No Bake Cherry Cheesecake
This No Bake Cherry Cheesecake is incredibly easy and delightfully creamy with a buttery graham cracker crust and sweet cherry topping. Perfect for any occasion!
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Food Processor
- Rolling Pin
Ingredients
For the Crust:
- 9 sheets graham cracker one sleeve
- 1/4 cup melted butter
- 1 tablespoon sugar
For the Filling:
- 16 ounces cream cheese softened
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
For the Topping:
- 21 ounces cherry pie filling
Instructions
Prepare the Crust
- Crush the graham cracker sheets into fine crumbs using a food processor or a rolling pin inside a plastic bag.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well coated and crumbly.
- Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate to set.
Make the Cheesecake Filling
- Beat softened cream cheese with an electric mixer until smooth.
- Gradually add powdered sugar and mix until combined. Add lemon juice and mix again.
- Gently fold in Cool Whip using a spatula, maintaining a light, airy texture.
Assemble the Cheesecake
- Pour the filling over the chilled crust and spread evenly with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Add Topping and Serve
- Remove sides of the springform pan carefully once set.
- Spoon cherry pie filling evenly over the top of the cheesecake.
- Slice into wedges and serve chilled.
Notes
- Use reduced-fat cream cheese for a lighter cheesecake option.
- Substitute Cool Whip with homemade whipped cream for fresher taste.
- Chill the cheesecake overnight for the best texture and firmness.
- Use gluten-free graham crackers to make this dessert gluten-free.
- If crust is crumbly, add a bit more melted butter to help it hold together.