A creamy, no-bake cherry cheesecake that's easy to make and perfect for any occasion.
Combine the graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl.
Ensure the butter is fully melted to evenly coat the crumbs for a cohesive crust.
Press the crust mixture firmly into the bottom of a 9x13 inch pan.
Use the back of a spoon or a flat-bottomed glass to press the crust evenly.
In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
Make sure the cream cheese is at room temperature to avoid lumps.
Fold the whipped topping into the cream cheese mixture until well combined.
Gently fold to maintain the airy texture of the whipped topping.
Spread the cream cheese mixture evenly over the crust.
Use a spatula to smooth the top for an even layer.
Top the cream cheese layer with the cherry pie filling.
Spread the cherry filling gently to avoid mixing with the cream cheese layer.
Refrigerate the cheesecake for at least 3 hours before serving.
Chilling allows the layers to set and flavors to meld together.
Slice and serve the cheesecake chilled.
Use a sharp knife for clean slices and wipe the blade between cuts.
Continue in our app for the best experience
