No-Bake Cherry Cheesecake (Printer-Friendly)
Fluffy cherry cheesecake with cream cheese and whipped topping in a graham cracker crust. Quick and delicious dessert option.
# What You’ll Need:
→ Base
01 -
1 prepared graham cracker crust, 9 ounces
→ Filling
02 -
16 ounces cream cheese, softened
03 -
1/2 cup granulated sugar
04 -
8 ounces whipped topping, thawed
→ Topping
05 -
1 can (21 ounces) cherry pie filling
# Steps to Follow:
01 -
Beat the softened cream cheese and granulated sugar together in a mixing bowl until the mixture is smooth and creamy, scraping the sides as needed.
02 -
Gently fold the thawed whipped topping into the cream cheese mixture until fully blended, taking care to maintain a light and airy texture.
03 -
Spread the cheesecake filling evenly into the prepared graham cracker crust and smooth the top with a spatula.
04 -
Top the cheesecake filling with the canned cherry pie filling, either spreading it over the entire surface or spooning onto individual slices when serving.
05 -
Refrigerate the assembled cheesecake for several hours to firm up the filling and allow flavors to meld before serving.
# Helpful Hints:
01 -
Allow the cream cheese to soften at room temperature for up to two hours to ensure a smooth filling.
02 -
Chilling the dessert helps set the filling for easier slicing and a firmer texture.