Cherry Cheesecake Recipe

An easy non-bake cheesecake that your family will love.

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Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup butter, softened
1/4 cup sugar (or use coconut palm sugar for a healthier, low glycemic option)

1 (8 ounce) package cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped

1 can of cherry pie filling
Homemade Cherry Topping
10 ounces fresh or frozen cherries, pitted
1 lemon, juiced
6 tablespoons sugar
1 tablespoon cornstarch
1/2 cup cold water


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 the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable.

Whisk whipped cream into cream cheese mixture until smooth.

Pour cream cheese mixture into prepared crust.

Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.

To make your own topping: combine cherries, lemon juice, sugar, cornstarch, and water in a small saucepan. Bring to a boil over medium high heat. Once it comes to a boil, cook for an additional 1-2 minutes. Remove from heat and cool to room temperature.

Spread the topping over the top, and refrigerate until serving.

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