Description

A delightful no-bake layered cherry cheesecake dessert with a buttery graham cracker crust, creamy cheesecake filling, and a sweet cherry topping—perfect for potlucks or holiday gatherings.

Ingredients

Units Scale

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 (21 oz) can cherry pie filling

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Instructions

In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press mixture firmly into the bottom of a 9×13 inch baking dish to form the crust. Chill for 15 minutes.
In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until fully incorporated.
Fold in the whipped topping until mixture is smooth and fluffy.
Spread the cream cheese mixture evenly over the chilled crust.
Top with the cherry pie filling, spreading it out evenly.
Chill the dessert in the refrigerator for at least 4 hours or until set.
Serve chilled and enjoy!

Notes

Make sure cream cheese is softened to avoid lumps in the filling.
Can substitute cherry topping with blueberry or strawberry pie filling.
For a firmer crust, bake it at 350°F for 8 minutes and let cool before adding filling.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 240mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg