Ingredients:Crust2 cups graham cracker crumbs½ cup unsalted butter, melted¼ cup granulated sugarCheesecake Filling16 oz (2 blocks) cream cheese, softened1 cup powdered sugar1 teaspoon vanilla extract1½ cups heavy whipping cream, coldTopping1 can (21 oz) cherry pie fillingInstructions:1. Prepare the CrustIn a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate for at least 20 minutes to set.2. Make the Cheesecake FillingIn a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and beat again until fully combined.In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.3. Assemble the CheesecakeSpread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.4. Add the Cherry ToppingSpoon the cherry pie filling evenly over the cheesecake layer.5. ChillRefrigerate for at least 4 hours, or overnight for best results, until fully set.Serving SuggestionsSlice with a sharp knife wiped clean between cuts for neat slicesServe chilled for the best texture and flavorGarnish with fresh cherries or a dollop of whipped cream if desiredStorageStore covered in the refrigerator for up to 4 daysNot recommended for freezing, as the texture may changeVariationsSwap cherry topping for blueberry, strawberry, or raspberry pie fillingUse chocolate graham crackers for a richer crustAdd lemon zest to the filling for a bright, tangy flavor
No-Bake Cherry Cheesecake Delight
