A creamy no bake cheesecake full of cherries and graham cracker pie crust pieces.
Yay for Mondays right? I hope you all had a safe and Merry Christmas! Ours was good and pretty quiet which is nice. Sometimes getting away from all the hustle and bustle of everything is just what the doctor ordered. I hate when you have to take 2 or so days just to wind down from something, so not having to do that this year was perfect. We got to just enjoy our little family and set up the kid’s toys and relax for the most part. I couldn’t of asked for more.
Lets get real here. This No Bake Cherry Cheesecake Fluff is off the hook people. If you know what cookie salad is, this is a little thicker than that, but less dense than a normal cheesecake. My absolute favorite part about this delicious bowl of heaven is that it is full of pie crust chunks! What?!?! That’s right. You know when you go to Dairy Queen and you order any one of their pie blizzards and they come with the pie crust chunks in them? Well this fluff has just that, but instead of the normal pie crust you get chunks of graham cracker pie crust. Yummo!
If you’re not a cherry fan, no worries, mix in some blueberry pie filling, or lemon, apple. Pretty much any can pie filling would go great with this! Mix it all together and throw it in the refrigerator for a few hours and you’ll have yourself a sinful little snack on our hands. I don’t know about you but I’m a big cheesecake fan and this fluff almost trumps any of the cheesecakes I’ve had in quite a while. I know what you’re thinking…how can that be? It’s a refreshing change of pace and flavor from the norm and I love that.
Without further ado how about I give you the recipe already?
No Bake Cherry Cheesecake Fluff
Ingredients
FLUFF
- 2 (8opkg cream cheese
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 1/2 tsp vanilla extract
- 1 tsp almond extract
- 1 (21 ocan cherry pie filling
GRAHAM CRACKER PIE CHUNKS
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter
Instructions
FLUFF
- In large bowl beat together cream cheese and powdered sugar until combined.
- Add your extracts and whipping cream and continue beating until mixture has thickened.
- Fold in your cherry pie filling, cover and refrigerate until thickened (about 3 hours).
GRAHAM CRACKER PIE CHUNKS
- In large bowl combine your graham cracker crumbs, sugar and butter.
- Press into bottom of 9" pie plate or pan.
- Refigerate until firm.
- Once fluff has thickened break up your pie chunk pieces and fold into fluff mixture.
- Serve and enjoy!
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Jenny P.
This is simply the best dessert, side dish, whatever you want to call it! I’ve made it several times and always get asked for the recipe as well as requests to make it for another occasion! I recently made it for Thanksgiving and gave some leftovers away, and scarfed my own down and missed it so much I just made another batch to nibble on for awhile. I like it with the larger size can of cherry fruit filling; 21 oz is great but I’m such a cherry fanatic I will always make it with the extra size! I added some mini marshmallows and it’s total perfection. Thank you for such a great hit of a recipe!
Tornadough Alli
Thats so great to hear! I love this recipe so so so much, especially because sometimes I don’t want to wait around for traditional cheesecake! Thanks so much for the kind comment!
Jennifer
This is hands down the most heavenly dessert – and so easy it’s actually fun to make! I love cheesecake, I love cherries, and almond extract added to this just pumps it up even more. My go-to dessert for all gatherings and it gets “wow!” every time! Mention that you made the crust and you’ll get even more compliments. Just don’t say how easy it really is!
Tornadough Alli
It really is! One of my older recipes I made for the site and totally need new photos but like I always say, it doesn’t have to be pretty, just good and this is seriously addicting.
Jennifer Abel
Two of my favourites so how could I say no to your Cherry Cheesecake, oh yum. Thanks for sharing #overthemoon
Tornadough Alli
Thanks Jennifer:)
Anna
Is the 2 cups of heavy whipping cream the amount before whipping or after whipping? Thank you for the reply????
Tornadough Alli
Hi Anna, its the amount before so 1 pint. It’s whipped in with the cream cheese and powdered sugar so no whipping of it before hand is needed.
Anna
Thank you for the quick reply!! Going to make it today.
Moira Kain
Oh my; I can’t wait to try this. I’m gluten free so the crust is a no no, but I can sub in some gluten free cookies or nothing at all! I LOVE cheesecake!
Tornadough Alli
Gluten free cookies would work perfectly! I make cookie salad that has the same texture as this but not as thick and we use broken up cookie pieces in that so it would work great in this as well.
Georgia Perkins
Oh yummo! This looks so good! Just gonna have to make some of this! Thanks soooo much for the recipe!
Tornadough Alli
Thanks for visiting Georgia. I went and bought all the ingredients for this again today cuz we love it so much.
Dena Martin
Looking forward to making this for a get-together tonight. Question – would a pre-made Graham crackers crust, broken up, work ok our do you think it would be too soft/soggy? Throng to face a little time. Thanks!!
Tornadough Alli
I think it would probably be less soggy than the homemade crust actually.
Dena Martin
I just broke up the pre-made graham cracker crust and it doesn’t taste much like graham cracker. This may be quicker and easier for those wanting to go that route. But, the best flavor will come from making your own from scratch. Looking forward to putting it all together & wowing my friends. Thanks for the recipe!
Tornadough Alli
Thanks for the input Dena! I’m definitely partial to the homemade one.
Pat
This sounds delicious! Approximately how many servings does this recipe yield? I need dessert for 15-20 people. Should I double this recipe?
Thanks
Pat
Tornadough Alli
Hi Pat! This recipe makes about 8-10 servings so I would defiantly double it! Thanks for stopping by.
The Better Baker
Sounds absolutely divine. .I would love some right now. Thanks for sharing with us at Weekend Potluck!!
Echo
This looks like the perfect way to have cheesecake without baking one or buying one! Thank you for sharing this recipe at the #SmallVictoriesSundayLinkup!
Tornadough Alli
Thank you for stopping by Echo. This was so easy and worth it.
Meaghan @ 4 Sons 'R' Us
Alli, you’ve simply outdone yourself with this. Sinfully delicious and I can’t wait to dig right in!!
Tornadough Alli
Thanks Meaghan, I loved this a little too much lol.
Petra @ CrumblesAndKale
Oh, this looks great! Almost said; it looks so fluffy, haha. But it looks great!
jennyb
This looks amazing. I’ve saved on Pinterest so I can try it sometime.
Amber tackles
This looks delicious! Also your site name is ADORABLE!
skd
This looks insanely delicious????
Tornadough Alli
Trust me it was! Thanks for visiting.
Anita
This recipe looks so delicious! Hi, I’m Anita visiting from Freedom Fridays.
Tornadough Alli
Thank you Anita. So glad you stopped by!
Amey
This looks delicious! I am definitely going to try this.
Tornadough Alli
Thanks Amey, we really enjoy this Fluff and it will make an appearance again soon for sure.
Cara
This looks so good! I love anything with cream cheese and cherries. Thanks for sharing 🙂
Tornadough Alli
Thanks Cara, this stuff is my fave!
Liz
Sounds nice. Thank you and Happy New Year!
Tornadough Alli
Thank you Liz! Happy New Year to you as well.