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No Bake Cherry Cheesecake

A delightful No Bake Cherry Cheesecake that combines the tangy richness of cream cheese with the sweet pop of cherry filling, perfect for summer indulgence.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Summer
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 9 sheets graham cracker sheets one sleeve
  • ½ cup melted butter
  • 1 tablespoon sugar
For the Filling
  • 16 ounces cream cheese, softened Allow to sit at room temperature for easy mixing.
  • 8 ounces Cool Whip
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
For the Topping
  • 21 ounces cherry pie filling

Method
 

Preparing the Crust
  1. Crush the graham cracker sheets in a bowl.
  2. Combine the crushed crackers with melted butter and sugar until well mixed.
  3. Press the mixture firmly into the base of a 9-inch pie pan.
Making the Filling
  1. In a bowl, beat the softened cream cheese until smooth.
  2. Gradually mix in powdered sugar and lemon juice until well combined.
  3. Fold in the Cool Whip gently until fully integrated.
Assembling the Cheesecake
  1. Pour the creamy filling over the crust, smoothing it evenly.
  2. Top with cherry pie filling, spreading it evenly.
Chilling
  1. Refrigerate the cheesecake for at least 4 hours until set.
Serving
  1. Serve chilled, optionally garnished with a sprig of mint.

Notes

This dessert is best enjoyed within a few days. Store leftovers in the refrigerator, loosely covered with plastic wrap.