Description
A light and fluffy no-bake dessert that’s perfect for Christmas gatherings, combining the flavors of cherry cheesecake in an easy-to-make treat.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
- 21 oz cherry pie filling
- 3.4 oz instant cheesecake pudding mix
- Topping:
- Extra whipped topping for garnish
- Fresh cherries for decoration
Instructions
- Mix graham cracker crumbs and melted butter until combined. Press into the bottom of a 9×13-inch baking dish to form the crust. Refrigerate while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
- Fold in the whipped topping until well combined.
- Add the dry instant cheesecake pudding mix and cherry pie filling. Stir gently until evenly incorporated.
- Spread the filling mixture over the chilled crust.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with additional whipped topping and fresh cherries.
Notes
For best results, allow the fluff to chill overnight. This recipe is vegan if using dairy-free alternatives. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250 kcal per serving
- Sugar: 25g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 3g