Absolutely Delicious Cheesecake
Submitted by gina29
No-bake cheesecake blending cream cheese, sour cream, and Cool Whip gets spread into graham cracker crusts and topped with cherry pie filling for easy refrigerator dessert.
YIELD
16 servingsPREP
30 minCOOK
0 minREADY
2 hrsThis is the cheesecake you make when you don’t want to turn on the oven.
Beat cream cheese with sugar and vanilla until smooth, fold in sour cream, then gently mix in Cool Whip to keep it light and fluffy. Spread the mixture into store-bought graham cracker crusts, top with canned cherry pie filling, and chill for 2 hours until set. No water baths, no cracked tops, no stress.
Makes two pies, perfect for feeding a crowd or keeping one in the freezer.
Kitchen Tips
- Use softened cream cheese for smooth mixing (no lumps)
- Fold in Cool Whip gently to maintain airiness
- Spread filling evenly in crusts for uniform slices
- Chill for at least 2 hours before adding cherry topping
Ingredients
Directions
Mix sugar, vanilla and cream cheese together.
Stir in sour cream, then mix it slowly in blender.
Add the Cool Whip.
Spread the cheese mixture evenly in graham pie crusts, then spread pie filling on top.
Chill approximately 2 hours before serving.
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