No Bake Cherry Cheesecake Pie Recipe - Food.com (2024)

42

photo by Izy Hossack

1. From the phot, it looks as though this was made in a deep dish pie pan (maybe a spring form pan) but the instructions make it sound like a regular size graham cracker pie crust was used. Which is it?

   Movielady302

2. Can you use real whipped cream instead cool whip?

   Sara P.

3. Where do you find pie crust that thick?

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   gpeach1963

4. What is Comstock? (Next to cherry filling)?

   Pamela B.

5. How long will this cherry cheese cake keep in fridge ,or can I freeze it.Thanks

   Jeanette G.

see 3 more questions

Reviews

1. My whole family loved this recipe and even the extre large crust left no leftovers! This was quick to make and didnt require many ingredients, this is definitely a make again.

   chef 29271

2. I use 1/4 cup powdered sugar instead of regular sugar and it keeps the cheesecake from being grainy. I use thawed Cool Whip and mix it with the sugar first before adding the cream cheese. I also fill the pie crust evenly rather than make a crater in the center. Pie filling on top is just fine and the pieces don't look like half of the cheesecake is missing. Always a hit at social gatherings! Good recipe.

   ckcmorrison

3. This was very delicious and exceptionally easy to make. I believe I made this in about 10 minutes.I also made a lower calorie version using reduced calorie cream cheese ans Splenda and it was still just as good. definitely 5 stars!

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   Cookin Kiki

4. I have been trying to learn all over again how to cook...with reducing as many calories and fat grams as possible. You don't have to tell me how good making this recipe the right way would taste. I'm sure like heaven.....but since I have had a life-long fight with my weight, I've had to learn how to make new changes. I used a reduced fat graham cracker crust, fat-free cream cheese, splenda in place of the sugar, fat-free dessert topping and a "no sugar added" can of cherry pie filling. (I sweetened it to my taste with splenda). One serving equaled 195 calories and had only 3.5 fat grams. The end result? Still tasted like heaven. Thanks for sharing a great recipe! :-)

   mammafishy

5. You have to beat the cream cheese, sugar, and cool whip with an electric mixer. You can't get it smooth and creamy if you don't.

   douglasel

see 35 more reviews

Tweaks

1. I omitted the cool whip and sugar and beat in a can of sweetened condensed milk, vanilla and lemon juice with the cream cheese. It was wonderful!!

   gus.lehman

2. Instead of gram cracker try ground up ginger snaps add a little melted butter to bind them

   Trevor B.

3. I used sugar free whipped cream and Splenda for my diabetic friend it came out awesome! Also sugar free pie filling.

   CuCu Bug

4. I use 1/4 cup powdered sugar instead of regular sugar and it keeps the cheesecake from being grainy. I use thawed Cool Whip and mix it with the sugar first before adding the cream cheese. I also fill the pie crust evenly rather than make a crater in the center. Pie filling on top is just fine and the pieces don't look like half of the cheesecake is missing. Always a hit at social gatherings! Good recipe.

   ckcmorrison

5. My adult children still love this recipe from the 1970s. They request it every Christmas. We sometimes use Dream Whip instead of Cool Whip and make our own crust using graham cracker crumbs, butter and sugar. This is a classic winner. Thanks for posting.

   Mountainbaby

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