Philadelphia No Bake Cheesecake Recipe
This easy cherry pie will be everyone's favorite dessert. This decadent dessert is always a treat!
Servings 6 servings
Calories 436kcal
Ingredients
- 8 ounce package cream cheese softened
- 1 cup sour cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 pinch sea salt
- 8 ounce container Cool Whip
- Cherry Pie filing for topping
- 1 pre-made graham cracker pie shell
Instructions
- Using a handheld mixer, beat the softened cream cheese until light and fluffy in a large mixing bowl.
- Add the sour cream, salt, lemon zest and powdered sugar. Beat again until fully incorporated, scraping down the sides of the bowl halfway through mixing.
- Fold in the cool whip topping. Be sure to scrape the bottom of the bowl as you fold it to mix all the ingredients.
- Spoon the cream cheese mixture into the prepared crust. Refrigerate for at least four hours or overnight.
- Top pie with canned cherry pie filling topping right before serving.
Notes
Refrigerate - Store leftovers in the fridge wrapped tightly with plastic wrap or aluminum foil or in an airtight container for up to five days. Additionally the no-bake cheesecake freezes great. Just ensure it's covered well before storing it in the freezer. Thaw in the fridge overnight before serving.
Nutrition
Calories: 436kcal | Carbohydrates: 62g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 457mg | Potassium: 302mg | Fiber: 1g | Sugar: 24g | Vitamin A: 471IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 1mg
