No-Bake Cherry Cheesecake

HE MADE IT. GUNNERY SERGEANT. E-7. Gunnery Sergeant Ryan Abernathy, USMC. Gunny. The call came Thursday. Ryan was at work. He called me from the office — he NEVER calls from the office — and said two words: 'I made it.' I screamed. In the kitchen. Alone. With the phone pressed to my ear and tears running down my face and the KitchenAid mixer as my only witness. I screamed 'YES!' and then 'I'M SO PROUD OF YOU!' and then just cried. Caleb came running: 'MAMA, WHAT HAPPENED?' 'Daddy got promoted! He's a Gunnery Sergeant!' 'Is that good?' 'That's VERY good!' 'Better than Staff Sergeant?' 'Better than Staff Sergeant.' 'Better than a DINOSAUR?' '...Different, Caleb.' Hazel's reaction: 'Daddy good?' 'Daddy is very good, baby.' 'Okay. Crackers?' The Abernathy children: one asks about dinosaurs, one asks about crackers. The reactions are on-brand. The pay increase is significant. The house fund jumps. The dream — the house, the counter space, the kitchen where I can roll out pie dough — gets closer with every promotion. Called Mom and Dad. Mom cried. Dad said 'Gunny. That's a real rank.' From Kevin Abernathy, former Navy: 'a real rank' is the Medal of Honor of compliments. Made celebration fried chicken. Made scalloped potatoes. Made chocolate cake. The triple celebration. The same meal as Staff Sergeant, because traditions work. Gunnery Sergeant. Gunny. The staying gets stronger. I screamed in the kitchen. The KitchenAid was there.

The fried chicken and scalloped potatoes were already on the table when I realized every great celebration needs something that makes people stop mid-bite and just—feel it. This no-bake cherry cheesecake has been part of our big-moment meals for years: it’s cool and creamy and just a little over the top, which felt exactly right for a night when “Daddy” became “Gunny.” Caleb asked if it was better than birthday cake. Hazel just asked for more. That’s a win in this house.

Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes + 4 hours chilling | Servings: 10

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened to room temperature
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream, cold
1 can (21 oz) cherry pie filling

Instructions

Make the crust. In a medium bowl, stir together graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan or pie dish. Refrigerate while you prepare the filling.
Beat the cream cheese. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until completely smooth and fluffy, about 2–3 minutes. Add powdered sugar and vanilla extract and beat again until fully incorporated.
Whip the cream. In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form, 2–3 minutes. Be careful not to over-whip.
Fold and combine. Gently fold the whipped cream into the cream cheese mixture in two additions, using a rubber spatula. Fold just until no white streaks remain — do not stir or you’ll lose the airiness.
Fill the crust. Spoon the cheesecake filling over the chilled crust and spread into an even layer with an offset spatula or the back of a spoon.
Chill. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The filling will firm up and slice cleanly when fully set.
Top and serve. Spoon cherry pie filling evenly over the chilled cheesecake just before serving. Slice and serve cold directly from the pan.

Nutrition (per serving)

No-Bake Cherry Cheesecake — When Gunny Calls, You Celebrate Big