Prep time: 15 mins | Serves: 10-12
This no-bake Cherry Cheese Cake is a fantastic dessert that has always been the star of every potlucks and gathering. It’s one of my few favourite treats since I am not much on sweets. And it’s super easy to whip up with simple ingredients with no oven. Made this like a gazillion times and plan on making this over and over again. My family loves this including my friends and colleagues. I brought this cheesecake many times at work and they have been requesting it. My colleagues even ask me for the recipe.
I love this recipe because it is easily modifiable. I can use any varieties of toppings I’d like cherries, blueberries, raspberries, even a mix of both. And unlike other desserts, this is not overly sweet.
Ingredients
CRUST:
2 cups graham cracker crumbs
1/4 cup sugar
1 stick butter, melted
FILLING:
3 pkg (8 ounces) cream cheese
3 cups powdered sugar
5+ cups frozen whipped topping, thawed
1 teaspoon vanilla extract
2 can(s) cherry pie filling
How to make Mom’s No Bake Cherry Cheese Cake
Step 1: In a mixing bowl, combine the butter, 1/4 cup sugar, and graham cracker crumbs. Into a 9 x 13-inch pan, press the batter and bake for about 20 minutes at 350 degrees oven. Remove from the oven when done and allow the crust to cool.
Step 2: Using an electric mixer, beat the cream cheese on medium speed until smooth. Slowly add in the powdered sugar, a cup at a time along with the vanilla extract, beating every after each addition. Then, fold in the cream, beating at medium speed until the mixture is smooth and completely blended. Over the graham cracker crust, spread the cream cheese mixture, then top with cherry pie filling, and place in the fridge to chill for at least 4 hours or overnight.
Ingredients
- CRUST:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1 stick butter, melted
- FILLING:
- 3 pkg (8 ounces) cream cheese
- 3 cups powdered sugar
- 5+ cups frozen whipped topping, thawed
- 1 teaspoon vanilla extract
- 2 can(s) cherry pie filling
Instructions
Step 1: In a mixing bowl, combine the butter, 1/4 cup sugar, and graham cracker crumbs. Into a 9 x 13-inch pan, press the batter and bake for about 20 minutes at 350 degrees oven. Remove from the oven when done and allow the crust to cool.
Step 2: Using an electric mixer, beat the cream cheese on medium speed until smooth. Slowly add in the powdered sugar, a cup at a time along with the vanilla extract, beating every after each addition. Then, fold in the cream, beating at medium speed until the mixture is smooth and completely blended. Over the graham cracker crust, spread the cream cheese mixture, then top with cherry pie filling, and place in the fridge to chill for at least 4 hours or overnight.
