A vintage no-bake dessert with a buttery crust, creamy cheesecake layer, and tart cherry topping—easy and crowd-pleasing!
Ingredients
Graham Cracker Crust
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1 ½ cups graham cracker crumbs (about 12 sheets)
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⅓ cup granulated sugar
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6 tbsp butter, melted
Cheesecake Layer
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8 oz (1 block) cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream, whipped (or 8 oz Cool Whip)
Topping
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1 (21 oz) can cherry pie filling (or homemade compote)
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Optional: chopped nuts or chocolate shavings
Instructions
1. Make the Crust
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Mix graham crumbs, sugar, and melted butter until sandy.
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Press firmly into a 9×9-inch pan (or pie dish). Chill 15 mins.
2. Whip the Cheesecake Layer
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Gently fold in whipped cream (or Cool Whip).
3. Assemble
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Spread cheesecake mixture over chilled crust.
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Top evenly with cherry pie filling.
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Chill at least 4 hours (or overnight) before slicing.
4. Serve
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Garnish with whipped cream or toasted almonds.
Tips & Variations
🍒 Fresh twist: Swap canned cherries for 2 cups fresh pitted cherries simmered with ¼ cup sugar + 1 tbsp cornstarch.
🍫 Chocolate version: Add 2 tbsp cocoa powder to the crust or layer with chocolate ganache.
🥥 Tropical vibe: Use pineapple pie filling and toasted coconut.
Why we love it: Only 15 mins active time + no oven needed! 😍