Are you craving a decadent dessert that's surprisingly simple to make? Then look no further! This cherry cheesecake recipe with Cool Whip is the perfect solution for satisfying your sweet tooth without spending hours in the kitchen. It's a delightful blend of creamy cheesecake filling and the tart sweetness of cherries, all topped with a fluffy cloud of Cool Whip. Perfect for potlucks, parties, or a simple weeknight treat! This easy recipe is a fantastic example of homemade cooking at its finest, proving that delicious dishes don't have to be complicated. It's one of those best recipes that everyone will love.
Ingredients:
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For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons (3 ounces) melted unsalted butter
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For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups Cool Whip, thawed
- 1 cup cherry pie filling (or your favorite cherry filling)
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For the Topping (Optional):
- Extra Cool Whip
- Maraschino cherries (for garnish)
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and crumbly.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Preparing the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer makes this step super easy!
- Beat in the vanilla extract.
- Gently fold in the thawed Cool Whip until just combined. Be careful not to overmix.
- Gently fold in the cherry pie filling.
Assembling and Chilling:
- Pour the cheesecake filling over the cooled crust.
- Spread evenly.
- Cover the springform pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely. This chilling time is essential for a firm and delicious dessert.
Serving:
- Once chilled, carefully remove the sides of the springform pan.
- Top with extra Cool Whip and maraschino cherries, if desired.
- Slice and serve. Enjoy this quick dinner dessert!
Tips for Success:
- Make sure your cream cheese is softened to room temperature for a smoother, easier-to-mix filling.
- Don't overmix the cheesecake filling; overmixing can incorporate too much air and result in a less creamy texture.
- For a richer flavor, use homemade cherry pie filling.
- If you don't have a springform pan, you can use a regular 9-inch pie plate.
Variations:
- Chocolate Cherry Cheesecake: Add ½ cup of melted semi-sweet chocolate chips to the cheesecake filling.
- Strawberry Cheesecake: Substitute strawberry pie filling for the cherry pie filling.
- No-Bake Option: Skip the baking step for the crust; simply press the crust mixture into the pan and chill before adding the filling.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. Use a nutrition calculator for a more precise estimate. However, this is generally a relatively high-calorie dessert due to the cream cheese and Cool Whip.
This easy cherry cheesecake recipe is a guaranteed crowd-pleaser. It's a perfect example of how delicious and impressive desserts can be achieved with simple ingredients and straightforward instructions. Perfect for those looking for healthy meals that are also delicious and satisfying, this recipe strikes a balance of indulgence and ease. Enjoy!