Cherry Cheesecake

I haven’t been feeling well this week so I wanted to find a simple dessert recipe to go with dinner. I found this cherry cheesecake recipe from


  • 8 ounce package cream cheese, softened
  • 1/3 cup sugar
  • 8 ounce tub of cool whip, thawed
  • 6 ounce ready-to-use graham cracker crust
  • 21 ounce can cherry pie filling (I used 3/4 of can)


  1. Refrigerate can of cherries. (I opened and placed into a bowl first.)
  2. In large bowl, beat cream cheese and sugar with mixer until blended.
  3. Blend in half cool whip and then repeat with other half of cool whip.
  4. Spoon mixture into graham crust and refrigerate 4-5 hours.
  5. Top with cherries before serving.



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