No Bake Cherry Cheesecake
🍒 No Bake Cherry Cheesecake
📋 Ingredients
For the Crust:
- 9 graham crackers (1 sleeve), crushed
- 2 tbsp sugar
- ¼ tsp salt
- 8 tbsp (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 8 oz Cool Whip, thawed
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
Topping:
- 21 oz (1 can) cherry pie filling
🥣 Instructions
- Prepare the Pan:
- Line an 8×8 inch baking dish with parchment paper, allowing extra to hang over the edges for easy removal.
- Make the Crust:
- Crush graham crackers in a food processor or zip-top bag.
- Mix crumbs with sugar, salt, and melted butter in a bowl.
- Press firmly into the bottom of the prepared dish.
- Chill in the refrigerator while making the filling.
- Make the Cheesecake Layer:
- Beat cream cheese until smooth.
- Add powdered sugar, vanilla, and lemon juice. Mix well.
- Fold in Cool Whip until fully combined and smooth.
- Assemble:
- Spread the cheesecake mixture over the chilled crust.
- Cover and refrigerate for at least 4–6 hours (or overnight).
- Add Topping:
- Just before serving, spread cherry pie filling evenly over the cheesecake layer.
🧊 Storage Tips
- Fridge: Store covered for up to 3–4 days (best enjoyed within 2 days).
- Freezer: Freeze wrapped tightly in plastic wrap. Thaw in refrigerator before serving.
🔁 Variations
- Swap cherry pie filling for blueberry, strawberry, or mixed berry.
- Use an Oreo cookie crust instead of graham crackers.
- Top with fresh fruit for a lighter option.
🍽 Nutrition (per serving)
- Calories: 502
- Fat: 30g
- Carbs: 54g
- Protein: 5g