Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Graham Cracker Crust
Filling

Directions

Instructions Checklist
  • Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.

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  • Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

Nutrition Facts

295.8 calories; protein 2.6g 5% DV; carbohydrates 30.7g 10% DV; fat 18.5g 29% DV; cholesterol 47.7mg 16% DV; sodium 165mg 7% DV. Full Nutrition

Reviews (340)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2008
My family has made a very similar recipe for years. Only change is instead of powdered sugar or heavy cream we use 1 can of sweetened condensed milk to fill the place of both. We also add 1/4 c lemon juice to make it perfect. It's a birthday favorite every year! Read More
(662)

Most helpful critical review

Rating: 3 stars
12/29/2006
Not bad, but didn't really have a good cheesecake consistency. Also, it was very sweet. Next time I will cut back on the sugar. Read More
(57)
416 Ratings
  • 5 star values: 300
  • 4 star values: 77
  • 3 star values: 18
  • 2 star values: 8
  • 1 star values: 13
Rating: 5 stars
04/04/2008
My family has made a very similar recipe for years. Only change is instead of powdered sugar or heavy cream we use 1 can of sweetened condensed milk to fill the place of both. We also add 1/4 c lemon juice to make it perfect. It's a birthday favorite every year! Read More
(662)
Rating: 5 stars
12/05/2006
So easy and sooo good. If you are a cheesecake lover you must try this. It's lighter and fluffier than baked cheesecake. I used a prepared "light" graham cracker crust from the store and 1/3 less fat cream cheese to save some calories. Unfortunately it is so good that I have eaten a slice every day since I made it! My fiance loves it too and he's not a big cheesecake lover. Read More
(170)
Rating: 5 stars
08/22/2006
i made this and loved loved loved it although i changed it a bit. i used arrowroot biscuits and instead of the cherry top i decided to make a strwberry cheesecake. i made the recipie as normal but added about 7 fresh purreed strawberrys to the actuall cream cheese mixture and left out the toppingand it tasted absolutly gorgeous. will definatly make again soon yum Read More
(143)
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Rating: 3 stars
12/29/2006
Not bad, but didn't really have a good cheesecake consistency. Also, it was very sweet. Next time I will cut back on the sugar. Read More
(57)
Rating: 4 stars
04/20/2008
Absolutely delicious!! I substituted the cherry pie topping with Dark Cherry Preserves/Jam. The only reason I didn't give it 5 stars is because it was waaay too sweet. I think 1/2 a cup of sugar would have been enough. Read More
(43)
Rating: 5 stars
01/04/2007
Fantastic. I used a premade crust. The filling was light and fluffy. Easy to save fat/calories by using light cream cheese. Was gone in mere minutes on Christmas. Read More
(41)
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Rating: 4 stars
05/09/2008
made this for my sisters cooking competition in school very fluffy! i used oreos instead of graham cracker and made them into mini cheese cakes they looked cute =o) decorated them with sprinkles ad betty crockers chocolate frosting. btw and she won the competition yay =o) Read More
(39)
Rating: 5 stars
11/22/2008
This is really good base. I liked it because it is so easy to make and it doesn't need baked. I changed a couple of things. The butter really needs to be melted and mixed together with the suger before adding to the graham crackers or it will not hold together for the crust. The Cream Cheese MUST be soften. Just leave it sit out for about 20 minutes then while still in the inside package lightly knead with your fingers. I added 1 -2 T of Lemon Juice to the filling so it tasted more like a real Cheesecake. Thank you for sharing. Read More
(30)
Rating: 5 stars
08/08/2011
My mom has made this ever since I can remember! I had never had Real Cheesecake until I was in High school and I thought it tasted funny! lol. I don't understand why people think it is too sweet- it is cheesecake for crying out-loud! one of the richest desserts out there! We usually do the cherry pie filling or blueberry pie filling. Mom usually uses cool whip. And for the person that said the whipping cream made it too runny- did you whip the cream first? It is a must. I don't understand why people rate this recipe 1 star and then say everything they changed. If you just followed the recipe it would have been great! Read More
(29)