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Cherry Cheese cake



  • 12 large graham crackers, crushed to tiny crumbs

  • ⅓ cup granulated sugar

  • 9 tbsp salted butter, melted

  • 1 8 ounce package cream cheese, softened

  • 1 8 ounce tub of Whipped Topping

  • ½ cup powdered sugar

  • ½ tsp vanilla extract

  • 1 can Cherry pie filling


  1. In a medium size bowl, combine the crushed graham crackers and granulated sugar. Stir until combined and then add the melted butter. Mix well until all crumbs are coated with butter and mixture sticks together when pressed.

  2. Lightly spray the bottom of a 9x13 glass baking dish with cooking spray. Press graham cracker crumb mixture evenly in the bottom of the dish. Set aside.

  3. In a medium sized bowl, use your hand mixer to beat the softened cream cheese slightly before adding the powdered sugar and vanilla. Once you add the powdered sugar and vanilla, beat it for a minute to make sure there aren't any lumps.

  4. Next, add the Whipped Topping in two parts. Mix the first part in until there are no lumps and then mix in the second part.

  5. Once you have it all whipped together, spread it on top of the graham cracker crust. The mixture is a little bit thick so I like to put dollops evenly spaced over the crust and then gently smooth them out with the back of a soup spoon. This helps to not have the crust pulling up.

  6. Once you have the cream cheese layer evenly spread on the crust, you can add the cherry topping.

  7. For the cherry topping I like to spoon it out slowly and evenly over the whole cheesecake so I don't have to spread it and risk getting the cream cheese layer mixed in to the cherry topping layer. It also helps me make sure that the cherries are evenly spaced and not all on one side of the dessert.

  8. Once you have the topping on, cover the dessert with a tight fitting lid or plastic wrap. Refrigerate at least two hours or until you are ready to serve.


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