Find out how this no-bake Cherry Cheesecake gets its amazing height. Fluffy? Yes. But this Cherry Cheesecake is sure to dominate the dessert table.
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
1-1/2 cups cherry pie filling
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Let's Make It
Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
Spoon into crust.
Refrigerate 3 hours. Serve topped with cherry pie filling.
Save 50 calories and 6g of total fat, including 6g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
Prepare as directed, omitting cherry pie filling and using one of the following flavor options: Fluffy Caramel Pecan Cheesecake: Spread 1 cup cream cheese mixture onto bottom of crust; top with 1/3 cup caramel ice cream topping. Sprinkle with 1/4 cup chopped toasted PLANTERS Pecans; cover with remaining cream cheese mixture. Fluffy Cranberry Cheesecake: Stir 1 cup canned whole berry cranberry sauce into the cream cheese mixture before stirring in the COOL WHIP. Fluffy Apple-Topped Cheesecake: Top with 1 sliced apple just before serving.
Make it Easy
This cheesecake is equally delicious without the cherry topping.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.