Ingredients

9 graham cracker sheets, one sleeve
½ cup melted butter
1 tablespoon sugar
16 ounces cream cheese, softened
8 ounces Cool Whip
1 cup powdered sugar
1 teaspoon lemon juice
21 ounces cherry pie filling

Directions

Place graham crackers in the food processor and pulse into fine crumbs.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.

A glass bowl filled with a crumbly mixture of crushed graham crackers and sugar sits on a white marble surface, ready to become the perfect crust for a delicious No Bake Cherry Cheesecake.

Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.

A square metal baking pan lined with parchment paper, filled with an even layer of graham cracker crumb crust for No Bake Cherry Cheesecake, sits on a white marble surface.

In a large bowl, mix softened cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth.

A hand holds a black electric mixer over a glass bowl filled with creamy, whipped mixture—perfect for creating a No Bake Cherry Cheesecake—on a white marble surface.

Spread cream cheese mixture into an even layer over the graham cracker crust.

A hand uses an offset spatula to spread creamy white frosting evenly over a square No Bake Cherry Cheesecake in a metal baking pan on a marble surface.

Chill for about 5 minutes.

Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.

A square baking pan filled with a creamy white No Bake Cherry Cheesecake mixture, topped with a strip of glossy red cherry pie filling, sits on a white marble surface.

Chill for at least 4 hours. Slice and enjoy!