No Bake Cherry-Cranberry Cheesecake

This no bake cherry-cranberry cheesecake could not have been easier to make. For the crust I used 1/4 cup melted non-salted butter and 1 cup of graham wafer crumbs. Mixed together and spread in a deep-dish 9-inch pie plate.

The filling was 2 8-ounce pkg of softened cream cheese, 1 cup of cool whip, 2 tbsp of sour cream and 2 tbsp of cherry-cranberry pie filling. I blended all that together and spooned it on top of the crust, using a pastry spatula to smooth it out.

Then, I topped it with the remainder of the cherry-cranberry pie filling.

I usually chill it for 3 hours before serving. A spoonful of whipped topping is nice as a garnish.