No Bake Cherry Almond Cheesecake

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This No Bake Cherry Almond Cheesecake is super simple to make and FULL of flavor! It’s got a vanilla cookie crust and layers of delicious almond and cherry cheesecake!

This post is sponsored by Lucky Leaf, but all opinions are my own.

Spring is coming soon and I cannot wait! After being trapped inside the better part of the winter with two little boys that are full of energy, it’ll be great to finally be outside regularly. They love everything from playing in the dirt to swimming, so you’ll find us outside constantly. I’m also excited for spring desserts and flavors. I always feel so inspired by all the fruity flavors and blooming flowers and it just makes me happy.

This No Bake Cherry Almond Cheesecake is my first nod towards the upcoming change in season. It’s light, fruity and just tastes plain refreshing! Cherry and almond are flavors that are just kind of made for each other. And it’ll be perfect for spring and summer when it’s warm and you don’t want to bother with your oven.

How to Make No Bake Cherry Almond Cheesecake

The first thing you’ll want to do is make your crust. I used vanilla cookies for this crust because I love the extra bit of sweetness it adds. Combine the cookie crumbs with a little sugar, salt and melted butter, then press it into the bottom and up the sides of a springform pan.

Set the crust in the fridge to firm up while you make the filling.

To make the filling, you’ll actually make one mixture and then divide it into two. First, you’ll combine your cream cheese and sugar. Next add some sour cream and lemon juice. The sour cream adds flavor that I think is best in cheesecake and the lemon juice helps to thicken up the mixture, since it’s no bake.

Next up, you’ll make the whipped cream. It’s simple to make with just heavy whipping cream and powdered sugar that are whipped together until you have stiff peaks.

Gently fold the whipped cream into the cheesecake filling. Be sure to use a gently folding motion so that you don’t deflate the whipped cream.

Once added, remove about 1 3/4 cups of the filling and set it in another bowl (the bowl that the whipped cream was in is fine). Add the full can of Lucky Leaf Cherry Fruit Filling and gently fold together to combine, then set that aside.

Speaking of the fruit filling, it’s wonderful to use here. And thanks to Lucky Leaf, it’s super convenient to pick up at the store and helps make this cheesecake even quicker to put together. It also adds great cherry flavor!

To the rest of the cheesecake filling, you’ll add the almond extract and gently fold it together.

Finally, spread the almond filling evenly into your chilled crust. Drop spoonfuls of the cherry mixture over top of the almond filling, then gently spread into an even layer. Set the cheesecake in the fridge to chill and firm up, about 5-6 hours or overnight. I tend to let it set overnight, which is wonderful because it makes this a really great dessert for making ahead too. Yes!

When your cheesecake is firm and ready to be served, top it with the almond whipped cream and garnish it with some additional cherries and sliced almonds. The garnishes look beautiful and give a hint to the flavors in the cheesecake!

The final cheesecake is truly a thing to behold! Both lovely to look at and even better to eat! My taste testers fell in love with this one, claiming it to be one of my best. I’ve already gotten requests to make it again. It’s just so light and refreshing – the flavors are irresistible! It’s perfect for spring and for Easter and I hope you enjoy it as much as we did!

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