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This no-bake cherry cheesecake is a classic crowd-pleaser that’s sweet and simple. It’s made from a graham cracker crust, creamy cheesecake filling, and sweet cherry pie topping.
Looking for more ways to make cheesecake? This recipe is inspired by our popular original cheesecake and Instant Pot cheesecake. For more no-bake desserts, try our no-bake blueberry cheesecake and no-bake Oreo pie.
MORE DESSERT IDEAS
Lemon Cheesecake Bars | Pumpkin Cheesecake Bars
NO BAKE CHERRY CHEESECAKE INGREDIENTS
You will need:
- 9 graham cracker sheets (one sleeve)
- ½ cup melted butter
- 1 tablespoon sugar
- 16-ounce package cream cheese, softened
- 8-ounce container Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 can (21-ounce) cherry pie filling
SUBSTITUTIONS AND ADDITIONS
FILLING: This is a super versatile recipe. Swap out the can of cherry pie filling for your favorite pie filling — blueberry, peach, etc. — to change the flavor of these cheesecake bars.
WHIPPED TOPPING: You can either use a whipped topping such as Cool Whip or make your own homemade fresh whipped cream using our recipe found here.
PRO TIP: If you’re looking to feed a crowd, this is an easy recipe to make and double. Simply double the ingredients and use a 9 x 13” pan. Be sure to line the pan with parchment paper for less mess when removing the bars.
HOW TO MAKE THIS NO BAKE CHERRY CHEESECAKE RECIPE
STEP ONE: Place graham crackers in a food processor and pulse into fine crumbs. You can also place the graham crackers in a Ziploc bag and crush them with a rolling pin.
STEP TWO: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
STEP THREE: Line 8 x 8-inch square baking dish with parchment paper. Press graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
STEP 4: In a large bowl with a hand mixer, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread cream cheese mixture into an even layer over the top of the graham cracker crust. Chill for about 5 minutes.
PRO TIP: Make sure that your cream cheese is softened before starting this step. If your cream cheese is too hard it can result in lumps in your cheesecake.
STEP 5: Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries with a rubber spatula to cover the entire pan.
STEP 6: Chill for at least 4 hours. Slice and enjoy!
PRO TIP: Cheesecake can stick to your knife when cutting it. If you’re having trouble, try coating your knife in nonstick cooking spray first.
HOW TO SERVE
The perfect way to enjoy this no-bake cherry cheesecake dessert is with a scoop of vanilla ice cream on the side. Our iced tea, raspberry iced tea, sweet peach iced tea, or southern strawberry sweet tea would be perfect to wash your tasty treat down.
STORAGE
IN THE FRIDGE: Store any leftovers of this delicious treat in an airtight container or in the baking dish covered in plastic wrap in the fridge for up to 4 days.
IN THE FREEZER: You can freeze this cheesecake after it has finished setting in the fridge. Just don’t add the cherry filling before freezing your cheesecake, wait to add it after defrosting. Chill your cheesecake for four hours, wrap it in plastic wrap or an airtight plastic bag and freeze for up to three months. To defrost your cheesecake, let it thaw in the fridge. Top with cherry filling before serving.
I love cherry cheesecake with its creamy filling and sweet cherries but traditional cheesecake is tons of work. This no-bake cheesecake allows you to enjoy those divine flavors with much less work. In my opinion, it is the perfect dessert!
FAQ
The cheesecake can be frozen in an airtight container for up to three months.
You could use any flavor of pie filling that is available in your local grocery store. Any kind would be delicious!
To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.
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No Bake Cherry Cheesecake Bars
Ingredients
- 9 graham cracker sheets one sleeve
- ½ cup melted butter
- 1 tablespoon sugar
- 16 ounces cream cheese softened
- 8 ounces container cool whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 can 21-ounce cherry pie filling
Instructions
- Place graham crackers in the food processor and pulse into fine crumbs.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
- In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
- Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
- Chill for at least 4 hours. Slice and enjoy!
Can this be made with sugar substitute instead of powder sugar?
I have not tried it that way, so I don’t know if it will change the texture/consistency at all! I would assume if the substitute is supposed to be just like regular sugar, you should be fine.
I have used Splenda before and it works great. Don’t use a whole cup though it would be too sweet. Maybe half. I don’t usually measure
I have redi whip cream instead of cool whip. Will that work ?
I think it will change the consistency of your finished dish because Redi Whip mixes differently instead of Cool Whip.
Can you use fat free cream cheese
Yes! Enjoy 🙂
Hi! I would like to make this today. I bought gram crackers crumbs. How many cups is one sleeve of crushed gram crackers? Thank you!!
Oh boy, I haven’t made it like that before, but I think it would be about 1 to 1.5 cups!
I accidently bought cool whip lite can it be used in place of regular?
Yes, you can! Enjoy!
Can you used a already made pre package gramcracker round pie shell you buy already made instead of making a gram cracker base 8 x 8 square ??
You can buy graham crack crumbs in a box in the baking aisle – I would suggest using those for this recipe to make it easier!