Recipe for Cherry Cheesecake
This no-bake cherry cheesecake is a rich and decadent treat that's sure to be a crowd-pleaser.
Servings: 9
Calories: 418kcal
Ingredients
- 9 graham cracker sheets, one sleeve
- ½ cup melted butter
- 1 tablespoon sugar
- 16 ounces cream cheese, softened
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 21 ounces cherry pie filling
Instructions
- Place graham crackers in the food processor and pulse into fine crumbs.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Line 8x8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
- In a large bowl, mix softened cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
- Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
- Chill for at least 4 hours. Slice and enjoy!
Video
Notes
- Make sure that your cream cheese is softened before starting this recipe. If your cream cheese is too hard it can result in lumps in your bars.
- If you’re looking to feed a crowd, this is an easy recipe to make and double. Simply double the ingredients and use a 9 x 13-inch pan. Be sure to line the pan with parchment paper for less mess when removing the bars.
- Cheesecake can stick to your knife when cutting it. If you’re having trouble, try coating your knife in nonstick cooking spray first.
Nutrition
Calories: 418kcal | Carbohydrates: 34g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 87mg | Sodium: 363mg | Potassium: 122mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1036IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg