No Bake Cheesecake

/ 35 Comments

This recipe might not be new to you, because it’s one of those that’s been around for a long time. It was probably one of those “What can we make with Cool-Whip?” recipes that popped up back when it started hitting the grocery store freezer cases many years ago – 1967, just in case you were wondering…

By now, you know how I feel about Cool-Whip. It’s full of chemicals, including both high-fructose corn syrup and hydrogenated vegetable (palm and coconut) oils. Knowing how easy it is to whip up your own homemade whipping cream, I’m just not going to use the stuff, ever. Plus, the taste comparison between Cool-Whip and homemade whipped cream is no contest.

Knowing that one of my favorite childhood desserts calls for Cool-Whip as one of the main ingredients was very, very sad for me. So, I experimented and I replaced the Cool-Whip with whipped cream, and you know what? It worked. Made my day.

This is a recipe that my Grandma made for years and years. I’m not sure we ever had a Christmas or Thanksgiving without it on the table as one of the dessert options. It still shows up at most of our family gatherings, and it still makes everyone very, very happy. This smells like, tastes like and looks like Grandma’s house. It brings back memories of sitting in her kitchen, watching her use the rolling pin to crush graham cracker crumbs, knowing something my younger siblings and cousins did not – if you hung out with Grandma in the kitchen while she was baking, she ALWAYS let you have the beaters when she was done.

True to form of most of my Grandma’s recipes, it’s simple, quick and delicious. You HAVE to use canned cherry pie filling for the topping. Don’t try to get fancy on me! I do have to note that to make this the proper, “Grandma” way, you need to make it in a glass 9×13 casserole dish.  As you can see though, I made it today in the mini cheesecake pan and it turned out nicely.

I hope you’ll give it a try – enjoy!

{Remember, I put a lot of love and time into each post here at Lemon Sugar, so I’d love to hear from you!  Please click on the comment button below and let me know what you think!  Thanks!}

No Bake Cherry Cheesecake
Yield:  24 mini cheesecakes or 1 large 9×13 cheesecake
Prep Time:  25 minutes ♦ Bake Time:  None ♦ Chill Time: at least 4 hours

Crust Ingredients:
2 and 1/2 cups graham cracker crumbs
10 Tablespoons (1 and 1/4 sticks) unsalted butter, melted
1/4 cup sugar

Filling Ingredients:
8 oz cream cheese, at room temperature
1/2 cup sugar
1 cup cold whipping cream, whipped

Topping Ingredients:
1 can cherry pie filling

In a large bowl, cream together sugar and softened cream cheese until smooth and creamy.  Set aside.  In the bowl of a stand mixer, whip cream until stiff peaks form.  Carefully fold 1/4 of the whipped cream into the cream cheese mixture.  Once combined, add the remaining whipped cream and fold in gently.

In another bowl, combine graham cracker crumbs, sugar and melted butter, and stir to combine.  Press the mixture into the bottom of a 9×13 baking dish.  Use the bottom of a glass to compact the mixture.

Spread the cream cheese mixture evenly over the top of the graham crackers.  Top with cherry pie filling and chill, covered, for at least 4 hours, but preferably overnight.  Keep refrigerated until serving.

Enjoy!

(To make in mini cheesecake pan, evenly divide the graham cracker crumbs among 24 tins.  Fill the hollows to the top with the cream cheese mixture, and chill WITHOUT the cherries on top.  After allotted chilling time, remove from cheesecake pan and top with a spoonful of cherries.)

You May Also Like

Chocolate Marble Cheesecake

January 16, 2012

One Minute Chocolate Cake

January 3, 2012

Chocolate Raspberry Cupcakes & A Bridal Shower

February 26, 2013

35 Comments

Leave a Reply to Joan@chocolateandmore Cancel reply

Your email address will not be published. Required fields are marked *