Unbaked Sour Cherry Cheesecake

This has seriously got to be my favorite dessert of all time! My Mom has made it for as long as I can remember but this Thanksgiving I made it myself for the first time ever. If you've never had unbaked cheesecake well... you should! It's amazing :)

You can make everything from scratch if that's your thing or you can buy the crust and fruit filling for the top and just whip up the cheesecake. Either way it's delish!

Graham Cracker Crust

If you want to make the crust yourself, it's very easy. Take 1/4 cup butter or margerine and melt in a pot over medium heat. Add one and 1/3 cups graham cracker crumbs and 1/4 cup brown sugar and stir to mix. Pack into ungreased baking dish and bake at 325°F (160°C) for 10 minutes. Cool

Cream Cheese Filling

Beat one package of cream cheese, 1 cup sugar and 1 tbsp lemon juice together until sugar is dissolved. 

 

In a separate bowl, mix one envelope dry Dream Whip mix with half a cup of milk until stiff. Add cream cheese mixture to Dream Whip and spread over crust. Chill 

Sour Cherry Topping

If you haven't been graciously blessed with a cousin who gave you three ice cream pails of sour cherries she picked off her tree then you'll have to find your own fruit to make the topping with or buy a can of cherry pie filling (it's almost as good)

Combine 1/2 cup sugar and 3 tbsp cornstarch with 2 cups of water in a large saucepan. Bring to a boil, stirring constantly. Add 3 cups pitted cherries and simmer until fruit is tender. Remove from heat and add 2 tbsp lemon juice. I let this cool completely before spreading over the cream cheese.

Deliciousness!

Crust
Butter or margerine        1/4 cup
Graham cracker crumbs 1 1/3 cups
Brown sugar                  1/4 cup

Cream Cheese Filling
Cream cheese, softened  250 g or 8 oz
White sugar                    1 cup
Lemon juice                    1 tbsp

Envelope of Dream Whip topping   1
Milk                                               1/2 cup

Cherry Topping (one can of pie filling or)
Sugar            1/2 cup
Cornstarch     3 tbsp
Water            2 cups
Lemon juice   2 tbsp
Pitted cherries or other fruit 3 cups