This easy to make no-bake cheesecake is a light and fluffy dessert. A mousse-like filling on top of a buttery graham cracker crust and topped with cherry pie filling.
In a medium bowl add the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until combined and pour the mixture into an 8-inch springform pan. Press until firm and up the side about 1 inch. Place in the freezer for 15 minutes.
In a large bowl add the heavy whipping cream and whip on high for 3-4 minutes until soft peaks form. Set aside.
In another large bowl add the softened cream cheese, and sugar, using a hand or stand mixer mix until creamy. Add in lemon juice, sour cream, and vanilla and mix just until combined. (You don’t want to overmix)
Using a spatula fold in the whipped cream just until combined. Spread the mixture into the springform pan and spread evenly with the spatula. Chill for at least 6 hours or overnight.
Remove from the springform pan and decorate with cool whip and cherries.