Happy National Cherry Cheesecake Day! This is a lusciously light and delicious no-bake cheesecake made with real cream, cream cheese, and cherry pie filling. Very quick and easy to make and the cinnamon and lemon zest additions are a fine touch! Super for picnics, get-togethers and evenings at home when dessert preparation times are of the essence. Make ahead and have ready in the frig! Other canned fillings may be substituted; blueberry, apple and blackberry. Mmmm!

Ingredients:

Graham Cracker Crust: Store Bought or Homemade Below

1 1/4 cups graham cracker crumbs

1/4 cup butter, softened

1/4 cup sugar

Filling

1 (8 ounce) package cream cheese

1 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 teaspoon lemon zest, fine

1 cup heavy cream, whipped

1 (12.5 ounce) can cherry pie filling mixed with 1/4 cup of dried cherries

Directions:

Mix together graham cracker crumbs, butter, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.

Beat together cream cheese, sugar, cinnamon, lemon zest and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving. Serves 8