I love Cherry Cheesecake! So much so, that I had it served at my wedding reception. I think my love for it started the first time I tasted this No-Bake Cherry Cheesecake recipe. That was back when I was in Middle School.
My mom was a middle school Home Economics Teacher. One of the recipes she always had her 8th grade Home Ec class make was this No-Bake Cherry Cheesecake. I’m sure she got her inspiration from this popular No-bake Cheesecake recipe (But this version is better.) The weird thing is, she never made any kind of cheesecake at home. In fact, I never tasted this recipe until I was an 8th grader in her Home Ec class.
There was no more hiding it after that. Once I had my first taste in her class, I started making No-Bake Cherry Cheesecake all the time and for any occasion I could think of. Yep, if you have an 8th grader, you can put them in charge of making this cheesecake for your next family function or treat night. It’s the perfect recipe for teenagers to try out their culinary skills on.
You get to sit back and reap the benefits of their labor. See, you knew there was a reason you decided to have kids. With a big family like mine (there were 9 of us all together, counting my parents) making cheesecake in a 9×13 pan was a must if you hoped to get a piece all to yourself. If you have a smaller family you could make this recipe between two small pie tins, and share one with a friend.
Making cheesecake in a 9×13 pan is also perfect for taking it to pot lucks or any place there will be a hungry crowd.
One thing people mention when they eat this cheesecake is how they love that it isn’t overly “cheesy” and that the filling is so light and smooth. I agree, the smooth filling topped with the tart and sweet cherry topping all resting on a buttery, sweet graham cracker crust makes for a perfect bite.
It’s the kind of bite you just keep coming back for, which makes you extra happy you made it in a 9×13 pan.
- 12 large graham crackers, crushed to tiny crumbs
- ⅓ cup granulated sugar
- 9 tbsp salted butter, melted
- 1 8 ounce package cream cheese, softened
- 1 8 ounce tub of Whipped Topping
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1 can Cherry pie filling
- In a medium size bowl, combine the crushed graham crackers and granulated sugar. Stir until combined and then add the melted butter. Mix well until all crumbs are coated with butter and mixture sticks together when pressed.
- Lightly spray the bottom of a 9x13 glass baking dish with cooking spray. Press graham cracker crumb mixture evenly in the bottom of the dish. Set aside.
- In a medium sized bowl, use your hand mixer to beat the softened cream cheese slightly before adding the powdered sugar and vanilla. Once you add the powdered sugar and vanilla, beat it for a minute to make sure there aren't any lumps.
- Next, add the Whipped Topping in two parts. Mix the first part in until there are no lumps and then mix in the second part.
- Once you have it all whipped together, spread it on top of the graham cracker crust. The mixture is a little bit thick so I like to put dollops evenly spaced over the crust and then gently smooth them out with the back of a soup spoon. This helps to not have the crust pulling up.
- Once you have the cream cheese layer evenly spread on the crust, you can add the cherry topping.
- For the cherry topping I like to spoon it out slowly and evenly over the whole cheesecake so I don't have to spread it and risk getting the cream cheese layer mixed in to the cherry topping layer. It also helps me make sure that the cherries are evenly spaced and not all on one side of the dessert.
- Once you have the topping on, cover the dessert with a tight fitting lid or plastic wrap. Refrigerate at least two hours or until you are ready to serve.