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Cherry Bomb Extract No‑Bake Cherry Cheesecake Cups Recipe
Dolce Flav
Rated 5.0 stars by 1 users
Category
Cherry Bomb
Author:
Dolce Flav
Servings
6
Prep Time
200 minutes
Cook Time
0 minutes
These Cherry Bomb Extract No‑Bake Cherry Cheesecake Cups are luscious, creamy desserts layered in jars: a crunchy graham cracker crust, smooth cheesecake filling infused with Cherry Bomb extract, topped off with a vibrant cherry glaze. They require no baking, just chilling, so most of the time is hands‑off as the flavors set. Perfect for when you want an impressive dessert without using the oven.
Ingredients
For the crust
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Graham cracker crumbs 120 grams (about 1 cup)
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Unsalted butter, melted 50 grams (≈ 3½ Tbsp)
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Granulated sugar 2 Tbsp
For the cheesecake layer
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Cream cheese, softened 300 grams
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Heavy whipping cream 120 ml
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Powdered sugar ⅓ cup
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Cherry Bomb extract 1 tsp (adjust to taste)
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Vanilla extract ½ tsp
For the cherry glaze
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Cherry pie filling (or fresh/cherry compote) ¾ cup
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Cherry Bomb extract ½ tsp
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Powdered sugar 1 Tbsp
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Lemon juice½ tsp
Directions
Make the crust layer: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until the texture resembles wet sand. Divide this crumb mix into 6 dessert cups or jars, pressing firmly into the bottom to form the crust.
Prepare the cheesecake filling: In a mixing bowl, whip the cream cheese until smooth. Add heavy cream, powdered sugar, vanilla extract, and Cherry Bomb extract. Beat on medium speed until mixture is light and fluffy.
Assemble cheesecake layer: Spoon or pipe the cheesecake filling over the crust in each cup, smoothing the top.
Make cherry glaze: In a small saucepan, combine cherry pie filling (or compote), Cherry Bomb extract, powdered sugar, and lemon juice. Warm gently over low heat just until glaze is slightly thickened. Let it cool slightly.
Top & chill: Once the glaze has cooled somewhat (but still pourable), top each cheesecake cup evenly. Cover with cling film or lids and refrigerate for at least 2½ to 3 hours until fully set.
Serve & garnish: Serve chilled. Optionally garnish with a fresh cherry or graham cracker crumbs before serving for presentation.
Storage tips: Keep in the refrigerator, in airtight containers or with lids. Best consumed within 4‑5 days. If freezing, omit the glaze; add glaze after thawing.
Recipe Note
10 FAQs about Cherry Bomb Extract No‑Bake Cheesecake Cups
What is Cherry Bomb extract and how intense is it?
Cherry Bomb extract is a strong cherry flavoring. It delivers bold cherry aroma and taste, so 1 teaspoon for the cheesecake layer plus ½ teaspoon in the glaze gives a noticeable cherry kick without overpowering.
Can I reduce or increase the amount of extract?
Yes. If you prefer subtler cherry flavor, you can use ½ teaspoon in the cheesecake layer. If you want more punch, you can increase up to 1½ tsp in total, but be careful — too much can make the dessert taste artificial.
What can I use instead of Graham crackers?
If you don’t have graham crackers, you can use digestive biscuits, vanilla wafers, or even crushed cookies. Adjust butter accordingly to get the crust to hold together.
Can I use fresh cherries instead of pie filling?
Yes. Fresh cherries can be cooked down into a compote with sugar and a little cornstarch to thicken. Use that in place of pie filling. Just ensure it’s cooled before topping so that it doesn’t melt the cheesecake layer.
Is this dessert suitable for vegetarians / gluten‑free diets?
It can be adapted. Use gluten‑free crackers or cookies for crust, ensure extracts and fillings are gluten‑free. For vegetarian, since standard cheesecake uses dairy, ensure cream cheese and heavy cream are rennet‑free if needed.
How long can I store them?
Store in refrigerator in airtight jars or cups for up to 4‑5 days. The texture is best while still fresh. If frozen, freeze without glaze and add glaze after thawing; total freezer time up to ~1 month.
Will the Cherry Bomb extract stand up to chilling?
Yes. Unlike baking, chilling preserves volatile flavor compounds well. The extract retains its aroma when refrigerated, so chilling helps intensify the flavor in the cheesecake cups.
Can I make the cheesecake cups ahead of time for a party?
Definitely. You can prepare the crust and cheesecake filling a day ahead (chill overnight), then make the glaze and top just before serving or a few hours prior.
What if the glaze is too runny or too thick?
If too runny: cook a little longer to reduce, or add a tiny bit of cornstarch slurry. If too thick: thin with a splash of water or lemon juice. Cool slightly before pouring so it doesn’t disturb the cheesecake layer.
Are there allergy or safety considerations?
Yes. Check the label of Cherry Bomb extract: some extracts may contain alcohol, preservatives, or unnatural carriers. Also cream cheese and heavy cream contain dairy; if someone is lactose intolerant or allergic, choose alternatives. Always check for cross‑contamination if store‑bought components are used.