Prep Time: 20 minutes
Chill Time: 4-6 hours
Servings: 12Ingredients
For the crust:
2 cups graham cracker crumbs
½ cup (1 stick) unsalted butter, melted
For the cheesecake layer:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups whipped topping (like Cool Whip)
For the topping:
1 (21 oz) can cherry pie filling
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Instructions
1. Prepare the crust:
Mix the graham cracker crumbs with melted butter until evenly combined.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Chill in the refrigerator while preparing the filling.
2. Make the cheesecake layer:
Beat the cream cheese and powdered sugar together in a bowl until smooth.
Mix in vanilla extract.
Fold in the whipped topping until fully incorporated.
3. Assemble the lasagna:
Spread the cheesecake mixture evenly over the graham cracker crust.
Pour the cherry pie filling over the cheesecake layer, spreading it evenly with a spatula.
4. Chill and serve:
Cover the dish and refrigerate for at least 4-6 hours, or until fully set.
Cut into slices and serve