Real Recipes From Real Home Cooks ®

no crust cherry cheesecake

(42 ratings)
Blue Ribbon Recipe by
Natasha Nalley
Frederick, MD

I've been making this cheese cake "pie" for over 35 years, and it's still the best cheesecake I've ever tasted. Don't omit the sour cream layer. This recipe works well if you want to use reduced fat cream cheese and sour cream. I entered it in our county fair one year and won 3rd place. I used the glazed fruit topping.

Blue Ribbon Recipe

Wow, delicious cheesecake just got easier! This is a terrific recipe to throw together in a pinch, and it also works as a great "foundation" recipe that you can jazz up with most any flavors you like! I made this for some gluten-free friends of mine and it was a huge hit. Enjoy!

— The Test Kitchen @kitchencrew
(42 ratings)
yield 6 serving(s)
cook time 25 Min
method Bake

Ingredients For no crust cherry cheesecake

  • 2 - 8 oz
    bars of cream cheese (16 oz total)
  • 3/4 c
  • 3
  • 1/2 tsp
    almond extract (gluten free if needed)
  • 1 c
    sour cream
  • 3 Tbsp
  • 1 tsp
    vanilla extract

How To Make no crust cherry cheesecake

  • 1
    Blend cheesecake ingredients in blender until smooth. You may have to scrape the sides once or twice.
  • 2
    Pour into well greased 9 inch pie pan. (I use a glass pan.) Bake at 350 degrees for 25 minutes. Cool 20 minutes. Top will collapse on cooling to form a well for the sour cream topping.
  • 3
    In small bowl, blend with spoon, the following: 1 cup sour cream 3 Tablespoons sugar 1 teaspoon vanilla extract
  • 4
    Pour over cooled pie. Chill well in refrigerator.
  • 5
    OPTIONAL: Before serving, spoon 1 can chilled cherry pie filling over pie. You may use blueberry or other pie filling as well.
  • 6
    OR: You may decorate the top of the pie with slices of fresh kiwi fruit and strawberries. Brush with glaze made with 1/4 cup apricot jam and 1 Tablespoon water brought to boil over medium heat, and boiled about 1 minute, stirring constantly. Cool glaze slightly.