Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup white sugar
- Filling:
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 pint heavy whipping cream
- Topping:
- 1 (21 ounce) can cherry pie filling
Instructions
Make the Crust:
- Mix the graham cracker crumbs with melted butter and sugar.
- Press the mixture into a pie pan to form the crust.
Make the Filling:
- Beat the cream cheese, sugar, and vanilla until smooth.
- In a separate chilled bowl, beat the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the filling into the prepared crust and refrigerate until set, about 2-3 hours.
Top and Serve:
Once the filling is set, top the cheesecake with cherry pie filling before serving.
Notes
- Ensure the heavy cream and the bowl used for whipping are very cold to achieve the best consistency.
- For a thicker filling, allow the cheesecake to chill for a few extra hours or overnight.
- To store, cover the cheesecake with storage wrap or foil and refrigerate for up to five days.
- To freeze, wrap the cheesecake (pan and all) in storage wrap and then aluminum foil. Freeze for up to three months and thaw in the fridge overnight before serving.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 510 kcal
- Sugar: 34 grams
- Sodium: 295 mg
- Saturated Fat: 21.8 grams
- Fiber: 0.6 grams
- Protein: 5.6 grams
- Cholesterol: 115 mg