Cherry Cheesecake Recipe
Cherry Cheesecake Recipe photo by Taste of Home

Cherry Cheesecake Recipe

Publisher Photo
When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry. -Mary Smith Bradenton, Florida
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 shortbread or graham cracker crust (8 or 9 inches)
  • 1 can (21 ounces) cherry pie filling

Nutritional Facts

1 serving (1 slice) equals 464 calories, 24 g fat (14 g saturated fat), 43 mg cholesterol, 250 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving. Yield: 6-8 servings.
Originally published as Cherry Cheesecake in Quick Cooking May/June 1998, p27

Nutritional Facts

1 serving (1 slice) equals 464 calories, 24 g fat (14 g saturated fat), 43 mg cholesterol, 250 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Cherry Cheesecake

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 18, 2014

"Easy, Easy and delicious!!!! Everyone loved it!!!"

MY REVIEW
Reviewed Mar. 5, 2014

"This is a delicious recipe. Super easy and so good. My husband, who is not a lover of cherries, declared it a winner and to prepare it again. The only thing I would suggest is to give it plenty of time in the fridge after making it. Next time, I will make it in the afternoon and let it sit overnight. The filling firms up nicely that way. We will definitely have this again. Here is a link to my review and photos. http://community.tasteofhome.com/community_forums/f/29/p/895235/7758534.aspx#7758534"

MY REVIEW
Reviewed Feb. 15, 2014

"Absolutely amazing! I have finally found a fabulous no bake cheese cake that I have been searching for for a very long time. This recipe is super easy and quick which is also a definite plus."

MY REVIEW
Reviewed Feb. 2, 2014

"This was amazing. It has replaced the no bake cheesecake I used to make. 8 oz is about a cup for us Canadians lol."

MY REVIEW
Reviewed Dec. 18, 2013

"Didn't taste like real cheesecake. It was ok."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT