No-Bake Cherry Cheesecake
No-bake cherry cheesecake: a graham cracker crust, a cream cheese, powdered sugar, vanilla, lemon and Cool Whip filling, chilled 4 to 6 hours or overnight in an 8x8 dish and topped with cherry pie filling before serving. Serves 9.
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Ingredients
- 9 graham crackers 1 sleeve, pulsed to small crumbles
- 2 tablespoons sugar for the crust
- 1/4 teaspoon salt for the crust
- 8 tablespoons unsalted butter 1 stick, melted
- 16 ounces cream cheese 2 blocks, softened
- 1 cup confectioner's sugar
- 8 ounces Cool Whip 1 container
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice fresh
- 21 ounces cherry pie filling 1 can
Instructions
- Line an 8x8 baking dish with parchment paper, letting the parchment fold over two sides of the dish so you can pull the cheesecake out later.
- Pulse the graham crackers in a food processor until they are small crumbles. Without a food processor, put the crackers in a zip-top bag and crush them with a mallet or another kitchen object.
- In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons sugar, 1/4 teaspoon salt and 8 tablespoons melted butter.
- Press the crumb mixture firmly into the bottom of the baking dish. Refrigerate the crust while you make the filling.
- With an electric mixer, beat the 16 ounces softened cream cheese until soft. Mix in the confectioner's sugar, vanilla and lemon juice, then stir until smooth.
- Fold in the 8 ounces of Cool Whip until the filling is combined and smooth.
- Pour the filling over the crust and smooth the top with a spatula. Cover and chill in the refrigerator for 4 to 6 hours or overnight.
- Top with the cherry pie filling before serving.
Notes
Serve cold. Refrigerate leftovers within 2 hours, covered, and eat within 3 to 4 days.
Nutrition
Serving: 1servingCalories: 548kcalCarbohydrates: 54.1gProtein: 4.7gFat: 35.5gSodium: 307mgFiber: 0.9gSugar: 42.9g