Directions:
1. In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined.
2. Press the mixture firmly into the bottom of a springform pan or glass dish. Place in the refrigerator while preparing the filling.
3. In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and beat again until creamy.
4. Fold in the whipped topping gently until the filling is fluffy and evenly combined.
5. Spread the cream cheese filling over the chilled crust, smoothing out the top.
6. Spoon the cherry pie filling over the cream layer, spreading it evenly.
7. Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set.
8. Slice and serve chilled.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 360 kcal | Servings: 12 servings
Tips & Serving Suggestions:
– Swap graham crackers for digestive biscuits or vanilla wafers for a different base.
– Add a touch of almond extract to the cream cheese filling for a subtle nutty flavor.
– Garnish with fresh mint leaves or shaved white chocolate for a fancy touch.
– Store leftovers in the fridge for up to 5 days.
Conclusion:
Cherry delight no-bake cheesecake is a crowd-pleasing dessert that’s creamy, fruity, and absolutely irresistible. It’s perfect for holidays or anytime you crave a luscious, chilled dessert.
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