Cherry-Infused Whipped Cheesecake

Why You’ll Love This Recipe

The Cherry-Infused Whipped Cheesecake offers the perfect balance of flavors and textures. The graham cracker crust adds a satisfying crunch, while the whipped cheesecake filling is light, creamy, and subtly flavored with almond and vanilla extracts. The cherry compote topping, with its juicy, sweet, and slightly tart flavor, brings the whole dessert together. It’s a show-stopping dessert that’s both light and indulgent, and it’s sure to impress anyone who tries it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 cups) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups heavy whipping cream

For the Cherry Compote:

• 2 cups fresh or frozen cherries, pitted
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium-sized bowl, combine the graham cracker crumbs and granulated sugar.
3. Pour the melted butter over the crumbs and mix until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
5. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the powdered sugar, vanilla extract, and almond extract to the cream cheese and blend until fully combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture, ensuring it is well incorporated but still light and airy.
5. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

Step 3: Prepare the Cherry Compote

1. In a small saucepan, combine the cherries, sugar, and lemon juice over medium heat.
2. In a separate bowl, mix the cornstarch with water to create a slurry.
3. Once the cherries begin to release their juices and the mixture starts to simmer, stir in the cornstarch slurry.
4. Continue to cook the mixture, stirring constantly, until it thickens to a compote consistency.
5. Remove from heat and allow it to cool completely before topping the cheesecake.

Step 4: Assemble

1. Once the cherry compote is cool, gently spread it over the cheesecake layer.
2. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set fully.

Servings and Timing

• Servings: 8-10
• Prep time: 15 minutes
• Cook time: 10 minutes (for the crust)
• Total time: 18 minutes (plus 4 hours or overnight for chilling)

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day! This cheesecake is best served chilled. Do not freeze the cheesecake, as the texture may change.

FAQs

Can I use store-bought graham cracker crust?

Yes, you can substitute the homemade graham cracker crust with a store-bought one to save time. However, the homemade crust adds a nice, fresh texture and flavor.

Can I use other fruit for the compote?

Absolutely! While cherries are perfect for this recipe, you can use other fruits such as strawberries, raspberries, or blueberries to make a different compote. Just adjust the sugar depending on the sweetness of the fruit.

Can I make the cheesecake without almond extract?

Yes, if you don’t have almond extract or prefer not to use it, you can skip it and use more vanilla extract or even a bit of lemon zest for a different flavor profile.

How do I prevent the whipped cheesecake filling from being too thick?

Make sure to whip the heavy cream until stiff peaks form, as this will help keep the cheesecake filling light and airy. Don’t overmix the cream cheese filling after adding the whipped cream, as that could cause it to deflate.

Can I make the cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. In fact, letting it chill overnight allows the flavors to fully meld together for the best taste.

How do I know when the cheesecake is set?

The cheesecake will be fully set when it’s firm to the touch and doesn’t jiggle in the center. Refrigerating for at least 4 hours or overnight ensures it reaches the proper consistency.

Can I add a topping besides the cherry compote?

Certainly! You can top the cheesecake with fresh berries, a drizzle of chocolate ganache, or even a dusting of powdered sugar for a lighter touch.

Conclusion

This Cherry-Infused Whipped Cheesecake is the perfect dessert for any occasion. The creamy, fluffy cheesecake filling paired with the tangy, sweet cherry compote creates a dessert that’s both indulgent and refreshing. Whether you’re preparing it for a celebration or simply treating yourself, this cheesecake is sure to impress with its delicate flavors and beautiful presentation. Enjoy every bite!

Cherry-Infused Whipped Cheesecake

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 18 minutes (plus chilling time)
• Yield: 8-10 servings
• Category: Dessert
• Method: No-Bake, Chilled
• Cuisine: American
• Diet: Vegetarian

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Description

Cherry-Infused Whipped Cheesecake is a light and creamy dessert with a crunchy graham cracker crust, whipped cheesecake filling, and a vibrant cherry compote topping, offering the perfect balance of sweetness and tartness.

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Ingredients

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

16 oz (2 cups) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups heavy whipping cream

2 cups fresh or frozen cherries, pitted

½ cup granulated sugar (for cherry compote)

1 tablespoon lemon juice

1 tablespoon cornstarch

2 tablespoons water

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line it with parchment paper.
2. In a bowl, mix graham cracker crumbs and granulated sugar. Add melted butter and mix until it resembles wet sand. Press the mixture into the bottom of the pan to form an even crust. Bake for 10 minutes, then let cool.
3. Beat the cream cheese until smooth. Add powdered sugar, vanilla, and almond extract, blending until combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture until well combined. Pour the filling over the cooled crust.
5. In a saucepan, combine cherries, sugar, and lemon juice. Mix cornstarch with water to make a slurry. Add the slurry to the cherry mixture, stir, and simmer until it thickens. Cool completely.
6. Spread the cooled cherry compote over the cheesecake layer. Refrigerate for at least 4 hours or overnight to set.

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Notes

You can use store-bought graham cracker crust, though homemade adds more flavor and texture.

Feel free to swap cherries for other fruits like strawberries or blueberries for a different compote flavor.

If you don’t have almond extract, use more vanilla extract or lemon zest.

To keep the filling airy, avoid overmixing after adding the whipped cream.

This cheesecake is perfect for making ahead and refrigerating overnight.

For an alternate topping, try fresh berries, chocolate ganache, or a light dusting of powdered sugar.

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Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 24g
• Sodium: 220mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg