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Creamy Cherry Cheesecake

By 8 Comments

Creamy Cheese Cake 2

This cheesecake is no baking required. It’s slightly different from other cheesecakes. This cake is more of like a pie, and it is super creamy and strikingly tasty! You can use any different kind of pie topping,  like blueberries, strawberries,  etc… It will amaze your taste buds good. I made this cheesecake for an event and it was a hit, and it was gone before I even knew it. Amaze your hubby or your family with this spectacular and astonishing cheesecake!

Ingredients you will need:

1 pack (8oz.) -cream cheese
1 (8oz.) – cool whip
8 tbsp. – granulated sugar
1 can – cherry pie topping
1 – 9″ pie crust

Creamy Cheese Cake 2

Instructions:

Bake the prepared crust at 350 F for 5 minutes. Remove from the oven and let it completely cool, about 30 min.

Creamy Cheese Cake 2

During crust cooling time start with the cheesecake cream. Beat the sugar and the cream cheese on high for about 5 minutes.

Creamy Cheese Cake 2

Add the cool whip. Beat for 2 minutes; scrape the cream from the sides down of the mixer bowl and beat for another 3 minutes.

Creamy Cheese Cake 2

Transfer the mixture to a prepared crust plate.

Creamy Cheese Cake 2

Spread it out evenly.

Creamy Cheese Cake 2

Spread the cherries over the cheesecake.

Creamy Cheese Cake 2

Cover the cheese cake with plastic provided caver, and refrigerate it for at least 2 hours.

Creamy Cheese Cake

Enjoy!

Creamy Cheese Cake 2

TIP: The cheesecake tastes better when is refrigerated for 12 hour or overnight.

Creamy Cheese Cake 2
Print
Creamy Cherry Cheesecake
Prep Time
40 mins
Cook Time
5 mins
Total Time
45 mins
 
Course: Sweets
Servings: 8
Author: Valya's Taste of Home
Ingredients
  • 1 pack 8oz. -cream cheese
  • 1 8oz. - cool whip
  • 8 tbsp. – granulated sugar
  • 1 can - pie topping
  • 1 - 9 " pie crust
Instructions
  1. Bake the prepared crust at 350 F for 5 minutes. Remove from the oven and let it completely cool, about 30 min.
  2. During crust cooling time start with the cheesecake cream. Beat the sugar and the cream cheese on high for about 5 minutes.
  3. Add the cool whip. Beat for 2 minutes; scrape the cream from the sides down of the mixer bowl and beat for another 3 minutes.
  4. Transfer the mixture to a prepared crust plate.
  5. Spread it out evenly.
  6. Spread the cherries over the cheesecake.
  7. Cover the cheese cake with plastic provided caver, and refrigerate it for at least 2 hours.
  8. TIP: The cheesecake tastes better when is refrigerated for 12 hour or overnight.

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Creamy Cherry Cheesecake

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Comments

  2. Natasha

    This is the recipe I have been looking for. Will make it for my coworkers birthday on Wednesday. Thank you so much for posting it.

    Reply

  3. Lilya

    My husband tried this cheesecake about 10 years ago and has been asking me to find the recipe. I made it yesterday and he LOVED it!!! My family loves my cooking thanks to you!

    Reply

    • valya'stasteofhome.com

      That is so sweet of you Lilya! Thanks for the words of encouragement! When I was making this cheesecake to post on my blog, I actually made two of them, ant they were gone by the time I knew it. My kids got so spoiled with my cooking that they have hard time eating somewhere else outside the home. My older girls started cooking a lot too, and I am so happy to see how they cook their recipes with cleanliness. Thanks again! 🙂

      Reply

  4. Natasha

    So I made your non baking cheesecake for my co-worker birthday yesterday. And my co-worker loved it. She shared with other co-workers and between 4 people it was almost gone. She barely saved a slice for her daughter at home. Thanks for posting 🙂

    Reply

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