Simple Cherry Cheese Cake
A creamy cherry cheese cake featuring a smooth cream cheese filling topped with sweet cherry filling, perfect for a quick, delightful dessert that appeals to all ages.
Ingredients
Instructions
- Blend cream cheese and sugar together.
- Add Cool Whip to the blended mixture and beat until fluffy.
- Spoon the mixture into the graham cracker crust.
- Cover the top with cherry or blueberry pie filling.
Tips & Substitutions
For a smoother filling, make sure the cream cheese is at room temperature before blending. If you're looking for a lighter option, consider using reduced-fat cream cheese and sugar substitutes. You can also customize the pie filling; try using fresh cherries or other fruits if you prefer. This cheesecake is similar to the Marshmallow Icebox Loaf in texture but with a fruity twist.
Serving Suggestions
Slice the cheesecake into generous pieces and garnish with additional fresh cherries or whipped cream for an elegant touch. It pairs beautifully with a cup of coffee or tea. For a complete dessert spread, consider serving it alongside other American recipes like Pie Oh My for a delightful dessert buffet.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you need to reheat, allow it to come to room temperature for about 30 minutes before serving. This cheesecake is best enjoyed chilled, so it's not recommended to reheat, but you can let it sit out to soften slightly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Simple Cherry Cheese Cake contains roughly 688 calories, with 3g protein, 140g carbohydrates, and 14g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pie filling?
Absolutely! While cherry and blueberry are popular choices, you can experiment with any pie filling you like, such as peach or strawberry. Just ensure the flavors complement the cream cheese filling for the best results.
How do I make this cheesecake without a crust?
You can simply skip the graham cracker crust for a crustless version. Pour the cream cheese mixture directly into a greased springform pan, and bake it for about 25-30 minutes at 325°F. This will give you a denser cheesecake that is similar to a traditional baked version.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).