Whipped Cream Cherry Cheesecake

By Patlynn

This is one cake that doesn’t require baking. Store-bought ladyfingers make a substantial-yet-tender crust. Softened cream cheese forms the cheesecake base, and folding whipped cream into the mixture lightens its texture. Topped with canned cherry pie filling, this cake is as delicious as it is easy to make.

Ingredients

• 36 cake-style ladyfingers (three 3-ounce packages), halved
• 16 ounces cream cheese, softened
• 3/4 cup (5 1/4 ounces) sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 2 cups heavy cream, chilled
• 1 (21-ounce) can cherry pie filling

Preparation

Step 1

1. Line sides and bottom of 9-inch springform pan with 48 ladyfinger halves. Using stand mixer fitted with paddle, beat cream cheese, sugar, vanilla, and almond extract on medium-high speed until smooth; transfer to large bowl. Using dry, clean bowl and whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently fold whipped cream into cream cheese mixture.
2. Pour half of whipped mixture into prepared springform pan, spreading into even layer, and cover with remaining 24 ladyfinger halves. Top with 1 cup pie filling. Scrape remaining whipped mixture over pie filling and spread into even layer. Cover with plastic wrap and refrigerate until set, at least 4 hours. Refrigerate remaining 1 cup pie filling.
3. Spread chilled pie filling over top of cake. Remove sides of pan. Serve.