INGREDIENTS
- 250 g Philadelphia Brick Cream Cheese
- 1/3 cup granulated sugar
- Cool Whip Whipped Topping
- Honey Maid Graham Pie Crust
- Fresh fruit
In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Make sure there are no lumps for best texture.
Fold in the thawed Cool Whip gently using a spatula. Mix until well combined, creating a light and fluffy cheesecake filling consistency.
Spoon the mixture into the graham pie crust and spread evenly. Smooth the top with a spatula for a nice, flat surface.
Refrigerate for at least 3 hours, or until firm. This helps the cheesecake set and makes it easier to slice cleanly when serving.
Top with cherry pie filling or fresh fruit just before serving. Slice and enjoy your no-bake cherry cheesecake with family or friends!