No-Bake Cherry Cheesecake
A creamy, fruity, and effortlessly delicious no-bake dessert featuring a buttery graham cracker crust, a smooth cream cheese filling with a hint of lemon, and a sweet cherry topping. Perfect for any occasion.
Servings: 8 servings
Calories: 420kcal
Ingredients
- 9 graham cracker sheets
- ½ cup melted butter
- 1 tablespoon sugar
- 16 ounces cream cheese, softened
- 8 ounces whipped topping
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 21 ounces cherry pie filling
Instructions
- Prepare the crust: Place 9 graham cracker sheets in a food processor and pulse until they become fine crumbs.
- Transfer the crumbs to a medium bowl. Add ½ cup melted butter and 1 tablespoon sugar. Mix thoroughly until combined.
- Line an 8×8-inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- Press the crumb mixture firmly and evenly into the bottom of the pan, forming a solid crust layer.
- Place the crust in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large mixing bowl, combine 16 ounces of softened cream cheese, 8 ounces whipped topping, 1 cup powdered sugar, and 1 teaspoon lemon juice.
- Beat the mixture with an electric mixer on medium speed until smooth, creamy, and free of lumps.
- Remove the chilled crust from the fridge and evenly spread the cream cheese filling over it using a spatula.
- Add the topping and chill: Carefully spoon the 21 ounces of cherry pie filling evenly over the cheesecake layer.
- Return the cheesecake to the refrigerator and let it chill for at least 4 hours before slicing and serving.
Notes
For best results, ensure the cream cheese is well softened before mixing.
Cherry pie filling can be replaced with fresh or frozen cherries for a homemade twist.
Keep the cheesecake refrigerated until ready to serve.
Serves 8.
Cherry pie filling can be replaced with fresh or frozen cherries for a homemade twist.
Keep the cheesecake refrigerated until ready to serve.
Serves 8.