An easy cheesecake that will serve a crowd. While the recipe is called no-bake, you do have to bake the buttery graham cracker crust. The no-bake cheesecake part is super creamy and pairs perfectly with the cherry topping. This cheesecake recipe makes a large pan and has plenty of servings. A great dessert option for summer parties and potlucks. When I was a little girl, Grandma, whom we called Mamaw, brought this cheesecake to every church or family pot luck I can ever remember attending. It was everyone's favorite. So yummy!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- FOR THE CRUST
- 2 cup(s) graham cracker crumbs
- 1/4 cup(s) sugar
- 1 stick(s) butter
- melted
- FOR THE FILLING
- 3 package(s) cream cheese (8 oz each)
- 3 cup(s) powdered sugar
- 5+ cup(s) frozen whipped topping
- thawed
- 1 teaspoon(s) vanilla extract
- 2 can(s) cherry pie filling (21 oz each)
Intructions :
- Combine butter
- 1/4 cup sugar
- and graham cracker crumbs. Press into a 9 x 13-inch pan. Bake at 350 degrees for 20 minutes. Cool.
- Beat cream cheese on medium speed of an electric mixer until smooth. Gradually blend in powdered sugar
- one cup at a time
- and vanilla extract.
- Fold in whip cream, beat at medium speed of mixer until smooth and thoroughly blended with the cream cheese mixture.
- Spread over graham cracker crust.
- Top with cherry pie filling.
- Chill for 4 hours or overnight.
Rated 5/5 based on 82 Reviews
Keyword : no-bake-cherry-cheesecake-American