My nana’s easy cheesecake is a favorite in our family and I know it will become a favorite in yours, too! Top this simple cheesecake with your favorite pie filling or sauce and watch it disappear in no time.
My nana had a few “famous” recipes that she would make for almost every holiday. They included pumpkin roll, pumpkin crunch cake, and this easy cheesecake recipe.
This cheesecake is something she made for pretty much every occasion – most often she’d top half with lemon pie filling and half with cherry pie filling.
I still carry on the tradition of making it for holidays along with my aunt Debbie. While Aunt Debbie keeps it pretty traditional, I’ll often play around with different flavor combinations, like adding lemon zest to the crust or using homemade fruit toppings.
If you’re looking for an easy cheesecake recipe to make for your next family gathering or cookout with friends, this is it! I hope you love it as much as my family does.
HOW TO MAKE NANA’S EASY CHEESECAKE
Nana’s easy cheesecake is what I consider to be a “low-bake” recipe.
Unlike a classic vanilla cheesecake, you don’t bake the entire cheesecake. More like pistachio pudding dessert, you bake the crust and then finish it with a no-bake filling and topping.
It’s great for making ahead of time since it has to chill in the fridge to set, so don’t hesitate to whip it up the night before you plan to serve it!
Ingredients you’ll need
Nana’s cheesecake doesn’t use a traditional graham cracker crust. Instead, the crust is almost more like a cookie. It might not be what you’re used to, but I promise it’s delicious!
For the crust, you will need:
- 2 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 3 tablespoons granulated sugar
- pinch of salt
Make sure you check out my tips for how to measure flour before you get started. That way you are successful every time.
For the cheesecake filling and the topping, you will need:
- 3 (8-ounce) packages cream cheese, room temperature
- 2 ¼ cups powdered sugar
- 2 teaspoons vanilla extract
- 2 (21-ounce) cans cherry pie filling or other flavor of choice
- 1 (8-ounce) container of Cool Whip or TruWhip, thawed according to package directions
See how simple that filling is? Just cream cheese, powdered sugar, and vanilla extract! Couldn’t be easier.
If you run out of powdered sugar, I have a trick for how to make powdered sugar. You can use that substitute in this recipe.
I really love using my homemade cherry pie filling to top this easy cheesecake, but have no problem using canned pie filling in a pinch!
Making this recipe
One of the things that makes Nana’s cheesecake so easy is that it’s made in a 9×13-inch pan instead of in a springform pan. Line your pan with parchment paper or foil and spray it with nonstick spray to prep it.
Use a stand mixer with the paddle attachment to combine the crust ingredients until they are crumbly. Use your hands to press this mixture into the prepared pan and bake for about 15 minutes.
Let the crust cool completely before you add the filling.
When you’re ready to add the filling, beat the cream cheese with a mixer until light and fluffy, about 4-5 minutes. Add the powdered sugar and vanilla and beat for another 3-4 minutes.
Spread the filling onto the crust, then top with the pie filling and the whipped topping.
Cover and refrigerate for at least 4 hours before serving.
Alternatively, you can wait to add the pie filling and whipped topping until after you have sliced the cheesecake for a prettier presentation. It’s totally up to you!
RECIPE VARIATIONS
Like I mentioned above, my aunt Debbie likes to stick with the classic cherry pie filling when she makes Nana’s easy cheesecake, but I will sometimes change it up.
Try adding some lemon zest to the crust or the filling and topping with microwave lemon curd or homemade blueberry sauce.
You could stick with cherry pie filling or use homemade strawberry pie filling instead.
Or give raspberry sauce or strawberry sauce a try! Or forget the fruit altogether and go with hot fudge sauce instead.
MORE EASY CHEESECAKE RECIPES
If Nana’s recipe has you craving more easy cheesecake recipes, don’t worry – I’ve got you covered! Check out these other no-bake or low-bake recipes, perfect for any occasion:
No-Bake Peach Cheesecakes
No-Bake Peach Cheesecakes capture everything there is to love about summer. Sweet peaches, crunchy pecans, and no need to bake a thing!
No-Bake Frozen Cheesecake
No-Bake Frozen Cheesecake is the perfect way to celebrate summer. A sweet and salty crust combines with a layer of smooth cheesecake filling and fresh berries to create a delicious dessert for summer entertaining.
Key Lime Cheesecake
Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion.
No Bake Oreo Cheesecake
No Bake Oreo Cheesecake combines pretty much all your favorite things in one sweet, no-bake dessert. Easy, a total crowd pleaser, and hello – Oreos!
No Bake Strawberry Cheesecake
This no bake strawberry cheesecake is light and fluffy and the cream cheese filling is bursting with fresh strawberries. This cheesecake only requires a few ingredients and is ready to eat in about 4 hours!
Nana’s Easy Cheesecake
Equipment
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter room temperature
- 3 tablespoons granulated sugar
- pinch of salt
For the Filling
- 24 ounces cream cheese 3 packages, room temperature
- 2 ¼ cups powdered sugar
- 2 teaspoons pure vanilla extract
For the Topping
- 2 21-ounce cans cherry pie filling or other flavor of choice
- 8 ounces container of Cool Whip or TruWhip thawed according to package directions
Instructions
- Preheat oven to 350°F and line a 9×13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, butter, sugar and salt until combined – mixture will be crumbly. Pour the mixture into the prepared pan and use your hands to press the dough into an even layer in the pan. Bake in preheated oven for 15 minutes. Remove pan from oven and to a cooling rack to cool completely.
- Once the crust has cooled, add the cream cheese to the stand mixer bowl and beat at medium speed for 4-5 minutes until light and fluffy. Add in the powdered sugar and vanilla and beat for an additional 3-4 minutes. Spread filling onto cooled crust. Top with pie filling, followed with Cool Whip. Cover and refrigerate for at least 4 hours.