O' So Good Olive Oil's Bordeaux Cherry Balsamic No Bake Cake
8 Cups Pitted Fresh Cherries (If using frozen thaw first)
2 Cups Granulated Sugar
4 Tablespoons Bordeaux Cherry Balsamic Vinegar
½ Cup Cornstarch
2 Tablespoons Water
3 Cups Graham Cracker Crumbs
12 Tablespoons Butter
2 (8 oz.) Blocks of Cream Cheese
1 Cup Sugar
4 Cups Heavy Whipping Cream
6 Tablespoons Sugar
1 Teaspoon Vanilla
First make the cherry filling. In a large saucepan combine all ingredients and then bring to a boil. Then reduce heat and continue cooking until the sauce has thickened. Remove from heat and allow to cool while you make the crust and whipped topping.
To make the graham cracker crust you will need about 24 whole slices of graham crackers, or enough for 3 cups. Place these into a ziplock bag and using a rolling pin smash until you have nice crumbs.
Then Combine the crumbs and melted butter in a bowl. Set aside 3-4 tablespoons for the top.
Spread the rest into a 9 x 13 pan and press flat with a spoon. Next combine the soft cream cheese with sugar and mix with a handheld mixer. In a separate bowl use the handheld mixer to whip together the heavy whipping cream, sugar, and vanilla until it forms peaks. Next combine the cream cheese and whip cream together using the mixer.
Spread half of the whipped cream cheese mixture over the crust and then evenly spread the cherry filling over whipped cream. Finally top with remaining whipped cream cheese mixture and sprinkle reserved graham cracker crumbs on top. Chill for 2 hours before serving. Enjoy!