Tips for Success
Let the cream cheese soften before mixing to avoid lumps. Chill each layer briefly before adding the next for clean layers. Use full-fat cream cheese and whipped topping for the richest texture. Gently spread the layers to avoid mixing them together.
Ingredients
For the crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp sugar
For the filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 container (8 oz) whipped topping, thawed
For the topping:
1 can (21 oz) cherry pie filling
Additional whipped topping for garnish (optional)
Directions
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of a 9×13-inch baking dish to form the crust. Chill in the refrigerator for 15 minutes. In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until fluffy. Fold in whipped topping until fully combined. Spread cheesecake mixture over the chilled crust in an even layer. Spoon cherry pie filling over the top and spread gently. Cover and refrigerate for at least 4 hours, preferably overnight, to set. Garnish with additional whipped topping before serving if desired.
Additional Tips or Variations
Swap cherry pie filling with blueberry, strawberry, or peach for a different flavor. Add a layer of vanilla pudding or white chocolate pudding between the cheesecake and fruit for extra richness. Use a cookie crust like vanilla wafers or shortbread for a twist. Add crushed pecans or almonds to the crust for crunch.