The Best and Only Unbaked Cherry Cheesecake

So light and fluffy, and so fast and easy to make. Your family will refuse to eat baked cream cheesecake after eating this!

• Ready In: 30 mins
• Serves: 12
• Yields: 12 slices

Ingredients

• Graham Cracker Crust

• 1 1⁄4 cups graham cracker crumbs
• 1⁄4 cup margarine, softened
• 1⁄4 cup sugar

• Filling

• 1 (8 ounce) package cream cheese
• 1  cup powdered sugar
• 1  teaspoon vanilla extract
• 1  cup heavy cream, whipped
• 1 (12 1/2ounce) can cherry pie filling (or other filling of your choice)

Directions

1. Mix together graham crackers crumb, margarine, and sugar in a bowl until well incorporated and crumbly.
2. Press into a pie plate, going up the sides as much as possible.
3. Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable.
4. Whisk whipped cream into cream cheese mixture until smooth.
5. Pour cream cheese into prepared crust.
6. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.
7. Spread the cherry pie filling over the top, and refrigerate until serving.