No-Bake Cherry Cheesecake

🧁 Ingredients

Crust

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup (1 stick) unsalted butter, melted

Filling

• 16 oz (2 packages) cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup heavy whipping cream (or 8 oz Cool Whip)

Topping

• 1 can (21 oz) cherry pie filling

🍰 Instructions

1. Make the crust

   • In a medium bowl, mix graham cracker crumbs and sugar.

   • Stir in melted butter until fully combined.

   • Press mixture firmly into the bottom of a 9-inch springform pan or pie dish.

   • Chill in the refrigerator while preparing the filling (about 15–20 minutes).

2. Prepare the filling

   • In a large mixing bowl, beat cream cheese until smooth and creamy.

   • Add powdered sugar and vanilla extract; beat until well blended.

   • In a separate bowl, whip heavy cream until stiff peaks form (if using Cool Whip, skip this step).

   • Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.

3. Assemble the cheesecake

   • Spread the filling evenly over the chilled crust.

   • Smooth the top with a spatula.

   • Cover and refrigerate for at least 4 hours (or overnight) to set.

4. Add the topping

   • Spoon cherry pie filling evenly over the top of the chilled cheesecake.

   • Slice and serve cold!

🌟 Tips

• For extra flavor, add a squeeze of lemon juice or a pinch of salt to the filling.

• You can swap the cherry topping for blueberry, strawberry, or even mixed berry pie filling.

• To make it lighter, use reduced-fat cream cheese and light whipped topping.

Would you like me to give you a mini version (like individual cheesecakes in cups or jars) too?