- graham cracker crumbs
- white sugar
- salt
- unsalted butter
- cream cheese
- powdered sugar
- vanilla extract
- Cool Whip
- cherry pie filling
How to make No Bake Cherry Cheesecake:
The full, printable recipe is at the end of this post.
The first step is making the crust. Add graham cracker crumbs, sugar, and salt to a large bowl and stir to combine. Add the melted butter and stir until mixed well. The mixture will be crumbly, but should hold together when pressed. Line the bottom of a 9-inch springform pan with parchment paper. Spray the sides with nonstick spray. Transfer the graham cracker crumb mixture to the prepared springform pan, and spread it out. Press the crumbs into the bottom and about 2/3 of the way up the sides of the pan. Put the crust into the fridge to chill while you make the filling.
The next step is making the filling. Use a handheld electric mixer to beat together the cream cheese, powdered sugar, and vanilla in a large bowl. Beat in 1/3 of the Cool Whip, and then use a rubber spatula to fold in the remaining 2/3 of the Cool Whip 1/3 at a time. Spread the filling mixture into the crust. Cover with plastic wrap and chill for 2 hours.
Spread the cherry pie filling on top, and chill for another hour.
Remove the sides of your springform pan, and slide the cheesecake onto a cake platter.
Slice, and serve. The cherry filling will naturally drip down the sides, which is awesome because it looks so gorgeous!
Enjoy a slice of this no bake cherry cheesecake on this most delicious day!
No Bake Cherry Cheesecake
The best, easy cheesecake to make with a cherry topping!
Ingredients
CRUST:
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated white sugar
- 1/8 teaspoon salt
- 6 1/2 tablespoons unsalted butter, melted
FILLING:
- 16 ounces cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 8 ounces Cool Whip, thawed
TOPPING:
- 21 ounces canned cherry pie filling
Instructions
MAKE THE CRUST:
Add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine. Add the melted butter and stir until mixed well. The mixture will be crumbly, but should hold together when pressed.
Line the bottom of an 8 or 9-inch springform pan with parchment paper. Spray the sides with nonstick spray. Transfer the graham cracker crumb mixture to the prepared springform pan, and spread it out. Press the crumbs into the bottom and about 2/3 of the way up the sides of the pan.
Put the crust into the fridge to chill while you make the filling.
MAKE THE FILLING:
Use an electric mixer to beat together the cream cheese, powdered sugar, and vanilla in a large bowl.
Beat in 1/3 of the Cool Whip, and then use a rubber spatula to fold in the remaining 2/3 of the Cool Whip 1/3 at a time.
ASSEMBLE THE CHEESECAKE:
Spread the filling mixture into the crust. Cover with plastic wrap and chill 2 hours.
Spread the cherry pie filling on top, and chill for another 1 hour. Slice and serve.
Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 378Total Fat: 25gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 55mgSodium: 195mgCarbohydrates: 36gFiber: 1gSugar: 17gProtein: 3g
