Description
A simple, creamy no‑bake cherry cheesecake over a buttery graham cracker crust, topped with sweet cherry pie filling.
Ingredients
- 1⅓ cups graham cracker crumbs
- ¼ cup sugar (granulated)
- 6 tablespoons butter, melted
- 8 oz (225 g) cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz (≈225 g) whipped topping (Cool Whip or equivalent)
- 1 can (≈12‑21 oz) cherry pie filling
Instructions
- Make the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press into bottom of a 9‑inch pie plate (and slightly up the sides if desired). Chill in refrigerator while you make the filling.
- Make the filling: Beat the softened cream cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped topping until just combined.
- Assemble: Spread the cream cheese filling over the chilled crust, smoothing top with a spatula.
- Chill: Refrigerate for at least 2‑3 hours (until set and firm enough to slice).
- Add topping: Once set, spoon the cherry pie filling over the cheesecake layer.
- Serve: Slice and serve chilled.
Notes
- For a homemade crust: use about 9 full graham crackers (crushed) instead of store‑bought crust.
- Be sure cream cheese is softened at room temperature to avoid lumps.
- Chilling longer (overnight) improves firmness.
- You can swap cherry topping for other fruit pie fillings (strawberry, blueberry, etc.)
- If using canned cherries, drain a little syrup if it's very runny to avoid soggy top layer.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: ≈ 380 kcal
- Sugar: ≈ 30 g
- Sodium: ≈ 200 mg
- Fat: ≈ 21 g
- Saturated Fat: ≈ 11 g
- Unsaturated Fat: ≈ 9 g
- Trans Fat: ≈ 0.3 g
- Carbohydrates: ≈ 45 g
- Fiber: ≈ 1 g
- Protein: ≈ 4 g
- Cholesterol: ≈ 50 mg
