Jello No Bake Cherry Cheesecake Dessert Mix What Size Pie Pan

Jell-O Cherry Cheesecake Dessert Kit with Cherry Topping, Filling Mix & Crust Mix (17.8 oz) Delivery or Pickup Near Me

It’s easy to make a delicious no-bake cherry cheesecake dessert with Jell-O No Bake Cherry Cheesecake Dessert Mix without even turning on your oven. Each 17.8 ounce box contains cherry topping, cheesecake filling mix, and graham cracker crust mix, so you can get even more of the flavor you love in a single package. Simply combine milk, butter, and sugar to make a delectable, classic cherry cheesecake in minutes without the use of an oven — no baking required! This no-bake cheesecake is the ideal dessert for holiday gatherings, parties, picnics, or simply as a daily treat.

Each of the ingredients in the enclosed package has been individually sealed.

The Jell-O No Bake Cherry Cheesecake Dessert Mix creates a delectable cheesecake without the need to bake.

Cheesecake of exceptional quality, with a rich, velvety texture.

It’s simple to make; all you need is milk, butter, and sugar.

Ingredients

Cherry Topping: (cherries, corn syrup (contains less than 2 percent of cherry juice concentrate), elderberry concentrate (contains less than 2 percent of cherry juice concentrate), natural flavor (red 40); Filling Mix: (sugar, modified food starch, Baker’s Cheese, Dextrose, corn syrup solids, hydrogenated coconut oil, Sodium Caseinate, calcium Sulfate, tetrasodium Diphosphate, disodium Phosphate, lactic acid (enriched Wheat Flour, Graham Flour, Sugar, Soybean Oil, Honey, Contains Less Than 2 percent Of Salt, Baking Soda, Calcium Phosphate, Artificial Flavor).

Directions

What You’ve Been Looking For! 2 tablespoons sugar and 4 tablespoons melted butter for the crust To make the filling, combine 1-1/2 cups cold milk*Note: Do not use prepared nonfat dry milk for the best flavor. If you use soy milk to make the filling, it will have a soft set. Make It Happen! 1. In a 9-inch pie plate, stir together the crust mix, sugar, and melted butter or margarine until the crumbs are evenly moistened. Press firmly into the bottom and up the sides of the pie plate. 2. Pour the milk into a medium-sized mixing bowl.

1. Beat with a mixer on low speed for 30 seconds, then on medium speed for three minutes (Filling Will Be Thick.) Insert a spoon into the crust.
2. 3.
3. 4.
4. Refrigerate after opening.

Warnings

This product contains milk, wheat, and soy.

Amazon.com : Jell-O No-Bake Cherry Cheesecake Dessert, 17.8 oz : Grocery & Gourmet Food

Information Regarding Safety This product contains milk, soy, and wheat. Please keep in mind that our cherry topping may include an odd pit from time to time. Ingredients For the topping, combine the following ingredients: Cherries, corn syrup (contains barley), sugar, water, modified cornstarch, less than 2 percent natural flavor (contains barley), Sodium Benzoate (preservative), citric acid (contains red 40), and red 40. Filling Ingredients: Sugar, Dextrose, Modified Food Starch, Baker’s Cheese (Skim Milk, Lactic Acid, Culture, Bha), Corn Syrup Solids, Hydrogenated Coconut Oil, Contains Less Than 2 percent Of Natural And Artificial Flavor, Partially Hydrogenated Palm Kernel Oil, Sodium Caseinate, Calcium Sulfate, Tetrasodium Pyrophosphate, Disodium Phosphate, Lactic Acid, Calcium Lactate, Crust Ingredients: Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Graham Flour (Whole Grain Wheat Flour), Sugar, Soybean Oil, Honey, Leavening (Baking Soda and/or Calcium Phosphate), Salt, Soy Lecithin, Artificial Flavoring (if using).

