Ingredients
Scale
- 8 ounce package cream cheese softened
- 1 cup sour cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 pinch sea salt
- 8 ounce container Cool Whip
- Cherry Pie filling for topping
- 1 pre-made graham cracker pie shell
Instructions
- Using a handheld mixer, beat the softened cream cheese in a large bowl until light and fluffy.
- Add the sour cream, salt, lemon zest, and powdered sugar. Beat until fully incorporated, scraping down the sides of the bowl halfway through.
- Fold in the Cool Whip, ensuring to scrape the bottom of the bowl to mix all the ingredients thoroughly.
- Spoon the cream cheese mixture into the prepared graham cracker crust.
- Refrigerate for at least four hours or overnight before serving.
- Top the cheesecake with cherry pie filling just before serving.
Notes
For added flavor, consider using fresh lemon juice along with lemon zest.
Ensure the cream cheese is softened to room temperature for easier mixing.
This cheesecake can be kept in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.