No-Bake Cheesecake

Photo From: www.JoyofBaking.com

I made this with the 12-13 year old girls I work with at church, and it was a hit! Everyone thought it was delicious, and it was easy. We didn't bother with the cherry topping, and used miniature pre-made graham cracker crusts. 


Ingredients: 
Graham Cracker Crust:

1 cup graham cracker crumbs (crushed)

1/2 cup crushed ginger cookies 

2 tablespoons granulated white sugar 

5 - 6 tablespoons unsalted butter, melted

Cheesecake Filling:

One 8-ounce cream cheese, at room temperature

1/4 cup granulated white sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream (contains 36-40% butterfat)

Topping:

1 - 21 ounce can cherry pie filling

Directions: Graham Cracker Crust:  In a large bowl, mix together the graham cracker crumbs, ginger cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling. Cheesecake Filling:  In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.  In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling. Return to the refrigerator to chill for several hours, or even overnight. Serves 6 - 8 people.

Source: http://www.joyofbaking.com/NoBakeCheesecake.html#ixzz16pNJvnml