This cheesecake is perfect for the person whose always wanted to conquer cheesecake, but doesn’t want all the hard work traditional baked cheesecake recipes require. This version is so simple that anyone can make it. And, the best part is that it tastes just like a cheesecake that takes twice as long to make!
This no bake cheesecake is a classic recipe that will have your guests raving. Every time I serve it, I get asked for the recipe. Guests think it’s hard to make until I explain that it’s a no bake recipe with just a few ingredients (many that you have in your pantry right now)
Ever since the first time I made this cheesecake recipe, I’ve never gone back to the harder to make versions.. It’s a staple in our house and will become one in yours too.
You will love this No Bake Cherry Cheesecake
I love this recipe. People think cheesecake is hard to make, but this version couldn’t be easier and it’s foolproof. Just a few simple ingredients like cream cheese and whipped topping make the most incredible cheesecake layer.
INGREDIENTS
FOR THE CRUST:
9 graham crackers 1 sleeve
2 Tablespoon sugar
¼ teaspoon salt
8 Tablespoons melted butter 1 stick, unsalted
FOR THE CHEESECAKE:
16 ounces cream cheese 2 blocks, softened
1 cup confectioner’s sugar
8 ounces Cool Whip 1 container
1 teaspoon vanilla extract
1 teaspoon lemon juice fresh
21 ounces cherry pie filling 1 can
INSTRUCTIONS
Line an 8×8 baking dish with parchment paper, letting the parchment fold over two sides of the dish. This will allow you to pull the cheesecake out of the pan later.
In food processor, pulse graham crackers until they are small crumbles. If you don’t have a food processor, put the crackers in a zip top back and hit them with a mallet or other kitchen object.
In medium-sized mixing bowl, place graham cracker crumbs, sugar, salt, and melted butter and mix to combine.
Press graham graham mixture into bottom of the baking dish, pressing until firm. Place in refrigerator to chill while you make the cheesecake filling.
With electric mixer beat cream cheese until soft, mix in powdered sugar, vanilla, and lemon. Stir until smooth.
Fold in Cool Whip until combined and smooth.
Pour cheesecake mixture on top of graham cracker crust. Smooth out with spatula. Cover and chill in refrigerator for 4-6 hours or overnight.
Top with cherry pie filling before serving.
NUTRITION
Serving: 1serving | Calories: 502kcal | Carbohydrates: 54g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 426mg | Potassium: 193mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1168IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg