Cherry No Bake Cheesecake

This no bake cheesecake recipe creates a delicious, indulgent Cool Whip cheesecake with cherries on a buttery graham cracker crust. SO good!

Course Dessert

Cuisine American

Prep Time 30

Chilling Time 4

Total Time 4 30

Servings slices

Calories 539kcal

Add graham cracker crumbs, brown sugar, cinnamon, and melted butter to a medium bowl. Using a large mixing spoon, stir to combine.
Pour the crust mixture into a 9-inch or 10-inch springform pan. Using the bottom of a measuring cup or drinking glass with a flat bottom, firmly press the mixture into the bottom of the pan.
The crust should not be crumbly, or it will fall apart when sliced.
Let the crust rest at room temperature for about 20 minutes. Meanwhile, make the filling.

To the bowl of a stand mixer fitted with a paddle attachment, (or use a large mixing bowl and electric hand mixer), add cream cheese, Cool Whip, sour cream, lemon juice, sugar, and vanilla.
Beat on medium-high speed for 2-3 minutes, until mixture is creamy, with no lumps of cream cheese.
Pour filling into cooled graham cracker crust. Use an offset spatula or back of a mixing spoon to smooth the top. Spoon cherries over the top.

Feel free to use a different topping. Use any topping(s) that you like! If you prefer not to have a topping, you can serve it plain. Delicious topping ideas include: chocolate or caramel sauce, mini chocolate chips, and apple filling , blueberry filling, or peach pie filling.
Refrigerate long enough to allow the filling to set up. It is best to refrigerate for at least 6 hours, but 8 to 12 hours is ideal.