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A retro no-bake dessert with a buttery graham cracker crust, creamy cheesecake filling, and a sweet cherry pie topping. Perfect for potlucks, family gatherings, or an easy make-ahead treat!
⏱️ Prep Time
- Preparation: 20 minutes
- Chill Time: 4 hours (or overnight for best results)
- Total Time: ~4 hours 20 minutes
🧰 Equipment Needed
- 9×13 inch baking dish or pan
- Mixing bowls (medium and large)
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- Plastic wrap or lid for chilling
📝 Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
For the Topping:
- 1 can (21 oz) cherry pie filling
🧾 Ingredient Notes
- Cream Cheese: Full-fat gives the best texture, but you can use reduced-fat if needed.
- Whipped Topping: Substitute with homemade whipped cream if preferred (use 1 cup heavy cream + 2 tbsp sugar, whipped).
- Graham Cracker Crumbs: Pre-crushed or crush your own using a food processor or zip-top bag and rolling pin.
- Cherry Pie Filling: You can swap with blueberry, strawberry, or even lemon curd for variations.
👩🍳 Instructions
- Make the Crust:
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well.
Press evenly into the bottom of a 9×13 inch dish. Chill while you prepare the filling. - Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla; mix until fully combined.
Fold in the whipped topping gently until smooth and creamy. - Assemble the Dessert:
Spread the cream cheese mixture evenly over the chilled crust.
Spoon the cherry pie filling over the top and spread gently to cover. - Chill:
Cover and refrigerate for at least 4 hours, or overnight for best results. - Serve:
Slice into squares and serve chilled.
🔢 Nutrition Facts (Estimated per serving, 12 servings)
- Calories: ~310
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 36g
- Sugar: 25g
- Protein: 3g
- Sodium: 180mg
💡 Tips and Variations
💡 Tips:
- Make Ahead: Best made the night before to allow the filling to fully set.
- Clean Slices: Use a hot knife (run under hot water and wiped dry) to get neat squares.
- Chill Crust First: It helps keep the crust from crumbling when spreading the filling.
🔄 Variations:
- Fruit Toppings: Try blueberry, strawberry, or mixed berry pie filling.
- Chocolate Version: Add mini chocolate chips to the filling and use chocolate graham crackers.
- Nutty Crust: Add ¼ cup finely chopped pecans or walnuts to the crust for texture.
- Lemon Delight: Use lemon pie filling and a shortbread crust instead.
