An easy no-bake dessert with classic flavour that everyone is sure to love
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups graham crumbs
1/4 cup butter, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
4 oz. Baker's Semi-Sweet Chocolate, melted, cooled
1/3 cup sugar
2 cups thawed Cool Whip Whipped Topping, divided
1 can (19 oz./540 mL) cherry pie filling
Add To Shopping List
How do I make it ?
Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
Beat cream cheese, chocolate and sugar in large bowl with mixer until well blended. Stir in 1 cup Cool Whip with whisk. Spoon into crust.
Refrigerate 3 hours. Dollop remaining Cool Whip around edge of cheesecake just before serving. Fill centre with pie filling.
Kraft Kitchen Tips!
Enjoy a serving of this rich and indulgent cheesecake on a special occasion.
No-Bake Cherry Cheesecake
Prepare as directed, omitting the chocolate.
Save 60 calories and 6 grams of total fat, including 3 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread, Cool Whip Light Whipped Topping and light cherry pie filling.
How to Make even sized dollops
Use a melon baller to keep Cool Whip dollops consitent in size.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 15 g
Cholesterol 60 mg
Sodium 300 mg
Carbohydrate 38 g
Fibre 2 g
Sugars 16 g
Protein 5 g
Makes 12 servings, 1 piece (123 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.