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No-Bake Cherry Cheesecake

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 pies (6-8 servings each)

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 another large bowl, beat cheesecake filling mix and milk on medium speed for 3 minutes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add to cheesecake mixture and beat well. Fold in whipped topping.
  • Spoon half of cheesecake mixture into chilled crust; spoon the remaining half into the purchased crust. Refrigerate for at least 1 hour. Top each with pie filling.
Nutrition Facts
1 slice: 348 calories, 17g fat (10g saturated fat), 36mg cholesterol, 332mg sodium, 45g carbohydrate (35g sugars, 1g fiber), 4g protein.

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