1. Crust Ingredients: Unble Directions:You’ll need 2 tablespoons of sugar.
2. 1.
3. Using your fingers, press into the bottom and up the side of the pie pan.
4. Pour the milk into a medium-sized mixing basin.
5. Beat on low speed for 30 seconds, then on medium speed for 3 minutes using a mixer.
6. Refrigerate for at least 1 hour.
7. 4.
8. Any leftovers should be stored in the refrigerator.
9. If you use soy milk to make the filling, it will have a soft set.
10. Refrigerate for 1 hour to allow the frozen food to thaw.
11. To double the recipe, prepare it in a 13×9-inch pan with two packages of dessert mix and twice the amounts of sugar, butter, and milk.

Notice of Legal Implications Statements about dietary supplements have not been evaluated by the Food and Drug Administration and are not meant to diagnose, treat, cure, or prevent any disease or medical condition.

No-Bake Cherry Cheesecake

There are just 5 ingredients in this simple No-Bake Cherry Cheesecake recipe, which makes it the perfect weekday treat or dessert for a large group of people. This is one of our family’s favorite dessert recipes to make when we need something quick, easy, and tasty.

No Bake Cherry Cheesecake Recipe

There are just 5 ingredients in this simple No-Bake Cherry Cheesecake recipe, which makes it the perfect weekday treat or dessert for a large group of guests. This is one of our family’s favorite dessert recipes to make when we need something quick, fast, and tasty!

Ingredients Needed:

• Cherry pie filling
• Cream cheese and sugar
• Whipped topping
• Graham cracker crust

How Do You Stiffen a No-Bake Cheesecake

You can make this no-bake cheesecake even more firm by chilling it before serving. The combination of cream cheese and whipped topping will be firmer the longer it is left out to cool. A refrigerated mixture is also simpler to slice than a warm combination. The pie filling can either be put on top of the entire pie or spooned onto each slice of pie while it is being presented for consumption.

Tips for Making Quick Cheesecake Pie

There are a handful of things that must be completed ahead of time in order for this recipe to be as simple as possible.

• Purchase the larger-sized graham cracker crust to accommodate your needs. If you look closely, you’ll see that there are two sizes of graham cracker crusts
• This recipe asks for the 9oz. crust, which is the smaller of the two sizes. To make the pie, you can use either one large prepared graham cracker crust or two smaller prepared graham cracker crusts. A square 8 x 8 or 9 x 9 pan can be used, as well as a handmade graham cracker crust. a day or two before you want to prepare the cheesecake, put the whipped topping in the refrigerator to thaw
• Set aside for an hour or two (but no longer than two hours for food safety reasons) on the counter before you begin mixing the no-bake cheesecake ingredients together. Beat the cream cheese until it is completely smooth
• Prepare ahead of time by selecting your favorite can of pie filling. Among the fruits we like most is cherry, but we also like mixed berry

Step-By-Step Instructions

In a mixing dish, combine the softened cream cheese and the sugar. For a few minutes, beat the ingredients until it is completely smooth. Scrape the bottom of the dish a couple of times. In a large mixing bowl, combine Cool Whip or another generic brand of whipped topping and gradually stir it into the batter. Spread into a pie shell that has been prepared with graham cracker crust. If the pie has been prepared ahead of time, refrigerate it at this point and add the pie filling just before serving.

When storing or transporting the container, use the foil lip along the edge to hold the lid in place.

The can with additional cherries is our favorite!

Other EasyDelicious Dessert Recipes:

• Using a vanilla wafer crust, little cherry cheesecakes are cooked in a cupcake liner, which makes them very easy to pick up and eat
• Bundtcakes with Black Forest Cherry Filling are made by mixing a can of cherry pie filling into a chocolate cake mix, creating a pleasant surprise in every mouthful. Orange Jello Salad is a classic meal that is both refreshing and delectable
• On the Fourth of July, make this American Flag Fruit Pizza as a patriotic treat for your family and friends.

Printable No-Bake Cherry Cheesecake Recipe

• 9oz prepared graham cracker crust
• 16oz cream cheese melted
• 1/2 cup sugar
• 8oz whipped topping defrosted
• 9oz graham cracker crust 21 ounces of canned cherry pie filling (or your preferred flavoring)

• Cream the cream cheese and sugar together until smooth
• Set aside. Gently fold in the whipped topping until fully incorporated. Spread the mixture into the pie shell
• Then top with a can of pie filling and serve. Keep refrigerated at all times.

Because I am an Amazon Associate, I receive money when people make eligible purchases. 551 kcal|63 g carbohydrates|6 g protein|31 g fat|16 g saturated fat|63 mg cholesterol|366 mg sodium|221 mg potassium|1 g fiber|27 g sugar|935 IU vitamin A, 3 mg vitamin C, 93 mg calcium, 1 mg iron A version of this recipe was originally published on October 15, 2018, with photographs updated on May 15, 2021.

Reader Interactions

For years, my family has been making a dish that is quite similar to this one. The only difference is that instead of powdered sugar or heavy cream, we use 1 can of sweetened condensed milk to replace both of those ingredients. In order to make it ideal, we also add 1/4 cup lemon juice. Every year, it becomes a birthday favorite! So simple, yet so delicious.

1. This cheesecake is a must-try for cheesecake enthusiasts.
2. I used a store-bought “light” graham cracker crust and a cream cheese that was only 1/3 the fat of regular cream cheese to reduce calories.
3. My boyfriend like it as well, despite the fact that he is not a huge cheesecake fan.
4. I made a strawberry cheesecake instead of the traditional cherry on top, and I used arrowroot biscuits to form the base.
5. I’ll definately be making this again soon.
6. In addition, it was quite tasty.
7. .
8. Dark Cherry Preserves/Jam was used in place of the traditional cherry pie topping.
9. In retrospect, I believe 1/2 cup of sugar would have sufficed.
10. I used a pre-made crust for this recipe.
11. Using light cream cheese makes it simple to reduce fat and calories.

Advertisement This was cooked for my sister’s cooking competition at school, and it was really fluffy!

1. As an alternative to graham crackers, I used oreos and turned them into tiny cheesecakes, which turned out really lovely =o) I topped them with sprinkles and betty crocker’s chocolate frosting.
2. It appealed to me because it is simple to prepare and does not require baking.
3. The butter must be melted and well blended with the sugar before being added to the graham crackers, or else the crust will not stay together when baked on the cookie sheet.
4. Simply let it aside for about 20 minutes before softly kneading it with your fingers while it is still in the packaging.
5. Thank you for your contribution.
6. When I was in high school, I had never tried real cheesecake, and I thought it tasted strange!
7. What I don’t get is why people say it’s overly sweet; after all, it is cheesecake, for crying out loud!
8. We often make cherry pie filling or blueberry pie filling for our pies.
9. To the individual who said the whipped cream made it too runny, I ask: did you beat the cream before adding it?
10. I don’t understand why folks give this dish a one-star rating and then claim that they modified everything.

No-Bake Cherry Cheesecake {9×13 size}

Cherry Cheesecake is one of my favorite desserts. Because I like it so much, I had it served at my wedding celebration. In Middle School, I had my first taste of this No-Bake Cherry Cheesecake recipe, which cemented my lifelong affection for the dessert. Her recipe for No-Bake Cheesecake, which is quite famous, is likely where she received her idea (But this version is better.) My mother worked as a Home Economics teacher at a middle school. This No-Bake Cherry Cheesecake was one of the dishes she required her 8th grade Home Ec class to cook on a regular basis.

In reality, I didn’t get to try this dish until I was in 8th grade, when I was in her Home Economics class.

More Delicious Cream Cheese Desserts

• Chocolate Lasagna with Shortbread Crust
• Easy Cheesecake Squares with Berry Sauce
• Pumpkin Chocolate Chip Cheesecake Bars
• Oreo Cheesecake Bites
• Pineapple Dream Dessert
• And Easy Chocolate Cream Cheese Truffles are just a few of the desserts you’ll find on this list.

