Description
A creamy, easy No-Bake Cherry Cheesecake with a buttery graham cracker crust and sweet cherry topping — perfect for parties and make-ahead dessert tables.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 6 tablespoons melted butter
- ¼ cup sugar
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
- 1 can (21 oz) cherry pie filling
Instructions
- Mix graham cracker crumbs, melted butter, and sugar.
- Press mixture into bottom of a 9-inch pie dish or springform pan and chill 15 minutes.
- Beat cream cheese until smooth; add powdered sugar and vanilla.
- Whip heavy cream to stiff peaks and fold into cream cheese mixture.
- Spread filling over chilled crust and smooth the top.
- Spoon cherry pie filling evenly over cheesecake and refrigerate at least 4 hours before serving.
Notes
- Use full-fat cream cheese for best texture.
- Chill overnight for the cleanest slices.
- Add cherry topping right before serving if making ahead.
- Wipe knife between cuts for neat slices.
- Prep Time: 20 minutes
- Cook Time: 0 minutes