No-Bake Cherry Cheesecake Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 348
  • Fat:
  • 17 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 36 mg
  • Sodium:
  • 332 mg
  • Carbohydrate:
  • 45 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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No-Bake Cherry Cheesecake

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My husband and I both work full-time, and taxiing our two teenagers around town leaves me little time in the kitchen. Using prepared graham cracker crust and canned pie filling, I can extend a no-bake mix to make two light, fancy-looking pies in less than 15 min. -Pam Noffke, Tyler, Texas

SERVINGS: 12-16

CATEGORY: Dessert

METHOD: Chill

TIME: Prep: 15 min. + chilling

Ingredients:

  • 1 package (11.1 ounces) no-bake cheesecake mix
  • 1/2 cup butter, melted
  • 2 tablespoons sugar
  • 1-1/2 cups cold milk
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 cups whipped topping
  • 1 graham cracker crust (9 inches)
  • 2 cans (21 ounces each) cherry pie filling

Directions:

In a large bowl, combine the cheesecake crust mix, butter and sugar. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate.
    In a large mixing bowl, beat cheesecake filing mix and milk on medium speed for 3 minutes. In another mixing bowl, beat cream cheese and confectioners' sugar until smooth. Add to cheesecake mixture; beat well. Fold in whipped topping.
    Spoon into chilled crust and purchased crust. Refrigerate for at least 1 hour. Top with pie filling. Yield: 2 pies (6-8 servings each).


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