Cherry Cheesecake

Directions

1. Add the butter to a medium bowl and microwave for about 30 seconds until melted.
2. Stir in the graham cracker crumbs and granulated sugar until well combined.
3. Press the crumb mixture firmly into the bottom of a sprayed 8×8-inch baking dish to form an even crust. Set aside.
4. In a large bowl, beat the cream cheese with an electric mixer until smooth and free of lumps.
5. Add the powdered sugar and vanilla extract, mixing until well incorporated.
6. Gently fold in the Cool Whip until the mixture is smooth and uniform—avoid overmixing.
7. Spread the cream cheese filling evenly over the graham cracker crust using a spoon or offset spatula.
8. Spoon the cherry pie filling over the cheesecake and spread it carefully to cover the surface.
9. Refrigerate for at least 2 hours, or overnight for best results.

Recipe Details

Prep Time: 15 minutes
Chill Time: 2–12 hours
Total Time: 2 hours 15 minutes
Servings: 9–12
Difficulty: Easy

Variations & Substitutions

• Substitute the cherry topping with blueberry, strawberry, or mixed berry pie filling.
• Use chocolate graham crackers for a richer crust flavor.
• Add crushed nuts or chocolate chips on top for texture.
• Make individual servings in jars or cups for a fun presentation.

Serving Suggestions