A classic summer dessert combining cherry pie filling with a creamy cheesecake layer on a graham cracker crust.
Ingredients
Scale:
1 1/2 cups graham cracker crumbs (about 10 full sheets)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 cup heavy whipping cream
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 can (21 oz) cherry pie filling
Instructions
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9x13-inch pan to form an even crust. Chill in the refrigerator for about 15 minutes to set.
Whip the Cream: In a large mixing bowl, whip the heavy cream until stiff peaks form.
Combine Cream Cheese Mixture: In another bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture.
Layer the Dessert: Spread the cream cheese mixture evenly over the chilled graham cracker crust, smoothing it out with a spatula.
Add the Cherry Topping: Spoon the cherry pie filling over the cream cheese layer, spreading it out to cover the entire surface.
Chill and Serve: Refrigerate the dessert for at least 3 hours, or until fully set. Serve chilled as a refreshing no-bake dessert.
