Creamy No-Bake Cherry Cheesecake
A creamy, fluffy cheesecake layered over a buttery graham cracker crust and topped with sweet cherry pie filling. This classic dessert is rich, refreshing, and perfect for holidays, potlucks, or make-ahead entertaining.
INGREDIENTS:
2 cups graham cracker crumbs
1/4 cup sugar
1 stick butter melted
24 oz cream cheese softened
3 cups powdered sugar
5-6 cups frozen whipped topping thawed
1 tsp vanilla extract
42 oz cherry pie filling 2 cans
DIRECTIONS:
Preheat oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand.
Press crust mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 20 minutes until lightly golden, then cool completely.
In a large bowl, beat softened cream cheese until completely smooth and creamy.
Add powdered sugar one cup at a time, mixing well after each addition. Stir in vanilla extract.
Fold in whipped topping in two additions until light, fluffy, and fully combined.
Spread filling evenly over the cooled crust using a spatula.
Top evenly with cherry pie filling, spreading cherries across the entire surface.
Cover and refrigerate at least 4 hours or overnight before slicing and serving.