Looking for something quick to throw together for a get-together or just a special treat for the family? Look no further than this Easy Cherry Cheesecake! It’s not too sweet with a creamier texture than traditional cheesecake. And if cherries aren’t your thing, you can easily swap out the topping!
Easy Cherry Cheesecake
I can’t remember a time where my mom didn’t make this Easy Cherry Cheesecake. For Thanksgiving, Christmas, potlucks, the occasional birthday, and sometimes even “just because.” It’s just really, really good when you’re craving something sweet.
Confession: I don’t like the cherries in the pie filling. And I don’t care for cherry pie. I usually only like fresh cherries. But the cherry glaze… that stuff is goooood. So I just spread the pie filling over the top and then move some of the cherries over so I have some cherry-free slices. I guess I should try another flavor but this is how I’ve eaten it since the beginning of time.
Ingredients for Easy Cherry Cheesecake:
- Cream cheese
- Powdered sugar
- Whipped topping
- Cherry pie filling
Kitchen Tools Needed for Easy Cherry Cheesecake:
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Hand mixer
- 9×13 pan
- Can opener
I still have a large number of recipes from my childhood/family that I have yet to bring to my blog. There are so many good ones! This Easy Cherry Cheesecake has been on the list for quite a while. Partly because I don’t post many desserts (I’m more on the side of savory). I don’t eat sweets very often so if I’m going to take the time to make something sweet, it has to be worth it. And with just 7 simple ingredients, you may already have everything you need in your pantry!
Easy Cherry Cheesecake
- 2/3 cup + 2 tbsp margarine
- 2 tbsp sugar
- 2 cups sifted all-purpose flour
- 16 oz cream cheese bricks, softened
- 2 cups powdered sugar
- 8 oz container whipped topping like Cool Whip
- 21 oz canned cherry pie filling
Preheat oven to 350º F.
Add the margarine and sugar to a medium mixing bowl.
Beat until creamy with hand mixer.
Slowly add the flour until just incorporated and press into the bottom of a 9x13 pan.
Bake for 25 minutes.
Add the cream cheese to a medium mixing bowl.
Slowly incorporate the powdered sugar with a hand mixer.
Fold in the whipped topping.
Spread the filling onto the crust.
Top with the pie filling and chill 2 hours before serving.
Don't worry if the crust comes out with a few cracks in it. Just spread the filling over the top.
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