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!
Graham Cracker Crust: Store Bought or Homemade Below
1 1/4 cups graham cracker crumbs
1/4 cup butter, softened
1/4 cup sugar
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
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