Description
A luscious no-bake layered cherry cheesecake dessert with a buttery graham cracker crust, creamy cheesecake filling, and sweet cherry topping — perfect for parties and potlucks.
Ingredients
Units
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping (like Cool Whip)
- 1 can (21 oz) cherry pie filling
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press mixture firmly into the bottom of a 9×13-inch dish to form the crust. Chill for 15 minutes.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract and mix until combined.
- Fold in the whipped topping until the mixture is light and fluffy.
- Spread the cream cheese mixture evenly over the chilled crust.
- Spoon cherry pie filling evenly over the top of the cheesecake layer.
- Refrigerate for at least 4 hours, or until fully set. Slice and serve chilled.
Notes
- Use homemade cherry topping for a less sweet option.
- For a firmer crust, bake it at 350°F for 8 minutes before chilling (optional).
- Substitute with low-fat cream cheese and light whipped topping for a lighter version.
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 25g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg