No-Bake Cherry Cheesecake Recipe

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No-Bake Cherry Cheesecake Recipe
No-Bake Cherry Cheesecake Recipe photo by Taste of Home
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No-Bake Cherry Cheesecake Recipe

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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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-16 servings
TOTAL 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 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. Yield: 2 pies (6-8 servings each).
Originally published as No-Bake Cherry Cheesecake in Quick Cooking May/June 1999, p31

Nutritional Facts

1 slice: 348 calories, 17g fat (10g saturated fat), 36mg cholesterol, 332mg sodium, 45g carbohydrate (35g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 2 pies (6-8 servings each).
Originally published as No-Bake Cherry Cheesecake in Quick Cooking May/June 1999, p31

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Reviews forNo-Bake Cherry Cheesecake

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jennifer.sheremetta User ID: 4604333 225564
Reviewed Apr. 28, 2015

"Im only going to rate this according to MY Mama's recipe, NOT the original poster's. Im not sure where the original poster got this recipe from, but my mama has been making this pie since i was knee high to a bull frog ;) of course the no bake cheese cake mix is NOT necessary to make this pie superb! AND it ONLY feeds 12-16 people if you only want them to get a sample taste of it. Really it only feeds about 6 for a small piece. ;)"

MY REVIEW
Mona123 User ID: 55913 58089
Reviewed Dec. 28, 2010

"This was delicious & actually easy to make. Everyone loved it at Christmas & leftovers kept in the fridge for a couple days. It makes 2 really full pies - very good recipe!"

MY REVIEW
zookie59tk User ID: 1527603 203129
Reviewed Dec. 23, 2010

"Definitely a keeper!! I often make this for others. Really easy, lite taste verses your original cheesecake."

MY REVIEW
zookie59tk User ID: 1527603 26219
Reviewed Jan. 21, 2010

"absolutely wonderful! This receipe is great no matter what topping u choose. We especially like blueberry. Thanks!"

MY REVIEW
scout312 User ID: 1599276 33438
Reviewed Nov. 2, 2008

"This is fast, easy and tastes great. My family asks for it often"

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