Introduction
No-Bake Cherry Cheesecake is a timeless dessert that delivers everything people love about cheesecake—creamy texture, rich flavor, and beautiful presentation—without ever turning on the oven. With a buttery graham cracker crust, a smooth cream cheese filling, and a glossy cherry topping, this dessert is as easy as it is irresistible.
This recipe is perfect for warm weather, busy holidays, or anytime you want a stress-free dessert that still feels special. Because it requires no baking, it’s beginner-friendly and nearly foolproof. The filling sets up beautifully in the refrigerator, creating clean slices and a light, mousse-like texture that’s not overly dense.
Whether you’re serving guests, bringing a dessert to a potluck, or making something sweet for your family, No-Bake Cherry Cheesecake is always a hit. It’s make-ahead friendly, visually stunning, and delivers classic flavor in every bite.
Ingredients
For the Graham Cracker Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream, cold
For the Topping
1 can (21 oz) cherry pie filling
Preparation
Step 1: Prepare the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate for at least 20 minutes to set.
Step 2: Make the Cheesecake Base
In a large bowl, beat the softened cream cheese until smooth and creamy with no lumps. Add powdered sugar and vanilla extract, and beat until fully combined and silky.
Step 3: Whip the Cream
In a separate chilled bowl, beat the cold heavy whipping cream until stiff peaks form. This gives the cheesecake its light, airy texture.
Step 4: Combine the Filling
Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold slowly to keep the filling fluffy and smooth.
Step 5: Assemble and Chill
Spread the cheesecake filling evenly over the chilled crust. Smooth the top, then spoon the cherry pie filling evenly over the cheesecake. Cover and refrigerate for at least 4–6 hours, preferably overnight, until fully set.
Variation
Chocolate Cherry Cheesecake: Add a chocolate cookie crust and drizzle chocolate sauce.
Mini Cheesecakes: Assemble in individual cups or jars.
Cherry Almond Cheesecake: Add almond extract and sliced almonds on top.
Sugar-Free Version: Use sugar-free pudding and cherry topping alternatives.
Fresh Cherry Topping: Use homemade cherry compote instead of canned filling.
Cooking Note
Because this is a no-bake cheesecake, chilling time is essential. Rushing the refrigeration step can result in a soft, loose filling. For the cleanest slices, chill overnight.
Serving Suggestions
Serve No-Bake Cherry Cheesecake chilled, topped with extra cherries or a dollop of whipped cream. It pairs beautifully with coffee, tea, or sparkling drinks and works perfectly for birthdays, holidays, BBQs, and family dinners.
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