Fruit Topped Cheese Pie

A no-bake cheesecake that comes together with five ingredients and zero oven time. Softened cream cheese gets beaten with sugar until smooth, then folded with whipped topping for a light, mousse-like filling that firms up in the fridge.

The cherry pie filling rings the outer edge of the pie, framing the creamy white center with a bright pop of fruit. It’s the kind of presentation that looks deliberate without any fuss.

Three hours of chill time is the minimum. Overnight is better if you want clean slices that hold their shape on the plate.

Chef Tips

• Let the cream cheese come fully to room temperature before beating. Cold cream cheese leaves lumps that no amount of mixing will fix
• Fold the whipped topping in gently with a spatula, not a mixer. Over-mixing deflates it and you lose that airy texture
• Chill the pie uncovered for the first hour, then cover with plastic wrap so the top doesn’t absorb fridge odors
• Run your knife under hot water between slices for the cleanest cuts

Variations

• Use blueberry or strawberry pie filling instead of cherry
• Swap the graham cracker crust for an Oreo cookie crust for a chocolate-cherry combination
• Add a teaspoon of vanilla extract or a tablespoon of lemon juice to the cream cheese filling for extra brightness