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No-Bake Chocolate-Cherry Cheesecake

No-Bake Chocolate-Cherry Cheesecake recipe
average rating

5 4
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prep time
15 min
total time
3 hr 15 min
makes
12 servings, 1 piece (123 g) each
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What You Need

1-1/4 cups Honey Maid Graham Crumbs
1/4 cup butter, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
4 oz. Baker's Semi-Sweet Chocolate, melted, cooled
1/3 cup sugar
2 cups thawed Cool Whip Whipped Topping, divided
1 can (19 oz./540 mL) cherry pie filling

Make It

MIX graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.

BEAT cream cheese, chocolate and sugar in large bowl with mixer until well blended. Stir in 1 cup Cool Whip with whisk. Spoon into crust.

REFRIGERATE 3 hours. Dollop remaining Cool Whip around edge of cheesecake just before serving. Fill centre with pie filling.

kraft kitchens tips

No-Bake Cherry Cheesecake
Prepare as directed, omitting the chocolate.
Healthy Living
Save 60 calories and 6 grams of total fat, including 3 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread, Cool Whip Light Whipped Topping and light cherry pie filling.
How to Make even sized dollops
Use a melon baller to keep Cool Whip dollops consitent in size.
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