No Bake Cherry Cheesecake

Combine graham cracker crumbs, margarine, and sugar for the crust in a bowl until the ingredients are well mixed and crumbly. Press the mixture into a 9-inch pie plate, making sure to spread it up the sides as much as possible.

In a bowl, use an electric mixer to beat cream cheese, powdered sugar, and vanilla for filling until they are smooth and spreadable.

In a chilled glass or metal bowl, use an electric mixer to beat the cream until soft peaks form. Then, carefully fold the whipped cream into the cream cheese mixture until smooth.

Add the filling to the crust and use a spatula to level the top. Place the pie in the refrigerator for 2 to 3 hours or until it becomes firm.

Spread the cherry pie filling over the top of the chilled cheesecake. You can serve it immediately or refrigerate until you’re ready to serve it.