No-Bake Cherry Cheesecake
Description
This incredibly simple, delicious dessert is a crowd pleaser with a creamy whipped cheesecake over a graham cracker crust and topped with a sweet cherry topping. It's perfect for any get together, like a picnic, potluck, or party.
Ingredients
cooking spray
12 large graham crackers, crushed into tiny crumbs
⅓ c. granulated sugar
9 T. salted butter, melted
8 oz. package cream cheese, softened
8 oz. tub whipped topping (Cool Whip)
½ c. powdered sugar
½ t. vanilla extract
1 can cherry pie filling
Directions
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Lightly spray the bottom of a 9x13 glass baking dish with cooking spray.
In a medium-size bowl, combine crushed graham crackers and granulated sugar; stir until combined. Add the melted butter; mix until crumbs are coated with butter and mixture sticks together when pressed. Press crumb mixture evenly in the bottom of the dish; set aside.
In a medium-size bowl, use a hand mixer to beat the cream cheese lightly; add powdered sugar and vanilla; beat 1 minute or until there are no lumps.
Add half of the whipped topping; mix until there are no lumps; add the remaining whipped topping; mix until well-blended. The mixture should be a little bit thick.
Evenly distribute dollops of the cream cheese mixture over the crust; gently spread out with the back of a spoon over entire crust.
Evenly spread cherry pie filling out with a spoon over the entire cheesecake, making sure to space the cherries out over the dessert. This keeps the cherry topping layer from mixing into the cream cheese layer.
Cover with a tight-fitting lid or plastic wrap. Refrigerate at least 2 hours or until ready to serve.
20 servings.