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–+ servings
Completed and chilled cherry no bake cheesecake

No Bake Cherry Cheesecake with Cool Whip

This creamy no bake cherry cheesecake is made with a smooth cream cheese filling, fluffy Cool Whip, and a buttery graham cracker crust. It’s the kind of homemade dessert that looks fancy but comes together fast with simple ingredients.
5 from 1 vote
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Prep Time 15 minutes
Chilling time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 309 kcal

Equipment

Ingredients
  

  • 8 ounces cream cheese full fat, softened
  • 12 ounces Cool Whip chilled, not frozen
  • ¼ cup lemon juice freshly squeezed
  • 1 cup powdered sugar
  • 1 prepared graham cracker crust or baked pie crust
  • 21 ounces cherry pie filling chilled

Instructions
 

  • In a large mixing bowl, whip the softened cream cheese and Cool Whip together until smooth.
  • Add lemon juice. Add powdered sugar to the Cool Whip mixture a little at a time. Continue to beat until all powdered sugar is incorporated, and cheesecake mixture is creamy.
  • Pour the cheesecake filling into the pie crust, spread it out evenly, and chill at least 4 hours, preferably overnight.
  • Top with chilled pie filling and return to the refrigerator. Keep refrigerated until ready to serve.

Notes

Any variety of pie filling can be used in place of cherry.

Nutrition

Calories: 309kcal | Carbohydrates: 49g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 134mg | Potassium: 170mg | Fiber: 1g | Sugar: 23g | Vitamin A: 608IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 0.2mg
Keyword cheesecake, cherry, cream cheese
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