No Bake Cherry Cheesecake Recipe
INGREDIENTS:
For the crust:
• 9 graham crackers 1 sleeve
• 2 Tbsp. sugar
• ¼ teaspoon salt
• 1 stick butter unsalted, melted
For the cheesecake:
• 2 blocks 8 oz. each cream cheese, softened
• 1 cup powdered sugar
• 8 oz. container Cool Whip
• 1 teaspoon vanilla
• 1 teaspoon lemon juice fresh
• 1, 21 oz. can cherry pie filling
INTRUCTIONS
• Line an 8×8 baking dish with parchment paper, letting the parchment fold over two sides of the dish. This will allow you to pull the cheesecake out of the pan later.
• In food processor, pulse graham crackers until they are small crumbles. If you don’t have a food processor, put the crackers in a zip top back and hit them with a mallet or other kitchen object.
• In medium-sized mixing bowl, place graham cracker crumbs, sugar, salt, and melted butter and mix to combine.
• Press graham graham mixture into bottom of the baking dish, pressing until firm. Place in refrigerator to chill while you make the cheesecake filling.
• With electric mixer beat cream cheese until soft, mix in powdered sugar, vanilla, and lemon. Stir until smooth.
• Fold in Cool Whip until combined and smooth.
• Pour cheesecake mixture on top of graham cracker crust. Smooth out with spatula. Cover and chill in refrigerator for 4-6 hours or overnight.
• Top with cherry pie filling before serving.
Enjoy 🙂
(This recipe was acquired from balancingmotherhood.com)
