A Light and Refreshing Dessert with a Burst of Irresistible Flavors

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 can (21 oz) cherry pie filling

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In a medium-sized bowl, combine graham cracker crumbs and sugar. Add the melted butter and stir until everything is well mixed. Press this mixture into the bottom of a 9-inch pie dish or springform pan to form the crust. Refrigerate while preparing the filling.
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until everything is well combined and smooth.
Pour the cream cheese filling over the chilled graham cracker crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
Once the cheesecake has set, top it with the cherry pie filling just before serving.

If you want to switch up the fruit topping, try fresh strawberries, blueberries, or raspberries.

You can use a pre-made graham cracker crust for convenience, but homemade gives a better flavor.

For a dairy-free version, substitute with plant-based cream cheese and coconut or almond cream for the whipping cream.

Do not add the cherry topping until just before serving to prevent the crust from becoming soggy.