This recipe is awesome. My mom taught me how to make this cheesecake years ago. It’s so simple because you don’t have to bake it. I think its actually better than a baked cheesecake. The cream cheese and powdered sugar mixed with the cool whip makes for a light and fluffy cheesecake. If you don’t like cherries, then use strawberries instead. This recipe just might be the best and easiest cheesecake you’ve ever made!
Let’s Get Baking!
You will need:
2 packages of Cream Cheese (8oz each)
1 tube of Cool Whip
3 cups of Powdered Sugar
1 Graham Cracker Crust (you can use a store bought crust or make your own with 1 & 1/2 cups of crushed graham crackers and 6 tablespoons stick of melted butter).
1 can of Cherry Pie Filling
1 tablespoon of White Sugar
Let the cream cheese and cool whip thaw out a bit. In a mixing bowl, use a hand mixer and mix cream cheese, cool whip and gradually add in the powdered sugar. Keep mixing until a smooth filling is formed. Pour the filling into the graham cracker crust and smooth it out evenly using a spatula. In another bowl, mix the white sugar with the cherry pie filling and let set for about 5 minutes. Cherry pie filling can be bitter, so the sugar adds some sweetness. Top the pie with the cherry pie filling. Refrigerate for at least 1-2 hours before serving.