Tips
Use full-fat cream cheese for best texture.
Make sure cream cheese is fully softened before mixing.
Chill the mixing bowl and beaters for whipping cream.
Press the crust firmly to prevent crumbling.
Slice with a clean, warm knife for neat servings.
Prep Time
20 minutes
Cooking Time
0 minutes
Total Time
6 hours 20 minutes (including chilling)
Nutritional Information (Approximate per slice)
Calories: 420
Protein: 6 g
Sodium: 260 mg
FAQs
Can I make this cheesecake ahead of time?
Yes, it’s best made 1 day in advance for perfect texture.
Can I freeze no-bake cheesecake?
Yes, freeze without the cherry topping and add it after thawing.
Why is my cheesecake too soft?
It likely needs more chilling time or the whipped cream wasn’t stiff enough.
Can I use a store-bought crust?
Absolutely—this saves time and works perfectly.
Can I use homemade cherry topping?
Yes, homemade cherry compote is a delicious upgrade.
Conclusion
No-Bake Cherry Cheesecake is a classic dessert that proves simple can be spectacular. With its creamy filling, buttery crust, and sweet cherry topping, it delivers comfort, elegance, and ease all in one dish. Perfect for any occasion and loved by all ages, this recipe deserves a permanent place in your dessert collection. One slice is never enough 
For the Graham Cracker Crust
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2 cups graham cracker crumbs
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½ cup unsalted butter, melted
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¼ cup granulated sugar
For the Cheesecake Filling
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16 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 ½ cups heavy whipping cream, cold
For the Topping
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1 can (21 oz) cherry pie filling
Instructions
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.
Notes
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.
