Sugar
- 1 tablespoon lemon juice
- 1 Vanilla Bean seeded
- pinch Salt
- 0.5 cups Heavy Cream
Cherry Compote
- 1 pound Frozen Cherries
- 0.5 cups Sugar
- 2 tablespoons Cornstarch
- lemon juice
- Lemon Zest
- pinch Salt
Instructions
No-Bake Cheesecake
- Using a stand mixer fixed with a paddle attachment, beat cream cheese till smooth.
- Stream in sugar, lemon juice, vanilla bean, and salt and mix well.
- In a separate bowl, whip heavy cream to medium stiffness.
- Fold into the cream cheese mixture till just blended.
- Pour mixture into graham cracker crust and spread evenly, placing in fridge to chill.
Cherry Compote
- Toss cherries with sugar, cornstarch, lemon juice and zest and pinch salt.
- In a small saucepan over medium heat, warm the mixture to a simmer and let cook out for a couple minutes till thick.
- Set aside to cool.
- Serve no-bake cheesecake sliced with a spoonful of cherry compote over top.