Cherry Cheesecake
Creamy and Fluffy Easy No Bake Cherry Cheesecake
Ingredients
- 2 cups Graham Crackers Crushed
- 2 cups Cherry Pie Filling Canned
- 1 cup Sweetened Condensed Milk
- 1/2 cup Melted Butter Salted
- 8 oz Cream Cheese 1 Block
- 1/4 cup Brown Sugar
- 1/4 cup Heavy Cream
Instructions
- Make your crust mixture by melting your butter in a microwave safe dish. ONce the butter in melted stir in the crushed graham cracker and brown sugar
- In a separate bowl, combine the condensed milk, heavy cream, and softened cream cheese. Using a hand or stand mixer, whisk the ingredients together until smooth and creamy.
- Divide the graham cracker mixture between eight mason jars or disposable cups and top with about 1/4 cup of the cream cheese mixture and 1/4 cup of the cherry pie filling
- Screw the lids onto the mason jars or cover tightly with plastic wrap and chill for 30 minutes
- Serve and enjoy!
Notes
- When you keep the cheesecakes tightly covered, you can store them for up to two weeks in the fridge.
- If you don’t have mason jars then you can use glasses and cover them with plastic wrap.
- You can easily modify this recipe with your favorite kind of canned pie filling. Blueberry is one of our favorite substitutes.
- You can use 4 larger glasses or mason jars and add two layers of each filling.
- These no-bake cheesecakes are best served chilled, so make sure you keep them in the fridge until you are ready to enjoy them.
Nutrition
Calories: 539kcal, Carbohydrates: 63g, Protein: 7g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 81mg, Sodium: 392mg, Potassium: 301mg, Fiber: 1g, Sugar: 34g, Vitamin A: 1068IU, Vitamin C: 3mg, Calcium: 174mg, Iron: 1mg