Description
Silky, lightly sweet cheesecake is set on a graham base and crowned with tangy cherry pie filling. Perfect for potlucks and summer cravings—no oven needed!
Ingredients
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1 1/2 cups graham cracker crumbs (about 12 squares)
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6 tbsp unsalted butter, melted
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1/4 cup brown sugar (or granulated)
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16 oz (2 blocks) cream cheese, softened
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1 cup powdered sugar
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1/2 cup heavy cream (or 8 oz whipped topping)
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1 tsp vanilla extract
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1 can (21 oz) cherry pie filling
Instructions
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Crust: Stir graham crumbs, sugar, and melted butter until combined. Press into bottom of an 8×8″ or 9″ pan. Chill for 10–15 mins.
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Filling: Beat cream cheese and powdered sugar until smooth. In a separate bowl, whip cream to stiff peaks. Fold into cream cheese along with vanilla until fluffy. (Or use thawed whipped topping.)
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Spread filling smoothly over crust; chill 4+ hours (overnight best) until set.
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Spoon cherry pie filling over cheesecake before serving; keep chilled.
- Prep Time: 15–20 min
- Chill Time: 4+ hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 330–370
- Sugar: 26–31g
- Sodium: 190–280mg
- Fat: 19–25g
- Saturated Fat: 11–15g
- Unsaturated Fat: 6–8g
- Trans Fat: 0g
- Carbohydrates: 34–38g
- Fiber: 0–1g
- Protein: 3–5g
- Cholesterol: 47–60mg