No Bake Cherry Cheesecake
A simple no-bake cherry cheesecake with a graham cracker crust, creamy cream cheese filling, and cherry pie topping. Chill until set before slicing.
Equipment
- food processor (or heavy-duty zip-top bag and rolling pin)
- 8x8-inch pan
- Parchment Paper
- Mixing Bowls
- measuring cup or glass
Ingredients
Ingredients
- 9 graham cracker sheets one sleeve
- 1/2 cupmelted butter
- 1 tablespoonsugar
- 16 ouncescream cheese softened
- 8 ouncesCool Whip
- 1 cuppowdered sugar
- 1 teaspoonlemon juice
- 21 ouncescherry pie filling
Instructions
Instructions
- Place all 9 graham cracker sheets (one sleeve) in a food processor and pulse until fine crumbs. If you don't have a food processor, put the crackers in a heavy-duty zip-top bag and crush with a rolling pin until fine.
- In a medium bowl, combine the graham cracker crumbs, ½ cup melted butter, and 1 tablespoon sugar. Stir until the crumbs are evenly moistened and hold together when pressed.
- Line an 8×8-inch pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Press the graham cracker mixture firmly and evenly into the bottom of the pan (use the bottom of a measuring cup or glass to pack it). Refrigerate for 10–15 minutes to set.
- In a large bowl, beat 16 ounces softened cream cheese until smooth. Add 8 ounces Cool Whip, 1 cup powdered sugar, and 1 teaspoon lemon juice; mix until the filling is smooth and uniform.
- Spread the cream cheese mixture into an even layer over the chilled graham cracker crust. Return to the refrigerator for 10–15 minutes to slightly firm the layer.
- Spoon the entire 21 ounces of cherry pie filling over the cream cheese layer and gently spread to cover the surface evenly.
- Chill the assembled cheesecake in the refrigerator for at least 4 hours (or overnight) until fully set. Use the parchment overhang to lift the cheesecake from the pan, slice, and serve.
Notes
Make sure that your cream cheese is softened before starting this recipe.
If your cream cheese is too hard it can result in lumps in your dessert. If you’re looking to feed a crowd, this is an easy recipe to make and double. Simply double the ingredients and use a 9 x 13-inch pan. Be sure to line the pan with parchment paper for less mess when removing the slices.
Cheesecake can stick to your knife when cutting it. If you’re having trouble, try coating your knife in nonstick cooking spray first.
If your cream cheese is too hard it can result in lumps in your dessert. If you’re looking to feed a crowd, this is an easy recipe to make and double. Simply double the ingredients and use a 9 x 13-inch pan. Be sure to line the pan with parchment paper for less mess when removing the slices.
Cheesecake can stick to your knife when cutting it. If you’re having trouble, try coating your knife in nonstick cooking spray first.