No Bake Cherry Cheesecake
An easy no bake cherry cheesecake with a graham cracker crust, fluffy cream cheese filling, and sweet cherry topping.
Servings: 12 servings
Equipment
- Springform Pan (for baking the cheesecake)
- Electric Mixer (for mixing the batter)
Ingredients
CRUST:
- 1¼ cups graham cracker crumbs
- 4 tablespoons granulated white sugar
- ⅛ teaspoon salt
- 6½ tablespoons unsalted butter, melted
FILLING:
- 16 ounces cream cheese, at room temperature
- ½ cup powdered sugar
- 1½ teaspoons vanilla extract
- 8 ounces Cool Whip, thawed
TOPPING:
- 21 ounces canned cherry pie filling
Instructions
MAKE THE CRUST:
- Add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine. Add the melted butter and stir until mixed well. The mixture will be crumbly, but should hold together when pressed.
- Line the bottom of an 8 or 9-inch springform pan with parchment paper. Spray the sides with nonstick spray. Transfer the graham cracker crumb mixture to the prepared springform pan, and spread it out. Press the crumbs into the bottom and about ⅔ of the way up the sides of the pan.
- Put the crust into the fridge to chill while you make the filling.
MAKE THE FILLING:
- Use an electric mixer to beat together the cream cheese, powdered sugar, and vanilla in a large bowl. Beat in ⅓ of the Cool Whip, and then use a rubber spatula to fold in the remaining ⅔of the Cool Whip ⅓ at a time.
ASSEMBLE THE CHEESECAKE:
- Spread the filling mixture into the crust. Cover with plastic wrap and chill 2 hours.
- Spread the cherry pie filling on top, and chill for another 1 hour. Slice and serve.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 36g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 224mg | Potassium: 141mg | Fiber: 1g | Sugar: 15g | Vitamin A: 832IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg