🍒 No-Bake Cherry Cheesecake

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs (about 12 full sheets)

• ⅓ cup melted butter

• ¼ cup granulated sugar

For the Filling:

• 16 ounces (2 packages) cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice (optional, adds a nice tang)

• 1 cup heavy whipping cream, cold

For the Topping:

• 1 (21-ounce) can cherry pie filling

Instructions

1. Prepare the Crust:

   • In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.

   • Press mixture firmly into the bottom of a 9-inch springform pan (or 8×8-inch square pan).

   • Chill in the refrigerator for at least 30 minutes to set.

2. Make the Cheesecake Filling:

   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

   • Add powdered sugar, vanilla extract, and lemon juice. Beat until fully combined.

   • In a separate bowl, whip the heavy cream until stiff peaks form.

   • Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

3. Assemble the Cheesecake:

   • Spoon the cheesecake filling over the chilled crust.

   • Smooth the top with a spatula.

   • Cover and refrigerate for at least 4 hours (or overnight) until firm.

4. Add the Cherry Topping:

   • Once set, spread the cherry pie filling evenly over the top.

   • Slice, serve, and enjoy chilled!