Ingredients for Cherry Cheesecake No Bake
- Graham Wafer Crumbs
- Margarine
- White Sugar
- 16 ounces (two 8-ounce packages) cream cheese
- ¼ cup sugar (for crust) + 1 cup sugar (for filling)
- Non Dairy Whipped Topping
- Cherry Pie Filling
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How to Make Cherry Cheesecake No Bake
- **Prepare the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9x13 inch baking pan.
- **Beat the cream cheese:** In a large bowl, beat 16 ounces (two 8-ounce packages) of cream cheese until smooth and creamy. Gradually add 1 cup of sugar, beating until well combined.
- **Combine the filling:** Gently fold in 1 (12 ounce) container of non-dairy whipped topping into the cream cheese mixture until just combined. Be careful not to overmix.
- **Assemble the cheesecake:** Spread the cream cheese mixture evenly over the graham cracker crust. Top with 21 ounces of cherry pie filling (or your favorite cherry topping).
- **Chill and serve:** Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely. Slice and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
193g
Fat
63g
Carbs
28g
