No-Bake Cherry Cheesecake for Effortless Summer Indulgence

Indulge in a creamy Cherry Cheesecake that's easy to make and requires no baking.

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Prep Time 15

Chilling Time 1 30

Total Time 1 45

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham Cracker Crumbs Store-bought or crushed whole graham crackers
6 tablespoons Unsalted Butter Melted

For the Filling

8 ounces Cream Cheese Softened
1 cup Powdered Sugar Can substitute with granulated sugar
8 ounces Whipped Topping Can substitute with homemade whipped cream
1 teaspoon Vanilla Extract Can substitute with almond extract

For the Topping

1 can Cherry Pie Filling Or fresh cherries, strawberries, blueberries, or peaches

Equipment

Food processor
mixing bowl
electric mixer
9-inch springform pan

Method

Preparation Steps

Finely crush graham crackers in a food processor until sand-like, about 30 seconds.
Combine crumbs with melted unsalted butter, stir until moistened, and press into the bottom of a greased springform pan.
Place the crust in the freezer for 15 minutes to set.
In a mixing bowl, beat the cream cheese and powdered sugar until combined and smooth.
Add vanilla extract and fold in whipped topping gently until blended.
Pour the cheesecake filling into the crust and smooth the top.
Chill in the refrigerator for at least 1 hour.
Spoon cherry pie filling evenly over the top.
Return the cheesecake to the refrigerator for another 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 220mgPotassium: 100mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Best enjoyed fresh, but can be stored in the fridge for up to 5 days or in the freezer for up to 2 months.

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