Easiest No-Bake Cherry Cheesecake (Print version)
A creamy no-bake cherry cheesecake with a graham cracker crust, fluffy filling, and glossy cherry pie topping.
# Ingredients:
For the cheesecake
01 -
1 ready-to-use 9-inch (23 cm) graham cracker crust
02 -
16 oz (450 g) cream cheese, softened
03 -
1 cup (120 g) powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 tablespoon fresh lemon juice
06 -
8 oz (225 g) frozen whipped topping, thawed
07 -
1 can (21 oz or 595 g) cherry pie filling, chilled
# Instructions:
01 -
Let the cream cheese sit at room temperature until soft enough to beat smoothly, about 45 minutes. Do not melt it.
02 -
Beat the cream cheese in a large bowl until smooth. Add powdered sugar, vanilla, and lemon juice, then beat until creamy and scrape down the bowl.
03 -
Use a spatula to fold in the thawed whipped topping until the filling is even and fluffy. Avoid vigorous stirring.
04 -
Spread the filling into the graham cracker crust and smooth the top. Cover loosely and refrigerate for at least 4 hours, or overnight for firmer slices.
05 -
Spoon the chilled cherry pie filling over the set cheesecake. Slice with a clean sharp knife and serve cold.
# Good to know:
01 -
Chill at least 4 hours before topping for cleaner slices.
02 -
Best served cold straight from the refrigerator.
03 -
Use a deep-dish crust if you prefer a thicker filling layer.