Ingredients
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For the Graham Cracker Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream, cold
For the Topping
1 can (21 oz) cherry pie filling
Ezoic
Instructions
Step 1: Prepare the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate for at least 20 minutes to set.
Step 2: Make the Cheesecake Base
In a large bowl, beat the softened cream cheese until smooth and creamy with no lumps. Add powdered sugar and vanilla extract, and beat until fully combined and silky.
Step 3: Whip the Cream
In a separate chilled bowl, beat the cold heavy whipping cream until stiff peaks form. This gives the cheesecake its light, airy texture.
Step 4: Combine the Filling
Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold slowly to keep the filling fluffy and smooth.
Step 5: Assemble and Chill
Spread the cheesecake filling evenly over the chilled crust. Smooth the top, then spoon the cherry pie filling evenly over the cheesecake. Cover and refrigerate for at least 4–6 hours, preferably overnight, until fully set.
Notes
Because this is a no-bake cheesecake, chilling time is essential. Rushing the refrigeration step can result in a soft, loose filling. For the cleanest slices, chill overnight.
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