This No Bake Cherry Cheesecake features a buttery graham cracker crust, a light and fluffy cream cheese filling, and a glossy cherry topping—made with simple ingredients and minimal effort.
It’s an ideal no-bake cheesecake for holidays, potlucks, summer gatherings, or any time you want an easy dessert without turning on the oven. It’s also completely make-ahead friendly.
Why You’ll Love This Recipe
- No oven required.
- Creamy, light, and fluffy texture.
- Uses just a handful of ingredients.
- Perfect for making ahead.
Ingredients Needed:
For the Crust
- Graham cracker crumbs – the classic base for cheesecake crusts
- Granulated sugar – adds a touch of sweetness
- Salt – balances the flavors
- Melted butter – helps the crust hold together
For the Filling
- Cream cheese – the rich, creamy foundation (softened to room temperature)
- Powdered sugar – smooth sweetness
- Vanilla extract – enhances the flavor
- Whipped topping (Cool Whip) – creates a light, airy texture
For the Topping
- Cherry pie filling – a sweet, glossy finish
How to Make No Bake Cherry Cheesecake
Make the Crust
- In a large bowl, combine graham cracker crumbs, sugar, and salt.
- Stir in melted butter until the mixture is crumbly but holds together when pressed.
- Line the bottom of an 8- or 9-inch springform pan with parchment paper and lightly spray the sides.
- Press the crumb mixture into the bottom and about two-thirds up the sides of the pan.
- Refrigerate the crust while you prepare the filling.
Make the Filling
- Beat cream cheese, powdered sugar, and vanilla with an electric mixer until smooth.
- Mix in one-third of the whipped topping, then gently fold in the remaining whipped topping in two additions until evenly combined.
Assemble
- Spread the filling into the chilled crust and cover with plastic wrap. Chill for 2 hours.
- Top the cheesecake with cherry pie filling and chill an additional hour before slicing and serving.
Recipe Tips
- Add a squeeze of fresh lemon juice to the filling for brightness.
- Make individual portions in jars or ramekins for single-serve desserts.
- For a firmer texture, chill the cheesecake overnight.
- Swap the cherry topping for blueberry, strawberry, or raspberry pie filling for variety.
Make Ahead and Storage
Store the cheesecake covered in the refrigerator for up to 4 days. Serve well chilled for the best texture and flavor.
This cheesecake pairs well with many desserts on a dessert table and is a reliable go-to when you want a simple, crowd-pleasing treat.
This is a dessert I return to often because it’s simple, dependable, and widely loved. Sometimes the simplest recipes are the best.
No Bake Cherry Cheesecake
20
3
3 20
12 servings
Equipment
-
Springform Pan
-
Electric Mixer
Ingredients
CRUST:
- 1¼ cups graham cracker crumbs
- 4 tablespoons granulated sugar
- ⅛ teaspoon salt
- 6½ tablespoons unsalted butter, melted
FILLING:
- 16 ounces cream cheese, at room temperature
- ½ cup powdered sugar
- 1½ teaspoons vanilla extract
- 8 ounces whipped topping (thawed)
TOPPING:
- 21 ounces canned cherry pie filling
Instructions
MAKE THE CRUST:
- Combine graham cracker crumbs, sugar, and salt in a large bowl. Stir in melted butter until the mixture holds together when pressed.
- Line the bottom of an 8- or 9-inch springform pan with parchment and spray the sides. Press the crumbs into the bottom and up the sides about two-thirds of the way. Refrigerate while making the filling.
MAKE THE FILLING:
- Beat cream cheese, powdered sugar, and vanilla until smooth. Mix in one-third of the whipped topping, then fold in the remaining whipped topping in two additions until evenly combined.
ASSEMBLE THE CHEESECAKE:
- Spread the filling into the chilled crust, cover, and chill for 2 hours.
- Top with cherry pie filling and chill another hour. Slice and serve.
Nutrition
, Calories: 345 kcal
Nutrition information is automatically calculated and should be used as an approximation.
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