No Bake Cherry Cheesecake Pie
A luscious creamy no bake cherry cheesecake, that's easy to make and always a crowd pleaser. Perfect for family gatherings, potlucks and picnics.
Servings 8
Calories 433kcal
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1 tablespoon sugar
- 2 pkgs plain cream cheese 16 ounces total, softened
- 8 ounces Cool Whip - 1 small tub
- 1 cup powdered sugar aka confectioner’s sugar
- 1 teaspoon real lemon juice
- 1 can cherry pie filling usually 21 ounces
Instructions
- Mix graham cracker crumbs, melted butter and sugar in a medium bowl and mix well.
- Spray a deep dish pie plate well with Pam Baking Spray.
- Using the back of a spoon, press the graham cracker crumb mixture evenly into the pie plate and up the sides so that it is fully covered.
- Chill in the refrigerator while you mix up the cream cheese filling.
- Using an electric mixer, mix up the cream cheese, Cool Whip, Confectioner’s Sugar and lemon juice In a large bowl, blending until smooth.
- Spread the cream cheese mixture over the graham cracker pie crust, mounding it slightly in the center. Chill in the refrigerator for about fifteen minutes before adding the cherry pie filling.
- Open the can of cherry pie filling and carefully spoon it all over the cream cheese filling.
- Be gentle while you spread the cherry filling or some of the cream cheese may slide into it.
- Chill for at least 6 hours - I think the best is overnight.
- Using a sharp knife and pie lifter, slice your no bake cherry cheesecake pie and serve.
- Enjoy!
Notes
You can store your no bake cherry cream cheese pie in an airtight container for up to five days. You can use either full fat or fat-free cream cheese in this recipe.
Nutrition
Serving: 1g | Calories: 433kcal | Carbohydrates: 56g | Protein: 2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 118mg | Fiber: 1g | Sugar: 26g
