Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
For the topping:
- 1 can (21 oz) cherry pie filling (or any fruit topping of your choice)
Instructions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Stir in the melted butter until the mixture is well combined and resembles wet sand.
- Press this mixture into the bottom of a 9×13-inch baking dish to form an even crust.
- Bake the crust in the preheated oven for about 8-10 minutes until it’s lightly golden and firm.
- Let the crust cool completely before adding the filling.
- Make the filling:
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- In a separate mixing bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form (you can do this with an electric mixer).
- Gently fold the whipped cream into the cream cheese mixture until everything is well incorporated and smooth.
- Assemble the dessert:
- Once the graham cracker crust has cooled, spread the cream cheese filling evenly over the crust.
- Smooth the top with a spatula to ensure it’s even.
- Add the cherry topping:
- Spoon the cherry pie filling evenly over the top of the dessert.
- Chill the dessert:
- Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or overnight, to allow the flavors to set and the dessert to chill.
- Serve and Enjoy:
- Once chilled, slice into squares and enjoy this creamy, fruity dessert!
Tips:
- You can substitute the cherry pie filling with other fruit fillings like blueberry, strawberry, or mixed berry, depending on your preference.
- If you prefer a slightly firmer filling, you can add a tablespoon of unflavored gelatin to the filling mixture before mixing it with the whipped cream.