Cherry Cheesecake Recipe (No Bake)
A creamy and refreshing no-bake cheesecake with a graham cracker crust topped with cherry pie filling.
Ingredients
Crust
- 9 crackers graham crackers 1 sleeve
- 2 Tablespoons sugar
- ¼ teaspoon salt
- 8 Tablespoons melted butter 1 stick, unsalted
Filling
- 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
Topping
- 21 ounces cherry pie filling 1 can
Instructions
- Line an 8x8 baking dish with parchment paper, letting the parchment fold over two sides for easy removal later.
- Pulse graham crackers in a food processor until crumbly. Alternatively, crush in a zip-top bag with a mallet.
- Mix graham cracker crumbs, sugar, salt, and melted butter in a bowl until combined. Press into the prepared baking dish and chill in the refrigerator.
- Beat cream cheese until smooth. Mix in powdered sugar, vanilla, and lemon juice until smooth. Fold in Cool Whip until combined.
- Pour cheesecake mixture over the crust, smooth with a spatula, and chill in the refrigerator for 4-6 hours or overnight.
- Top with cherry pie filling before serving.
Notes
For a fresher taste, use fresh cherries instead of canned pie filling if available.