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This no-bake cherry cheesecake has a graham cracker crust and a light and creamy filling. Top with a can of cherry pie filling for a deliciously easy dessert. My husband refuses to eat baked cheesecake after eating this!
Ingredients
- ¼ cups graham cracker crumbs: 1 piece
- unsalted butter: 0.25 cup (melted)
- white sugar: 0.25 cup
- cream cheese: 1 pack (8 ounce pack, softened)
- powdered sugar: 1 cup
- vanilla extract: 1 tsp
- heavy whipping cream: 1 cup
- cherry pie filling (or other filling of your choice): 1 can (12.5 ounce can)
Metric Conversion
Stages of cooking
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Mix together graham cracker crumbs, margarine, and sugar for crust in a bowl until well incorporated and crumbly. Press mixture into a 9-inch pie plate, going up the sides as much as possible. Dotdash Meredith Food Studios
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Beat cream cheese, powdered sugar, and vanilla for filling in a bowl with an electric mixer until smooth and spreadable. Dotdash Meredith Food Studios
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Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into cream cheese mixture until smooth. Dotdash Meredith Food Studios
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Pour filling into the prepared crust, and smooth the top with a spatula. Refrigerate until firm, about 2 to 3 hours. Dotdash Meredith Food Studios
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Spread cherry pie filling over the chilled cheesecake. Serve immediately or refrigerate until serving. Dotdash Meredith Food Studios
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Enjoy! DOTDASH MEREDITH FOOD STUDIOS
