No Bake Cheesecake Dessert with Pound Cake and Cherry Pie Filling Recipe
Introduction
This No Bake Cheesecake Dessert is a simple and delicious treat that combines rich cheesecake, sweet cherry pie filling, and soft pound cake. Perfect for when you want a creamy dessert without turning on the oven.
Ingredients
- 1 Sara Lee Pound Cake
- 2 cans Cherry Pie Filling
- 1 tub Philadelphia No Bake Cheesecake
- 1 tub Cool Whip
Instructions
- Step 1: Cut the Sara Lee pound cake into 1-inch cubes using a sharp knife.
- Step 2: Place the cubed pound cake evenly in a 9×13-inch dish.
- Step 3: Spread the 2 cans of cherry pie filling evenly over the pound cake layer.
- Step 4: Evenly spread the Philadelphia No Bake Cheesecake over the cherry layer.
- Step 5: Top with the Cool Whip and spread it out smoothly.
- Step 6: Refrigerate the dessert for at least 1 hour to set, then serve cold.
Tips & Variations
- You can substitute cherry pie filling with other fruit fillings like blueberry or strawberry for a different flavor.
- For extra crunch, sprinkle chopped nuts between the layers.
- Use fresh whipped cream instead of Cool Whip for a less sweet option.
Storage
Store any leftovers covered in the refrigerator for up to 3 days. Re-chill before serving to maintain the dessert’s texture and freshness. This dessert is best enjoyed cold and does not require reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert ahead of time?
Yes, you can prepare it a few hours in advance and refrigerate it until ready to serve. It actually tastes better as the flavors meld together.
What can I use if I don’t have Philadelphia No Bake Cheesecake?
You can substitute with any store-bought no bake cheesecake filling or make a homemade no bake cheesecake mixture using cream cheese, sugar, and whipped topping.
PrintNo Bake Cheesecake Dessert with Pound Cake and Cherry Pie Filling Recipe
This No Bake Cheesecake Dessert is a simple, delicious, and visually appealing layered treat featuring moist pound cake cubes, sweet cherry pie filling, creamy no bake cheesecake, and fluffy whipped topping. It’s an effortless dessert perfect for gatherings or any time you want a quick and satisfying sweet treat without turning on the oven.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Ingredients
- 1 Sara Lee Pound Cake (approx. 16 oz)
- 2 cans Cherry Pie Filling (21 oz each)
- 1 tub Philadelphia No Bake Cheesecake (8 oz)
- 1 tub Cool Whip (8 oz)
Instructions
- Prepare Pound Cake: Using a sharp knife, cut the Sara Lee pound cake into 1-inch cubes to create a uniform base layer for the dessert.
- Layer Pound Cake: Place the cubed pound cake evenly in a 9×13-inch baking dish, ensuring full coverage of the bottom.
- Add Cherry Pie Filling: Open two cans of cherry pie filling and spread the filling evenly over the layer of pound cake, distributing cherries and sauce to cover all cake pieces.
- Spread No Bake Cheesecake: Evenly spread the Philadelphia no bake cheesecake tub over the cherry pie filling layer, creating a smooth creamy layer.
- Top with Whipped Cream: Finally, spread the Cool Whip tub evenly across the top of the cheesecake layer for a light and fluffy finish.
- Refrigerate: Refrigerate the assembled dessert for at least 1 hour to allow layers to set and flavors to meld. Serve chilled for best taste.
Notes
- Ensure the pound cake is fresh for the best texture in the dessert.
- You can substitute cherry pie filling with other fruit pie fillings such as blueberry or apple for variety.
- For a quicker set time, refrigerate for 2 hours or until firm.
- Use a spatula to spread layers evenly without breaking the pound cake cubes.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
Keywords: No Bake Cheesecake, Cherry Cheesecake Dessert, Easy No Bake Dessert, Pound Cake Dessert, Cherry Pie Filling