After then, there was no more concealing the truth. Once I got my first taste of her No-Bake Cherry Cheesecake in her class, I was hooked and began preparing it on a regular basis and for any occasion I could think of. Yes, if you have an 8th grader, you may entrust them with the responsibility of baking this cheesecake for your next family gathering or special treat night. It’s the ideal recipe for teens to use to practice their culinary abilities.

how to make no-bake cherry cheesecake

• Crumbled Graham Crackers and granulated sugar are combined in a medium-sized mixing basin until well combined. Stir until everything is well-combined. Add the melted butter and mix well. Mix until all of the crumbs are covered with butter and the dough holds together when pushed together
• After that, gently coat the bottom of a 9-by-13-inch glass baking dish with cooking spray. Press the graham cracker crumb mixture into the bottom of the baking dish until it is evenly distributed. Remove from consideration
• In a medium-sized mixing bowl, softly whisk the softened cream cheese with a hand mixer until smooth
• Pour in the powdered sugar and vanilla extract. Beat for one minute, or until there are no lumps in the mixture. Next, fold in half of the Whipped Topping, mixing thoroughly until there are no lumps. Mix in the rest of the Whipped Topping until everything is well-combined. Dot dollops of the cream cheese mixture equally over the crust, and then gently spread and smooth out with the back of a soup spoon over the whole crust
• Add the cherry pie filling to the top of the cheesecake by spooning it out gently and evenly over the entire cheesecake
• Cover the dessert with a tight-fitting cover or plastic wrap to prevent it from drying out. Prepare ahead of time and refrigerate at least two hours or until ready to serve.

You get to sit back and enjoy the fruits of your adolescent’s toil and effort. See, you were aware that there was a rationale behind your decision to have children. When you had a large family like mine (9 people total, including my parents), preparing cheesecake in a 913 pan was a requirement if you wanted to ensure that you got a slice all to yourself. In the event that you have a smaller household, you may prepare this recipe in two tiny pie tins and then divide one amongst yourself and a friend.

When people taste this cheesecake, they frequently comment on how they like that it is not excessively “cheesy” and that the filling is light and creamy.

Smooth filling, topped with tangy and sweet cherry topping, and all resting on a buttery, sweet graham cracker crust combine to form a delicious bite in every mouthful!

Tips for making No-Bake Cherry Cheesecake

• Make use of cream cheese that has been softened. Take care to ensure that the Whipped Topping does not become frozen
• Spread the cream cheese mixture over the crust with a light hand. Spread the cherry pie filling on top in a slow, even layer.

Chef’S tools:

• Hand mixer
• Mixing bowl
• Wooden spoon
• Measuring cups
• 9-inch-by-13-inch glass baking dish
• Measuring spoons

Make a No-Bake Cherry Cheesecake without baking it. Dessert is the recipe type. No-Bake Simple Dessert is the cuisine of choice.

• 13 cup sugar
• 9 tablespoons salted butter
• 1 (8-ounce) package cream cheese
• 1 (8-ounce) box of Whipped Topping
• 12 cup powdered sugar
• 12 tsp vanilla
• 1 can cherry pie filling
• 12 big graham crackers broken into tiny crumbs
• 12 large graham crackers crushed into tiny crumbs

