May be an image of cherries and dessert

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:

  1. 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.
  2. 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.
  3. Chill the crust: Place the crust in the fridge to chill for about 10 minutes while you prepare the filling.

For the Cheesecake Filling:

  1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. 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.
  3. Sweeten the filling: Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix until well combined.
  4. Spread the filling: Spread the cheesecake filling evenly over the chilled graham cracker crust.

For the Topping:

  1. Add the cherry topping: Spoon the cherry pie filling over the cheesecake layer, spreading it evenly.
  2. 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.