Description
A delicious and easy no-bake layered dessert featuring a buttery graham cracker crust, a creamy cheesecake filling, sweet cherry pie filling, and a light whipped topping.
Ingredients
Scale
½ Cup butter (unsalted, plus more for greasing)
12 graham crackers
2 Tablespoons brown sugar
16 Ounces cream cheese (at room temperature)
¾ Cup powdered sugar
1 Teaspoon vanilla extract
16 Ounces whipped topping (thawed)
2 Cans cherry pie filling (21-Ounce cans)
¼ Cup pecans (or walnuts, chopped)
Instructions
- Step 1: Grease a 9 x 13-inch baking dish. Melt the butter in a microwave-safe bowl in 30-second intervals and set aside.
- Step 2: In a food processor, pulse the graham crackers and brown sugar into fine crumbs. With the processor on low, slowly add the melted butter until the mixture resembles wet sand.
- Step 3: Pour the crumbs into the greased dish and use the flat bottom of a glass to press them firmly into the base. Place the crust in the freezer for 15 to 20 minutes until firm.
- Step 4: While the crust is freezing, add the cream cheese, powdered sugar, and vanilla extract to a large bowl and beat with an electric mixer until smooth.
- Step 5: Add half of the whipped topping to the cream cheese mixture and beat at low speed until everything is thoroughly combined.
- Step 6: Spoon the cheesecake layer over the firm crust and spread it evenly. Pour both cans of cherry pie filling on top and spread. Finally, top with the remaining whipped topping, smoothing it carefully.
- Step 7: Cover the dessert with plastic wrap and chill in the refrigerator for at least 6 hours.
- Step 8: Top with chopped pecans or walnuts, if desired, and serve chilled.
Notes
Chilling the dessert overnight is best for optimal firmness.
Ensure the cream cheese is at room temperature for a smoother, lump-free filling.
Topping with nuts is optional.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American