No Bake Cherry Cheesecake

This easy no-bake cherry cheesecake is the kind of dessert that makes you look like a kitchen superstar with minimal effort. A smooth, velvety cheesecake filling sits on a buttery graham cracker crust, topped with a luscious cherry pie filling for the perfect sweet-tart finish. With simple ingredients and no oven required, it’s a fuss-free treat that comes together in minutes and disappears even faster.

Ingredient Notes

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 this cheesecake.

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.

CREAM CHEESE: Stick to full-fat cream cheese for a firmer texture. Using low-fat or reduced-fat cream cheese can lead to a softer cheesecake that doesn’t set well.

How To Make A Cherry Cheesecake

Making A Graham Cracker Crust

Here’s how to make a really good graham cracker crust – buttery, firm, and never falling apart on you.

1. Start by crushing the graham crackers into fine, even crumbs. A food processor makes quick work of this, but no food processor? No worries. Just pop the crackers in a ziplock bag and crush them with a rolling pin.
   
2. Once you have your crumbs, mix them with melted butter The trick here? Make sure the butter is evenly mixed in, so the crust holds together well when pressed. And here’s the important bit: don’t go overboard with the butter! Too much, and you’ll get a greasy, crumbly mess.
   
3. Transfer the mixture to your pan and grab a measuring cup or glass. Use the bottom of a measuring cup or a glass to firmly and evenly press the crumbs into the bottom and up the sides of the pan. Applying firm pressure is key – this helps create a crust that won’t fall apart when you slice into it later.

Troubleshooting Your Graham Cracker Crust

The crust is falling apart
This usually means there’s not enough butter to bind the crumbs together or they weren’t packed down firmly enough. Double-check that you’ve used the right amount of melted butter and press that mixture down firmly with the bottom of a measuring cup or glass. Light but firm pressure is the goal.

The crust is too greasy
You’ve probably added too much butter. Next time, stick to the recipe measurements and mix the butter in slowly – you want the crumbs just moist enough to hold together, not swimming in butter.

The crust is sticking to the pan
Grease your pan lightly or line it with parchment paper before pressing in the crust.

Tried and True No Bake Cheesecake

For A Silky Cheesecake

• Let the cream cheese soften at room temperature for at least 30 minutes. If you’re in a hurry, cut the cream cheese into cubes and place it on a plate for about 20 minutes.

• Whip that cream cheese until it’s completely lump-free before adding anything else. No shortcuts here. Smooth cream cheese = smooth cheesecake.

• When you add whipped cream to the cream cheese mixture, fold it in gently. No heavy stirring – you want to keep that airy, cloud-like texture.

Don’t Change or Skip Ingredients

• Forget granulated sugar; it won’t dissolve properly! Powdered sugar blends like a dream, giving you a perfectly smooth filling. No grit, no fuss.

• Don’t skip the lemon juice – it’s the sneaky little secret that brightens up the richness and helps set the filling.

Cherry Topping Tips

• Chill the cheesecake before adding the cherry topping. This way, the filling is firm enough to handle the weight of the cherries

• Resist the urge to dump the whole can of pie filling on top. Instead, use a spoon to gently place the cherries in the center and then spread them outward. This gives you more control and helps avoid overflow.

• Once the cherries are on top, spread them gently. No smashing or squishing. Let the cherries keep their plump, glossy look – that’s what makes the topping so irresistible.

How To Serve

While the traditional way is simply to enjoy it as is, you can add a dollop of whipped cream on the side, a sprinkle of grated chocolate, or a fresh mint leaf for a pop of color. But really, the classic combo of cheesecake and cherries needs nothing more.

Please note:

• Cheesecake likes to stay cold! Keep it out at room temperature for no more than 30 minutes before serving to maintain its structure and texture.

• Use a sharp knife to cut clean slices. For the neatest cuts, wipe the knife with a damp cloth between slices – this keeps the layers looking sharp and defined. If you’re having trouble, try coating your knife in nonstick cooking spray.

Looking for more ways to make cheesecake? This recipe is inspired by our popular original cheesecake.

Storing A No Bake Cherry Cheesecake

Short Term Storage

This no bake cheesecake keeps fresh in the fridge for up to four days. Just cover tightly with plastic wrap or foil. For extra protection, place it in an airtight container – this shields it from fridge odors and keeps the filling from drying out. It also helps protect that gorgeous cherry topping from getting smudged.

If you’re planning to keep the cheesecake for a few days, consider storing the cherry topping separately and spooning it on right before serving. This way, the crust stays firm, and you get all the beauty and flavor of the fresh topping.

Longer Term Storage

Freezing is a great option if you’re thinking of making your cheesecake ahead of time or saving leftovers for later.

Option 1 – Freezing the Entire Cheesecake: Leave off the cherry topping, and wrap the cheesecake tightly in plastic wrap, followed by a layer of foil. It’ll stay good in the freezer for up to two months. When ready to serve, thaw it in the fridge overnight, then add the topping.

Option 2 – Freezing Slices: If you like having dessert on standby, slice the cheesecake before freezing and wrap each piece individually. It’s perfect for those late-night cravings or surprise guests. When you’re ready to enjoy it, let it thaw overnight in the fridge.

Smooth and lightly sweet with a bright cherry topping, this holds its shape once chilled, and you can find more sweet recipes here.

More Cherry Cheesecake Recipes

• Cherry Cheesecake Lush
• Cherry Cheesecake Tacos
• Cherry Cheesecake Eggrolls
• Cherry Cheesecake Dip
• Cherry Cheesecake Cookies

For more simple desserts that come together without baking, take a look at my no-bake desserts page.