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### Instructions
1. **Make the Crust**
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the fridge while you prepare the filling.
2. **Make the Cheesecake Filling**
In a large bowl, beat the cream cheese until smooth and fluffy. Add the powdered sugar and vanilla, and beat until fully combined. Fold in the whipped topping gently until smooth and creamy.
3. **Assemble the Cheesecake**
Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
4. **Add the Cherry Topping**
Spoon the cherry pie filling over the cheesecake layer, spreading it gently to cover.
5. **Chill**
Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.
6. **Serve & Enjoy**
Slice, serve chilled, and enjoy every luscious bite!
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### Tips & Variations
– 🧁 **Mini version?** Make in cupcake liners for single-serve cheesecakes
– 🍫 **Want a twist?** Add chocolate chips to the filling or drizzle with melted chocolate
– 🍓 **Not a cherry fan?** Swap with blueberry, strawberry, or peach pie filling
– 🧊 **Make ahead** — This cheesecake holds up great overnight in the fridge
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### Final Thoughts
This **No-Bake Cherry Cheesecake** is proof that you don’t need a complicated process or hours in the kitchen to create something truly irresistible. It’s cool, creamy, fruity, and nostalgic in all the best ways. Whether you’re serving it at a birthday party, summer BBQ, or just because it’s Tuesday — it’s bound to become a family favorite.
Trust me — one slice, and everyone will be asking for the recipe!
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Would you like a version of this recipe with a homemade cherry topping or a gluten-free crust option?
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