This no bake cherry cheesecake is incredibly easy-to-make with a buttery graham cracker crust, decadent cheesecake filling, and delicious cherry topping.
Prep Time15 minutesmins
Chill Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Dessert
Cuisine: American
Servings: 12servings
Ingredients
Graham Cracker Crust
1/2cupUnsalted Buttermelted
2cupsGraham Cracker Crumbs
1/4cupBrown Sugar
Cheesecake Filling
16 ozCream Cheeseroom temperature
1cupPowdered Sugar
1tspVanilla Extract
1tspLemon Juice
8ozCool Whipthawed
Cherry Topping
21ozCherry Pie Filling
Instructions
Graham Cracker Crust
In a medium mixing bowl, completely combine the melted butter, graham cracker crumbs, and brown sugar.
Pour mixture into a 9-inch pan. Press it into the pan and up the sides. Pack it tight, so it won’t fall apart while cutting the cheesecake to serve.
Freeze for 10-20 minutes while preparing the cheesecake filling.
Cheesecake Filling
In a large bowl, beat the room temperature cream cheese at medium speed with an electric mixer.
Lower speed and add powdered sugar. As the powdered sugar begins to mix with the cream cheese, you can increase the speed to medium again. Lowering the speed is to prevent the powdered sugar from billowing up in your face and all over the kitchen.
Mix in vanilla extract and lemon juice.
Add cool whip.
Mix until fluffy, smooth, and completely combined.
Assembly
Remove the graham cracker crust from the freezer.
Pour the cheesecake filling on top of the crust. Smooth into an even layer with a rubber spatula.
Cover with plastic wrap and chill in the refrigerator for at least 4-6 hours. (I like to chill it overnight).
Before serving, carefully spread the cherry pie filling on top of the cheesecake.