1. Crumbled Graham Crackers and granulated sugar are combined in a medium-sized mixing basin until well combined. Stir until everything is well-combined
2. Then add the melted butter. Mix until all of the crumbs are covered with butter and the dough holds together when pushed together
3. After that, gently coat the bottom of a 9×13-inch glass baking dish with nonstick cooking spray. Press the graham cracker crumb mixture into the bottom of the baking dish until it is evenly distributed. Set aside
4. In a medium-sized mixing bowl, softly whip the softened cream cheese with a hand mixer until it is somewhat fluffy before adding the powdered sugar and vanilla. Pour in the powdered sugar and vanilla extract. Beat for one minute, or until there are no lumps in the mixture. Next, fold in half of the Whipped Topping, mixing thoroughly until there are no lumps. Mix in the rest of the Whipped Topping until everything is well-combined. The mixture will be a little thick
5. Nevertheless, this is normal. Place dollops of the cream cheese mixture evenly spaced around the crust, and then gently spread and smooth out with the back of a soup spoon over the whole crust. When you spread the mixture in this manner, it will be easier to keep the crust from rising above the cheesecake. Once the cream cheese layer is evenly spread on top of the crust, spread the cherry pie filling over the entire cheesecake by spooning it out slowly and evenly over the entire cheesecake. This will aid in preventing the cherry topping layer from blending into the cream cheese layer throughout the baking process. It also uniformly distributes the cherries across the dish, preventing them from being concentrated on one side of the pie. Cover the dessert with a tight-fitting lid or plastic wrap once it has been topped with the topping. Prepare ahead of time and refrigerate at least two hours or until ready to serve.

Summer Recipes to die for

1. JELL-O No Bake Real Cheesecake Dessert
2. Baking/Cooking Mixes (Storage Shelf Stable)
3. Baking Supplies

Directions

This is exactly what you require! 2 tablespoons sugar and 5 tablespoons melted margarine or butter for the crust Filling: 1 1/2 cups chilled milk* (optional). If you want the greatest flavor, avoid using prepared nonfat dry milk. If you use soy milk to make the filling, it will have a soft set. Make it happen! 1. In a 9-inch pie pan, combine the crust mix, sugar, and margarine until the crumbs are well moistened. Using your fingers, press into the bottom and up the side of the pie pan. 2. Pour the milk into a medium-sized mixing basin.

Beat on low speed for 30 seconds, then on medium speed for 3 minutes using a mixer.

Refrigerate for at least 1 hour.

Dip a pie plate, just to the rim, in boiling water for 30 seconds to make cutting and serving easier.

Refrigerate after opening. Tips: To freeze, wrap firmly and place in the freezer for up to 2 weeks. Refrigerate for 3 hours before serving to allow for thawing. Prepare 2 packages in a 13×9-inch baking pan if you want to double the recipe.

Description

Dessert made with JELL-O No Bake Real Cheesecake. Honey maid grahams are used in this recipe. Preparation time: 15 minutes This package contains both the filling and the crust ingredients.

Other Description

JELL-O no bakes are just amazing sweets that may be prepared in 15 minutes or less—without the use of a baking pan! With a golden honey maid graham crust that everyone will like, this genuine cheesecake is luxuriously smooth and delectable. 1-800-431-1001. More delicious recipes may be found at kraftfoods.com. Kraft Foods. jell-o.com. jell-o.com.

Nutrition Facts

Title	Mix
Energy	220
Total Fat	5 g
Saturated Fat	3 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	360 mg
Carbohydrates	41 g
Dietary Fiber	1 g
Sugars	25 g
Protein	2 g
Daily Percent Of Vitamin A	0
Daily Percent Of Vitamin C	0
Daily Percent Of Calcium	15
Daily Percent Of Iron	4

Ingredients

INGREDIENTS: Sugar, Dextrose, Modified Food Starch, Baker’s Cheese (Skim Milk with Lactic Acid and Culture, BHA), Corn Syrup Solids, Hydrogenated Coconut Oil, includes less than 2% of Natural and Artificial Flavors, and contains less than 2% of Salt. Phosphate, Sodium Caseinate, Tetrasodium Pyrophosphate, Disodium Phosphate, Lactic Acid, Calcium Lactate, Dipotassium Phosphate, Mono- and Diglycerides, Propylene Glycol Monostearate, Modified Cellulose, Calcium Phosphate, Acetylated Monoglycerides, Cellulose Gel, Hydroxylated Soy Lecithin, Hydrogenated Palm Kern Yellows 5, 6, and 7 are the primary colors.

