Rating: 4.14 stars
22 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

An easy no-bake cheesecake using powdered whipped topping and flavored with cherry brandy. Decorate with chocolate syrup and fresh fruit slices, or just serve on its own.

Recipe Summary

prep:
20 mins
additional:
2 hrs 40 mins
total:
3 hrs
Servings:
12
Yield:
1 - 9 inch springform pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.

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  • In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.

  • Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.

Nutrition Facts

297 calories; protein 3.5g; carbohydrates 18.3g; fat 21.6g; cholesterol 61.4mg; sodium 218mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
09/29/2003
I gave this 5 stars because after I tweeked it a bit it's an awesome recipe. I add 1/2 c. sugar (or to taste) and I add milk instead of the brandy because we don't drink. I also don't mix up the whip topping. I add it to the cream cheese while it's still powder. Then I add milk until it's pudding consistancy. It sets up more while it's in the fridge. It's YUMMY!! Read More
(138)

Most helpful critical review

Rating: 2 stars
07/11/2003
I thought that this recipe came out way too sour. Perhaps it needs some sugar added. I really don t know what would make it better. I put fresh fruit on top of this cheesecake. Maybe it would taste better with that sugary cherry pie filling on top. The recipe was easy to do. Read More
(26)
22 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/29/2003
I gave this 5 stars because after I tweeked it a bit it's an awesome recipe. I add 1/2 c. sugar (or to taste) and I add milk instead of the brandy because we don't drink. I also don't mix up the whip topping. I add it to the cream cheese while it's still powder. Then I add milk until it's pudding consistancy. It sets up more while it's in the fridge. It's YUMMY!! Read More
(138)
Rating: 4 stars
09/29/2003
It so easy!!! Read More
(27)
Rating: 2 stars
07/11/2003
I thought that this recipe came out way too sour. Perhaps it needs some sugar added. I really don t know what would make it better. I put fresh fruit on top of this cheesecake. Maybe it would taste better with that sugary cherry pie filling on top. The recipe was easy to do. Read More
(26)
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Rating: 3 stars
05/14/2007
I added 1/2 cup of sugar to the filling as other reviewers suggested. It sure was necessary it came out just right in sweetness. However the taste overall was a bit like package cheese cake nobody was impressed. Read More
(16)
Rating: 5 stars
02/04/2007
THIS REALLY WAS EASY AND GOOD Read More
(15)
Rating: 4 stars
02/01/2008
Simple to make! Followed advice of previous reviewer & combined powdered topping with milk and cream cheese. Topped with canned blueberries and turned out really pretty good...and this is coming from a person who hates cheesecake! Read More
(14)
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Rating: 4 stars
07/29/2008
i followed other reviews and added some sugar to the batter and i left the whipped topping in its powder stage when i mixed it with the cream cheese. I also added a tad bit of reall vanilla to give it just an extra bit of flavor. i just now stuck it in the fridge and i can not wait to eat! Read More
(12)
Rating: 5 stars
12/04/2009
wow never knew making cheese cake would be that easy...... Read More
(9)
Rating: 5 stars
08/28/2009
really simple cake Read More
(6)