Description
Indulge in a classic, crowd-pleasing dessert that requires zero oven time. This no-bake cherry cheesecake features a velvety, rich cream cheese filling layered over a crisp, buttery graham cracker crust. Perfectly balanced with a tangy and vibrant cherry fruit topping, this chilled treat is a foolproof way to impress guests. Its dense, creamy texture and refreshing finish make it an ideal choice for any gathering, ensuring a consistent and delicious result every single time you serve it.
Ingredients
16 ounces cream cheese, softened to room temperature
8 ounces whipped topping, thawed
1 nine-inch graham cracker crust
21 ounces canned cherry pie filling
0.5 cups powdered sugar
Instructions
Place the graham cracker crust on a stable surface for assembly.
In a large mixing bowl, combine the softened cream cheese and powdered sugar.
Mix the ingredients on medium speed until the texture is completely smooth and creamy.
Gently fold the thawed whipped topping into the cream cheese mixture using a spatula.
Spread the prepared filling evenly into the graham cracker crust.
Refrigerate the cheesecake for at least six hours until firm.
Pour the cherry pie filling over the set cheesecake layer.
Slice into eight equal wedges using a sharp knife.
Notes
Use full-fat brick cream cheese rather than tub-style for the best stability. Ensure the cream cheese is fully softened to room temperature to prevent lumps. The cheesecake can be stored in the refrigerator for up to 3 days. Always use a sharp knife when slicing to ensure clean, neat edges.
- Prep Time: 20
- Category: Trending
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
