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No Bake Cherry Cheesecake

An indulgent and effortless dessert with creamy layers and a tart cherry topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Crust
  • 9 sheets graham cracker sheets
  • 1/2 cup melted butter
  • 1 tablespoon sugar
Cheesecake Filling
  • 16 ounces cream cheese, softened Ensure it's at room temperature for better blending.
  • 8 ounces Cool Whip Can substitute with homemade whipped cream.
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice Adds brightness to the cheesecake.
Topping
  • 21 ounces cherry pie filling Provides tartness and color to the cheesecake.

Method
 

Preparation of Crust
  1. Crumble graham cracker sheets and mix with melted butter and sugar until it resembles damp sand.
  2. Press the mixture firmly into the bottom of a springform pan to form the crust.
Preparation of Cheesecake Filling
  1. In a bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
  2. Fold in Cool Whip and lemon juice until well combined and fluffy.
Assembly
  1. Pour the cream cheese mixture over the prepared crust and spread evenly.
  2. Top with cherry pie filling, ensuring even distribution over the cheesecake.
Chill
  1. Refrigerate the cheesecake for at least 4 hours to allow it to set.
  2. Slice and serve chilled.

Notes

For a decorative touch, sprinkle graham cracker crumbs around the base and consider a sprig of mint on top. Store covered in the refrigerator for up to five days.