This is the first dessert that I’ve had when I was a kid, it was my mamma favorite, it always had the same perfect light, buttery, fluffy, and cheesecake texture! This cheesecake has a dense graham cracker base and a simple cream cheese filling.
If you love fast, no-bake desserts, make this one. I’ve got no oven and no problem. Cheesecake is delightful no matter how you slice it.Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:




A large can.Of cherry pie filling.

Soft butter; you only need ½ cup.

A can.Of “16-ounces“ Of sour cream.

A can.Of “8-ounces“ Of cream cheese.

A Bag.Of “16-ounces“ Of white marshmallows.

Keebler-Ready graham pie crusts, you’ll need to at the regular size.



Step 1:

Firstly, In a medium-wide mixing tub, I mixed together with the sour cream and cream cheese until I had a creamy mixture.

Step 2:

On the stovetop, I melted the butter and gently stir in the marshmallows, and mixed until smooth and well combined.

Step 3:

After that, I stir easily to blend the marshmallow and butter mixture with the fluffy mixture.

Step 4:

At this point, I filled the crusts equally with the cheesecake mixture and covered them with the plastic wrap that came with the dessert.

Step 5:

Then, I placed them in the refrigerator overnight.

Step 6:

And the day after, I topped with the large can of cherry pie filling, but you can use some other flavor you choose, and it’s done!

If you’re one of the people who can’t sit in front of a hot oven in the hotter days of summer, well this recipe is for you!!

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