A delightful no-bake cheesecake recipe that is easy to prepare and perfect for any occasion.
Combine the graham cracker crumbs and melted butter in a bowl until evenly mixed.
Press the crust firmly into the pan to ensure it holds together.
Press the mixture into the bottom of a springform pan to form an even crust.
Use the bottom of a glass to press the crust evenly.
In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth.
Ensure the cream cheese is at room temperature to avoid lumps.
Add the vanilla extract and lemon juice to the mixture and beat until combined.
Taste the mixture and adjust the lemon juice for desired tanginess.
Gently fold in the whipped topping until fully incorporated.
Fold gently to maintain the airy texture of the whipped topping.
Spread the filling evenly over the prepared crust.
Smooth the top with a spatula for a neat finish.
Refrigerate the cheesecake for at least 5 hours or until set.
For best results, refrigerate overnight.
Before serving, spread the cherry pie filling over the top of the cheesecake.
Spread the topping evenly for a visually appealing presentation.
Slice and serve the cheesecake chilled.
Use a sharp knife for clean slices.
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