No-Bake Cherry Cheesecake (Print-Friendly Version)

Creamy cheesecake with sweet cherry topping on a graham cracker crust. Chilled for a velvety, cool dessert.

# Ingredients List:

01 - 255 grams graham cracker crumbs

02 - 454 grams cream cheese, softened

03 - 100 grams granulated sugar

04 - 227 grams whipped topping, defrosted

05 - 595 grams cherry pie filling

01 - In a mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and free of lumps.

02 - Gently fold the defrosted whipped topping into the cream cheese mixture, mixing until just combined to maintain a light texture.

03 - Evenly spread the prepared cream cheese filling into the graham cracker crust, smoothing the surface with a spatula.

04 - Spoon the cherry pie filling evenly over the surface of the cream cheese layer.

05 - Refrigerate the cheesecake for a minimum of 2 hours to allow it to set before slicing and serving.

01 - Ensure cream cheese is fully at room temperature before mixing to achieve a smooth filling.

02 - For a gluten-free version, substitute graham crackers with gluten-free alternatives.

03 - Allowing the cheesecake to chill overnight intensifies the flavors and improves texture.