Crust Mixture: Unble

Warnings

Filling mix contains milk and soy, while the crust mix contains wheat and soy.

UPC

00043000217108

Cherry Cheesecake Jello Pie with Graham Cracker Crust

Jello and pudding shots have undoubtedly been popular in recent years. And jello molds, of course. Because of the heat wave that has been widely reported around the country here in the Pacific Northwest. As well as the fact that I have absolutely no desire to turn on the oven. Alternatively, you could do anything other than sit around and eat popsicles. Fortunately, the weather has now begun to cool down to the average temperatures for this time of year, which is welcome. This Cherry Cheesecake Jello Pie isn’t completely no-bake, but it’s close.

1. Because there is a lot of filling in this pie, a tall crust is required.
2. This is baked in a deep quiche dish, which is what I had on hand.
3. However, you may just use a standard 9-inch pie plate.
4. Why not just turn it into a pie, I reasoned later?
5. In the beginning, I didn’t put any pie filling in it; instead, I just placed it on top.
6. As a result, the fruit was added to the pie for the second time.
7. I also topped it with pie filling, although it was only for aesthetic purposes.

However, you are welcome to include other items in yours as well. Lastly, be sure to use a LOT of whipped cream because, after all, why not? Last but not least, now is an excellent opportunity to place an order for my cookbook.

Want More Jello Recipes?

Key Lime Pie (also known as Key Lime Pie) Jell-O Mold is a type of mold that is used to make jell-o. Creamsicle Marshmallow Salad de Jell-O Frozen Cherry Coke Concoction Salad de Jell-O Pina Colada (Pineapple Colada) Salad de Jell-O Marshmallows with Cranberries Salad de Jell-O

Ingredients

• For the Graham Cracker Crust, combine 1 34 cup crushed graham cracker crumbs with 1/3 cup powdered sugar, 7-8 tablespoons melted unsalted butter, and 1/8 teaspoon salt in a mixing bowl. For the Filling, combine 1 (6 ounce) package cherry Jello, 1 cup boiling water, 1 box Jello No Bake Cheesecake (11 oz) (only the filling, not the graham cracker crust), 1 1/2 cups whole milk, 1 (8 ounce) package cream cheese, at room temperature, 12 tsp vanilla extract, 1 can (21 oz) cherry pie filling, thawed, and 1 (8 ounce) carton of Cool Whip. For the Crust, In order to make the Whipped Cream, combine 1 cup heavy cream, 3 tablespoons powdered sugar, and more cherry pie filling for decoration.

Instructions

To make the crust, combine the graham cracker crumbs, powdered sugar, and salt in a large mixing basin. Add approximately 7 TBSP of melted butter. Combine until everything is well-combined. If it appears that it requires additional butter, add the remaining TBSP (mine too the full 8 TBSP). Fill a 9.5″ x 2″ Nonstick Tart Pan Quiche Pan Pie Pan with Removable Bottom with the contents of the bowl. You may use a 9-inch pie pan, but make sure it’s at least 2-inches deep before proceeding. There is a lot of filling in this pie.

1. Form a shell out of the components by pressing them together.
2. Preheat the oven to 325 degrees Fahrenheit and bake the crust for 15 minutes.
3. To make the filling, combine Jello and water in a large mixing basin.
4. Mix in the Jello until it is completely smooth.
5. In a separate large mixing bowl, whisk together the no bake cheesecake filling and the milk until well combined.
6. Prepare by chilling the mixture in the refrigerator for about 30-40 minutes, or until it becomes clumpy when lifted with a spoon.
7. Gently fold in the Cool Whip until it is completely absorbed.
8. For aesthetic impact, I prefer to build mine up to a high point in the middle.
9. The Whipped Cream is made by beating the cream on high speed for two minutes with a stand mixer (or hand mixer).
10. Pile on top of the pie and decorate with more cherry pie filling, if desired.

