• This quick and easy no-bake cheesecake is the perfect dessert for a hot summer day! You don't even have to turn on your oven, and bonus - it's a make-ahead dessert! See more at www.lemon-sugar.com!

Ingredients

  • Crust Ingredients:
  • 2 and 1/2 cups graham cracker crumbs
  • 10 Tablespoons (1 and 1/4 sticks) unsalted butter, melted
  • 1/4 cup sugar
  • Filling Ingredients:
  • 8 oz cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 cup cold whipping cream, whipped
  • Topping Ingredients:
  • 1 can cherry pie filling
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PREP TIME 25 Min READY IN 4 Hr 25 Min
SERVINGS 24
MAIN INGREDIENT Fruit
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
SEASON/OCCASION Summer
CUISINE American
DIETARY NOTES Make-Ahead, Quick & Easy

Preparation

  1. In a large bowl, cream together sugar and softened cream cheese until smooth and creamy. Set aside.
  2. In the bowl of a stand mixer, whip cream until stiff peaks form.
  3. Carefully fold 1/4 of the whipped cream into the cream cheese mixture.
  4. Once combined, add the remaining whipped cream and fold in gently.
  5. In another bowl, combine graham cracker crumbs, sugar and melted butter, and stir to combine.
  6. Press the mixture into the bottom of a 9×13 baking dish. Use the bottom of a glass to compact the mixture.
  7. Spread the cream cheese mixture evenly over the top of the graham crackers.
  8. Top with cherry pie filling and chill, covered, for at least 4 hours, but preferably overnight. Keep refrigerated until serving.
  9. To make in mini cheesecake pan, evenly divide the graham cracker crumbs among 24 tins. Fill the hollows to the top with the cream cheese mixture, and chill WITHOUT the cherries on top.
  10. After allotted chilling time, remove from cheesecake pan and top with a spoonful of cherries.

Rating

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