
Quick Snapshot:
- Servings: 8–10
- Prep Time: 15 minutes
- Chill Time: 3–4 hours
- Perfect For: Parties, gatherings, or a light dessert
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup whipped cream or heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- 1 can (21 oz) cherry pie filling (or fresh cherries and syrup)
- Optional: Fresh cherries for garnish
Instructions:
For the Crust:
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all crumbs are evenly coated with butter.
- Press the crust: Press the mixture into the bottom of a 9-inch pie dish or springform pan, forming an even layer. Use the back of a spoon to press it down firmly.
- Chill the crust: Place the crust in the fridge to chill for about 10 minutes while you prepare the filling.
For the Cheesecake Filling:
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the whipped cream: In a separate bowl, whip the heavy cream or whipped cream until stiff peaks form. Then, fold it into the cream cheese mixture.
- Sweeten the filling: Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix until well combined.
- Spread the filling: Spread the cheesecake filling evenly over the chilled graham cracker crust.
For the Topping:
- Add the cherry topping: Spoon the cherry pie filling over the cheesecake layer, spreading it evenly.
- Chill: Refrigerate the dessert for 3–4 hours or until the cheesecake filling has set and is firm.
Variations:
- Other fruit toppings: Try blueberry, strawberry, or raspberry pie filling for a different fruit flavor.
- Add a twist: Fold some chopped dark chocolate or toffee bits into the cheesecake mixture for extra richness.
- For a lighter version: Use Greek yogurt or light cream cheese instead of regular cream cheese.
Storage:
- Fridge: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Freezer: This dessert can be frozen for up to 2 weeks. Just allow it to thaw in the fridge for a few hours before serving.