No Bake Cherry Cheesecake Dessert

Dessert of choice during the summer months Dessert is usually a bit of a dilemma during the hot months. Using the oven for half an hour to bake a cake or pie when it’s 90 degrees outside is the furthest thing from your mind when it’s 90 degrees outside. As a result, you resign yourself to eating just ice cream and fresh fruit, which are both delicious but can become monotonous after a while. It is possible to make a No Bake Cherry Cheesecake Dessert without baking it. With layers of cherries, a creamy center, and a crumbly, buttery graham cracker crust, this is a very decadent treat.

In fact, other than melting a little butter, you won’t need to use any heat at all for this.

This refreshing dessert is the perfect way to cap off a summer meal. This dessert turns out chilly, creamy, fruity, and generally lovely after being chilled for at least two hours (or more). You’ll also appreciate not having to clean up after yourself by not having to air out the kitchen.

No Bake Cherry Cheesecake Dessert

1. Graham cracker crumbs and sugar should be blended in a medium-sized mixing basin until well incorporated. Add the melted butter and mix well. The bottom of a 9-by-13-inch glass dish should be lined with the graham cracker mixture. Refrigerate or freeze the crust for approximately 15 minutes before using. To make the almond extract frosting, mix together the softened cream cheese, powdered sugar, and almond extract in a separate dish. Combine ingredients in a mixing bowl and beat for 1-2 minutes, or until mixture is creamy and lump free. After that, fold in the whipped cream topping. Mix until the mixture is creamy and free of lumps once more. Spread the cream cheese mixture over the graham cracker shell once it has been allowed to cool. Spread the cherry pie filling on top of the whipped cream layer until it is equally distributed. Refrigerate for at least 2 hours and up to overnight in the refrigerator after covering with plastic wrap.

Join my newsletter and follow me on Facebook, Twitter, Pinterest, and Instagram to stay up to speed on all of the newest news and events. Preparation time: 20 minutes Preparation time: 2 hours Time allotted: 2 hours and 20 minutes Serves:9 Hover your cursor over the “serves” number to show the recipe scaler.

For The Crust

• 3 graham crackers, 1/2 cup melted butter, 1/3 cup granulated sugar, 2 cups broken graham crackers

For The Filling

• 1 cup powdered sugar
• 1/2 teaspoon almond extract (may be replaced with vanilla extract)
• 1 big can of cherry pie filling

• Graham cracker crumbs and sugar should be blended in a medium-sized mixing basin until well incorporated. Add in the melted butter and mix well. In the bottom of a 9×13 glass baking dish, press the graham cracker mixture. Refrigerate or freeze the crust for about 15 minutes while you prepare the filling in another bowl. In a separate bowl, mix together the softened cream cheese, powdered sugar, and almond essence. Combine ingredients in a mixing bowl and beat for 1-2 minutes, or until mixture is creamy and lump free. After that, fold in the whipped cream topping. Mix until the mixture is creamy and free of lumps once more. Spread the cream cheese mixture over the graham cracker shell once it has been allowed to cool. Spread the cherry pie filling on top of the whipped cream layer until it is equally distributed. Refrigerate for at least 2 hours and up to overnight in the refrigerator after covering with plastic wrap.

Calories: 298 kilocalories (15 percent ) 37 g of carbohydrates (12 percent ) 1 gram of protein (2 percent ) 12 g of fat (18 percent ) 6 g of saturated fat (30 percent ) Cholesterol: 27 milligrams (9 percent ) Sodium: 222 milligrams (9 percent ) Potassium: 35 milligrams (1 percent ) 25 g of sugar (28 percent ) Vitamin A (in IU): 315 (6 percent ) Calcium: 19 milligrams (2 percent ) Iron: 0.8 milligrams (4 percent ) Course:Dessert Cuisine: AmericanKeyword: No Bake Cherry Cheesecake Dessert Cuisine: American

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